Costa Rica is experiencing somewhat of a renaissance when it comes to its restaurant scene, thanks especially to some folks passionate about the craft of cooking, like the Canadian-born chef Demian Geneau behind Product C, the innovative restaurant that recently opened its doors in Escazú, the wealthiest neighborhood in Costa Rica. 
Photo courtesy of naotakem
The surfer who spends his spare time in the Pacific waters of Mal Pais, Geneau was well aware of the bounty held by the country's two seas but found that the kitchens of corporate hotels and restaurants relied primarily upon big deliveries of seafood imported from elsewhere. It wasn't long before he decided to take matters into his own hands. Product C began as a roadside shack serving very fresh seafood and little else, and it instantly became very popular. The menu was simple: whatever was freshest.
Geneau's second location was in downtown San Jose, where Product C got its name and earned a reputation for offering the best diversity and the freshest fish to a growing crowd eager for local seafood, even in the city. These days, the setting -Escazú- is a bit more chic, the menu is a little bit longer- and includes wine and beer- but the product is essentially the same. Geneau still sources his fish from local fisherman with sustainable practices and gets to spend more time getting creative with flavors in the kitchen, where he puts his finishing touches on four types of ceviche and his own invention, as reported by the New York Times, "Ocean Bacon-a mix of various light and dark smoked fishes."
