INGREDIENTS • RECIPES • RESTAURANTS • EVENTS Promoting research, dissemination, promotion and protection of cuisine and gastronomic activities of the Dominican Republic.

El Embajador, A Royal Hideaway Hotel, Business Center. Av. Sarasota #65 academiadominicanagastronomia adg_rd www.adgastronomia.org 53

Shibuya Ichiban Restaurant

Concept and Edition: 49 Dominican Gastronomic Guide by the Dominican Academy of Gastronomy (ADG). El Embajador, A Royal Hideaway Hotel, Our dishes. Business Center. Av. Sarasota #65 In these boxes, we show www.adgastronomia.org you the most emblematic academiadominicanagastronomia adg_rd dishes of our gastronomy. Writing and Text correction: Aralis Rodríguez / Luis Ros Research Collaboration: Elaine Hernández Food Styling: 54 Odile Abud Photography Dominican Dishes: Anthony Luthje Coordination and Supervision: Yajaira Abréu Design and Layout: Luis Isidor / Q Estudio Creativo Printing: Amigo del Hogar

12 Samurai Restaurant Pa'te Palo Restaurant Published by: TARGET CONSULTORES DE MERCADEO Av. Sarasota #39, Torre Sarasota Center, CONTENTS Suite 401, Bella Vista Products and Supplies 22 20 Santo Domingo, República Dominicana Tel: 809-532-2006 Forward 06 Gastronomic Tourism in the DR 26 E-mail: [email protected] www.targetconsultores.com Letter from the Minister of Tourism 07 Gastronomy in the Colonial City 40 Dominican Academy of Gastronomy 08 Restaurants Recognized 45 © Copyright 2019 All rights reserved. The partial or total reproduction of About the Dominican Republic 10 Gastronomic Events 58 this guide, as well as its broadcast of any kind or by any mean, including photocopying, recording or electronic Historical Summary 14 Gastronomic Routes 62 storage and recovery systems, without the written consent of the editors, is prohibited. Taino Heritage 18 Bibliography and Acknowledgements 66 FORWARD MINISTER OF TOURISM LETTER

his magnificent document Each page of this guide will offer ear gastronomic enthusiasts, country’s deep gastronomic roots as that I am honored to forward you valuable information about native On behalf of the Domin- and explore the present-day foods is a new window that the Do- products, emblematic dishes, restaurants, ican Republic Ministry of that make Dominican Republic T minican Republic opens to and points of interest that cannot be left D Tourism, we welcome you to known for their culinary creations. the world to show the cultural and out. These few pages of pleasant reading dive into the first edition of the Do- This guidebook provides insights productive highlights around its gas- will move you on a gastronomic tour minican Gastronomic Guide. It is into each area of the country, their tronomy. When Luis Ros, president of through the Colonial Zone of Santo our sincere hope that you will enjoy historical roots, native dishes and the Dominican Academy of Gastron- Domingo, First City of America, as well soaking in the culinary history and specialty flavors. omy (ADG), shared the illusion of this as the main regions of the country. And flavors of Dominican Republic and Look inside and see why the Do- project, I approached it with enthusi- we are proud that all this happens within that you use the guidebook as a tool minican Gastronomic Guide is an asm for the contribution that the work the framework of the celebrations related when choosing where to eat and en- unprecedented way to highlight the represents to the concert of activities with the designation of Santo Domingo as joy the best options offered by our gastronomic diversity in the country. that from the Ibero-American Acade- the Capital of Gastronomic Culture of the vast gastronomy. Eat your way through Dominican my of Gastronomy we have been un- Caribbean. The Dominican Gastronomic Republic and take your guidebook dertaking to raise the knowledge and The Dominican Gastronomic Guide, Guide will take you through the with you every step of the way. general recognition of the nutritional, published by the ADG, is a successful culinary and tourism heritage of the sample of the contributions that the entire region. Ibero-American Academy of Gastronomy Francisco Javier García The Dominican Republic has a promotes and supports among its member Dominican Republic special colorful appearance that reflects academies. We trust that this information Minister of Tourism itself upon its flavors, its music and will allow you to enjoy the best possible its people. These characteristics have gastronomic experiences while visiting the been very well captured and echoed Dominican Republic. in this first edition of the Dominican Enjoy the flavors, colors and magic of Gastronomic Guide, published by the the land where Christopher Columbus Dominican Academy of Gastronomy. landed during his historic journey of 1492, We invite you to make the journey including 527 subsequent years of battles through every corner of this wonderful and moments of glory that combined to country that literally represents the first forge a nation with a distinctive personality gastronomic encounter between the that progresses and evolves. Old World and the New World.

Rafael Anson Oliart President of the Ibero-American Academy of Gastronomy

6 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 7 DOMINICAN ACADEMY OF GASTRONOMY

he Dominican Academy of the formation of new similar organi- Gastronomy (ADG) begins its zations. activities in November 2014 Aware of the evolution that is evi- and is established as a non-prof- dent in the gastronomic ecosystem of Tit organization in March 2017. the Dominican Republic and the need Its purpose includes the research, for this upward spiral to continue ad- dissemination, promotion and pro- vancing, the ADG directs its efforts to tection of the gastronomic heritage promote local and international devel- of the Dominican Republic. It seeks opment and positioning of Domini- to protect the purity of cultural tradi- can gastronomy. In that sense, and tions, as well as provide support for the with a long-term vision, we manage modernization of culinary techniques, alliances with educational institutions, taking into account international gas- ministries, associations and other enti- tronomic trends and serving as a pro- ties with similar purposes. PUBLICIDAD motor of all related relevant aspects. With the endorsement of the Ibe- The initiative for the creation of the ro-American Academy of Gastrono- ADG came from the Ibero-American my and the strategic alliances that we Academy of Gastronomy (AIBG), have been developing in the country promoted by its president, Don Rafael and abroad, as well as the will and in- Anson Oliart, and made possible by fluences of a committed body of ac- the initiative and dedication of Don ademics that conform the ADG, and José Carlos De Santiago, Ambassador with countless people and institutions and Vice President of said institution, that place Dominican gastronomy in who later became Honorary Presi- high regard, we can glimpse its great- dent of the ADG. The Ibero-Amer- er positioning as an engine of tourism ican Academy of Gastronomy is the in the country, an undisputed pillar of institution that brings together all the our economy. academies of the region and helps in

8 | DOMINICAN REPUBLIC BRIEF INTRODUCTION OF Duarte, with 3,087 meters above sea level, to Lake Enriquillo, the largest body of salt THE DOMINICAN REPUBLIC water in the entire Caribbean region. The country is divided into three major regions: North or Cibao, known for its fer- tile land with significant agricultural and livestock activity; Southeast, hosting the main tourist poles and productive sectors elcome to the Dominican of the country; and Southwest, with great Republic, a Caribbean par- potential for economic and tourism devel- adise baptized by the Tainos opment. We have a democratic govern- with the name of Quisqu- ment elected every four years and divided Weya for its indigenous meaning of "moth- into three branches: Executive, Legislative er of all lands." We are a tropical country and Judicial. The capital city is Santo Do- COASTAL RESOURCES with a history of openness and respect, a mingo, recognized as the First City of the The Dominican Republic has one of the culture of cheerful and musical people, Americas, as it became headquarters of the largest coastal lines in the Antilles extend- and a diverse and sustainable gastronomy. Spanish government during their conquer- ing thoughout more than 1,814 kilometers It was not by chance that the Ibero-Amer- ing of the New World in 1492. and including 227 beaches. There are 17 ican Academy of Gastronomy designated Santo Domingo in 2017 as Capital of Gas- tronomic Culture of the Caribbean, crown that we managed to maintain during the BASIC year 2019. NORTH The last Amerindian settlers of this is- INFORMATION land, prior to the arrival of Cristopher Co- ical-religious practices and their political lumbus in 1492, were the Tainos, an eth- organization, grouped in Cacicazgos. SOUTHWEST SOUTHEAST Population: approximately nic group whose mode of production was The Dominican Republic shares the is- 9.4 million inhabitants. based on agriculture, hunting and fishing. land with the Republic of Haiti, being the They also stood out for their art, their mag- second largest island among the Greater Official language: spanish. Antilles. Our geography presents a unique National currency: Dominican peso. and majestic diversity with beautiful land- scapes of contrasting colors and heights, Climate and temperature: Tropical zone with an average temperature of 28 with the projection of light upon our wa- degrees Celsius (about 82 degrees Fahrenheit). ter springs, rivers and seas, harmonizing Religion: Predominantly Catholic, followed by the Protestant and other religions. with attractive specimens of our flora and Electricity: 110V at 60 cycles (110V / 60Hz). fauna amidst clashing lush tropical forests and arid semi-desert areas. For its part, the Area codes for landlines and mobile phones: 809 and 829; orography covers from the highest moun- 849 for mobile only. tains of the Greater Antilles, such as Pico Taxes: The Tax on the Transfer of Industrialized Goods and Services (ITBIS) is 18%. In hotels, restaurants, cafes, bars and other similar establishments, in addition to ITBIS, a 10% surcharge is charged for legal service or tip. Additional gratuity is optional. Visa: By bilateral agreements between some countries, certain citizens can enter Our geography presents a unique and majestic only with their passports; while others require a Dominican visa. For more details, diversity with beautiful contrasts of color and access: www.mirex.gob.do heights in its landscapes and springs, rivers and seas.

10 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 11 provinces and 38 municipalities that face the sea, some facing the impetuous Atlantic and others alongside the quiet Caribbean waters. We invite you to learn more about our coastline by downloading the Costa Do- minicana application, a practical guide based on the book “Echoes of the Coast. Crossing the Dominican Marine Coast”, by Domingo Marte. We have several adjacent islands, such as La Saona, Catalina, Catalinita and the very small Beata, Alto Velo and Los Frailes islands. We also have 14 National Parks or scientific reserves, where it is possible to en- gage in ecological and adventure tourism, or simply observe animal species. The country also has prestigious marinas, such as Casa de Campo and Cap Cana, with exclusive restaurants and bars, and trendy boutiques, among other amenities.

