Michelin Award-Winning Chefs Host Dinner in Punta Cana

The Michelin Guide award-winning chefs have become an important attraction for tourism-oriented restaurants in Punta Cana, the Dominican Republic’s most important tourism destination.

This is the case of the Iberostar Bavaro Grand and the Eden Roc at Cap Cana – two of the region’s most important hotels – who have hired top Spanish chefs Quique Dacosta, a three-time Michelin Guide winner, and one-time Michelin winner Fernando Arellano.

Fernando Arellano

The hotel Eden Roc at Cap Cana will host a gastronomic feast inspired in the cuisine and flavors of the “Zaranda” Restaurant, winner of one Michelin Guide star and rated as the best restaurant in Mallorca, Spain.

Chef Fernando Arellano, owner of “Zaranda,” will present a five-course tasting menu at the Mediterranean Restaurant on January 24, and an interactive dinner at “La Palapa” by Eden Roc on January 31.

The first event will offer guests the possibility of tasting some of Arellano’s most successful culinary creations. Arellano is known for his fusions of flavors, aromas and textures.

The menu will also feature Sautéed Scallops with Green Apples and Cauliflower; Sweet Rice and Crispy Pig’s Trotters and Mushrooms; Grouper with Spicy Skin and Almonds; “Spice Route” Shoulder of Lamb; Sweet Goat Burrata, Sweet Basil Juice, and Strawberry/Wine Sorbet.

The “Zaranda” Restaurant opened in 2005 and, since then, has been honored with numerous awards, such as: “Revelation Restaurant in Madrid,” issued by the Spanish newspaper “El Mundo” and Food and Wine Magazine; a star in the Michelin Guide; two Repsol Suns; and the Technical and Conceptual Innovation Award 2009.

Quique Dacosta

On January 16, the three-star Michelin award-winning Chef Quique Dacosta, hosted an exclusive dinner at the Iberostar Grand Hotel Bavaro as part of the “Iberostar Chef Tour” activities.

The Tour is hosted by the hotel during 2015, and the goal is to promote some of Spain’s top-class chefs.

The dinner menu consisted of Red Fruit Cold Soup and Lobster; Foie Gras Cuba Libre with Lemon Ice; Golden Egg, Rock Fish Stew with Pearl Suquet; Pidgeon Rice and Chocolate Sand.

The Iberostar Grand Bavaro Hotel also presented on December 5 prestigious Spanish Chef Ángel Leon, who exhibited an innovative menu based on the cuisine of southern Spain highlighting seafood dishes.

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