Rafael Féliz Germán, president of Karisma Hotels & Resorts, who recently announced three new investment projects for the Dominican Republic, said that “Le Chique is coming soon to Cap Cana, as part of the Dorado Resort and Sensimar Resort hotels that we will have in this tourism hotel and real estate destination.
Santo Domingo. Rep. Dom. December, 2017.- Karisma Hotels & Resorts and its famous restaurant Le Chique, located in the Hotel Azul Sensatori Mexico, has just been awarded as “Best of the Best Restaurants in Mexico”, by Gourmet Awards, for the third consecutive year.
Gourmet Awards, from Grupo Expansión and Travel + Leisure, this year nominated Le Chique in 5 categories as “Best Tasting Menu”, “Best Plate Art”, “Best Wine Experience”, “Best Service” and the “Best of the Best”, being awarded in the last three categories.
Rafael Féliz Germán, president of Karisma Hotels & Resorts, who recently announced three new investment projects for the Dominican Republic, said that “Le Chique is coming soon to Cap Cana, as part of the Dorado Resort and Sensimar Resort hotels that we will have in this tourism hotel and real estate destination. At Karisma Hotels & Resorts we are committed to culinary excellence and that our work is recognized among the best, fills us with pride and satisfaction, so we always focus on offering in every way a unique and unforgettable experience to our guests ” .
Considered one of the most avant-garde and haute cuisine restaurants in the region, Le Chique in Azul Sensatori offers an experiential, multisensory and memorable culinary adventure, ranging from its seductive decoration, its expected 32-season seasonal tasting menu, a cuisine which is characterized by being modern, bold, daring, fun and imaginative, where food is deconstructed and then rebuilt to resemble something else. The restaurant has been awarded prestigious awards such as the AAA 5 Diamond Award. It has also been featured in the successful book “Where Chefs Eat.”
Led by chef Jonatán Gómez Luna, with extensive experience in molecular gastronomic cuisine obtained in several restaurants with 2 and 3 Michelin stars in which he has worked. Together with a talented culinary team they have mastered the art and science of cooking to achieve new flavors, textures and surprising forms, in addition to the use of regional ingredients and sustainable farming practices.
