COVID19: THIS is what we do to take care of our guests and staff.

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Beachside oasis
Cabuya - Costa Rica.


Located next to the Cabo Blanco reserve in a unique environment where the ocean meets the jungle. Surrounded by palm trees and lush vegetation where monkeys, squirrels, iguanas and other wildlife are frequent visitors

 
 

Calala Beach Lodge is located in a small fishing village called Cabuya and offers peace and tranquility just 8 km away from Santa Teresa and 7km from Montezuma.

Our restaurant and pool are open all day offering a wide variety of food options (vegan and vegans are also catered for) and cold drinks to enjoy by the pool.

Many surfers visit Cabuya to enjoy the wave next to Rio Lajas that is perfect for beginner to intermediate level.


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Join us in paradise


UNIQUE, LOCAL CUISINE

Try the flavors of Costa Rica



Enjoy a cold drink by the pool, taste the catch of the day
or one of our vegetarian dishes!

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Taking care of our guests and staff



As we welcome you back to our lodge, we are committed to providing you with a safe environment that aligns with expert protocols for working to defeat COVID-19.

Social distancing is pretty easy at the lodge, the beach nearby are always empty and the line-up at the surf breaks are never crowded. Our cabins are independent from each other and, in the restaurant and pool area, there is plenty of space between tables and deck chairs.

These are the new guidelines and practices we have recently implemented:

• Our team members are receiving ongoing briefings and enhanced operating protocols.

• We have increased the frequency of cleaning our public areas (including all surfaces, door handles, restaurant bathrooms, etc.) and have continued the use of hospital-grade disinfectant.

• We will continue to adjust food and beverage service in accordance with current food safety recommendations. The buffet breakfast has been replaced with a "á la carte" option.

• We have increased the deployment of hand sanitizers.

• We have increased the separation between tables in the restaurant by creating new spaces and reducing the number of tables available.