The dining scene around Casa de Campo and La Romana has evolved quietly into one of the Caribbean’s most sophisticated culinary destinations — a blend of European technique, Dominican ingredients, and the kind of unhurried elegance that defines life on the southern coast.
Casa del Río — Altos de Chavón
Perhaps the most iconic restaurant in the region, Casa del Río sits on a terrace above the Chavón River gorge. The menu is international with strong Mediterranean influences — fresh seafood, house-made pastas, and an exceptional wine cellar. The setting at sunset, with the river below and the jungle stretching toward the horizon, is genuinely unmatched in the Caribbean.
The Beach Club — La Romana
Casa de Campo’s beach club dining experience brings together fresh ceviche, grilled fish, and Caribbean cocktails steps from the water. It is the ideal midday destination after a morning on the course or a boat trip to Catalina Island, and one of the few places where you will find the resort’s international clientele in a more relaxed, convivial atmosphere.
Dominican Gastronomy: The Foundation
Beneath the international cuisine lies the true soul of Dominican cooking — and in La Romana, it is never far away. Sancocho, the slow-simmered seven-meat stew, is the centerpiece of Sunday gatherings. Mangú — mashed plantains topped with sautéed onions — anchors the morning table. Tostones, twice-fried green plantain, accompany almost everything.
The Dominican kitchen is defined by its use of local produce: sweet plantains, yuca, batata, and an extraordinary variety of fresh fish and shellfish drawn daily from the Caribbean Sea and the Atlantic coast.
Rum Culture
No culinary tour of La Romana is complete without a proper introduction to Dominican rum. Brugal, produced in Puerto Plata, and Barceló Gran Añejo from Villa González represent the country’s most refined expressions — aged rums with notes of vanilla, dried fruit, and oak that rival the finest rums produced anywhere in the world.