The Dominican gastronomy has been recognized throughout the Caribbean due to myriad distinctive flavors and an eclectic influence based on its founding ethnic groups.

The Ibero-American Academy and the Royal Spanish Academy of Gastronomy declared the Dominican Republic as the Culinary Capital of the Caribbean.

The board of the Ibero-American Academy of Gastronomy made the announcement during a press conference held at the Orlando Martinez meeting room of the National Palace of the Dominican Republic.

This declaration recognizes the culinary wealth that the Dominican Republic has which is an element that continuously consolidates itself as one of the most sought after features when it comes to submerging, enjoying and learning about the Dominican heritage.

Modern Representatives of the Dominican Gastronomy

Dominican gastronomy has strong influences from various ethnic groups and different cultures. Chefs and restaurateurs have been leaving their mark on the culinary scene by reinventing the traditionalism and giving it a modern touch while maintaining the traditional flavors that make the Dominican cuisine so unique.

Inés Paez, known as “Chef Tita” has been named “Ambassador of the Dominican cuisine to the world”, and is the first Dominican chef to focus her cooking line towards the rescue of the Dominican gastronomy promoting the consumption and use of native products and reinventing the traditional dishes. Her restaurant, “Travesías”, provides guests with an exotic culinary journey around the island.

“Jalao”, managed by chef Noemí Díaz, is located in Santo Domingo Old City. It is a place full of color, taste and culture were born and raised Dominican will feel right at home and tourists from anywhere in the world can be immersed in a pure Dominican experience with a gourmet touch. Live traditional music every night, folkloric expressions and a variety of traditional dishes from the different regions of the country contribute to a unique experience.

“Traditional cuisine served up fresh and made with love” are the words that describe “Lago Restaurant” in Casa de Campo, La Romana, which offers a flavorful menu of traditional Dominican dishes. From seafood and meat-based dishes to hearty stews, Lago will please all of those looking forward to a broader culinary experience.

The Dominican gastronomy is of Spanish and Taino-indegenous origin, with African influences; a mixture of the three cultures that formed the Dominican lineage. Other cultures have influenced at a smaller scale, finding Asian and Cocolas’ (immigrants of the Greater Antilles) influence in some of the Dominican dishes. Download our app discovery the great culinary world of the Dominican Republic