I had the pleasure of dining at the newest foodie spot in Boquete on my latest trip to Panama with my husband, Eddie, and friends, Peter and Pam. Season’s Restaurant is located in the beautiful and scenic Lucero Golf & Country Club, inside of the clubhouse. This farm-to-table experience will leave you feeling incredibly impressed.
A Breath of Fresh Air to Boquete’s Dining Scene
For folks that have been living in Boquete for a while, you will be happy to see two familiar faces at Season’s. Executive Chef Craig Jacobs (from the Fish House) offers a variety of international cuisines at this lovely establishment. He welcomed us to Season’s enthusiastically and explained how his travels around the world inspired his menu concepts. Obviously, traveling did him justice because our food was spectacular.
The other familiar face was Nelson, from the Panamonte Inn. He is the epitome of gracious service and remembers repeat customers.
The first thing that you notice at the Season’s Restaurant, is how gorgeous the stone building is. Huge custom doors show you into a warm and contemporary restaurant. Their attractive bar sits off to the side and has a TV for sporting events. A see-through wine cellar gives diners a peek at the many offerings of the restaurant. I found the bartenders and wait staff to be extremely friendly and proud of their establishment.
It’s the Little Things
There are both indoor and outdoor dining options, offering spectacular views of Panama’s lush mountains. Our party of four opted to sit outside and enjoy a magical sunset. Fresh flowers decorated every table. There is a brick oven on the patio and the smells from the Focaccia were intoxicating.
Our waiter spoke fluent English and was very attentive. There was a huge difference in the quality of service at Season’s versus pretty much any other restaurant in Boquete. We began our evening with cocktails and sodas. Appetizer specials included an Aegean Style Tuna with sun-dried tomatoes, capers, and olives, and a Mediterranean Focaccia, both of which we ordered. The appetizers were scrumptious.
The Star Features
For dinner we chose the Coffee Rubbed Filet Mignon, Jumbo Shrimp Puttanesca, and two orders of the Season’s Chicken Curry daily specials.Our food arrived and the plating was an A+.
Pam’s shrimp had a plethora of tasty vegetables in the bottom of the dish, including yummy artichokes. Peter’s Filet Mignon had excellent flavor, something that is hard to master with Panama’s lackluster beef.
Mine and Eddie’s curry dish was served in a bowl over Thai noodles. This made the soupy dish hard to eat, but it was incredibly flavorful with a fantastic mix of curry flavors. Vegetables were also part of the mix, but it was so dark that I really could not see exactly what they were. The dish had a big kick, which we enjoyed immensely.
Hold On To Your Hats!
Now, came the part that I had been waiting for: dessert! I had previewed the menu online earlier and had my heart set on the doughnuts. We ordered three plates of Doughnuts with Gelato and one Ricotta Cheese Blintz. Two of us opted for coconut while I stuck with the traditional vanilla gelato.
I knew that this impeccable Season’s dessert would be making my Best Eats of 2016 post as soon as I saw the doughnuts. They were yeast based, yet had incredible density to them and a superb flavor. These heavenly sweets were dusted heavily with powdered sugar and served with the gelato and a sweet strawberry dipping sauce. Peter’s Blintzes were smothered in seasonal fruits and had a glaze drizzled across them. Pam and I were glad that we were wearing loose clothing, if you know what I mean. We paid our checks and said goodnight to the staff.
I will definitely be back to Season’s Restaurant. This was the best foodie place that I have ever had been to Boquete. The prices are a little steep; but it was well worth the splurge, considering that everything is house made. They plan to add pizza to the menu soon. Season’s accepts reservations.
Follow the signs for Lucero- 15-20 minutes from downtown
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