Alta Vista Restaurant

Perched nearly a thousand feet above the Jarabacoa valley, Alta Vista offers a fusion of Dominican heritage and international flair. The signature guinea fowl risotto is a technical triumph; the meat is confited for eight hours until exceptionally tender, then folded into a creamy, al dente rice base enriched with a deep reduction made from the bird’s own bones. The aroma of ginger and tropical spices wafts from the kitchen, where Chef Ricardo Tolentino Durán reimagines local staples. The 'Salmon Alta Vista' remains a favorite, featuring a perfectly seared crust and a moist, flaky interior. Texture is explored through dishes like goat croquettes served with a velvety sweet plantain cream. The menu’s 'Apoya lo Nuestro' initiative elevates rustic ingredients through refined techniques like beer-braising for pork shanks and Korean-style BBQ for local poultry. Against a backdrop of misty mountain peaks, the cuisine provides a sensory-rich exploration.