Barceló Bávaro Grand Resort held the 6th edition of Culinary Week
For a week, renowned national and international chefs have delighted attendees with themed dinners based on the best dishes and products of Spanish, French, Italian, Mexican and Caribbean cuisine
The sixth edition of the Culinary Week of Barceló Bávaro Grand Resort, which took place from October 20 to 27, has culminated with a resounding success, both of assistance and masterful execution by the chefs who have participated in this sublime gastronomic experience : Ciro Casola, owner of the restaurant A mare Crudo Bar e Cucina, who in his speech at the Italian restaurant of the La Dolce Vita complex made an exquisite fusion of traditional ingredients of Italian cuisine with local products; Francis Pena, jury of the Dominican Master Chef Celebrity and chef of the El Gallego Restaurant, which prepared a 5-course menu that enchanted the guests of the Spanish restaurant La Fuente; Robinson Gómez and Abel Almagro, chefs of the Boga Boga Restaurant and Vima Food of Santo Domingo, respectively, who made a menu with Iberian touches in the Chez Gourmet restaurant; Nicolás Frigerio and Paula Fernández, chefs of the Nipau restaurant, who performed an exquisite 4-handed Mediterranean dinner at La Brisa Restaurant; Alejandro Garduño, executive chef of Occidental Punta Cana, who moved the guests of the Mexico Lindo restaurant to his homeland, Mexico, showing a rich and varied proposal; and Philippe Mongereau, of French origin, who prepared original gala-inspired dishes at La Comedie restaurant. Culinary Week culminated with a 6-hand Caribbean dinner by the executive chefs of Barceló Bávaro Grand Resort Eliexy Collado and Roberto de la Cruz, and Nelson Minaya, of Occidental Caribe. All dinners included a careful pairing with wines from El Catador, Álvarez and Sanchez, Casa Brugal and Manuel González Cuesta wineries.