Paradisus by Meliá, gastronomic spaces of the highest level at PC

Undoubtedly, gastronomy is one of the pillars of the hotel industry, since providing unique experiences of flavors and textures is important to complement and provide a good lodging service.

For this reason, Melía Hotels International’s hotels in the Dominican Republic have placed emphasis on creating memories in the palate of their guests, which is why they have reinforced the gastronomy and mixology segment with new offers.

For example, and after a renovation, at Paradisus Palma Real the loby bar has been completely transformed, as has the Naos buffet restaurant; it also has new a la carte restaurants: Sal (a Steak Cave for meat lovers) and Tokimeku (offering the taste of Asian cuisine, combining different Asian techniques with local dishes in an intimate atmosphere).

Also, Paradisus Grand Cana, formerly The Grand Reserve at Paradisus Palma Real, will continue to be a resort focused on “exquisite” dining experiences where the exclusive The Reserve service at Paradisus Palma Real and Paradisus Grand Cana prevails.

Both properties are home to the relaunched Paradisus by Meliá concept, so guests can choose Mangú, a tropical restaurant serving breakfast and dinner, which is exclusive to The Reserve guests.

The two properties that the Spanish hotel chain has reinvented within its portfolio to offer a high-end vacation experience (what characterizes the brand) have focused on the gastronomic segment to offer an exceptional culinary journey and feature the following spaces:

Domeníca Gastro Hall: inspired by current gourmet markets around the world, offering specialty areas and utilizing the freshest, seasonal local ingredients in a buffet-style setting.

Mina Meat Haus: A modern steakhouse offering an excellent selection of dishes to suit all palates. The restaurant’s open kitchen focuses on providing an impeccable dining experience for guests with America’s favorite cuts.

Kao Asian Fusion: The Asian restaurant features the most popular Oriental dishes, respecting their ingredients, techniques, philosophy and origins. It features a sushi bar, teppanyaki and robatayaki table for a complete culinary experience.

Mangú: An impressive open kitchen with a relaxed sun-drenched tropical patio, offering a rich and refreshing version of the Caribbean that blends perfectly with the pleasant pool setting. Exclusive breakfasts and dinners for The Reserve guests.

Cannopi: The perfect place for a family reunion to enjoy freshly grilled and kid-friendly dishes. Adults can relax and enjoy a cocktail while watching their little ones slide down water slides in the water park.

Lemon Fish: A mix of cevichería and a lively bar that offers captivating experiences through
offers captivating experiences through exclusive ceviches, tiraditos, pokes and tartares combined with select wines and cocktails.

Agua Marina Beach Nation: One of the Caribbean’s most exclusive beach clubs
exclusive beach clubs in the Caribbean, where a seasonal menu is prepared for lunch and dinner.

The hotel has the following bars: Rubi Rocks, Nectarina, Mama & Juana, Rum & Juliet and Nube.

It has 12 restaurants: 10 a la carte and 2 poolside buffets, with a carefully selected selection of contemporary international cuisine.

Tokimeku: Experience the ancient art of sharing in two different styles. Culinary experiences ranging from sushi, teppanyaki and robatayaki, to a Toji themed bar.

Olio: Classic Italian Trattoria with freshly baked pizzas.

Vento: Mediterranean cuisine, with its own themed M Bar.

Naos: Offers an international buffet with a wide variety of fresh international dishes.

Sal: A restaurant to taste good meats. It offers a wide variety of traditional American and international cuts.

Gabi Club: Contemporary cuisine buffet restaurant by the pool.
next to the swimming pool.

Palazzo: Specializing in Italian cuisine with starters, soups, varied pasta and main courses, with exclusive access for adults-only guests of The Reserve.

Aqua: Contemporary Mediterranean fusion cuisine with international specialties a la carte.

Mizu: A different way to enjoy the Teppanyaki experience.

Hydro Grill: Poolside, offering a variety of hot and cold sandwiches, snacks and tapas.

Brisas: Private restaurant for guests of The Reserve with idyllic oceanfront location; also offers delicious dinners with premium fresh ingredients including suchi and seafood.

The lodging establishment features eleven bars offering the trendiest Caribbean cocktails and international drinks from top brands such as: Lobby Bar GABI Beach, Toji Bar M Bar, Avenue Bar Sunrise Bar, Sunset Bar (Adults Only) MIX Bar, Juice Bar (Adults Only), Brisas Bar (Exclusive to The Reser

Red Lounge and The Winery: where wine and culture are the protagonists. With more than 180 bottles from the most representative wine regions of the old and new world you will discover how the grapes, the land and the hand of man make each wine have its own personality and character.

The protagonists:

Jordi Ruiz Ferrer, Head Chef for Paradisus Grand Cana, who defines himself as a “Product Chef” and a lover for gastronomy and the understanding of the importance it marks in people’s lives regardless of culture, idiosyncrasy or any difference or particularity.

“Belonging to this team (Melía RD) is an experience from which I hope to grow as a professional and as a person, bringing my experience and training to the company with all the commitment and passion for my profession that defines me,” he added.

In addition, Laurent Brouard, Food & Beverage Director, Marcos Fabian Ghingliano, Rodrigo Barco Caceres, sous chef/specialty chef, among others.

Carlos Izquierdo – Regional Head Manager Of Bars & Mixologit’s at Meliá Hotels International – Punta Cana Operations Center, has more than 16 years of experience specializing in Beverage Management, and a loyal lover of process implementation, sales strategy, conceptualization of consumption centers and building unforgettable experiences.

With 6 years of experience in the tourism and hospitality sector, he has been awarded as Champion on more than 5 occasions in important national and international cocktail competitions, besides being a certified Sommelier with mastery of different areas of food and beverage.

With more than 9 years of experience in bars & restaurants, winner of international cocktail awards in the United Kingdom. His goal is innovative creativity in the cocktail industry.

In short, Paradisus by Melía hotels provide guests with a unique culinary and cocktail experience that make their hotels appealing to diners.

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