I had diner the other night at my favorite restaurant Retrogusto where chef David Care’ fixed me a two inch thick rib eye bone in that was perhaps one of the best pieces of beef I have tasted.  Dry aged for 25 days and seared black and blue, just the way I like it.  No, I did not eat the entire steak but perhaps 1/4 of it and it was like a turkey that you get to eat for days after.

If you are coming to Boquete, you have go to try this place.