LUXURY GOURMET DESTINATION In 2018 and 2019, gastronomy has stood out as one of the tourist attractions of the Dominican Republic, especially because during these years Santo Domingo has held the title of Capital of Gastronomic Culture of the Caribbean. This recognition high- lights the richness of Dominican culinary heritage, local products and ample spectrum of typical dishes. Dominican gastronomy is undergoing a magnificent momentum sparked by the lev- el and enthusiasm of its most talented chefs, in addition to an increasing offer of courses and programs made available by local and international educational institutions, and also driven by the international recognition The "Flag". of many of its products. We invite you to Our best known and accepted dish as a national symbol, indulge in our best restaurants and bars and emphasizing the patriotic sense it has for the Dominican, get a glimpse of the culture of each region, who relates to its three ingredients: rice, red beans so you can be part of an authentic gastro- and meat, with the three colors of the national flag: red, white and blue. nomic revolution.

12 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 13 HISTORICAL SUMMARY OF of the dishes previously mentioned are emphasizing the patriotic sense it has for iconic of our cuisine and, hence, common- Dominicans who relate its three main ingre- DOMINICAN GASTRONOMY ly enjoyed and consumed. dients (rice, red beans and meat), with the Dominican gastronomy, as such, evolved three colors of the national flag (red, white with further influence of French inhabi- and blue). This emblematic plate can be pre- tants, including English-speaking immi- pared with stewed beef or chicken, or any grants from the Lesser Antilles, as well as other meat, and is popularly accompanied from the Middle East, Italy and China. with fried green plantains, raw salad (let- ominican cuisine is the result which also led to the production of rum, Today, Dominican cuisine is the product tuce, cabbage and tomatoes), and avocado. of five centuries of ethnic syn- an important component of Dominican of a culinary fusion of said cultures, also The “sancocho” is another dish that rep- cretism, initiated with the mix- gastronomy today. influenced by our geographical conforma- resents the mixture of races, ingredients and ture of three cultures: indige- As hard work and illnesses decimated tion and the diversity of geo-forms, which customs, as well as our cultural identity as Dnous, Spanish and African, which merged native inhabitants, the Spanish brought in make of our country a unique gastronomic Dominicans. This finds its origin in the great during a gradual process of acculturation African slaves. With them came the pigeon proposal in the insular Caribbean. These abundance of cattle during the colonial era, and cultural exchange. pea, plantain, sesame, yam, malagueta features play a decisive role in the variety which made of meat a daily food available Indigenous food and nourishment was pepper, ginger, mango and okra, among and abundance of our agricultural prod- to masters and slaves, Spanish and African. mainly based on roots and tuber crops, others. However, the great contribution ucts which find their way on a daily basis Over time, the inhabitants of the island principally cassava, yautía and sweet po- of African culture to the conformation of to the kitchens and tables in every region managed to develop a kind of “soup” that tatoes. The casabe, later called “bread of our culinary identity lies mainly in cooking of the country. brought together all available tubers and the Indies”, and peanuts, were some of the techniques and culinary creativity. They produce such as cassava, white and yellow foods unknown to Europeans brought to ingeniously mixed Taino ingredients un- yautía, yam, sweet potato, pumpkin, plan- Spain on the first return trip of Admiral known to them with the products that the DOMINICAN DISHES tain, mapuey, corn, and grated green plan- Christopher Columbus in 1493. Fish, birds Spaniards introduced to the island, includ- Our best known typical dish, also ac- tain buns, with meats from pork, goat, chick- and abundant indigenous fruits were mixed ing those that survived the long journey cepted as a national symbol, is “the flag”, en, and beef, adding bacon and sausage with Spanish chickpeas and lentils; with from Africa. biscuits and honey; with bacon and cheese The use of fats to fry food, unknown to from Andalucia. These early mixtures and the Tainos, is another cooking technique combinations of product and techniques, introduced in the island by the African complemented with further influences of slaves. Other dishes developed by the new later arrival, became the basis for the Do- incomers were the mofongo (a concoction minican cuisine that we know today. of mashed fried green plantains with fried Massive cultivation of the land took crunchy pork belly), “pasteles en hoja” (a place as well as the important growth of preparation with specially seasoned and cattle, goats, pigs, sheep and poultry, all cooked green plantains, stuffed with savory brought to the island as of the second voy- pork or other protein, and wrapped in plan- age of the Admiral. From South America, tain leaves), “mondongo” (tripe), “mangú” potatoes and certain types of beans were (mashed boiled green plantains), “moro de brought; from Mexico, tomato and sweet güandules” (rice prepared with pre-cooked pepper. Towards the 17th Century, a and seasoned chick peas), chicken rice, “to- prosperous sugarcane industry developed, stones” (fried green plantains), fried and salted pork, pork rinds, among others. All

Upon arriving in Hispaniola, the African slaves The Sancocho. already knew many of the ingredients they found here. A hearty and savory soup that combines root vegetables with a variety In Africa they had rice and bananas, items that were of meats, including pork, beef, chicken and sausage, with garlic, brought by the Spaniards, among others. cilantro and sour orange juice. Served with white rice and avocado.

14 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 15 with fresh vegetables and seasonings, all sim- mering to perfection in large cauldrons until favors combined into a substantial broth. The mangú is the king of Dominican breakfasts and it is commonly found at homes, in roadside cafeterias, and in hotels and restaurants that serve breakfast through- out the country. It consists of mashed green boiled plantain, seasoned with olive oil and salt, usually served with fried eggs, fresh The basis of the most popular cheese and fried salami. This platter is pop- Dominican desserts are coconut, ularly called "the three strokes", in reference milk and corn. to the number of principal ingredients on the plate. Another well regarded dish, also prepared DESSERTS with green plantain, is the mofongo. It is The most emblematic Dominican dessert prepared by combining in a wooden mor- is known as habichuelas con dulce (literally, tar (“pilón”) fried green plantains, garlic and beans with sweet), traditionally consumed crispy pork belly. The force of crushing to- during the Lent season, a celebration of gether these ingredients is a practice inherit- the Catholic Church. This dessert is made ed from our African ancestors. by cooking red beans with spices, milk, sug- Still another popular dish among Do- ar and sweet potatoes. Despite its seasonal minicans are the “pasteles en hoja” (literally preference, “habichuelas con dulce” can be translated as “leaf cakes”), similar to the ta- found throughout the year in different con- males except for its basic composition made fectionery shops and in some restaurants. of green plantain instead of corn. It is tra- The basic core ingredients of most pop- ditionally stuffed with seasoned pork meat, ular Dominican desserts are coconut, milk wrapped in banana leaves and boiled. Al- and corn. Some of these sweets are the though the “pasteles en hoja” are consumed majarete (a corn custard), coconete (a soft year-round, they are a definite protagonist coconut cookie), jalao (chewie coconut and on a Dominican Christmas table. molasses balls), arepa (a corn flour and co- Rice has become a primary ingredient in conut milk torte), chacá (crushed dry corn Dominican cuisine. Therefore, in addition with coconut milk cooked with sugar and to eating it plain with a variety of stewed spices), cortadito (curdled whole milk des- beans on the side, dishes such as the locrio sert with cinnamon and green lemon grind) (similar to the Spanish “paella” but with dif- and the chicharrón de leche (fresh cheese Protegemos tu pequeña o mediana empresa, ferent ingredients) and the variaties of mo- “fried” in sugar and cinnamon syrup). con amplias coberturas que garantizan tu inversión y ros (rice and beans cooked together), made The abundance of local fruits transforms with ganduls, red beans or black beans, are city streets into a true tropical paradise with se ajustan a las necesidades de tu negocio. part of a daily Dominican culinary ritual. vendors who cut and readily prepare a fruit salad. Also, our heritage as important sug- In addition to the hightly claimed sanco- arcane producers is the reason you will find cho, other similar dishes that reflect the Do- a large selection of crystallized fruits and minican culture during special gatherings fruit-based sweets in syrup, among other are the asopao (a “brothy” rice), the stewed varieties, that are an essential part of the tripes or cow legs, and the chickpeas cocido extensive menu of traditional Dominican (stewed and savory garbanzo beans). desserts.

16 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 17 TAINO HERITAGE IN DOMINICAN CUISINE

Fruits such as jobo, he indigenous cuisine was the anón, papaya, caimito, preamble of the gastronom- pineapple, mamey, ic knowledge that today rep- guanábana or soursop resents the Dominican culinary and guava, which are Theritage, followed by Mediterranean cui- consumed today on a sine, mainly Andalusian, continuing with daily basis, were an the Maniel* culture that introduces African important part of the customs in the diet, and finishing with the aboriginal diet. presence of the kitchen of pirates, bucca- neers and filibusters. that would later save the Spaniards on their The first encounter of the Spaniards return trip, the great protagonist of our with Taíno foods took place a few days af- Taíno heritage: casabe. ter their arrival in 1492. The Spaniards, with intentions of identifying valuable PRODUCTS AND discoveries on the island, made their first PREPARATIONS OF THE expedition on land. The Taínos opened their homes and offered cassava, sweet INDIGENOUS HERITAGE PUBLICIDAD potato, casabe, fish, among other things. The Spaniards also adopted the local ag- Fruits ricultural techniques for their subsistence, In addition to the mentioned tubers, as well as the available hunting, fishing and fruits such as jobo, anón, papaya, caimito, gathering practices that the Taínos used. pineapple, mamey, guanábana or soursop The first gastronomic experience when and guava, which are consumed today on both cultures shared table occurred on De- a daily basis, were an important part of the cember 16, 1492 when Admiral Christo- aboriginal diet. Some of them can be easily pher Columbus received onboard the San- found in markets and in mobile fruit stalls ta María one of the Northwest chiefs of the called “marchantes” or “fruteros”. island. This is the first time that the Taínos tasted bacon, honey, “navigation cracker” Casabe, the bread of the natives and maybe cheeses and chickpeas. Casabe is a white sort or flat cake, toasted, Later on, other important banquets took made with the dough resulting from grat- place, where chief Guacanagarix offered ing the yucca or cassava. It is roasted on a Christopher Columbus exquisite delica- stone oven called burén. For three centuries, cies, such as shrimp, manatee meat, turtles, casabe would also be the common bread of iguanas, tubers like mapuey and the bread the Spanish colony. At the beginning of its

*The term "maniel" or asylum refers to a "refuge for African and Indian slaves" where those who escaped slavery during the 16th century settled. Usually the “manieles” were places of little access located in the mountains, difficult to find and surrounded by fertile lands. (Source: Ministry of Culture).

