Bathed in Caribbean sunlight and framed by the turquoise waters of Cap Cana, Eden Roc Cap Cana is where barefoot luxury meets world-class gastronomy. A Relais & Châteaux jewel—recently crowned #1 Resort in the Caribbean by Condé Nast Traveler—the property exudes an effortless mix of glamour and laid-back island charm. Beyond the beach, spa, and suites, the food is really what ties the resort’s beauty, culture, and vibe together. At the center of it all is chef Adriano Venturini, the Culinary Director whose philosophy marries Mediterranean elegance with the undeniable flavors of the Caribbean. Rooted in refined simplicity and storytelling, Venturini blends tried-and-true Mediterranean techniques, Caribbean sensibilities, and his own innovations to highlight the season and setting for dining experiences guests won’t soon forget.
First Impressions: Simplicity with Elegance
Our first dinner at Mediterraneo, Eden Roc’s flagship restaurant, set the tone. Beneath grand chandeliers, surrounded by elegant plating, it became clear that chef Venturini’s cuisine is guided by one core belief: let the ingredients shine.
Every dish—from Chicken on the Hay (dramatically carved and served tableside), to Scallop with Salmon Eggs, Chilean sea bass, or even humble roasted baby beetroot—the quality and flavor of the main ingredient really took center stage while sauces and sides were used to enhance them (at times in new ways).
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Tip: The Chicken on the Hay is paired with chenchén, a Dominican cracked corn side dish. Its risotto-like texture and earthy flavor, enriched by mushroom gravy, make each bite a perfect balance of comfort and sophistication.
The Flavor of Nostalgia
As we got to know chef Venturini beyond the dining table, his “secret ingredient” revealed itself: nostalgia. Many of his dishes are tied to memories, like the cauliflower steak with tomato vinaigrette his grandmother made for him as a child in Italy. These stories are what helped us understand what Venturini personally brought to his menus, aside from his Michelin star experience..
Music is another one of Venturini’s tools for storytelling. Across our meals—no matter the restaurant—it wasn’t unusual to hear guests whisper about the perfectly chosen soundtrack. From jazzy Christmas songs to mid-century Italian hits to breezy house music, Venturini curates playlists that deepen the atmosphere. It’s not just food you remember, but the entire multisensory experience.
Tip: Ask chef Venturini about his affinity for EDM and Ibiza. His passion for music is as infectious as his cooking.
Omakase All’italiano: An Intimate Culinary Theater
Venturini’s creativity shines brightest in his newest concept: Omakase All’italiano. Imagine an open-air stage where stars replace chandeliers, and a handful of guests gather around as Venturini and fellow chef Angelo Mancuso create a feast before your eyes.
The evening unfolds like a performance. One moment, Venturini is hand-ripping tomatoes for a fresh sauce; the next, Mancuso is kneading gnocchi dough. Plates appear as fast as stories are shared: fried pizza with marinated tuna, hand-cut Fassona beef tartare with Gorgonzola, warm local spiny lobster salad, and tiramisu whipped together tableside, to name a few.
Unlike traditional omakases, where dishes are gone in a single bite, here each course is more tapas-sized. This allowed more flavors to be savored and made room for the chef’s culinary anecdotes to come alive. We learned that the cylindrical grill that crackled with our steaks was chosen because it reminded Venturini of oil-drum grills from his Italian childhood. Insights like this were casually drizzled on top of many dishes. Like the 30-year-aged balsamic that finished off the grilled beef tagliata, the stories elevated the dish to a level that the fanciest of garnishes could not.
It’s an experience that feels both theatrical, yet quite personal—equal parts fine dining and story time around the fire.
Hands-On Experiences: Cooking with the Masters
For guests who want to get closer to the craft, Eden Roc offers culinary classes led by its chefs. Topics range from homemade pasta and pizza to ceviche, sushi, and Dominican specialties.
We joined chef José Murillo at BLUE Bar & Grill’s open kitchen for a mofongo class. Mashing green plantains, seasoning, and shaping the dish ourselves gave us a new appreciation for this Caribbean classic. The best part? Eating our own creations in record time—because, frankly, it was the best mofongo we’d ever had.
