Spanish
A concept that honors the culinary roots of the Dominican Republic
PUNTA CANA. _ With a privileged location on the paradisiacal beaches of Bávaro, Paradisus by Meliá inaugurated its new restaurant Mangú by Chef Leandro Díaz in Paradisus Grand Cana – All Suites. This new proposal, which is part of the All Inclusive experience of the hotel, pays homage to the culinary roots of the Dominican Republic. Mangú by Chef Leandro Díaz is born as a gastronomic experience that elevates traditional Dominican flavors through a contemporary, creative execution carefully designed to satisfy both local diners and international travelers. This was reported by Javier Lobatón Sopeña, F&B Partner of Meliá Hotels International in the Dominican Republic, who explained that this new collaboration continues the one initiated at Paradisus Palma Real in 2024, through the restaurant Flora by Leandro Díaz, born after the first edition of The Epicure in November 2023.You can also read: Fundación Puntacana presents a book on the environment
Lobatón highlighted that the collaboration with Leandro Díaz has been key in ensuring that Mangú by Chef Leandro Díaz focuses on traditional dishes from this country, reinterpreted with a modern and fun vision, also considering the international palate, but without losing its local roots, "as this chef interprets it wonderfully". For his part, chef Leandro Díaz thanked the Meliá hotel chain for believing in Dominican talent and for betting on the delicious Dominican cuisine. "The success of Flora, which we set up in April 2024, has been resounding and very well received. That led us to start this new project that we are inaugurating today and that we call Mangú, because it pays homage to our gastronomy," he expressed. Regarding the restaurant's menu, Díaz highlighted that it was carefully conceived to highlight the richness of each dish: "A menu that invites you to enjoy the food for the deliciousness and diversity of Dominican roots, with personal touches from the author and brushstrokes of international gastronomy." Mangú by Chef Leandro Díaz opens with breakfast, lunch, and dinner offerings. “We are not only going to enjoy 20 dishes designed by me for dinner, but we are also going to give the leading role to the mangú, the soul of the restaurant.” For breakfast, the restaurant will offer about 12 dishes, including four mangu options such as "El Agolpiao", "Mangu Pizza", "Mangu Light" and "El Guisaito". Chef Leandro Díaz reiterated that he integrated the three dishes of the Homeland into the general proposal of this restaurant. "For the first time in the hotel industry, it is being done correctly, since breakfast will feature several mangú options, which is one of our star dishes; at lunch, diners will enjoy the Bandera Bowl de Mar y Tierra, a spectacular dish, as well as a great Dominican barbecue that we are going to be offering for all guests, and dinner is complemented with the third dish of the Homeland, a good Dominican sancocho, with a gourmet and author touch, very tasty.""Following our commitment, we present this new culinary offering that reflects the flavor and cultural diversity of the Dominican Republic with respect and creativity," he stated.
For the opening of the Mangú by Chef Leandro Díaz restaurant, a cocktail was held with the presence of executives from the prestigious hotel chain, including Mynor Espinoza, Senior Director of Operations of the Meliá hotels in the Dominican Republic; Derryl D’acosta, General Manager of the Paradisus Grand Cana, Sara Ranghi, Marketing & Brand Management Director of Meliá Hotels International in America, special guests and members of the press, who enjoyed its exclusive and varied new menu.
About Chef Leandro Díaz
Dominican Chef Brand Country Dominican Republic - Corporate Gastronomic Director & Gastronomic Consultant. He has had the opportunity to represent the Dominican Republic on several occasions, such as at UNESCO in Paris, France, during the Dominican Gastronomic Week of 2009, promoting our Dominican cuisine. Widely recognized by the sector, highlighting the recognition made by the Ministry of Culture within the framework of the 2017 International Book Fair, where the Kitchen Pavilion was dedicated to him for his dedication and commitment to the development of Dominican Gastronomy and for enriching the Gastronomic Bibliography of our country with his book "Cooking without ITBIS". Awarded the National Gastronomy Award and recognized by the Ministry of Culture for his contributions to Dominican Cuisine. Active member of the Board of Directors of ADOCHEFS (Dominican Association of Chefs). Distinguished academic, producer, director of magazines and radio programs; after more than 15 years of cooking on television and working as a successful restaurateur with his different gastronomic proposals, he was selected as a judge of MasterChef Dominican Republic, becoming the most popular, followed and appreciated cook by Dominicans. Today, among other actions, he directs his great culinary project CASA GASTRONÓMICA SIGLO XVII in the Colonial City, a Gastro-Cultural space where he pays a deserved tribute to Dominican Cuisine day by day.