18 | DOMINICAN REPUBLIC settlement here, it replaced the navigation cracker and the cake of the Spaniards, thus becoming the principal subsistence food during the long transfers from the island to Spain. Casabe, cassava bread, cornbread, guáyiga bread, arepa, catibía and guánimo are dishes derived from the indigenous recipe Casabe, cassava bread, cornbread, guáyiga book. All were incorporated from the be- bread, arepa, catibía and guánimo are dishes ginning into the colonial diet and still re- derived from the indigenous recipe book. main alike many of the Taíno fruits.

TAÍNO Mabí This is an effervescent indigenous drink GASTRONOMY that has lasted until today. It is made from Some of the aforementioned indigenous the fermentation of the bark of trees, such elaborations are typical of particular re- as the Indian vine, and the cacheo palm, gions of the country, where they tend to be some fruits, spices and sugar. found more frequently. The guánimo, for It is a bottled drink that should be con- example, a dish made with grated corn and sumed cold. The Mabí Seibano, named wrapped in corn husks and then boiled, is because the greatest tradition of making it typical of the Northwest of the country is in the province of El Seibo, can be found and is easy to find in Mao or Montecristi. in markets, hostels and supermarkets in al- The style of cooking of Taínos was char- most the entire country. acterized by the absence of fats or oils, since they boiled or roasted food, although Tobacco the most common was the consumption of This crop originating in the Cibao Val- raw products. Hence our current habit of ley, located in the northwest of the island, eating the prized and sweet roasted sweet constitutes the most important economic potato. inheritance left to us by the Taínos, who The sweet potato, also known as batata or used it not only for smoking, but also for boniato, was one of the tubers quickly adopt- healing. ed by the Spaniards, who preferred to eat it Currently, the Dominican Republic is grilled for several hours, as it is still cooked the leading exporter of quality cigars in today. In particular, it is customary to stop the world and holds deserving awards with on the section of the Duarte Highway, cor- brands such as Romeo and Juliet, Arturo responding to Villa Altagracia, to to pur- Fuentes, Partagás, Cohiba, Montecristo, chase marvelous freshly roasted tuber. Davidoff, La Aurora and La Flor Domin- icana. In the Province of Santiago de los Caballeros, and in La Romana, you will find the most representative large tobacco factories, as well as some 300 family fac- tories.

The sweet potato, also known as batata or boniato, was one of the tubers quickly adopted by the Spaniards.

20 | DOMINICAN REPUBLIC PRODUCTS AND SUPPLIES OF DOMINICAN GASTRONOMY

he gastronomic products in mentation process after it is cut, and Sán- the Dominican Republic are chez, produced in natural conditions from diverse, thanks to different the time it is collected from the soil until it geographical factors which is dried. Tcorrespond to a tropical zone considered to There are excursions called cocoa routes, be the one with greatest biological diver- that allow interested parties to know first- sity on the planet. The country produces hand the process of making quality Do- countless crops that are leaving a mark or minican chocolate, from the tree to the “country brand” outside our borders. famous end product. Majarete. Coffee, cocoa and tobacco, world Coffee It is a dish made of grated sweet corn, coconut, class gastronomic production For over a hundred years, Dominican milk, sugar, cinnamon and sweet cloves. These three Dominican products rep- coffee has been placed as an exclusive and resent a long tradition of successful con- highly valued product in the international sumption in national and foreign markets, market, considered by expert tasters as soft, Casabe international networking and efforts, has where they are considered of the highest aromatic and like "a kind of chocolate". It is a type of unleavened bread (without been a key piece in facilitating the materi- quality in the world. Coffee began to be grown in the Domin- yeast) whose main ingredient is cassava. alization of this event. ican Republic in 1735, in Barahona and This emblematic round, thin and crispy Cocoa other southern provinces. From that date, it flat cake is a product of wide consumption Coconut Dominican cocoa has a particular seal quickly spread to several regions of the na- and great appreciation for representing our Coconut is a conventional element in that has made it the main protagonist of tional territory, becoming one of the main Taíno roots. Dominican cuisine and mainly in the re- its class in the export market, since the Do- agricultural crops in the country. Casabe is an ideal companion for crispy gion of Samaná. Moro (rice cooked with minican Republic is the largest producer The most important and recognized pork belly and roast pork, and is easily beans), fish and seafood cooked with coco- of ethical cocoa in the world. This means brand is Café Santo Domingo. However, found in hostels, dinners and supermarkets. nut milk and oil are traditional and distinc- that production is carried out with minimal in the last five years the production of spe- Its main manufacturing origin is in the mu- tive dishes of the province. In addition, it is negative impact on society, natural resourc- cialty coffees by small entrepreneurs and nicipality of Monción, in the Province of the main protagonist of a wide variety of es, animals and ecosystems. coffee communities has grown significantly. Santiago Rodríguez, which has about 52 Dominican sweets and desserts. The environmental conditions, and the The first coffee with a quality certification small and medium processors. The Do- The Dominican Republic is among the quality of our soil, confer attributes that mark in the Dominican Republic is Café minican Republic is the main exporter of 25 largest coconut producing countries in are not matched by the crops from other Monte Bonito. casabe in the world, being its main markets, the world. The country celebrates the rel- parts of the world. Of the national cocoa On the other hand, Café Valdesia is the United States, Puerto Rico, Canada, Pana- evance of this product with the realization production, more than 40% is classified in only coffee in the world that has been rec- ma and Spain. of two national festivals that pay tribute to international markets as fine or aroma co- ognized by the European Union as Protect- It is in the process of being proclaimed its gastronomic and artisanal use. coa, which allows the country to be placed ed Designation of Origin (PDO) and the by the UN as Intangible Cultural Heritage in second place among the producing na- only agri-food product on three continents of Humanity. This has been presented by Mango tions of fine cocoa with greater and better (Oceania, Africa and America) that obtains the Ministry of Culture of the Dominican The Dominican Republic is among the characteristics. this quality seal under the European com- Republic together with Cuba and other 20 exporting countries of this fruit world- In our country two types of cocoa are munity registration system. countries producing casabe. The Domini- wide. It is an agricultural product of great produced: Hispaniola, undergoing a fer- can Academy of Gastronomy, through its tradition in Dominican cuisine and rep-

22 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 23 Due to the experience in the elaboration mercial purposes. Its cultivation dates back and quality management of the product, to the Taínos, gradually evolving and expe- the Dominican rum industry has achieved riencing a revival in the twentieth century a position of high prestige around the with the arrival of tobacco growers and world. important world renowned companies that Among the merits that define the Do- produced highly regarded hand-made pre- minican rum as a premium product is the mium cigars that settled in the Dominican rigorous aging process that provides its Republic escaping the revolution that took characteristic aroma and flavor. In addition place in Cuba in 1959. to aging in American oak barrels, as has Producing and exporting the best tobac- traditionally been done, they age in more co in the world, and world-class handmade than one type of barrel, for more than a cigars, is the combined result of good soil year. Brugal, Barceló, Bermúdez, Siboney, quality, favorable microclimate diversity, Don Ron, Macorix and Punta Cana, are excellent native and introduced tobacco some of the main known brands of Do- varieties, as well as expert producers and minican rum. craftsmen. Thanks to the number of brands pro- Tobacco duced in the country, the Procigar In- Cigar fans will find a special place in ternational Festival is held every year, a Mangu. the Dominican Republic, as the country is multi-day event that takes place both in La Mashed green plantains, seasoned with olive oil and ranked as the number one exporter of pre- Romana and in the Province of Santiago, salt. Usually served with fried eggs, fresh or fried mium cigars in the world. to enjoy the quality of our cigars and get to cheese and fried salami. Hispaniola was the first territory in the know in depth this Dominican industry of world where tobacco was planted for com- so high world prestige. resents a symbol of identity of Baní, called plantain that it is a symbol of Domini- the capital of the Dominican mango. can nationality. Dishes derived from this Every year, Baní, provincial capital of product are mangú (mashed boiled green Peravia, is visited by thousands of Domin- plantain), mofongo (fried and mashed with ican and foreign tourists to enjoy the great crackling pork belly), “pasteles en hoja”, variety of mangoes that are produced in tostones (fried green plantain), fried ripe the country. Among the best known are plantain and ripe plantain pie. Banilejo, Guerrero, Mamellito and Fab- As for organic bananas, the Dominican ricó. The area with the highest incidence Republic represents at least 55% of world in mango production in the country is con- production. centrated in the provinces: Peravia, San Cristóbal, Azua, San Juan, Barahona and Rum Bahoruo, which agglomerate just over 85% The production of rum is of long tra- of the total production area. dition in the country. Sugarcane made its entry into Dominican history since the be- Green Plantain and Banana ginning of the Spanish colony, being for This agricultural item is a vital com- many years the most important economic ponent in the Dominican diet, consumed sector for the country. Parallel to sugar pro- as fruit (when ripe) and as food while still duction, rum emerged as a complementary green. The Dominican people have iden- industry, perfecting itself during four cen- tified themselves so much with the green turies.

