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Flavors of the Dominican Republic
"My cooking style is a blend of traditional and modern," says Chef Tita. "I use typically Dominican local and seasonal products but I prepare them in my own way, creating little tapas by adapting classical recipes in a more modern style with a real international touch. That's why I'm often introduced as the ambassador of new Dominican cuisine. I even represented the Dominican Republic at the first Latin-American Festival of Gastronomy, held in New Delhi in 2014."
The cooking of the Dominican Republic is rich in many influences, inherited from Europe and throughout the Caribbean, but also from more distant countries, like Lebanon. The new trend these days in Santo Domingo is a fusion cuisine that wonderfully blends all these influences with a real touch of modernity. Chef Tita is one of the leaders of this new movement. At her restaurant Travesias, created in a pretty wooden cottage in blues and whites in the heart of modern Santo Domingo, she offers flavorful small plates, minimalist yet hearty, that are a voyage for the senses in themselves. The Lebanese kebbehs accompanied by a sauce of local condiments is a treat and the creamy goat and melted cheese risotto keeps customers coming back!
Now it's your turn to discover!
Travesias
Av. Abraham Lincoln 609
Santo Domingo, Dominican Republic
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