Mint Hotels
Gastronomic Concept

From the 15th century to the present day, people from all over the Old World have landed on Hispaniola. They came from kingdoms that would never again be the same, from a world where time existed only in distance. The island found them, crossed their paths, saw them leave and return, get lost and find themselves. They became part of America, and America never ceased to be part of them.

In Quiqueya, the bars and restaurants were like ports within the port, docks where thirst could be quenched, nights where history was told through words, glasses where wines that crossed the Atlantic and rums distilled in the Caribbean were mingled, and dishes where customs and experiences blended. From the humble eateries of La Isabella to the refined Spanish palaces, they all fueled the cuisine of Hispaniola.

Spanish and Italian chefs arrived, along with anise, Andalusian sherry, Cuban rum sailing across the Atlantic, and French champagne. A different thirst arrived, a different hunger, different stories, different pasts, a different future.