24 | DOMINICAN REPUBLIC GASTRONOMIC TOURISM IN City of Puerto Plata. SAMANÁ THE DOMINICAN REPUBLIC It has a gastronomic diversity that stands out for the exuber- ance of its seafood and the ue to the diversity of our geography and orography, use of coconut as the most we can enjoy a wide variety of iconic dishes, products important ingredient. and gastronomic experiences particular to each region of the Dominican Republic. We invite you to indulge in Dthe flavors of our land and participate in a gastronomic adventure Los Haitises National throughout our country. PUERTO PLATA Park, Samaná. Puerto Plata has managed to inte- grate the influence of immigrants, and at the same time develop its own and peculiar gastronomy with BÁVARO-PUNTA CANA a great diversity of iconic dishes NORTH REGION and products. The reputation of this destination in the eastern part of the country has surpassed even that of the Dominican Republic worldwide. The opening of restaurants and the birth of diverse Monument to SANTIAGO gastronomic experiences are in all their The Heroes, Santiago. splendor. The tobacco industry is a cornerstone of its economy, the region being an important producer and exporter of cigars, coffee and cocoa. SOUTHEAST REGION

SOUTHWEST REGION Punta Cana.

LA ROMANA-BAYAHIBE This province in the southeast of the country is privileged with a solid tour- ist activity through its beaches and Altos de Chavón, world-renowned infrastructure. BARAHONA La Romana. The Province of Barahona, in the SANTO DOMINGO Bahía de las Águilas southwest corner of the country, has an beach, Pedernales. extensive coastline of turquoise waters In addition to award-winning restaurants, nationally and inter- that houses an interesting pantry of sea- nationally awarded chefs, products recognized for their quality food. worldwide, Santo Domingo has a thriving urban gastronomic activity. Cathedral of Santo Domingo.

26 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 27 SOUTHWEST REGION Such is the case of artisanal jams of “De a favorite place of the local people, as well Mi Siembra”, made from soursop, passion as of tourists and famous artists, for its fruit, banana, guava and mango. These are crunchy and emblematic kipes (Arab heri- fish, coconut fish, lambí vinaigrette and Barahona prepared by the women of the Cooperative tage similar to a fried croquette, made with grilled lobster, with traditional garnish- The Province of Barahona, in the south- for the Development of La Ciénaga, who, wheat and ground beef) and catibías (pastries es represented by tostón (fried plantain), west corner of the country, has an extensive with prior reservation, also prepare a deli- of Taíno origin made with cassava dough). ganduls with coconut or rice with stewed coastline of turquoise waters that houses cious typical lunch that includes moro (rice Address: Francisco Castillo Márquez Street beans. The cassava “bollito” (fritter) stuffed an interesting selection of seafood, such dish) or a stew with the leaves of a bush No. 32, telephone no. (809) 556-2737. with fish is a specialty of this location that as blue crab, lobster, lambí (conch), bulgao called “Pavilion of the King”, used by the is worth tasting. (a type of sea snail) and octopus. From the locals from long ago to feed the malnour- Likewise, other establishments worth vis- catch of the day it is possible to eat grouper, ished children. iting are the Trigo de Oro, a French bakery La Esquina de Fidel is a popular Café in dorado (mahi mahi), carite (king fish), sar- recognized for the variety of its breads and town for its variety of traditional sandwich- dines, chillo (red snapper), colirrubia, tuna In the community of Pescadería, Fun- cozy place in the center of town, near the es, such as lambí, shrimp, lobster, herring and albacore, among other species. dación Municipality, there is La Cabrita park and the main church; Handmade Micro- and fish. The natural fruit juices they offer project, which breeds alpine goats to pro- panadería, small bakery with a very limited include rare options such as granadillo and Barahona has wonderful river beaches, duce cheese, yogurt and pasteurized goat's production of artisanal daily bread, using zapote. such as El Quemaíto Beach, San Rafael and milk. The project is directed by the Associ- home-made sourdough, long fermenta- Los Patos, with food stalls that offer seafood ation of Milk Producers La Cabrita. tions and the best flours; Convivium Slow There are local products developed in a prepared in a typical way by the locals. Vis- Food Chavón Yuma, first cell of the Slow Food community way that deserve to be tasted. itors can enjoy fresh dishes such as fried When you are in Barahona, it is essential Eco-Gastronomic Association in the East to visit the Larimar Museum and Work- of the country, offering breakfast service shop School, dedicated to training local and an organic fruits and vegetable gar- youth to work this national stone, unique in den, located in the town of El Limón, at the world. Jewelry made by skilled artisans the Hotel Caserma; in La Caleta, the only is sold in the shop-museum. beach at the entrance of the city, you taste fresh fried fish, ideal to enjoy with a very SOUTHEAST REGION cold beer; Studio Kitchen - The Chef Table, a space dedicated to learning, where Do- La Romana minican chef Gabriella Reginato (gabriel- This province, situated in the Southeast [email protected]) provides cooking of the country, is privileged with a sol- workshops for children, teenagers and id tourist activity attracted by its beach- professionals, and once a month turns the es, world-renowned golf courses, resorts, space into a large table to prepare thematic buildings, cruise terminal and international dinners with their respective beverage pair- airport. ings, for a small audience of 15-18 people; Chocolate Mabel, Factory Tour, manufacturing, It houses the Tabacalera de García, the larg- exhibition and sale of chocolates and deriv- est tobacco factory in the world, and the atives of Dominican cocoa. In La Estancia Cigar Country Megastore, in La Estancia Square, La Romana-Bayahibe Highway residential tourist complex, also considered KM 12.5, El Limón. the largest store of its kind in the Carib- bean. La Romana also has a wide variety of restaurants and gastronomic establish- Fried fish. Some of its gastronomic attractions orig- It is commonly prepared on the shore or near ments, as well as food truck parks, such inate in immigrant settlements. Such is the as Cañaveral, on Altagracia Street No. 15. beaches. It is seasoned with salt and pepper, passed case of Shish Kabab, established since 1969, through flour and fried in oil. Some of the most prominent are:

28 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 29 Punta Cana has countless good restau- In addition to award-winning restau- rants such as Captain Cook, famous for its rants, nationally and internationally award- fresh seafood barbecue on the shore of El ed chefs, and products recognized for their Cortecito Beach; Bar Trattoria Mamma Luisa, quality worldwide, Santo Domingo has a Italian restaurant, with family treatment, thriving urban gastronomic activity. in Galerias Punta Cana; La Casita de Yeya, located in the Downtown Center Food More than a dozen gastronomic parks Court, offering typical Dominican dishes; house numerous food trucks of all kinds: A Mare Crudo Bar & Cucina, in Palma Real Dominican, thematic, international, Ca- Shopping Village, by renowned Italian ribbean, which account for the growth of chef Ciro Casola; Church, in Cap Cana; La gastronomy as thriving economic sector. Palapa, by Eden Roc; among others like Lo- renzillos, Noah, Saffron, Nakamura, and Isabella We invite you to enjoy not only our best Steak & Bistro. restaurants, bars, diners and other food es- tablishments, but also street vendors with a On the other hand, there are establish- variety of freshly cut tropical fruits, coco- ments such as Queso de Valle Gina, located on nut water, among others, that can be found the road of Verón-La Otra Banda, where in many corners of the city. you can find the “leaf cheese” (“queso de hoja”) of Valle Gina, a Dominican fresh NORTH OR CIBAO Locrios and Moros. cow milk cheese, very much appreciated by Rice-based dishes such as locrio and the variety of Moros locals and visitors. REGION (gandul, red beans and black beans), are part of the daily meals in Dominican homes. Another interesting rural gastronomic Puerto Plata attraction is in La Otra Banda, recognized Like the “Cristo Redentor” (Christ Re- for its “chicharron de leche” (fresh milk deemer), with his arms open on the top of • Chinois, Chinese food. Duarte Street • Mama Mia, Los Melones Street. cheese “fried” y sugar syrup), pork sausage the Isabel de Torres Hill, Puerto Plata has corner of Restoration Street. • Saona Café, Calle BahíaStreet No. 1. and bacon, sold in tarantines and butchers managed to integrate the influence of im- • SBG, fusion cuisine, in the Marina de located on both sides of the road. migrants, and at the same time develop its Casa de Campo. Bávaro and Punta Cana own and peculiar gastronomy with a great • Peperoni, fusion cuisine, also in the The excellent worldwide reputation of Santo Domingo diversity of iconic dishes and products. Marina de Casa de Campo. this destination in the Eastern part of the Reiterated by the Ibero-American Acad- • La Casita, Francisco Richiez Street, country is well established, coupled with emy of Gastronomy as Capital of the This is how you can find in this province No. 57. a flourishing of excellent restaurants and Gastronomic Culture of the Caribbean, the Jewish bread, brought by the Hebrew • The Mexican Taquito, Francisco Cas- splendid gastronomic experiences. Santo Domingo has become the mecca of colony that was established in Puerto Plata tillo Márquez Street No. 13. Caribbean cuisine, attracting the visit of in 1940, to celebrate Shabbat; the Journey • Punto Italia Restaurant, Av. Libertad It is possible to find here some exotic renowned international chefs, such as Mas- Cake, or the English bread of the Gilbert No.1. establishments such as Passion, the restau- simo Bottura, Virgilio Martínez, Leo Espi- Mckennzy family, introduced by immi- • Toñitos Grill, Av. Libertad corner of rant of world renowned chef Martín Ber- nosa, Jorge Vallejo, Jordi Roca, Joan Roca, grants from the Lesser Antilles. Santa Rosa Street. asategui, who holds a total of 12 Michelin Martín Berasategui, Jesús Escalera and stars; or Bachata Rosa, a novel gastronom- Juan Manuel Barrientos, among others. Among the emblematic dishes of this Bayahibe: ic concept that combines Dominican and region are the cow tail sancocho, the locrio de • Barco Bar, La Bahía Street. international cuisines with music inspired Thanks to the existence of great and pava (savory rice with pumpkin), the agua- • Captain Kidd, Bayahibe Road No. 1. by our award-winning composer Juan Luis emerging restaurants, the Dominican Re- jí (green plantain and vegetable soup), as • Chiky Blu, La Punta. Guerra. public has served as a bridge to bring haute well as its casabe, which differs from that of • Kukka Beach Restaurant by Alkqui- cuisine to new dimensions in the Caribbe- Monción because it is of softer texture, es- mia, Public Beach, Bayahibe Road. In addition, this area of Bávaro and an and America. pecially the San Piñé brand, roasted in fire-

