Hazel's Steak & Seafood

Restaurant in Playa Flamingo, Guanacaste, Costa Rica.

Hazel's Steak & Seafood occupies the second floor of Edificio Marina Flamingo in Playa Flamingo, Guanacaste. It is the last local on the right of the main lobby, Local #21. The dining room overlooks the marina, about 15 minutes from Reserva Conchal and about 30 minutes from Tamarindo.

That makes it a realistic dinner stop if you are staying along this stretch of coast. Founder Geysell Mejia built the kitchen around Costa Rica's fresh seafood and high-quality beef. The table is meant for a lingering meal and wine, not a quick bite after the beach.

A marina table with two rooms

You can dine in the air-conditioned room or outside on the covered deck. That split matters in Guanacaste. Open air works when the evening is mild. Indoor tables help when the heat holds. Mention a preference when you reserve. The restaurant will try to place you, though the room is intimate and seats are limited.

This is an adults-oriented restaurant. Children under 10 are not seated. Dress is casual elegant: no flip-flops, sleeveless shirts, or beachwear. You do not need a jacket. You should look like you planned a night out rather than walking up from the sand. Parking is available at the marina. Give yourself a few extra minutes, because the building serves boats and several businesses at once.

How to book, and who the room fits

Reservations are recommended. Book by phone or WhatsApp at +506 8386 2149, or by email at info@hazelsflamingo.com. Seatings are offered at 5:00, 6:00, 7:00, and 8:00 p.m. A reserved table is held for 15 minutes and may then be released. Allergies and dietary needs are easiest to handle if you mention them when you book.

Larger groups are not always possible at a chosen time. Last-minute additions can be hard to absorb. Private dining runs from a long table on the covered deck to a full restaurant buyout. Those need more lead time than a two-top. Gift cards are sold if you are planning a later visit.

Dinner service is built around evening seatings rather than all-day hours. Sunday and Monday can be closed, including through September. Ask for that night's last seating when you reserve, then plan to be upstairs before the hold expires.

Steaks, seafood, and plates that split the table

Mains split between beef, other meats, and fish. Angus beef tenderloin comes with gorgonzola sauce, mashed potatoes, and vegetables. Angus prime ribeye comes with green pepper sauce, mashed potatoes, and vegetables. That ribeye is listed at 16 ounces, with lobster or shrimp as add-ons. American Wagyu is part of the steak program.

Rabbit is cooked in a dark beer sauce with mashed potatoes and vegetables. Curry chicken brings pineapple, curry spices, coconut milk, and jasmine rice. That plate covers a table that wants neither steak nor seafood.

Fish and shellfish include yellowfin tuna with a sesame crust and tamarind sauce. Salmon arrives with dill sauce, jasmine rice, and vegetables. Caribbean mahi-mahi is breaded and served with tomato, coconut, and pineapple sauce. Tropical seabass comes with mango, tomato, and avocado relish, jasmine rice, vegetables, and passion fruit sauce. Jumbo shrimp risotto is built with asparagus, tomato, and parmesan.

Starters work as a first course or for sharing. Caribbean ceviche uses parrot fish, onion, lime, coconut milk, and mango, with fried plantain on the side. Classic ceviche uses the same fish with lime, onion, cilantro, and sweet pepper, also with plantain. Beef carpaccio is thinly sliced tenderloin with basil, olive oil, balsamic vinegar, ciabatta, and parmesan. French onion soup is gratinéed with mozzarella. Escargot is served with garlic butter and ciabatta.

Salads include a tropical mix of greens, red onion, avocado, watermelon, feta, caramelized pecans, dehydrated cranberries, and mint-basil dressing. A Caesar uses romaine, croutons, and homemade dressing, plus optional shrimp, chicken, or mahi-mahi. Hazel's Caprese pairs tomato, basil, avocado, red onion, and fresh mozzarella.

Desserts include a 70 percent chocolate terrine of chocolate, butter, and egg, listed as gluten-free. A crêpe flambé comes with Grand Marnier and vanilla ice cream. The rest of the sweet list is a homemade brownie with ice cream, carrot cake with vanilla ice cream, and cheesecake.

Craft cocktails before the first course

The bar list is a full second menu. Mezcal espadín appears in The Collection with hibiscus, ginger and honey, Cointreau, and mandarin lime. The Mandarin mixes mezcal with tamarind, limoncello, and mandarin lime. Sensation adds cas, Licor 43, mandarin lime, and Angostura.

Hazel's Tonic mixes Beefeater gin, Aperol, passion fruit, lime, and tonic. Hazel's Margarita uses infused tequila, habanero, blue curaçao, passion fruit, and mandarin lime. My Kevin is Bulleit bourbon, mint, lime, and spice syrup. Smoked Fashion is Buffalo Trace, spiced honey, cacao bitters, and smoke.

Jungle Bloody is Tito's vodka with tomato, peach palm, habanero, Lizano sauce, sour guava, and chipotle. Screwball coffee pairs whisky with cold brew and evaporated milk. Botanic Tonic is gin, Mediterranean tonic, cardamom, cilantro seeds, and dehydrated fruit. Caribbean Mule uses Ron Centenario 12, lime, homemade ginger beer, and pineapple kombucha. A CBD mule is built on Smirnoff, lime, ginger beer, and ginger-CBD kombucha.

Two alcohol-free drinks sit on the same list. Sunshine Berry combines strawberry, basil, and passion kombucha. Healing uses sparkling water, honey, hibiscus ginger, and lime. If you arrive a little early, the deck is the natural place for a first drink before you move inside for dinner.

Matching the night to a Flamingo day

Match the room to the people in the car. A steak-and-seafood night in Flamingo only works if everyone can meet the age rule and the dress code. The kitchen can feed a mixed table of beef and fish.

The restaurant is built for that mixed table, in a small room, with no seating for children under 10. It is a poor fit for a family still in swimwear. It is a good fit for a couple, a small adult group, or a private event that needs a long table or the whole dining room.

When you book, give a headcount and a preferred time. Request the covered deck if you want open air. Mention shellfish or gluten if those need to stay off the plate. If you are driving from Conchal or Tamarindo, leave extra minutes for marina parking and the walk upstairs.

A typical Flamingo day starts on the beach or on the water. Fishing and catamaran trips often return in the late afternoon. A 7:00 or 8:00 p.m. seating leaves time to shower and change. A 5:00 p.m. seating suits a quieter afternoon and an earlier night.

From Reserva Conchal, plan about 15 minutes of driving. From Tamarindo, plan about 30, then add parking and the walk to the second floor. After dinner you are already in town, close enough to return to a Flamingo rental without a long dark highway.

Bring the reservation name, a headcount, and any dietary notes. Wear something that meets the dress code. If you want the deck, request it when you book. For a celebration, ask about a long table or a buyout while dates are still open.

When you are ready, message +506 8386 2149 on WhatsApp or email info@hazelsflamingo.com with the date, time, and headcount. Then drive to the second floor of Edificio Marina Flamingo, Local #21, and give yourself a few minutes to park and walk up from the lobby.

Location

Phone: +506 8386 2149