Tastes of the Dominican Republic at ÀNI Personal Resort

When Christopher Columbus set foot on an island he christened Hispaniola, “Little Spain”, in December 1492, he should have thought that this New World was paradise.

Shimmering within the Caribbean, Columbus had found the richly fertile island that’s now divided into Haiti and the Dominican Republic.

At present, ÀNI Personal Resort awaits visitors on the Dominican Republic’s quieter and even greener north coast. Over visitors’ keep, ÀNI introduces visitors to the tastes of the Caribbean.

1. Fruit and nuts

Though visitors at this non-public resort create their very own itinerary, it is smart to start with an early morning orientation stroll by way of Rio San Juan’s rural and hilly countryside.

Information Edison regularly stops to point out how fertile this paradise is. Lemons glisten within the daylight. Bushes are laden with avocado, coconuts, mango, oranges and pineapples. Edison factors out cashew nut timber and tall palm timber used to create the delicacy of a palm salad.

As the warmth intensifies, cattle seek for darkish swimming pools of shade underneath the timber. Locals have even constructed a ladder for chickens to climb into the timber to flee the warmth.

2. The locals Robinson Crusoe eating regimen

On this lush countryside, meals is all the time at hand for the locals. Plantains freely picked from the timber, then boiled and mashed, make for a thrifty and nutritious breakfast. There’s a Robinson Crusoe really feel to their day by day eating regimen, particularly as goat stew is a favorite.

Breadfruit are additionally boiled and mashed as a vegetable for lunch or dinner. The mashing motion is so integral to native delicacies that it’s celebrated within the rhythms of one of many historic folklore dances, carried out on the resort one night.

3. A Dominican breakfast

Company have a tendency to make use of the cooler early mornings to go for a stroll, take-up Edison’s supply of a guided bike trip alongside the coast, play a couple of units of tennis or swim in one in all ÀNI’s two infinity swimming pools earlier than breakfast.

Breakfast, served in both the Amber or Larimar dwelling villas, has a distinctly tropical flavour with a buffet of nuts, seeds and seasonal fruits. Opting native, visitors can order a Dominican breakfast particular of cornmeal bread topped with fried cheese, sautéed onion and scrambled egg. Alternatively, the kitchen will cook dinner English or Mexican breakfasts to order.

4. Cocktail class

Each night, because the solar begins to slide into the Caribbean, visitors collect for a pre-dinner introduction to cocktail-making.

First-up on the curriculum is an quaint for cocktail connoisseurs, created in a devoted old school glass for the darkish rum, angostura bitters and a splash of soda. Served with sphere ice and topped with grated chocolate and orange peel, they do issues correctly at ÀNI.

Second lesson on this cocktail course is a ardour fruit margarita. Giving visitors their Tom Cruise second to vigorously however rhythmically shake the tequila, ardour fruit juice, lime juice and candy syrup.

5. Chocolate

Again to that grated blissful chocolate. ÀNI’s chocolate is regionally sourced from an natural cocoa bean plantation.

One dessert possibility for visitors, who talk about their menus with the chief chef, is a DIY ice-cream. Supplied with a mortar, holding the ice-cream, visitors add natural chocolate, shards of bitter orange rind and salt, earlier than pounding with the pestle to create their very own designer ice-cream.

6. A seaside BBQ

Stress-free on a solar lounger at ÀNI’s impromptu pop-up seaside membership at Rio San Juan, visitors watch fishing boats returning and scent the aroma of the BBQ.

Lodge waiters ship grilled lobster with herb butter and skewered shrimp with chimichurri sauce to a desk shaded from the noon solar by white chiffon curtains.

7. Cigar-rolling and rum-tasting

A pre-dinner masterclass of rum-tasting offers visitors the prospect to pick from a spread of 26 rums.

Alongside, visitors strive their hand at taking a tobacco leaf and rolling their very own cigar. Their tutor warns that if a cigar is rolled too tightly it cannot be smoked. Most visitors take longer to roll their cigar than the 40 seconds it takes the maestro. Working with a companion, he can produce 800 cigars in a day.


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8. A Dominican lunch

A lunch served in Larimar Villa, overlooking the ever altering colors of the Caribbean introduces, introduces visitors to typical Dominican flavours.

A rooster, vegetable and rice soup served with plantain chips leads into grilled pink snapper with cilantro and coconut sauce. Because the lunch is served household type, visitors additionally assist themselves to grilled pork chop with a pineapple glaze.

9. A cookery class

Juan, the chief chef, takes a category educating easy methods to create a zingy lightning-fast fish ceviche.

Thinly sliced pink mullet and loads of lime juice for the acidic cooking are the secrets and techniques with every chef including chilli and coriander to style.

10. A seven-course tasting menu

For a last-night farewell to the Dominican Republic, many visitors select a seven-course tasting menu with paired wines, served in a fairy-light lit pavilion.

Starting with a salmon gravalax style of the ocean, the menu takes in a 24-hour filtered Pomodoro soup from the land, greens by the backyard, shellfish on the rock and tenderloin by the pasture.

The culinary journey continues with a gray goose vodka sorbet to refresh the palate earlier than the ultimate triumphant chocolate and bitter orange dessert.

Disclosure: Our keep was sponsored by ÀNI Personal Resorts.

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