30 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 31 32 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 33 wood, sold in supermarkets and shopping several generations that has created a type (molasses), a byproduct of the sugar cane On the same road, it is recommended to centers in Puerto Plata. of biscuit, crispy, made with an artisanal production process, and cooked in a wood- try the fried 'Chula Mía' (yucca stuffed with method of Mrs. Julia de González. The es- fired oven, a true tradition on the road that ground beef) and a 'Frikitaki' (typical sand- Likewise, it is recommended to try Dulces tablishment is located on Cardenal Sancha leads to the beaches of Luperón. These wich with water bread, ground beef, raw Doña Agustina, considered an emblem and Street. sweets are usually enjoyed with the famous cabbage, fried egg, tomato, ketchup and added value for the province. With a tra- Dutch-style Geo Heinsen cheeses, whose mayonnaise), Boruga Chaplain and drink dition of over 40 years, these homemade Quipes Bojos: famous for its quality and factory is also in the municipality of Im- natural coconut water in any historic cor- sweets, in the historic center of Puerto Pla- homemade flavor, dating back to a tradition bert. This cheese is a tradition of almost ner of Puerto Plata. ta, offer a representation of the agro-indus- of more than 30 years. Located on Margar- 90 years, product of German immigration trial production of the area, with their milk ita Mears Street, it is still the business of a that arrived in the country during the early Samaná sweets, coconut with milk, coconut with family of Arab-Lebanese origin. 20th century, having earned the gold seal Samaná, a province in the northeast of sweet potato, coconut with pineapple, gua- three times as the best cheese in the Ca- the country, has beautiful beaches, such va, orange, sour milk and jagua (an endem- Heladería Mariposa: popular Aus- ribbean. as Rincón Beach, considered among the ic fruit with diuretic and other medicinal trian ice-cream parlor and confectionery ten most beautiful in the world, and a gas- properties). recognized for its tropical fruit tamarind Chocolate from the Altamira Ba- tronomic diversity that stands out for the ice cream, beach grape and passion fruit, sin, CHOCAL: artisanal chocolate and exuberance of its seafood and the use of Other delicacies of Puerto Plata as well as its delicate pastries. Located in several by-products made by a community coconut as the most important ingredient. are the following: front of the Central Park. association that groups no less than twenty Emblematic of the heritage of the Cocolo* women. It is possible to take a tour of the culture in this place. Julia Cookies: a family business of Melao bonbons: made with the melao Altamira cocoa trail, where you can expe- rience the whole agricultural process from The French influence, in addition to the planting to harvest. Cocolos, has made a peculiar cuisine flour- ish in Samaná that is characterized by rec- The offer of native food can be found ipes and foreign culinary methods, along in restaurants such as El Manguito, on the with a large variety of fish and shellfish way to Playa Dorada, specialized in sea- from the region. One of the most represen- food and soups; Skina Bar & Restaurant, a tative experiences that Samaná offers is to proposal of the portonorteña and nation- consume the catch of the day in any of its al cuisine with dishes such as mondongo, beaches, in informal establishments impro- patimongo, stewed cow tail, pipián, and vised by the locals. Moro (rice cooked with the famous ‘national flag’ (rice, beans and beans) and fish, both with coconut, are the stewed meat). Some international cuisine main dishes that can be found in any beach restaurants recognized for their cozy atmo- dining room. sphere and cuisine are Las Palmas, Los Tres Cocos and Le Papillon. The Pueblo de los Pescadores (Fishing Vil- lage), in Las Terrenas, is a mandatory vis- On the road of Puerto Plata-Maimón it. It has a great culinary miscegenation there is a ‘must stop’ for fresh fish lovers, thanks to the large number of foreigners prepared immediately before their eyes, that have been established there, signifi- with more than a dozen establishments. cantly influencing the culinary art tradition This is Maimón, the ideal place for those of the area. You can find dozens of French, who want to eat the best fried fish. Italian and German restaurants and bars Pasteles en Hoja (Leaf cakes). A bun wrapped in banana leaf, made from green *The Cocolo culture refers to ethnic English-speaking groups that began arriving in the country as of the 19th century to support the plantains or cassava dough with pork, beef or emerging sugar industry. Although most of these immigrants came from the English-speaking Lesser Antilles, the descendants of North chicken. American freed slaves, equally English speaking, were also referred to as Cocolos and were mainly located in Samaná.

34 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 35 And to learn about the organic produc- since 1939, representing the Arab in- tion of tropical fruits, a mandatory visit fluence in Dominican cuisine. is the Pachamana Farm. Its owners share • Lunch at El Pez Dorado, Chinese and their knowledge about organic farming international food. Open since 1964, and show the semi-artisanal factory. Open since 1964, located on 43 Del Sol Street, opposite of the Colón Park Santiago in the same historical center. This province is located towards the • Dinner at the Saga restaurant and Ci- North of the island, in the Cibao Valley. gar Club, for great meats and an at- The tobacco industry is a cornerstone of tractive wine list including a tradition- its economy, the region being an important al cigar lounge for smokers. producer and exporter of cigars, coffee and • Lunch or dinner at Camp David cocoa. Restaurant, located on the Gregorio Luperón Highway Km 7.5, in Gu- It also has a culinary inventory that is rabo, which will allow you to enjoy a the pride of Santiago. Traditionally called panoramic view of the Cibao Valley, the “Heart City”, it’s also known for its from a height of 2,000 feet above sea ‘Lechoneras’ (specializing in fire roasted level, in comfortable and elegant fa- pork), whose most popular are Milito, Chi- cilities, while savoring international to and Embrujo, where locals and foreign- and Dominican cuisine prepared with Shrimps from Sánchez. ers seek the best “puerco en puya”, emblemat- products from the region and import- Sánchez is a municipality in the province of ic dish of Dominican cuisine. ed. Samaná in the northeast of the island, which stands • The Aurora Factory Tour. Visit the out for the quality and taste of its seafood. Santiago also attracts visitors who enjoy oldest and one of the most prestigious tasting the famous “yaroas”, a dish that rep- factories in the Dominican Republic resents the urban nightlife of this city, with where you can appreciate the manu- that fuse local products and uses with Eu- Las Terrenas, Samaná. ground meat (beef, pork or chicken), grilled al cigar rolling process. Also check out ropean techniques. • At Valerio: typical Dominican restau- with onion, oregano, paprika, red chopped the museum that covers more than rant in Cosón beach that preserves the peppers, chili pepper, salt and ground black 110 years of history of this emblem- Some of the restaurants recognized folk style with a specialty of seafood pepper, then mixed with cream cheese, atic company, including its tobacco in this area are the following: and fresh fish. ketchup and mayonnaise, mounted on ranch. • Mata Rosada: French cuisine with lo- a bed of mashed ripe plantain, or french • Atlantis Restaurant in Playa Bonita: cal specialties, in the center of Santa fries, with lots of grated mozzarella cheese. Of course, there are other restaurants French cuisine in Las Terrenas, Sa- Barbara, in front of the Seaside and Around the monument of Santiago are that deserve mentioning as options offered maná, adapted to local products. Chef with the view towards its emblematic the principal street establishments or food by the city of Santiago. They are: Gerard Prystasz, who was chef of the bridges and keys. trucks that offer the typical yaroa“ ”. Presidential Palace during the govern- • La Trattoria de Claudio, General Eu- ment of Francois Mitterand. There are also dishes and drinks typical Other worthwhile dining experi- sebio Manzueta Street, Santiago De • Le Tre Caravelle: Italian-Native of the region that we must highlight. These ences are: Los Caballeros. restaurant. Calle 27 de Febrero Street, are: • La Taberna de Pepe, 6 Mauricio Alva- 32000, Las Terrenas, Samaná. • Breakfast at La Campagna in the Villa rez Street, Santiago De Los Caballe- • Le Paco Cabana, seafood restaurant: • The yinyabié, a kind of ginger beer, an Olga sector, where the specialty is fried ros. in the center of Las Terrenas, in front inheritance of the Cocolo influence. cheese with a tasty mangú and scram- • Barttola Brasserie, Av. February 27, of El Paseo Shopping Plaza. • Yautía, yucca or corn bread, English bled eggs. Plaza Garden. • La Terrasse, Dominican and refined breads and cocktails in D’Vieja, Car- • Kipes and very cold beers on Saturday • Noah Restaurant, Del Sol Street, near cuisine: Fishermen's Village 32000, retera Samaná-Las Galeras. afternoons at Casa Bader; a tradition France Avenue.

36 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 37 Spicy Stewed Goat. It is a recipe from the northwest of the country where it is said that goats feed on wild oregano, which makes it a very tasty meat.

• BBQ Express, Metropolitan Gardens. dition since 1962. There is also the Mi- • El Tablón Latino, Del Sol Street, fac- guelina Bakery and Pastry Shop, at kilo- ing the “Monument”. meter 91 of the mentioned highway. In addition, if your appetite is for a good Being in the Region of El Cibao mofongo (typical dish based on mashed a mandatory stop is the Típico Bon- fried green plantain, garlic, olive oil and ao Restaurant, at locations South and crispy pork belly), you can visit the fa- North, kilometers 83 and 90 of the Du- mous Mi Mofongo Terrace in Moca, arte Highway, respectively, in Bonao, on Av. Coronel Lora Fernández, Moca, Monsignor Nouel Province; a true tra- 56000, tel. (809) 822-1347.

