Restaurante Los Abuelos

Restaurant in Playa Potrero, Guanacaste, Costa Rica.

Restaurante Los Abuelos is on Calle Playa Sur in Playa Potrero, Provincia de Guanacaste, Costa Rica. The kitchen serves Costa Rican cooking. Dishes identified with the restaurant include fish ceviche, mixed fish-and-shrimp ceviche, patacones with guacamole, chicken salad, shrimp salad, and jugo de sandía. Those names give a concrete picture of the cooking. They are specialties, not a closed menu, and other plates may be offered beyond this set.

The street, the town, and the province

The address is Calle Playa Sur, Potrero, Provincia de Guanacaste, Costa Rica. Calle Playa Sur is the street. Potrero is the town, the coastal place also known as Playa Potrero. Guanacaste is the province on the Pacific side of the country. The full line is the destination to give a driver or to enter in a map.

No email is published. The phone number is +506 8980 3137. Opening hours are not published, so a particular day and mealtime cannot be taken from a posted schedule. The street, town, and province are still specific enough to locate the restaurant once timing is settled another way.

The street name points toward the beach side of Potrero. That reading comes from the address itself. It does not describe parking, walking distance, or any neighboring business. Places elsewhere in Guanacaste remain separate and do not fill in details about this dining room.

Fish ceviche and the mixed seafood bowl

Fish ceviche is one specialty. Mixed fish-and-shrimp ceviche is another. The practical split is fish alone, or fish and shrimp in the same dish. Both belong to the Costa Rican cooking served at this address, and both are named as ceviche rather than as a grilled fillet.

In general cooking, ceviche is seafood dressed with citrus and eaten cold. That distinction is a way to picture the plate before ordering. It is not a recipe, a heat level, or a portion size for this kitchen. Cilantro, onion, chili, and tomato are common in ceviche elsewhere, and any of them is only a general possibility here.

A preference for one seafood texture lines up with fish ceviche. A preference for shrimp together with fish lines up with the mixed bowl. Shrimp also appears in shrimp salad, which is a separate specialty. The mixed ceviche is not an extra assumed on the fish plate. The two ceviches stand as different dishes.

Patacones with guacamole

Patacones with guacamole are the fried plantain specialty. Patacones are pieces of green plantain fried until the outside is firm. Guacamole is the avocado served with them. The pairing is savory and crisp, and it is the hot item among the dishes identified for the restaurant, beside cold ceviche and salad.

Green plantain is starchier and less sweet than ripe plantain. In general food terms, that is why a patacón eats more like a crisp starch than like a sweet fry. Ripe plantain, softer and browner when fried, is a different preparation and is not named here. Some kitchens elsewhere call the same green-plantain fry a tostón. The name at this restaurant is patacones.

Seasoning of the avocado is not established. Salt, lime, onion, or tomato can change a mash in ordinary cooking, and none of those additions should be treated as a fact about this guacamole. The established pairing is fried green plantain with avocado. That plate can add something to chew next to a cold bowl or a salad.

Chicken salad and shrimp salad

Chicken salad is the specialty built on chicken rather than seafood. Shrimp salad keeps shrimp and presents it as a salad. The two salads therefore offer a land protein and a seafood protein in the same kind of plate, without requiring either ceviche.

Portion size is not established, so either salad might arrive as a light plate or as something more filling. The choice already clear from the names is the protein. Chicken is the path when seafood is not wanted. Shrimp salad is the path when shrimp is wanted outside the citrus style of the mixed ceviche.

The two shrimp dishes are easy to mix up by ingredient and easy to separate by style. Mixed fish-and-shrimp ceviche joins two seafoods in one ceviche. Shrimp salad is shrimp in salad form. Naming the style, not only the shrimp, keeps an order specific to the plate that was intended.

Jugo de sandía

Jugo de sandía is watermelon juice, and it is the named drink. Jugo means juice. Sandía means watermelon. The Spanish name and the English meaning match directly. The drink is juice, not a milk blend. A thicker blended drink, sometimes made with milk, usually carries a different name and is not the drink identified here.

Watermelon is a high-water fruit with a mild flavor. As a general drink choice, it fits when refreshment matters more than a bitter mixer beside salty or crisp food. Color, sweetness, and whether the juice is strained are not established for this restaurant. The flavor to expect from the name is watermelon, served as juice with the Costa Rican plates.

How the known plates can form a meal

The identified dishes already sort into roles a meal can use. Ceviche supplies cold seafood, either fish alone or fish with shrimp. The salads supply chicken or shrimp in salad form. Patacones with guacamole supply fried plantain and avocado. Jugo de sandía supplies the drink. A first order can be built from those roles while leaving room for other food the kitchen may also serve.

A plan that depends on a large grilled cut, pasta, a rice-and-beans set plate, or a dessert has no named dish to lean on. That gap is not proof those foods are unavailable. It only means the foods with published names are the ones an order can rely on: the two ceviches, either salad, patacones with guacamole, and watermelon juice.

Spanish words that match these plates are short and practical. Pescado is fish. Camarón is shrimp. Pollo is chicken. Ensalada is salad. Patacones are the fried green plantains. Guacamole is the avocado. Jugo de sandía is the juice. Those words are enough to recognize the specialties if a board is written in Spanish.

Phone number and what timing still needs

Call +506 8980 3137. Hours and last seating are not available, so call before visiting. The restaurant is on Calle Playa Sur in Potrero, Guanacaste. Use the full name, Restaurante Los Abuelos, when confirming the destination.

Costa Rican cooking is the stated style, and the specialties give that style a usable shape. Cold seafood, chicken or shrimp salad, fried plantain with avocado, and watermelon juice are plates a visitor can name with confidence. Calle Playa Sur in Playa Potrero is where those plates are served.

Location

Phone: +506 8980 3137