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.

Breakfast offering include an appetizing buffet spread with traditional favorites and local staples. In the evening, Mediteraneo presents an impeccable menu for four courses.

Complementing the delectable menu is the alluring ambience 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 daily for breakfast, from 7.30 a.m. to 11:00 a.m., and 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.

Breakfast Selection


Expresso, double expresso, cappuccino, decaffeinated cappuccino, Latte machiato, coffee latte, french press, iced coffee, American coffee and hot chocolate.

Tea Forte

English breakfast, Citrus Chamomile, Green Oasis, Moroccan mint, Jazmin Green, Green Mango.

Ice Tea

Raspberry nectar, Green mango.

Selection of fresh juices

Traditional eggs selection

Choice of: “Over easy” fried eggs, scrambled, poached, benedict or boiled.

Omelette at your Choice

Parma Ham, baked ham, bacon, mushrooms, Feta cheese, onions, sausages, tomatoes.

Selection of croissants, Danish pastries and pain au chocolat

Pancakes , waffles, pain perdu or crepes with maple syrup or chocolate sauce


Homemade Yogurt with fresh fruit, muesli, agave or honey

Assorted cheeses

Manchego, cheddar, blue cheese, parmigiano, mozzarella.

Homemade gravlax salmon

Homemade cured salmon served with toasts and Tzatziki sauce.

Dominican Breakfast Experience

Chef´s selection of national breakfast dishes, created with locally sourced products: Mashed plantain, fried Dominican salami, deep fried cheese, fried eggs with onion topping and a tropical fruit platter.

Served with natural coconut water.

Champagne Breakfast

Half bottle of Laurent Perrier N.V Champagne, fruit platter with chocolate fudge, mignadises, pastry selection and your choice of signature eggs.

Norwegian eggs

Poached eggs on brioche bread, sauteed spinach and smoked salmon.

Spanish eggs

Spanish tortilla served with Iberian chorizo, manchego cheese and parsley.

Italian eggs

Italian Frittata with spinach and fresh cheese.

Download menu

Diner Menu

  • Red tuna tartare , almond cream, melon, grapes, crunchy sesame seeds and Jerez vinegar.
  • Red snapper carpaccio with crispy vegetable salad, citric vinaigrette.
  • Cuttlefish filled with shrimps, grated scallops with carbonara, shellfish reduction and confit lemon.
  • “Mi-cuit” foie gras, Marsala wine glazed sweetbreads, fresh salad, truffle vinaigrette.
  • Mediterraneo Restaurant’s style Vitello Tonnato with a celery emulsion, capers and fresh celery.
  • Blue Point oyster and fennel cream, Champagne foam.
  • Veal Consommé, oxtail and cabbage cappelletti, fondue profiterole.
  • Mushroom and seasonal fungi risotto, Parmesan foam.
  • Open Ravioli with prawns, sautéed zucchini and rosemary emulsion.
  • Baby lobster tail in cold lavender infused consommé, cauliflower cream and herb bread.
  • Grilled fish of the day served with spinach and leek sauce.
  • “Bouillabaisse” of fish and seafood from Boca de Yuma, potatoes and fennel.
  • Monkfish crusted with pine nuts and Kalamata olives, crunchy grilled vegetable coca and Romesco sauce (Served for two people).
  • Angus fillet with vegetable salad, hummus and arugula pesto.
  • Roasted rack of lamb served with jus and green beans.
  • Grilled lobster meat , coral stew, sprout salad, mint vinaigrette.
  • 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).
  • Chocolate mi-cuit, crisp cocoa gruet, cocoa liquor sorbet.
  • Poached pear, white chocolate mousse, Calvados and cinnamon gelatin, French caramel ice cream.
  • Tiramisu, Santo Domingo chocolate palet, arabic coffee ice cream.
  • Orange macaron with pistachio cream, orange segments, cinnamon and date ice cream.
Download 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.


  • Burrata cheese with confit tomatoes, black olives and focaccia.
  • Grilled octopus with romesco sauce, roasted potatoes and fried parsley.
  • 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 cilantro flavored olive oil.
  • Baby lobster salad with lettuce, avocado, cherry tomatoes, casabe bread and black olive vinegrette.
  • Quinoa salad with sauted prawns, crumbled feta cheese and pesto sauce.
  • Caesar Salad with shaved “Parmigiano Reggiano” and croutons (With sautéed Shrimps / With Chicken Breast).
  • Spaghetti with fresh clambs, White wine and garlic.
  • Linguini “La Palapa” with Sánchez prawns and yellow curry.
  • Gnocchi with Burrata cheese, tomato sauce and basil.
  • Casarecce with Miche’s river prawns, saffron and zucchini.
  • Risotto with shell fish “Frutti di Mare”.
  • Risotto with fresh artichoke and Pecorino chesse.

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.
  • Grilled local lobster.
  • Grilled baby lobsters.
  • Shrimp fajitas, served whit guacamole, pico de gallo and letuce.
  • Surf and Turf skewers with Black Angus beef, lobster, vegetables and honey sauce.
  • Fish and seafood parillada (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.
  • Black Angus Skirt steak (10 Oz)
    Served with baby potatoes, bacon and sauteed onions.
  • Baby chicken “ Presidente’’ marinated with local beer, served with yuka puree.
  • Baby pork back ribs glazed with barbeque sauce and 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 vegetables tempura with passion fruit mayonnaise.
  • Black Angus Burger
    With your choice of: Blue cheese, Cheddar, crispy bacon, fried egg, mushrooms.
  • Chicken breast wrap with tomato, lettuce, Cheddar cheese, bacon and avocado.
  • Fish tacos, with sweet and sour spicy sauce, lettuce, tomatoes and Cheddar cheese.
  • Plantain chips with guacamole.

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

Palapa bento box (Maki, Sashimi, nighiri, wakame and tempura prawns).

Palapa Roll (Wakame, baby lobster, sesame seeds).

King Crab roll (King crab, tempura prawns, avocado).

Spicy Tuna roll (Spicy tuna , avocado, togarashi).

Salmon roll (Salmon, cucumber , poppy seeds).

Veggie roll (Fried onions, avocado, unagi sauce).

Special roll (Red tuna, spicy king crab and unagui sauce (no rice)).

Sashimi bites (6 slices / 9 slices) Red tuna / Octopus / Yelowtail / Salmon.

Nigiri Sushi (1 unit) Salmon / Red tuna / Octopuss / freshwater eel / Prawns / Spicy tuna.

Eden sushi plate (for 2 people)
– Selection of Maki rolls, sashimi, niguiri, hosomaki.
– Spicy red tuna with Crispy Rice.
– Wacame salad (seaweed).

  • White chocolate mousse with crumbles and bitter chocolate sauce.
  • Dominican Chocolate volcano (70%) with passion fruit ice cream.
  • Mango Crème brûlée with brown sugar.
  • Warm Banana and chocolate Tart with vanilla ice cream.
  • 100% Arabica coffe tiramisú.
  • Pineapple mousse with lemon meringue and vanilla crumbles.
  • Homemade ice creams and sorbets.

Tiradito Nikkei
Thin Salmon slices with local peppers sauce, wasabi tobico and sesame seeds.

Nikkei buns
Steam bread filled with crispy fish marinated on “leche de tigre”, creole and tartar sauce.

Fish Ceviche
White fish ceviche with “leche de tigre”, soya sauce, Crispy Calamari and Chulpi corn.

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.



& 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.




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.

Mathieu Charasch

Restaurant Manager

Alessandra Poletti


Sergio Mazzaglia

Restaurant Manager

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Contact:    info@edenroccapcana.com    |    +1 809 469 7469

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