38 | DOMINICAN REPUBLIC GASTRONOMY IN THE COLONIAL CITY OF SANTO DOMINGO

he Colonial City or Zone is the If you prefer to have breakfast with trop- oldest urban center of Santo ical fruits, nuts, natural juices and blends, Domingo, declared by UNES- the ideal place would be Benefruta, a fruit TCO as a World Heritage City, for being the market and cafeteria of great popularity pioneer in the first important constructions among natives and foreigners, open from of the New World. Today it is still the most 7:00 in the morning on Arzobispo Portes entertaining and cultural area of the capi- Street. tal, featuring museums, the first cathedral built in the New World, churches, parks The dining entertainment options in and wonderful restaurants and bars. the Colonial Zone are diverse. There you can learn more about chocolate and co- You can start your day with a freshly coa, try different processes of cocoa beans ground coffee at La Cafetera, an em- and make your own chocolate bar in the blematic meeting point for artistic and Chocomuseo or Kahkow Experience, literary gatherings since 1930, the year located on Arzobispo Meriño Street No. Habichuelas con dulce (Sweet Red Beans). when the Spaniard Benito Paliza, pioneer 254 and in Las Damas Street No. 102, re- One of the most distinctive desserts of Dominican cuisine and a tradition in coffee roasting in the country, decided spectively. of Lent. Its basic ingredients are: red beans, sugar and cow's milk; and to a to install this aromatic cafeteria on 253 El lesser extent coconut milk, sweet potatoes, raisins and spices. Conde Street. Museo del Ron y la Caña (Rum and Sugar Cane Museum) Next door to La Cafetera is a French This museum reveals the history of the to get almost all the variety of Domin- Close to the previous location is a restau- bakery, Paco Cabana Café, where you sugar cane industry and the production of ican sweets, as well as the most symbolic rant considered a heritage of Dominican can enjoy a succulent breakfast with de- rum in the Dominican Republic, as well as cheeses: Higüey leaf cheese, Geo Hein- cuisine: El Mesón de Bari, frequented by licious sandwiches and croissants. The the role played by the Brugal, Bermúdez sen cheese from Puerto Plata and the gold artists and intellectuals, who have covered Corner Café Pastry Shop, of the Billi- and Barceló families in the international- standard Cheddar cheese, the latter with the colonial walls with their Dominican ni hotel, is a beautiful and relaxed place in ly recognized Dominican spirits tradition. an uninterrupted production of more than paintings, and the recreation of a bohemi- the historic alley of the Regina Angellorum Here you can learn about the equipment one hundred years. 106 Emiliano Tejera an atmosphere that characterizes it. Their convent, ideal for a sweet or savory snack used to make rum, as well as taste different Street, corner of Arzobispo Meriño Street. catibías stuffed with stewed crab or conch and a hot coffee. types of rums and cocktails, as well as buy- (lambí - in season) are iconic, as is their ing souvenirs. On El Conde Street, just in front of the stewed goat in its two versions: in piec- Be sure to try the prestigious pastries and Opening hours: 9:00 am to 5:00 pm, Mon- statue of Columbus, is Jalao, with its ex- es and shredded. Located on 302 Hostos eggplant pie from Exquisiteces Virgin- day through Friday, Saturdays until 2:00 quisite offer of typical Dominican cuisine Street, corner of Salomé Ureña Street. ia, at Santomé Street No. 102, corner of pm. Located at Isabel La Católica Street, in a musical and very picturesque atmo- Arzobispo Portes Street. You can also en- corner of Restauración Street. sphere, exhibiting images and memorabil- In the Plaza España (Spanish Square), a joy fresh "paninis", sweet snacks and fresh ia representing the Dominican culture. Its historical space that houses important co- coffee atCafé Gato, a place where cat lov- La Casa de los Dulces (The House of menu includes many representative dishes lonial monuments such as the Columbus ers will feel especially welcome, located on Sweets) such as asopao, cassava rolls or goat cro- Alcazar, there is a building dating back to Mercedes Street No. 301. For decades, this has been the place quettes. 1505, where the first tavern in the Amer-

40 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 41 Padre Billini Park has become a gas- Mimosa Restaurant is also highly rec- tronomic place where it is possible to en- ommended by locals for a hearty tradition- joy international, vegetarian, Indo-Dutch al lunch. We suggest asking for the dish of cuisine, cigars, wines, deli and tapas, and the day. 53 Arzobispo Noel Street. creative cocktails. Options include: Lulú Tasting Bar, Time Vegetarian Kitch- For tapas and international snacks, we en, Cava Billini, Indo and Arturo recommend Los Navarricos, with its Fuentes Cigar Club. Padre Billini Street, handmade croquettes and Spanish tapas, corner of Archbishop Meriño Street. good atmosphere and better price. Isabel La Católica Street. Right in front of the Billini Park is a classic of the Colonial City: La Bricciola, Succulent Colombian pastries and ra- Italian cuisine in a beautiful setting. Ideal men can be found in Sicily Empanadas. for a romantic encounter. 257 Sánchez Street.

Restaurant América is another classic El Rey del Falafel offers Middle East- of the Zone that opened its doors in 1954, ern food with a tradition of over twenty specializing in Spanish food, seafood and years. In this place, you can enjoy the out- meat. Popular for its seafood paella. 201 doors in its beautiful Spanish patio. Lo- Santomé Street, corner of Archbishop cated on Sánchez Street, corner of Padre Nouel Street. Billini Street. Dominican sweets. They are delicious and are characterized by the great variety of tropical fruits and fruits with which they are made, such as coconut, pineapple, orange and figs, among others. icas operated. Today it hosts Pat’e Palo On 203 19 de Marzo Street you can find Restaurant, one of the most recognized the Casa Gastronómica Siglo XVII for the quality of its international cuisine (17th Century Gastronomic House), of the and the constant renewal of its menu. This renowned Dominican chef Leandro Díaz, European Brasserie is characterized by the famous for the “Barrigón de Leandro”, the tra- use of premium ingredients and fresh sea- ditional Dominican pork rind, with his per- sonal products used in an innovative way. sonal touch, baked with beer and passion Located on 25 Atarazana Street. fruit. You can also try his "patimofondongo", a tribute to several typical Dominican dish- The Atarazana hosts a diverse offer of es that the chef fuses by mixing the "pati- restaurants such as Pura Tasca, Angelo mongo" (cooked with beef or pork legs with and the Atarazana Restaurant, first to "mondongo" or tripes) with the mofongo (pop- establish itself in this commercial street and ular dish based on pork rinds mashed with also pioneer in its consideration as a Do- fried green plantains). In addition to the à minican Treasure. La Atarazana Restau- la carte dishes, you can choose their tasting rant offers typical Dominican cuisine, as menu titled “Que bueno ta’ este País” with prior well as international. reservation to [email protected].

42 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 43 RESTAURANTS RECOGNIZED BY THE DOMINICAN ACADEMY OF GASTRONOMY

he Dominican Republic has a wide variety of restaurants with tempting menus that show the unfolding of a thriving gastronomic sce- nario in the Caribbean region thanks to the Tdiversity of its products, ingredients, techniques and the magnificence of its chefs.

As a way of potentializing the positioning of Dominican cuisine in the region and also capitalize on the two-con- secutive-year-recognition received by Santo Domingo as Capital of the Gastronomic Culture of the Caribbean, the Dominican Academy of Gastronomy held its first edi- tion of the “10 Best Restaurants in Santo Domingo 2018”, recognizing the establishments that achieved the highest score during a rigorous selection process.

These awards were given in order to stimulate the de- velopment of the quality of restaurants that represent our best options, as part of a positioning strategy of the coun- try as a gastronomic destination. The establishments were awarded in May of 2019, recognizing those who stood out during the year 2018, taking into account the quality of produce and presentation, as well as service, atmosphere and comfort.

Below, we present the list of the 10 Best Restaurants in Santo Domingo 2018.

44 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 45 LA CASSINA SOPHIA'S BAR GRILL No. 1 - 2018 No. 2 - 2018

Specializing in signature Mediterranean Part of the SBG restaurant group in San- and fusion cuisine, this fine restaurant to Domingo, Casa de Campo and Punta rests in the expert direction of its Execu- Cana. Located in the city center with ex- tive Chef, Cristóbal Martos. You will en- quisite decoration, cosmopolitan atmo- joy a meticulous table service in a dashing sphere and avant-garde cuisine. Offers an atmosphere with cozy eclectic design that international and creative menu with in- elegantly combines luxury with a modern novative ingredients and presentation. Its zest. La Cassina also has a select wine cellar very creative, engaged and renowned Ex- and can accommodate about 120 people ecutive Chef is Joaquín Renovales. per serving.

504 Roberto Pastoriza Avenue, Santo Domingo. No. 9 Paseo De Los Locutores Street, Piantini. Telephone No. (809) 363 4444. IG: @lacassinard Telephone No. (809) 620-1001. IG: @sbgrd

46 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 47 DON PEPE PAT'E PALO BRASSERIE No. 3 - 2018 No. 4 - 2018

Classic Spanish food with a wide variety Located in the Colonial Zone, this restau- of fish, shellfish, meats, cold cuts, sausages, rant is considered among the most success- rice and vegetables. Personalized attention ful in the country. Its walls, with 500 years from its owner, Don Pepe Diez, who strives of existence, offer a warm and comfortable to always have and exhibit the freshest atmosphere, with excellent room service. Its product and the best service. menu, of international character, marks a trend towards Mediterranean cuisine with a great creative contribution from its co-own- er, the renowned chef Saverio Stassi.

31 Porfirio Herrera Street, Santo Domingo. 25 La Atarazana Street, Santo Domingo, Colonial Zone. Telephone No. (809) 563-0441. IG: @restaurantedonpepe Telephone No. (809) 687-8089. IG: @patepalo

48 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 49 TRATTORIA ANGIOLINO NIPAU No. 5 - 2018 No. 6 - 2018

A small, cozy and familiar restaurant, This unique establishment offers signature founded in 2009 by the late David Pezzoti Mediterranean cuisine. Dishes with tra- (RIP) and his wife Patricia Haper, special- ditional flavors perfectly prepared with a ized in Italian cuisine. It is distinguished by combination of local and imported prod- the quality of the product and its prepa- ucts. Nicolás Frigeiro, its owner and Exec- ration, and by the personal touch of its utive Chef, together with his wife and part- owner, Patricia, and her children, who ner Paula Fernández, Pastry Chef, work manage the operation and offer a careful with contemporary techniques to please and unique attention that guarantees the the most sophisticated tastes. satisfaction of the visitor.

