Nectar Resturant:

Florblanca’s open-air restaurant, Nectar, hugs the beach and is the meeting point of jungle and sea.  Nectar is relaxed and elegant; offering a beautiful ambiance to be enjoyed by both guests and locals wanting to dine, celebrate, or enjoy a cocktail.

Our goal at Nectar Restaurant is to use the freshest, seasonal and local product possible while creating a dining experience you will never forget.   Our internationally trained chefs draw from the local sea to prepare the freshest fish and seafood selections, and working closely with our purveyors we constantly push for the best organic produce possible.  In addition, we source the finest beef, pork, and organic chicken and at times other game to offer our patrons their traditional favorites.  Our vision is to one day work hand in hand with our organic farmers, creating menus based on their crops truly giving our guests a real "farm to table" experience.   From burgers to fish tacos, from salads to chocolate souffle, our menu is varied, fresh and creative.  While seafood is a tradition and beans and rice are a local favorite, we offer a wide range of choices with a light Latin and Asian flare.

Our wine cellar focuses on South American selections, but also offers additional vintages from around the globe.  Our bar will create an exotic cocktail with fresh local fruits or simply recreate your favorite drink. Our mojitos are a local favorite.

From our rich Costa Rican coffee at sunrise to our elegant desserts by starlight, Nectar Restaurant is as enticing as its surroundings.

Executive Chef:

Chef Spencer Graves joined Florblanca four years ago as Sous Chef and as of February 2008 has been the Executive Chef of Florblanca's Nectar Restaurant. He brings with him the experience of 17 years in the industry and two years of formal training at the Culinary Institute of Charleston, South Carolina. He has climbed his way up the ladder to follow his passion of creating the best food and experience to his guests.

Spencer has worked across the United States in places such as California, New York, Colorado, Montana, and Maryland enhancing his knowledge of using the freshest local and seasonal ingredients of each area. He has trained under the acclaimed chefs Jason Shaefer of Chimney Park, Windsor, CO, James Beard Award Best Mid Atlantic chef Eric Ziebold of CityZen, Washington D.C., and Food and Wine Top American Chef Thomas Keller and Jonathan Benno of Per Se, NYC.

Chef Spencer thoroughly enjoys working with the intimate atmosphere of Florblanca and personalizing each guest's experience. Combining cutting edge flare with his passion for recreating memories through food, your dining experience at Florblanca is sure to never be forgotten.