The Association of Hotels and Tourism of the Dominican Republic (Asonahores), and the Dominican Association of Restaurants (Aderes), announced the seventh version of SDQ Gastronomic as part of the positioning strategy of the Dominican Republic where they seek to elevate the culinary sector by highlighting their innovative proposals that turn this experience into a memorable occasion for the palate of diners.
David Llibre, president of Asonahores, said that through these types of initiatives they reinforce the commitment of the tourism sector to continue promoting the Dominican Republic as a gastronomic destination in the region, strengthening the tourist offer to satisfy visitors who arrive in the country.
“With SDQ Gastronómico, the tourism industry encourages the development of a culinary experience where diners can get to know the country through the preparation of dishes that highlight local products, prepared by renowned chefs and presented in iconic restaurants to showcase a gastronomic offering that places the Dominican Republic as a benchmark throughout the region for food lovers,” said Llibre.
Omar Cepeda, president of Aderes, said that from the SDQ Gastronómico platform, the entity has assumed a commitment to elevate national gastronomy through the implementation of more sustainable models throughout the value chain and the professionalization of collaborators, dynamizing commercial activity to ensure that each restaurant offers dishes and drinks that represent and identify our culture.
“In this process, we have found a more united sector, which shares a vision of being able to raise our flag high together, just as other local sectors and producers have done, an example of this being the international positioning of our rum, coffee, chocolate, tobacco and tourism industries,” Cepeda pointed out.
He also explained that they are currently finalizing the development of the national plan for sustainable gastronomic tourism with the Basque Culinary Center, through which they have managed to get many people to join the workshops and interviews, as well as the creative processes and the generation of proposals that embrace sustainability, so that in this way we begin to be recognized in the great international lists of gastronomy.
Institutions from the tourism and restaurant sectors presented the dates for Restaurant Week, where the gastronomy of different destinations will be showcased to create a unique experience that awakens the senses and transports diners on a culinary journey.
They indicated that it will be available in Santiago from Monday, September 16 to Sunday, September 22, in Punta Cana from Monday, October 7 to Sunday, October 13, and in Santo Domingo from Monday, November 10 to Sunday, November 17.
They highlighted that the traditional initiative has set the standard with its objective of promoting the strengthening of the culinary industry and boosting the flow of diners in the emblematic restaurants of Santo Domingo, Santiago and Punta Cana.
Likewise, during the event, awards were given to the winners within the framework of the 2023 Restaurant Week in Santo Domingo, with the distinction granted by the Dominican Academy of Gastronomy to the Santo Domingo restaurants Ajualä, Morisoñando by Chef Tita and Okazu; as well as, Bottega Fratelli, Grain Apart and Season were recognized by diners as the best-rated restaurants in Santo Domingo. Meanwhile, the recognitions given by diners and by the Dominican Academy of Gastronomy for the Restaurant Week in Santiago and Punta Cana were mentioned, which will be presented at the launch cocktails that will be held in said places.
This seventh edition of SDQ Gastronómico 2024 has the support of American Express, official sponsor of SDQ Gastronómico, Ministry of Tourism, El Catador, Agua San Pelegrino, Cervecería Nacional Dominicana, Cerveza Corona, Brugal, Grupo Rica and Arajet.