Passion by Martín Berasategui

Top choice basque in Bávaro & Punta Cana

Chef Martín Berasategui hails from San Sebastián in Spanish Basque country – not a bad place to eat for those who might not know – and he packed a few recipes in his gastro-luggage on his way to overseeing what is considered the best fine-dining experience in the Dominican Republic, at the Paradisus Punta Cana.

The seven-course tasting menu is the way to go, where you might encounter dishes like a wonderful truffled ravioli; a fabulous crust-perfected salmon with fennel beads and fresh watercress, exploding chocolate olives and basil; a slow-cooked pressed veal cheek with romesco sauce; and a decadent little petit-four plate that's as pretty as it is sweet. You do need to temper your expectations a tad – despite seven Michelin stars amid various restaurants to Berasategui's name, he isn't over the stove here – but it's priced in your favor and the chef and line cooks have all worked under Berasategui's watch in Spain.


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