Dining

Experience

Eden Roc at Cap Cana’s six inspired dining and beverage establishments feature a variety of haute cuisine and premium brand domestic and international beverages and top-shelf spirits. Each restaurant and bar comes to life with a distinctive personality through a combination of striking décor and elegant atmosphere.

Show casting Mediterranean specialties, Eden Roc at Cap Cana’s main restaurant presents an unparalleled dining experience for culinary enthusiasts who appreciate the intricacies of fine cuisine.

The most elegant venue which include a menu that exudes a journey of flavors and ingredients from Mediterranean cultures, and blends local elements with specialties flown in from artisanal suppliers in Europe.

Mediterraneo presents an impeccable menu of four courses.

Complementing the delectable menu is the alluring ambiance at Mediterraneo. The décor presents a subtle elegance, rich yet simple. For alfresco dining, the restaurant has a charming terrace area that overlooks the pool and lush greenery beyond.

Mediterraneo is open for dinner Monday to Saturday from 7:00 p.m. to 10:00 p.m. (may vary per season).

Dress code: Resort Elegant.

Reservations for dinner are always highly recommended and can be made by calling + 1 (809) 695 5555 or emailing mediterraneo@edenroccapcana.com.

Diner Menu

  • Red tuna tartare , almond cream, crunchy sesame seeds and Jerez vinegar.
  • Sea Bass and carabinero prawn carpaccio, pickled salad and dill air.
  • Baby squid stuffed with shrimps, caramelized scallops, shellfish reduction and celery air.
  • “Mi-cuit” foie gras, glazed sweetbreads with Marsala, blood orange vinaigrette.
  • Chef’s style “Vitello Tonnato” veal loin with celery emulsion, capers and fresh celery.
  • “Sacramento Valley” squab, water pears in “Malaga Virgen” wine, Five spices emulsion, cardamon reduction, rose essence.
  • Veal Consommé, oxtail and cabbage cappelletti, fondue petite choux.
  • Parmesan risotto, candied codfish petals, mandarin pil-pil and Persian lemon air.
  • Open Ravioli with river prawns, sautéed zucchini and rosemary emulsion.
  • Pasta sautéed with asparagus ragout, creole crab, scallops and light burrata cream.
  • Grilled fish of the day served with spinach and leek sauce.
  • Boca de Yuma’s fish and seafood “Bouillabaisse”, potatoes and fennel.
  • Caramelized lobster medallion with balm, Borlotti beans, candied chive, fennel air.
  • Veal steak tartar, mustard ice cream, parmesan tuille, candied tomato bread.
  • Angus Steak with vegetable salad, hummus and confit tomatoes pesto.
  • Lamp loin, Fez pistachio custard, sauteed morchella and meat juice reduction.
  • Crispy confit of suckling pig, smoked red pepper, new potatoes and seasonal vegetables (Served to a minimum of two people).

Plate of smooth and aged cheese.

  • Chocolate and Tonka bean soufflé, Tahiti vanilla ice cream (takes 20 minutes to bake).
  • Milleufille with yogurt ice cream, strawberries and passion fruit gelatin
  • Gianduja cream, lemon cream, mascarpone ice cream, almond and lemon cake.
  • Mediterranean baba cake with orange and vanilla cream, Dominican ron and dates ice cream.
  • Caramelized apple “Tatin” tard, vanilla ice cream, french caramel sauce.
Download menuDownload Wine Menu

Located at the Eden Roc Beach Club is La Palapa by Eden Roc, featuring seafood prepared to the perfection and sumptuous gnocchi, among other tantalizing plates.

A special restaurant which provides a fantastic experience featuring a fusion cuisine created by our team of culinary experts. All this along with the breathtaking view of the Caribbean Sea at every turn will make your visit unforgettable. No wonder that La Palapa by Eden Roc is lauded as one of the most important restaurants in Punta Cana area.

La Palapa is open every day for lunch and dinner, from 12:00 p.m. to 10:30 p.m. (May vary per season).

Dress code: Casual (Lunch), Smart- Casual (Dinner).