45 Max Henríquez Ureña Street, Ensanche Piantini. 20 Max Henríquez Ureña, Santo Domingo. Telephone No. (809) 563-3282, IG: @trattoriaangiolino. Telephone No. (809) 540-3558. IG: @nipaurd

50 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 51 BOTTEGA FRATELLI SHIBUYA ICHIBAN No. 7 - 2018 No. 8 - 2018

A beautiful and comfortable establishment Located in an open space in the iconic offering contemporary Italian cuisine with Blue Mall, this innovative restaurant offers classic and the modern accents. Its quali- a casual Japanese culinary experience with ty standards are the generational legacy of brushstrokes of Peruvian cuisine. Fresh the Bonarelli family, founders of the mem- and innovative products plated with style. orable Vesuvio Restaurant, as well as oth- available for this restaurant’s distinguished Its menu includes options such as atarashi er successful gastronomic incursions. The clientele, including the principal dining nigiris, ceviche rolls, sashimi, wasabi pep- operations of Bottega Fratelli are in in the room, a ventilated terrace with a wood- per steak and the well-known chan chan hands of the brothers Aldo and Giancarlo fired oven made by Italian artisans, and a rice, which encourage the repeated visit of Bonarelli, the latter being the Executive private room with capacity for 70 people, the restaurant's exclusive clientele. Chef. Three elegantly decorated areas are ideal for private events.

Pablo Casals Street, corner of José Amado Soler Street, Santo Domingo. Blue Mall, 80 Winston Churchill Avenue, Santo Domingo. Telephone No. (809) 562-6060. IG: @bottegafratelli Telephone No. (809) 955-3256. IG: @shibuyaichiban

52 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 53 SAMURAI IL BACARETTO No. 9 - 2018 No. 10 - 2018

Owned and operated by the Tateyama This young and thriving restaurant has family, this restaurant almost reaches three quickly positioned itself among a grow- decades offering Dominican and foreign ing group of select regulars who seek the diners authentic Japanese cuisine. Japanese sympathy and culinary skills of their chef chefs are part of the staff and offer dishes and owner, Michele Luchetta. The estab- prepared in a traditional manner with very lishment offers a pleasant and cozy space fresh ingredients, achieving delicate flavors featuring very well-prepared dishes of the and textures typical of the Japanese cul- Italian tradition. ture.

57 Calle del Seminario Street, Santo Domingo. Plaza Juan Dauhajre, 210 Simón Bolívar Avenue, Santo Domingo. Telephone No. (809) 565-1621. IG: @samuraird Telephone No. (809) 544-4953. IG: @ilbacareto

54 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 55 HIGH REGARDED RESTAURANTS DURING 2018

In addition to the 10 Best Restaurants of Santo Domingo 2018, following is a list, in alphabetic order, of the 15 additional restaurants that together with the previous 10 make up the top 25 list in the capital city of the Dominican Republic for the year 2018:

NAME ADDRESS TELEPHONE SOCIAL MEDIA Boga Boga Plaza Florida, 203 Bolívar 809-472-0950 @bogabogard Avenue Il Capuccino Capitán Eugenio de 809-682-8006 @capuccinord Marchena Street La Scarpetta 609 Abraham Lincoln 809-567-4841 @lascarpetta Avenue Laurel 16 Andrés Julio Aybar Street 809-549-3699 @laureldr Mesón de Bari 302 Hostos Street, Colonial 809-687-4091 @mesondebari Zone Mesón de la Cava No. 1 Mirador Sur Avenue, 809-533-2818 @mesondelacava Bella Vista Mijas 47 Max Henríquez Ureña 809-567-5040 @mijasrd Street Mila 114 Sarasota Avenue 809-532-6452 @mila_rd Muelle 47 Galerias 360 (Mall), John F. 809-807-5260 @muelle47 Kennedy Avenue O. Livia 44 Lope de Vega Avenue, 809-547-3592 @restolivia Piantini Patagonia Grill Alberto Larancuent Street, 809-562-5046 @patagoniagrill corner of Octavio del Pozo Street SBG Kitchen Downtown Center, Núñez de 809-784-5690 @sbgkitchen Cáceres Avenue, corner of Simón Bolivar Avenue Sonoma 96 Federico Gerardino Street 809-732-5481 @sonomadr Time Vegetarian Arzobispo Meriño Street, 809-687-3171 @timeisvegetarian Kitchen corner of Padre Billini Street, Colonial Zone Turo 25 Andrés Julio Aybar Street 809-748-5211 @turo.rd

Santo Domingo has many other good restaurants to consider, as well as a never-ending im- provement of its gastronomic offer. The Dominican Association of Restaurants (ADERES) is working hard to have all their members improve their standards to prepare for the ever-ex- panding culinary boom that the city of Santo Domingo is living.

56 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 57 GASTRONOMIC EVENTS OF Milk Food Festival It is celebrated in June THE DOMINICAN REPUBLIC for three days, in Higüey, La Altagracia Province, where the production of milk is a tradition. Its main objective is to show, taste and present he gastronomic events exhib- Barahona organizes in the month of April Festicafé the realization of dish- it and promote our products of each year, for three days, this festival A sociocultural yearly meeting held es from milk, as well as and cultural heritage; they that promotes tourism, culture and prod- during the end of October, in which or- cultural manifestations, capture as well the attention ucts of the area, through talks, conferences, ganic coffee growers from Polo, Barahona, painting, folklore, crafts, Tof the world and create the opportunity to gastronomic exhibitions, parties and tast- and other regions, make their work known music, other exhibitions strengthen the hospitality and gastronom- ings with products and techniques of the and promote their organic production na- and book sales. ic sector of the country. Today we have a region. tionally and internationally. The program great diversity of related activities nation- includes exhibitions, organic market, con- Ripiao Seafood Festival wide, and here we present the most out- Banilejo Mango Fair ferences, tastings, reforestation day, sports This festival takes place in the warm mu- standing: Emblematic activity of the province of tournaments, ecotourism excursions and nicipality of Sánchez, in Samaná, “The Baní that is held annually in mid-June. For artistic and cultural presentations. Capital of the Shrimp”. For three spectac- more than 15 uninterrupted years, this fair ular days, full of music, art and tasty dishes organized by the Dominican Mango Clus- Festicoco based on seafood, different associations of ter, and with the support of the Ministry Activity that takes artisans and micro businesses present their of Agriculture, includes tasting a wide va- place in Nagua, ev- products, and outstanding chefs prepare riety of mangoes at affordable prices, chefs ery year during the recipes with different fish and with the fa- who prepare creative recipes with mango, end of July in the mous shrimp from Sánchez. technical conferences with international Northeast of the professionals, country. Partici- Yucca Festival practical work- pants can enjoy coconut-based dishes, and It is held every year in Higüey, Province shops, artistic purchase more than 60 by-products creat- of La Altagracia, in the month of January, Bocao Food Fest presentations, ed with other parts of the versatile fruit, for four days. Its main objective is to show Massive event that takes place in the meals and com- including the tree that produces it. the gastronomic diversity of cassava, an middle of July in the Malecón (Seaside) petitions based agricultural product grown by Taíno her- of the city of Santo Domingo. Cooks and on a variety of Coconut and Fish Gastronomic itage that has valued the vernacular taste gastronomic artisans celebrate the native native mangoes. Festival of its cuisine, through the tasting and sale culinary offer, with local ingredients and It is held annually in mid-August. It takes of different dishes and drinks made from dishes created each year exclusively for National Pineapple Fair place in Samaná, one of the largest coconut this tuber. The festival also highlights the this festival. The activity fosters memora- Event on the production and commer- producing areas of the country, thus being history of its protagonists, and their active ble experiences by offering local cuisine in cialization through the exhibition of this able to combine seafood, fish and coconut religious tourism. its different styles, in a cheerful space that fruit and its derivatives, preparation and in its cuisine, creating exotic dishes that combines music, colors, aromas and fla- tasting of dishes, whose main ingredient give a special touch to the culinary art of vors. Likewise, in November of each year is pineapple, as well as cultural and artistic the region. This takes place over three days the Bocao Food Fest is presented in the city activities. It takes place in the last quarter at the rhythm of the “round merengue”, of Santiago de los Caballeros. of the year near the Duarte Park of the El Chivo Florete, as well as the “bambulá” Municipality of Cevicos, Sánchez Ramírez (typical dance of the area), the games of Discover Barahona Province. the Protestant churches, the bachata and The Touristic and Productive Cluster of the merengue.

