Why did we dine here? – La Costanera received One Michelin Star for 2012, raising the restaurant’s profile and putting it on our hit list. They focus on Peruvian cuisine and are located above the beach in Montara in a nice multi level building that housed The Chart House.
La Costanera has fire pits outside as well as a lounge downstairs.
Insider Tip – Come when the sun is still up, otherwise the sea is pitch black. Visit the beach before hand.
Cuisine – Peruvian
Location – Montara, 10 minutes north of Half Moon Bay
Opened – 2010
Service – La Costanera had very good service with a pretty informed waiter. Clearly they are trying hard.
Verdict – La Costanera could have easily served up marginal food in a venue with a killer view, but instead validated the Michelin star with some solid Peruvian food.
On a budget, enjoy the view and come for a drink and an appetizer during happy hour.
Signature Dishes – Cebiche, Tiradito, Empanadas.
La Costanera’s Menu has a wide variety of its from Peruvian ones to Mac and Cheese to Gnocchi! Stick to the Peruvian dishes
La Costanera Picks:
Sangria ($8) with passion fruit was a special and tasted fruit and well balanced.
Pisco Punch ($10) PISCO PORTON, Pineapple juice, simple syrup, lemon was strong, not fruity, and pretty potent.
Chicha Morada ($5) a non alcoholic Peruvian purple-corn drink that is sweet, spicy, and fruity. Fun for the designated driver.
Tiradito de Concha “Raw” ($17) Pan seared fresh sea scallops thinly sliced with aji Amaraillo, tiradito sauce, avocado & crispy nori was very good with large scallops atop some zesty sauces.
Anticucho de Res ($14) Sirloin steak with crispy potato & chimichurri on a skewer was very well done with a large portion of tender steak.
Lomo Saltado ($23) Stir fried beef tenderloin, with onions, tomatoes, fries & soy sauce, rice was excellent. Lots of tender, juicy meat cooked to a perfect medium rare. Fries sopped up all the meaty juices. We last had this at Limon in SF.
Pulpito a la Parilla ($13) Grilled baby octopus marinated in aderezo peruano with papa seco (carapulcra) contanted several skewers lined with crusty octopus cooked just right.
Pescado a lo Macho ($28) Seasonal fish fillet (Walu) topped with a spicy seafood stew in a mild rocolo pimento sauce contained a large chunk of well cooked fish topped off with mussels and chewy calamari.
Platano fritto ($6) had tender plantins dusted with powered sugar and a caramel dip.
Sautee Spinach ($6) was plain, oily, and pretty clean cut.
Brioch Bread Pudding ($8) Brioche-Quinoa Bread pudding with lucuma ice cream (Weekends only) was huge and pretty meaty. Some nice tropical ice cream accompanied this dessert.
La Costanera OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)