Reservations for dinner are always highly recommended and can be made by calling + 1 (809) 695 5555 or emailing lapalapa@edenroccapcana.com.

Menu

  • Burrata cheese with confit tomatoes, black olives and focaccia bread.
  • Red tuna tartare on a bed of avocado and mango marinated in coconut milk and wasabi dressing.
  • Andalusian Gazpacho, served with a grilled Sanchez prawns skewer and coriander flavored olive oil.
  • Grilled octopus with romesco sauce, roasted potatoes and fried parsley.
  • Quinoa salad with sautéed prawns, crumbled feta cheese and pesto sauce.
  • Caesar Salad with shaved “Parmigiano Reggiano” and croutons (With sautéed Shrimps / With Chicken Breast).
  • Nicoise salad with fresh grilled tuna, black olives, anchovies, grilled beans and boiled quail eggs.
  • River prawns salad with crispy fennel served with coriander and mango vinaigrette.
  • Sanchez prawns ceviche with crispy onions and mediterranean sauce.
  • Spaghetti with fresh clams, White wine and garlic.
  • Linguini “La Palapa” with Sánchez prawns and yellow curry.
  • Gnocchi with Burrata cheese, tomato sauce and basil.
  • Risotto with shellfish “Frutti di Mare”.
  • Risotto with roasted artichoke,  goat cheese and Ocoa bay red wine sauce.
  • Shellfish seafood stew with tomato reduction.
  • Rigatoni with Maine lobster, cherry tomato confit and green peas.

Ask for the Italian classic pastas, skilfully prepared by our Chef.

  • Fish of the day with Constanza vegetables and lemon emulsion.
  • Fish “cartoccio” with fresh tomatoes, potatoes , black olives and cappers.
  • Caribbean lobster grilled or Catalana style.
  • Baby lobster grilled with your choice of guarnish
  • Grilled local lobster.
  • Grilled baby lobsters.
  • Prawns fajitas, served with guacamole, pico de gallo and lettuce.
  • Grilled Fish and seafood (for 2 people) Lobster, langoustine, Sanchez prawns, octopus and the fresh fish of the day.
  • Black Angus Tenderloin (8 Oz)
    Served with sauteed Constanza vegetables, crispy potatoes and chimichurri sauce.
  • Black Angus Skirt steak (10 Oz).
    Served with baby potatoes, bacon and sauteed onions.
  • Roasted Baby chicken with lemon served with mashed potatoes.
  • Plantain Mofongo with fish and creole sauce.
  • Dominican rice with beans and stewed meat.
  • Ask for the BocaChica fish with fried plantain and avocado salad.
  • Deep fried calamari with spicy tomato sauce.
  • Prawns and vegetable tempura with passion fruit mayonnaise.
  • Black Angus Burger.
    With your choice of Cheddar, crispy bacon, guacamole.
  • Chicken breast wrap with tomato, lettuce, Cheddar cheese, bacon and avocado.
  • Plantain chips with guacamole.
  • Three mini sliders (prawns, beef, tuna).

Hamburgers are served with your choice of French fries or salad.

  • Palapa Roll (Wakame, organic farmed prawns, sesame seeds).
  • King Crab roll (King crab, prawns tempura, avocado).
  • Spicy Tuna roll (Red tuna , avocado, togarashi).
  • Veggie roll (Fried onions, avocado, unagi sauce).
  • Special roll (Red tuna, spicy king crab and unagui sauce (no rice)).
  • Nigiri Sushi (1 unit)
    • Red tuna.
    • Spicy tuna.
  • Dominican Chocolate volcano with rum raisin ice cream.
  • Pineapple carpaccio with crumbles and coconut ice cream.
  • Vanilla ice cream profiterole with dark chocolate.
  • Soft coconut mousse with passion fruit coulis.
  • Dominican cream with tropical fruits salad and chocolate tuille
  • Homemade ice creams and sorbets.
Download menuDownload Beverage Menu

BLUE Grill + Bar

A unique restaurant located at the private Eden Roc Beach Club that blends urban, rustic and chic styles with an oceanfront view, Blue Grill Offers tasty and healthy dishes inspired by the art of Robatayaki and Nikkei cooking techniques, a culinary fusion between Japanese and Peruvian cuisine.

