SIKWA: Contemporary Costa Rican cuisine that connects biodiversity, identity, and Indigenous tradition.

Pablo Bonilla is the chef who has revolutionized Costa Rican gastronomy with a cuisine deeply rooted in the country's Indigenous cultures. From his restaurant Sikwa in San José, Bonilla explores ancestral ingredients, traditional knowledge, and a culinary identity that has historically been invisible, bringing them to the highest gastronomic level.

His cuisine fuses contemporary techniques with native products such as criollo corn, wild cacao, Andean tubers, and local herbs, in a sensorial narrative that celebrates Costa Rica's biodiversity. Aware of the social impact, he leads a network of producers, farmers, and Indigenous communities that he highlights and supports through his cuisine.

Recognized with multiple international awards, including being ranked 25th in the 50 Best Restaurants in Latin America, Pablo Bonilla represents a new generation of chefs who champion sustainability, culture, and origins.

Presentation: Tuesday, November 11 at 1:30 p.m.
IN INTERNATIONAL KEY
Title: Global cuisine, fusion cuisine

A presentation that explores how Costa Rica's indigenous traditions and biodiversity can engage with the world through contemporary haute cuisine.