{"id":29911,"date":"2026-07-06T18:34:09","date_gmt":"2026-07-06T22:34:09","guid":{"rendered":"https:\/\/capcana.com\/?p=29911"},"modified":"2026-07-06T18:34:25","modified_gmt":"2026-07-06T22:34:25","slug":"slug-nina-by-diego-munoz-first-anniversary-the-art-of-celebration","status":"publish","type":"post","link":"https:\/\/capcana.com\/es\/slug-nina-by-diego-munoz-first-anniversary-the-art-of-celebration\/","title":{"rendered":"NINA by Diego Mu\u00f1oz commemorates its first anniversary with “The Art of Celebration”"},"content":{"rendered":"

A sunset cocktail reception, St. Regis’ signature sabrage, and an exclusive seven-course tasting menu defined an evening created to celebrate culinary artistry at The St. Regis Cap Cana Resort<\/a>.<\/p>\n

The occasion brought together guests for a celebration where fine dining, warm hospitality, and a thoughtfully curated setting came together to create an immersive experience that engaged every sense.<\/p>\n

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The celebration began at sunset<\/strong><\/h4>\n

The experience opened with a cocktail reception accompanied by live music, as guests enjoyed one of the most spectacular views in Cap Cana. As the sun set, the evening transitioned into the traditional sabrage, the French ritual of opening a champagne bottle with a saber, one of St. Regis’ signature ceremonies that marks the beginning of memorable moments.<\/p>\n

Following this iconic ritual, Diego Mu\u00f1oz and \u00cdcaro Rizzo, Executive Chef of The St. Regis Cap Cana Resort, presented an exclusive seven-course tasting menu created especially for the occasion.<\/p>\n

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The seven-course tasting menu<\/strong><\/h4>\n

The culinary journey featured creations such as Tartar & Brioche (Wagyu Classic Tartar, Toasted Brioche, Miso Emulsion); Yellowfin Tuna Crudo (Fire Charred Tangerine, Strained Artisan Yogurt, Extra Virgin Olive Oil, Smoked Salt and Fresh Chives); Snake River Farm Rib Eye (Baby Onion Tart Tatin, Bone Marrow and Truffle Jus, Fresh Tomatoes); and concluded with the dessert Passion Fruit Sphere (Limoncello Foam).<\/p>\n

Dinner was complemented by a carefully curated wine pairing featuring labels such as Zorzal Eggo Blanc de Cal from Mendoza, Argentina; Marcel Deiss Ribeauvill\u00e9 from Alsace, France; and Ch\u00e2teau Quinault L’Enclos Saint-\u00c9milion Grand Cru 2011 from Bordeaux, France.<\/p>\n

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