Blue Grill + Bar features distinctive decor, lively and passionate music and multiple spaces perfect for social gathering, including a custom made show kitchen, cigar bar, and rotisserie by the pool that serves grilled staples for lunch.

The Grill Terrace offers casual lunch choices, including authentic brick oven pizza, while guests can enjoy the soothing sound of Bossa Nova while overlooking the ocean.

Reservations for dinner are always highly recommended and can be made by calling + 1 (809) 695 5555 or emailing fo@edenroccapcana.com or concierge@edenrocacapcana.com.

Menu

Lounges

& Libations

Eden Roc at Cap Cana’s six inspired dining and beverage establishments feature a variety of haute cuisine and premium brand domestic and international beverages and top-shelf spirits. Each restaurant and bar comes to life with a distinctive personality through a combination of striking décor and elegant atmosphere.

La Cava, featuring a charming domed roof made of bricks is a charming gathering spot that feels like a cozy cellar in a historic hacienda but been designed for today’s wine connoisseur. Is the idyllic place to host small and private dinners along with wine tastings from the most finest French, Italian, Spanish, American and south American vintages- the top wine collection in the Dominican Republic and one of the best in the Caribbean. Up to 6 guest for dinner and wine tastings.

La Cava

La Cava is available for private dinners from Monday to Saturday, from 7:00 p.m. to 10:00 p.m. closed on Sunday nights. Reservations for dinner are always highly recommended and can be made by calling +1 (809) 695 5555 or emailing mediterraneo@edenroccapcana.com .

Download wine list

Riva Bar, inspired by the exquisitely crafted Riva Aquamaran pleasure boat that was the symbol of glamour in 1960s Monte Carlo, Is Eden Roc at Cap Cana’s vintage bar locale. With details of mahogany, chrome and exotic leathers, it is built to celebrate la dolce-vita-the good life-and evokes carefree afternoons along the Côte d’Azur. You will enjoy classic cocktails, signature drinks and live piano performance while overlooking the stunning main pool and gardens.

Open every day, from 5:00 p.m. until 1:00 a.m.

Dress code: Resort Elegant.

Menu

Our

Team

Gianluca Re Fraschini

Executive Chef

“Finest ingredients and products greatly contribute to the exquisite taste of a dish. I believe that the creation of dishes should be always simple. “It’s like a woman. If a woman is beautiful, she doesn’t need makeup”

Hailing from Cuggiono in the Province of Milan, Italy, Chef Gianluca has been involved in the Culinary World for almost 20 years. He has worked his way through the kitchens of several restaurants and has been responsible for the openings of many top-notch Italian Restaurants in various international hotel-chains including the distinctive “Carnevale” – the Italian Restaurant at Jumeirah Beach Hotel & Resort in Dubai. At 20 years old he was Chef Manager for the opening operation at “La Reserva Rotana” hotel boutique in Spain, and then he worked at “Il Cavallino” in Luxemburg and “Aubergine” Mediterranean Restaurant in Tel Aviv Intercontinental Hotel, restaurant “Andrea” based in Pelican Hill resort among others.

Along his impressive experience in the culinary world, Chef Re Fraschini has had the opportunity to grow and train close to some of the most revolutionary and recent chefs. The pioneer of the kitchen cuisine including his compatriots Gualtiero Marchesi and Angelo Paracucchi, merger Pierre Gagnaire, and celebrated chefs stars Michelin, Pierre Orsi and Albert Roux.

In March 2012 Chef Re Fraschini was appointed Executive Chef of Eden Roc at Cap Cana, the first Solaya Hotels & Resorts property. As Executive Chef of Eden Roc at Capa Cana, Gianluca Re Fraschini brings European culinary experience and deep familiarization with the hospitality industry to his position. He will oversee the creation of all menu offerings and culinary operations for the Restaurant La Palapa by Eden Roc as well as the resort’s Mediterraneo, Riva Bar, La Cava, and the Blue Lagoon pool-bar restaurant.

