Montezuma has always marched to its own rhythm—waterfalls instead of nightlife, tide charts instead of alarm clocks. Today the village is emerging as Costa Rica’s flagship slow‑tourism destination, and the partnership between boutique nYa Hotel and Costa Rica Green Airways (CRGA) makes that evolution possible.
Fly fuel‑efficiently into nearby Cóbano Airstrip with CRGA, settle into nYa’s low‑density jungle oasis, and savour the foraged flavours of Agrá Restaurant—all while supporting turtle conservation, local education and mindful travel.
What “Slow Tourism” Really Means
Slow travel is an ethic: fewer stops, longer stays, deeper ties with local ecosystems and communities. In Montezuma that translates to walking to the triple‑tier waterfall before breakfast, chatting with artisans who carve driftwood into jewellery, and tasting wild culantro, turmeric flower and sea lettuce in a single bite at Agrá. Slowing down shrinks carbon footprints, funnels money to local producers and gives travellers something most itineraries leave behind—time.
nYa Hotel: Low‑Density Design, High‑Impact Experience
Surrounded by almond and palm trees, nYa Hotel was built with strict density limits that safeguard Montezuma’s rainforest corridor. The twelve rooms nestle in gardens planted exclusively with native species, so howler monkeys and toucans are frequent visitors just outside your balcony. Grey‑water irrigates the landscaping, biodegradable toiletries replace single‑use plastics, and careful waste‑sorting keeps recyclables and organics out of local landfills.
nYa’s community focus comes to life through its long‑standing support of Refugio Romelia, a nearby sea‑turtle conservation project. During nesting season, hotel guests can join evening patrols to protect olive‑ridley turtles and witness hatchling releases at dawn—a once‑in‑a‑lifetime experience that funds essentials like beach patrol flashlights and nest‑inventory tags.
Agrá Restaurant: Wild Gastronomy in Action
Chef Álvaro Rodríguez defines Agrá’s approach as “wild gastronomy,” drawing inspiration from the peninsula’s forests, farms and reefs. The kitchen sources most ingredients within a 30‑kilometre radius—think beach‑foraged sea lettuce, yuca grown in Cabuya and line‑caught yellow snapper from a single‑line fisher in Tambor.
A signature tasting menu might begin with heart‑of‑palm tiradito marinated in young coconut water, move to snapper wrapped in bijagua leaves and slow‑roasted over guava wood, and close with cacao‑nib ice cream kissed with smoked sea‑salt crystals. By buying directly from smallholders in the Nicoya Blue Zone, Agrá sustains regenerative agriculture and protects heirloom varieties of beans, root crops and medicinal herbs.
Wellness & Community
Slow tourism thrives on ritual, and Yu Wellness Center—nYa’s onsite sanctuary—offers a daily sunrise yoga class on a raised teak deck facing the Pacific. The programme rotates through sound‑healing journeys, guided breath‑work, herbal‑infusion workshops and ocean‑view meditation sessions. Signature treatments feature locally pressed coconut oil and volcanic clay sourced from the peninsula’s foothills. Guests can also book surf‑stretch physiotherapy or cooling ice‑bath circuits designed for wave‑worn shoulders.
Getting There the Slow Way (Fast)
Road‑and‑ferry combos can take six hours; CRGA’s 35‑minute flight from San José to Cóbano Airstrip lands just 10 kilometres from the hotel. Book seat‑only service or request a private charter if you’re travelling with longboards. CRGA’s baggage guide lists allowances and flat fees.
Pro tip: upgrade to the Full fare (50 lb checked bag) and pack snorkel gear—Isla de Cabuya Marine Reserve hides tide‑pool gardens few visitors ever see.
Five Slow‑Travel Tips for Montezuma
- Pack multi‑purpose clothing—quick‑dry fabrics cut laundry loads.
- Plan early starts—hike at dawn; rest during the humid mid‑afternoon lull.
- Eat seasonally—Agrá’s menu changes weekly; ask for specials with wild greens.
- Explore on foot—the village, waterfall and cemetery island are all walkable.
- Leave room for spontaneity—slow travel blooms when plans flex with the tide.
Frequently Asked Questions
How far is Cóbano Airstrip from nYa Hotel?
About 10 km—15 minutes by 4×4 taxi pre‑booked through the hotel.
Is Agrá suitable for vegetarians or vegans?
Yes. Chef Vargas can craft a fully plant‑based tasting menu using forest herbs, seaweed and fermented cashew cheese.
Can I combine my stay with a CRGA charter to another destination?
Yes. Guests often charter an afternoon hop to Drake Bay or Nosara; email charter@costaricagreenair.com for details.
Does the hotel have air‑conditioning?
Rooms rely on cross‑ventilation and ceiling fans; two suites feature solar‑powered mini‑split units for guests who need A/C.
Ready to Slow Down in Montezuma?
Trade screen overload for waterfall white‑noise, traffic fumes for ylang‑ylang blossoms, and rushed meals for foraged feasts. Reserve your stay at nYa Hotel via www.nyahotel.cr and book your low‑impact flight at costaricagreenair.com/en/book—because slowing down shouldn’t start after you arrive; it should begin the moment the wheels leave the runway.