58 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 59 national bars. It takes place in mid-June, of October of each year and is organized for two days, in the city of Santo Domingo. by the Association of Hotels and Tourism of the Dominican Republic (ASONA- HORES) and the Dominican Association of Restaurants (ADERES). During the Restaurant Week, diners have the oppor- tunity to enjoy a wide range of special dishes prepared for the occasion by more than 60 participating restaurants, includ- ing the main and best in Santo Domingo, The Sea Festival creating a unique experience that contrib- Held annually in Barahona during the utes significantly to the positioning of the month of September, this event is or- The Great Tasting of El Catador country as a mecca of the Caribbean gas- ganized by the Tourism and Productive Very crowded by lovers of good wine, this tronomic culture. Due to the same reduced Cluster of the Barahona Province, which wine tasting event held annually in Santo price charged for each entry sequence, seeks to highlight the marine wealth of its Domingo brings together prestigious wine main course and dessert, this activity has region through a program of cultural and cellars of the world who allow the partici- been increasing in popularity for the op- culinary activities. It is carried out joint- pant to become familiar with and taste the Santo Domingo Spirit Fest portunity it represents to accumulate the ly with the Palito Seco Regatta, in which selections presented by each house. Visitors It is a festival of liquors and beers that largest number of visits in a passport that more than 70 sailors participate and that will also taste dishes specially offered by the presents the innovation and novelty of this is stamped by each of the establishments. includes other sailing sports in the sea, such main restaurants of the city. industry in the Dominican Republic. Cre- as windsurfing. ated to enjoy, taste and learn about spirits Procigar Festival and position the country as a destination Annual event that combines education- of gastronomic luxury. It takes place at the al, entertainment and recreational activ- end of September of each year in the city ities, and including tastings and dinners, of Santo Domingo. all around the magnificent experience that Dominican premium cigars represent. It SDQ Gastronómico offers guests the opportunity to have dia- y Restaurant Week logues with the main manufacturers in the Culinary platform that includes thematic industry, and dinners, tapas nights, excursions to selected interact with restaurants, training gastronomic activities an internation- and prizes. The event takes place between al community the end of September and the beginning Hospitality Food Fest of enthusiasts. Taste Santo Domingo Meeting point of the most important More than 450 One of the main gastronomic activi- professional gastronomy in the Caribbe- people from at ties of the country with multiple itinerant an. For three days, renowned national least 20 differ- events that attract consumers, professionals chefs and international guests give educa- ent countries and students. Local and international chefs tional workshops, or “cooking shows,” by participate to visit the main cigar plants and experts participate, “cooking shows” experts, and present unique gastronomic with the greatest prestige and worldwide and “master classes” are held, there are ex- experiences. Within the framework of this recognition. hibitions of the best local products, special festival, the Culinary Cup of the Ameri- dinners, all happening within the frame- cas is also celebrated, with the help of the Rincones Festival work of an ambitious program that runs Ibero-American Forum of Gastronomic Festival that fuses gastronomy and music for a whole week in the month of May of Associations, in its regional edition, which presenting the menus of different restau- each year. participants from all over America attend. rants, food trucks and national and inter-

60 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 61 GASTRONOMIC ROUTES OF the resources generated by the sugar cane as the use of Bagacillo, which is used to THE DOMINICAN REPUBLIC generate energy, and explain the process of production of molasses. Reservations: Telephone No. (809) 524-3421 ext. 3232; [email protected]

o exhibit the cultural richness el factory, as well as tourist stops at “The BANANA ROUTE of the product of our land, the 7 gates” of the Hatillo Dam. It ends with The Dominican Republic is the world's Dominican Republic has doz- a lunch that includes different rice-based largest exporter to the European Union of ens of gastronomic routes that dishes at the El Muro restaurant, overlook- organic bananas; since 1980 the province Tadd to the country's tourist offer. Some of ing Lake Hatillo. of Montecristi has been the protagonist of the main ones that we suggest are the fol- this phenomenon. This interesting excur- lowing: The route lasts approximately four sion in the northwest of the country, shows hours. For reservations, contact the Eco- the complete production process of the ba- COCOA ROUTE tourism Development Council of the Sán- nana. chez Ramírez Province, at Telephone No. "The cocoa trail" is an adventure with- in the La Esmeralda farm in the Province (809) 585-2745 and email councilecoturis- The tour begins in the greenhouses or of San Francisco de Macorís, which begins [email protected]. plantations showing the different sizes, ages with the process of planting cocoa and of the plants and the cluster. It shows the culminates in the development of its own laundry where they select bananas ready SUGAR ROUTE chocolate bar. The route has two modali- to export, and ends with tastings of the Tourist and educational route guided by ties to choose from, according to the inter- fruit, as well as desserts based on banan- the Barahona Central Foundation. It shows est of the participants. Both include wel- as. The route takes place from Monday to the production process from planting, cut- coming you with a delicious hot chocolate. Thursday throughout the year for a mini- ting and transporting the cane to the Bar- mum amount of 8 people. The tour starts ahona sugar mill fields, where they will It starts walking you through the fields at 8:30 a.m. and ends at 11:00 a.m. You extract the product until its final presenta- to show the process of planting the prod- can take advantage during this route and tion. It includes a visit and description of uct, cutting, extraction of cocoa beans, taste stewed goat at Lilo Café & Restau- the Batey Bombita fish project. Then you fermentation and drying, including some rant, a Montecristi specialty. Cool clothing have the option to explore the goat project historical explanations, and the recreation that protects from the sun and closed shoes developed in the Pescadería community, of the traditional production method to the are recommended. Reservations: Soraya where they talk about the importance of rhythm of merengue. & Santos Tours, Telephone No. (809) 961- goat breeding and production for the sus- 6343. tainability of the community. Finally, they Inside the chocolate shop you will partic- RICE TOURISTIC detail the benefits of the capitalization of ipate in a demonstration of how a choco- late bar is created, from the roasting of the ROUTE cocoa beans to the tempering of the choc- It is a guided tour that takes place in olate, where each participant can choose a comfortable minibuses traveling through- mould to make their own figures. out plantations and rice agribusinesses in the Sánchez Ramírez Province, the culti- The second modality of the tour in- vation and processing of this cereal in ru- cludes a brief workshop to learn how to dimentary as well as in modern versions. taste chocolate with the five senses, includ- The visit includes experiences such as the ing lunch. For reservations please call Tele- “piloneo” of rice, a visit to a modern mod- phone No. (809) 547-2166.

62 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 63 Cabrera and Dajabón, in the northwest of the country. In each apiary, a different ex- perience is lived and you learn from a par- ticular topic, from the history of beekeep- ing, the importance of pollen and propolis, to the production of the queen bee, char- acteristics of semi-humid forest and forest beekeeping semi dry. Walking each path lasts approximately 30 minutes, in which you can taste mead (an alcoholic beverage made from honey), as well as local tropical COFFEE ROUTES fruits liqueurs, pollen and propolis, royal The country, being a coffee producer, has jelly, honey in honeycomb and honey vin- several routes in the national territory that egar. We recommend approaching Mama allow you to experience the process that this Tonila's craft products store, in Partido. CASABE ROUTE to the factories of Casabe Doña Mechi, product undertakes. In the hills of Bonao, The casabe route is developed in Mon- Guaraguanó, Alimentos Fortuna (Casabi), to the north of the country, is the Atabey ción, Municipality known as the "Capital as well as a tour of the lookout point at Pre- Coffee Route, and in the hills of Salcedo, of Casabe". It is an experience that inte- sa de Monción, Lorenz Vacational, Hand- the Jamao Coffee Route. Both consist of grates the ancestral tradition of indigenous icrafts in Guano and La Noria Forest Park. three paths, each along different hills, where origin with modern processes that result For more information, contact the tele- in addition to witnessing the preparation of in an exquisite product that is a source of phone number (and WhatsApp) (829) 899- coffee, you can participate in tastings. Con- national pride. This route includes a visit 9042 or email [email protected]. tact: Telephone No. (809) 688-5285.

The Monte Alto Coffee Factory, in Jarabacoa, offers a complete tour of its fa- cilities and production of organic coffee. Discover its process from the grain to the cup, finishing the trip with multiple tastings of fresh coffee in the cafeteria of the place. RUM ROUTE More information: Telephone No. (809) 574-2618. In the city of San Pedro de Macorís is the Barceló rum factory, founded in 1930 and El Cafeto Madre, La Factoría, Toral currently one of the most prestigious in Coffee Trail. In Polo, Barahona, you the world. Through a guided tour you can can choose any of these options to see experience the process of its elaboration, and learn about coffee plantations in full from the extraction production, as well as having contact with of sugar cane and nearby communities, including bird watch- bottling to its distil- ing, as well as endemic flora and fauna. lation and aging. You Barahona Tourist Cluster. Telephone No. can see the rum bar- (809) 623-1397 / 829-471-1616. rel stores, taste the different varieties in the tasting bar, and HONEY ROUTE buy your favorites at It consists of a tour through five apiar- the souvenir shop. ies of the Municipalities Partido, Loma de

64 | DOMINICAN REPUBLIC GASTRONOMIC Guide | 65 BIBLIOGRAPHY • Gabriella Reginato, Dominican cook. CONSULTED: • Gerard Prystasz, French chef of At- lantis Restaurant, Las Terrenas, Sa- • Fundación Sabores Dominicanos. maná. Identifying the essence and nuances • Karina Constanzo, Association of La of our flavors. Santo Domingo, April Romana-Bayahibe Hotels. 2016, Editora Búho. • Kin Sánchez, editor and member of • Castellanos, Socorro. The taste of my the Tourist Cluster of Santo Domingo. land. Santo Domingo, 2012, Editora • Leandro Díaz, Dominican chef in Santillana. • Dipp, Hugo Tolentino. Itinerario Santo Domingo. Histórico de la Gastronomía Domin- • Max Ventura, Owner of Skina Bar & icana. Santo Domingo, December Restaurant in Puerto Plata. 2014, Editora Amigo del Hogar. • Rafael Cabrera, president of the Do- • Group Inicia. Sabores Ancestrales. minican Restaurant Association, AD- Santo Domingo, 2018, Editora Ami- ERES. go del Hogar. • Arquitect Eduardo Selman, Domini- • Discover Puerto Plata. Pride of my can Republic's Minister of Culture. land collection. Volume 5, Puerto • Geo Ripley, Head of the Intangible Plata. Barcelona, 2014. Cultural Heritage Department of the Ministry of Culture of the Domini- ACKNOWLEDGMENTS: can Republic. • Juan Daniel Balcácer, Historian and • Ambar Liberato, territorial coordina- essayist. President of the Permanent tor of the “Sustainable Community Commission of the Ephemeris Pa- Tourism” project in Dajabón, trias. Academist of the Dominican • Carlos Estévez, Dominican chef and Academy of Gastronomy. researcher. • Doctor Herbert Stern, Ophthalmolo- • Consejo de Desarrollo Ecoturístico gist and Academist of the Dominican de la Provincia Sánchez Ramírez. Academy of Gastronomy.

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