In August 2014 he returns to Europe as Culinary Manager in the legendary Intercontinental hotel Geneva. There “The Woods” restaurant presented some of his more famous plates and contributed to the development of the unique flavors of Intercontinental Geneva and to the recognition of these in the gastronomic scene of elite of this important city.

May 2015 marked the return of the Chef Gianluca Re Fraschini to Solaya Hotels and Resorts, again as Eden Roc’s Executive chef at Cap Cana. In this new opportunity, the Chef Re Fraschini leads the expansion of the culinary offers of the resort, with the opening of a new Grill restaurant in Eden Roc Beach’s area Club.

Alberto García Pérez

Sous Chef

“When I plan a plate I put in all my senses, taste, touch, smell, play with colors and especially I focus on the environment. The kitchen is an act of love where I can share my professional and personal experience with the guests”.

 

Alberto Garcia was born in Cadiz, Spain but grew up in Sanlucar de Barrameda. He was always linked to the sea world and gastronomy. Had his first contact with a professional kitchen at 22 years old with the hand of Angel Leon, “Chef of the sea” in the ‘Aponiente’ restaurant. After winning the first Michelin star in this restaurant he decided to travel and expand his vision going through different restaurants in Spain. He worked with Martin Berasategui’s restaurant in San Sebastian and later in Barcelona.

Then he travels to France where he worked as Sous Chef at the restaurant ‘La Loge’ and later at ‘L’Atelier’ de Jean Luc Rabanel with two Michelin stars in Arles.

Chef Alberto Garcia returns to Spain to take over the kitchen of ‘Gran Hotel Nagari’ in Vigo. In early 2016 he joined the team of Eden Roc at Cap Cana as Sous Chef of Mediterraneo Restaurant to show his versatility mixing the Dominican culture with the Mediterranean cuisine.

Koyi Murrieta Tanabe

Sous Chef Nikkei

“The cuisine is a challenge, a trip to discover and discover yourself, which imply a different experience every day. The dish is the result of the magic that happens behind the scene”

 

Koyi Murrieta Tanabe is originally from a small village in Peru; however his ancestors have Japanese origins. He discovered the art of Japanese cuisine under the influence of his grandmother. From age 17 he began working in Top Nikkei restaurants in Lima, going through several masters in Mexico , Bolivia and Argentina ; He worked as itamae under the command of Mitsuharu Tsumura, owner of the prestigious Nikkei restaurant ‘Maido’ among the Top 50 Restaurants in the World by “Acqua Panna & San Pellegrino”. Chef Koyi Murrieta joined Eden Roc at Cap Cana Boutique Suites & Beach Club in early 2016 to lead the opening of the new restaurant Azur Grill & Lounge  at the Eden Roc Beach Club area with dishes inspired by the art of Nikkei and Robata-style cooking.

Juan Encarnación

Sous Chef

“The key is to strive every single day of your life to be a better person and to do things with love and passion. I can assure it will not be in vain because you know that you always did the best you could. You may be surprised to find that this brings your goals and dreams faster than you ever thought possible” 

Juan Encarnación was born in Samaná, located on the north coast of the Dominican Republic. He’s love for food began at a very young age when he decided to work with his grandfather on a cargo ship. They both and the crew went through many different difficulties since they had no one to cook for them during their journey. Juan would always volunteer to cook for everyone and always seemed to enjoy it. That was the exact moment he decided to do his best to enter the world of Culinary Arts. Since then, he has worked for 10 years inside the private estate of Cap Cana where he’s had the privilege to acquire tremendous knowledge working with many different personalities of the cuisine area. He worked in 4 different restaurants where he obtained all his professional experience.

His greatest accomplishment today is working for Eden Roc at Cap Cana where he has 6 years achieving great results with effort and dedication. His goal is to make of La Palapa the best Sea Food Restaurant in the whole area of Punta Cana and the Caribbean, to attract locals and other guests to the restaurant and offer them the best culinary experience and the highest standard of service.

Andreas Schandl

Food & Beverage Director

Sergio Mazzaglia

Restaurant Manager

Mathieu Charasch

Restaurant Manager

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