Roger and Debbie Clemens at ‘Kick’
Guests enjoy 360-degree views from the infinity pool
In the somewhat remote, southern-Pacific region of Puntarenas, humpback whales spout hello during their annual migration, and a lush coastline looks out at inlets and islands home to hundreds of species of fish and mollusks and coral. It is here, on a 58-acre rainforest reserve, that Hotel Three Sixty is perched, dangling nearly 1,000 feet in the air and boasting unobstructed views — hence the name.
With 12 two-person villas (and more on the way) and a wraparound infinity pool overlooking the beach, the adults-only Hotel Three Sixty offers something that few properties in Costa Rica can: permission to simply relax. Yes, ziplining adventures and hiking excursions are recommended; the nearby Nauyaca Waterfall is a fun one, whether you want to bring a book and post up on a riverside boulder for a few hours or scale rocky cliffs (rope and spotters provided) to make an impressive jump from the top. Or take a boat tour of the mangroves, where boa constrictors, bull sharks, crocodiles and gallymoons await, and adorable monkeys will performatively eat monkfruit.
But much of Costa Rica’s beauty can be soaked in from the property’s open-air restaurant and lounge — ask for binoculars to catch a glimpse of monkeys and more than 100 species of birds — or the jungle-immersed yoga deck, which is near the spa and gym at the bottom of a long, steep driveway. (Cute drivers offer lifts in golf carts to and from this part of the hotel.)
Further down the hill is the town of Ojochal, where a popular local restaurant called Citrus is located next-door to a gourmet gift shop called L’Epiciere — local honey, coffee and chocolate, along with housemade French-style pastries, beckon. Other festive places to experience regional craft beer include the treehouse-style Fuego restaurant and brewery; for Costa Rica’s laidback answer to fine-dining, try Heliconia.
But there’s nothing wrong with spending a majority of time kicking back at the hotel. Turn the edge of the infinity pool into a makeshift table for a truly fine cocktail and ceviche, and admire the canopy of trees below, some dusted with gold flowers, others covered by puffs of white clouds. You likely won’t even mind when the bugs glitter and flutter in front of your face, or drop into your fresh fruit bowl — you gently lift them out and send them on their way. The understanding of the special, delicate ecosystem conveniently comes by osmosis.
Elegant tropical cocktails at Hotel Three Sixty’s Kua Kua
The patio at Toca Madera (photo by Connie Anderson)
A product of international hospitality group Nobel 33, which has locations in Los Angeles, Scottsdale and Las Vegas, this is the group’s first Texas restaurant. The company plans to open Meduza Mediterrania in H-Town later this fall.
The sexy 14,000-square-foot import aims to transport guests to a Mexico City supper club with moody lighting, bold furnishings and art, plus a dramatic bird’s nest patio with hanging Spanish moss and a ceiling of wisteria vines. Get ready: its dining room, open kitchen, and bar area beat with an electric-like atmosphere, and the live entertainment — think hot fire dancers and cleavage-y energy galore — will keep you on your toes. (If this is your jam, consider a membership. Perks include members-only menu items, wine and access to a private speakeasy.)
Sink into a velvet banquette and let the drink and food ordering begin. You might just forget how loud the music is after a few sips of a specialty margarita (the Ghost Rider is presented with a little fire bling). Dip perfectly fried plantain chips into guacamole garnished with pomegranate seeds; the beautifully presented sashimi Mexico, atop cucumber and buttery avocado, is another cool choice. There’s also a designated taco menu.
Although night owls might come for cocktails and small shareable plates, there’s a full roster of entrees. Since it is a steakhouse, consider one of the many beef entrees ranging from petite-but-mighty filets to the massive 40-ounce tomahawk steak presented flaming on a hook. Take your pick from prime American-sourced wagyu and Black Angus or Japanese wagyu.
Fresh seafood is plentiful and just as impressive. Houston Executive Chef Christian Brennan oversees the kitchen, which leans on sustainably caught seafood and organic ingredients. Don’t miss the giant Mayan prawns served with cilantro lime rice and citrus cabbage or splurgy Mariscos tower stacked with spanking fresh king crab and lobster tail, jumbo prawns, and oysters on ice. Like the vibe, food is a show here — and it’s not just a pretty face.
A Fire Dancer
Crispy A5 Wagyu Tacos (photo by Alonso Parra)
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