Daniel Oduber Quirós International Airport

Dining at LIR won't blow your mind, but it will send you off with a genuine taste of Costa Rica if you know where to look. The airport is compact — a single international terminal — so your options are limited but curated. The standout choice for most travelers is the small café near the departure gates that serves a solid casado, the classic Costa Rican plate of rice, beans, a protein, and fried plantains. It's humble, honest, and exactly what you want before a flight.

For something lighter, the coffee bar airside is a genuine highlight. Costa Rica produces world-class beans, and even airport-level preparation here tends to outshine what you'd find in most international terminals elsewhere. Order a café con leche or a straight black pour and pair it with a rosquilla, a slightly savory corn cookie that locals adore. It's a small ritual, but it grounds you in place before you leave. Freshly baked empanadas stuffed with cheese or chicken also make a reliable snack pick between gates.

If you have time before clearing security, the area just outside the terminal has a couple of local sodas — casual family-run eateries — where you can grab a far more generous meal at a fraction of the airside price. Think fresh ceviche, patacones topped with black beans and sour cream, and agua de pipa straight from a coconut. It's worth budgeting an extra thirty minutes before check-in to eat like a real Guanacasteco rather than a traveler in transit.