A Dinner in a Cenote
If donning an apron is too hands-on for you, Eden Roc offers a more mysterious, transcendent experience: the Cenote Cave Dinner. Imagine you’re transported to a Jurassic forest within a huge sunken cave, complete with a plunging waterfall adding to the jungle jangle. As you descend the cave, wary of a ready-to-pounce velociraptor, what surprises you instead is the most romantic white-clothed candle-lit table that could only illicit a “yes” from any given proposal. Needless to say, the table comes with an exquisite 4-course dinner, which alone would get you that “yes”.
TIP: Add a saxophonist, violinist, or small trio, and the cave’s natural acoustics turn dinner into something ethereal.
Wine, Cocktails, and the Riva Bar
The journeys at Eden Roc extend beyond the plate. Throughout our stay, sommelier Giovanni Manzilli introduced us to a wide variety of wines, each pairing seamlessly with the dishes. His selections never felt intimidating—only enriching. Guests can also book private tastings for a more in-depth dive into vintages and varietals.
If cocktails are more your speed, head to the Riva Bar next to Mediterraneo. Inspired by the glamorous 1960s Riva Aquarama boats of Monte Carlo, the bar’s polished wood, leather seating, and live piano music transport you instantly. Here, we received expert guidance around snifters and bitters by master mixologists Matthew and Andy through a Rum & Chocolate Tasting, followed by a Mixology Class the subsequent day. They helped us understand the subtleties and our own personal preferences between varieties of local rum and chocolates. In the Mixology Class, we learned the art of balancing flavors we personally love in cocktails—complete with a smoke-in-bubble gun for dramatic flair. By the end, we had crafted signature drinks that could easily hold their own on any luxury cocktail menu.
La Palapa: Flavors by the Sea
For those looking for a pure seaside dining, La Palapa offers fresh flavors of the Caribbean alongside classic Italian influences. With panoramic views of lapping waters, I found myself distracted between bites by the idyllic ambiance that I too often daydream about.
We sampled the vitello tonnato (thinly sliced veal with a creamy tuna sauce), tuna crudo, and a gazpacho so beautiful it felt wrong to disturb it with a spoon. Pasta lovers will be transported by the spaghetti pomodoro & basilico and ravioli, while dishes like the daily catch in coconut sauce with tostones celebrate the resort’s Dominican roots.
Tip: Don’t push the table away until you try La Palapas’ Tres Leches. No matter how full you are, you’ll need to make room for the oh-so-milky dessert.
Culinary Luxury in Your Villa
I rarely make mention of the accommodations when I’m writing about a resort’s culinary program, but Eden Roc’s suites and villas deserve an exception. Here, dining doesn’t end when you leave the restaurant—it can follow you back to the comfort of your private retreat. With 67 villas, bungalows, and suites scattered across the property, guests can indulge in the rare luxury of having a private chef prepare a bespoke meal just steps from their pillow. Imagine savoring fresh-caught seafood on your terrace as the sun dips into the Caribbean, or waking up to a floating breakfast delivered to your pool. The accommodations naturally become part of the dining experience itself, rather than just a convenient backdrop.
Tip: Order a floating breakfast—a tray of fresh fruits, pastries, and Dominican specialties served while you relax in your private pool. It’s the kind of moment that feels like it belongs on a postcard.
Final Thoughts
At Eden Roc Cap Cana, Adriano Venturini has created something rare: a culinary program that feels both luxurious and personal. Meals aren’t just about taste—they’re about memory, music, story, and setting. Whether it was following Venturini’s lead in creating cannolis at the omakase dinner, cooking mofongo with the resort’s chefs, or using a smoke gun to garnish personal cocktails at Riva Bar, I’ve found that I’ve been talking about my tropical culinary experiences with anyone who will listen, long after my return. I’m confident you would too.
Address: Cap Cana, Punta Cana, Provincia La Altagracia, Punta Cana 23000, Dominican Republic
Website www.edenroccapcana.com
Contact info@edenroccapcana.com
+(809).469.7469
Social Instagram: @edenroccapcana
