The Dominican Republic was formerly a Spanish colony. Similar to Spain, the most important meal of the day is lunch. Dominican Republic’s local cuisine is influenced by indigenous Taino, Spanish, French and African gastronomy. Some of the most popular dishes can be found in cities across the world as many Dominicans brought family recipes for Arepitas, Chimichurris, Soups, Chicharróns (and much much more) out of their home country and into the stomachs of hungry consumers. With that in mind, when you dine at a local restaurant COME HUNGRY. You can spend as much or as little time as you want at various restaurants – which make sense since Cabarete is one of the most laid back beachside towns on the island of Domincan Republic.
You will find different dishes feature at local restaurants depending on where your villa or hotel is located. Seaside towns tend to offer a great variety of seafood, with the most common being shrimp, mahi-mahi and lobster (available from July 1st until February 28th). The interior mountains tend to have dishes involving pork, stews and rice. The nice part about Dominican cuisine is that it uses milder spices than other countries in the West Indies without compromising taste.
When dining at Embocca, expect to be fed like a king. Embocca’s chef’s cater to a variety of dietary restrictions and preferences. Whether you follow a gluten-free diet, have seafood allergies or maybe you have a picky eater in the group, we have you covered. With that said, our chefs are obsessed with using fresh local produce and proteins.
If you decide to depart Embocca for lunch or dinner, a few of our favorite restaurants are: