Lemon Zest

Fusion in Jacó

Chef Richard Lemon (a former instructor at Le Cordon Bleu Miami) wins many accolades for one of Jacó's swishest and most imaginative menus. The roster of upscale standards – 'cold feet' duck, buffalo lobster bits and an award-winning lobster Francaise – is carried out with due sophistication, accompanied by a well-matched wine list. An excellent splurge.

Advertisement