Kulinarium, a new Caribbean touchdate_range 12 November, 2015 question_answer 18 Comments
The menu at RIU Hotels’ new themed restaurant is based on the fusion of modern and Caribbean cuisine
Fans of RIU hotels’ à la carte restaurants in the Caribbean are in luck. The company’s gastronomy team has created the gourmet Kulinarium, a concept based on the fusion of modern and Caribbean cuisine, using mainly local products and new culinary techniques.
The menu has a marked Caribbean style. Hereafter we want to present some of the most distinguished dishes of RIU Hotels & Resorts’ new addition to its gastronomy range.
Causa de Camarones, a typical Peruvian dish, made with potato pureé and prawns. Chupe de Langosta is the name given in Peru to this broth made with lobster, potatoes and cheese.
Grilled Huachinago, a fish typically found in South America and Central Mexico. We like to serve it with Yuca, a root vegetable, and Pico de Gallo, a salad that accompanies many Mexican dishes.
Duck Magret with Spiced Wine Sauce is an interesting combination of Caribbean and French cuisine.
A suggestion to end dinner, a modern interpretation of a traditional dessert cooked with rice and milk, Arroz con Leche.
The first Kulinarium restaurant was inaugurated in hotel Riu Palace Bavaro in the Dominican Republic. Now it can also be found in Riu Palace Peninsula and Riu Cancun, both located in Mexico. In the future, RIU hopes to add a Kulinarium to the dining range in Riu Bambu, also in the Dominican Republic and in Riu Negril, in Jamaica.