Inspired by the products, culture, and beauty of each destination, we have created a gastronomical selection for the five senses. Our purpose is to make an honest meal, placing the best products onto your plate. We will take you on a tour across the country, its traditions, heritage, flavors, and seasonings so that you can taste the authentic.
To do this, we have carefully selected each ingredient by purchasing them ourselves, or in some cases, we harvest them from our garden. Our passionate chefs are obsessed with contemporary cuisine, techniques, authentic presentations, and a good Dominican flavor.
In essence, we cook food every day ensuring that each bite is a moving experience for you.
MINT HOTELS GASTRONOMICAL CONCEPT
Since the 15th century until today, people from all over the ancient world have landed in Hispaniola. They came from kingdoms that would never be how they were in those times, from a world in which time existed in distances. The Island found them, met them, saw them go and come back, get lost and seek each other. They became part of America and America never stopped being part of them.
In Quiqueya, the bars and dining rooms are ports and docks where you can quench your thirst. The glasses are used to mix the wines that crossed the Atlantic, the rums are distilled in the Caribbean and different dishes are made as a result of merging customs and experiences. The main dining rooms of La Isabella and the refined Spanish palaces fired up the kitchen of Hispaniola.
Spanish and Italian chefs arrived along with anise, Andalusian sherry, Cuban rum, and French champagne. Then came another thirst, another hunger, another story, from the past and from the future.
In Quiqueya, the bars and dining rooms are ports and docks where you can quench your thirst. The glasses are used to mix the wines that crossed the Atlantic, the rums are distilled in the Caribbean and different dishes are made as a result of merging customs and experiences. The main dining rooms of La Isabella and the refined Spanish palaces fired up the kitchen of Hispaniola.
Spanish and Italian chefs arrived along with anise, Andalusian sherry, Cuban rum, and French champagne. Then came another thirst, another hunger, another story, from the past and from the future.
