Every experience happens at the house, in a group, around the long table. You arrive, we welcome you, we cook together, and at the end we eat everything we made, with an introduction to the origin of each dish.
You cook with your hands, learn where each ingredient comes from, and at the end eat everything you made.
No cooking involved. You sit at the long table and hear the story behind each dish.
Dinners, weddings, celebrations, team building and company gatherings at the house.
Cooking with fire over anafres, with ingredients of Taíno and African roots. A conversation about memory and territory that you can taste.
Beyond rice, beans and meat: dishes and techniques of Dominican cooking, told by those who inherited them.
Hand-rolled sfoglia, pasta shapes and tiramisù, with the technique Maribel learned in Emilia-Romagna. Made with Dominican flours.
How artisanal Italian gelato is made, with local fruits and flavors.
The plants of Dominican folk medicine, with Taíno, African and Spanish roots. Mamá Mambo was a healer: this experience is her legacy.
Dinner · From 2 people · From RD$ 3,500 per person
The same home cooking, without the hands-on part: a dinner served at the long table for those who would rather eat and listen to the stories.
There are two ways to come: privately, from 4 people (the tasting dinner, with no hands-on part, from 2), or in a shared experience, on the dates we choose and announce in the calendar.
Our most requested
Just for your group, from 4 people, for about 3 hours. We make fresh pasta from scratch with the chef: kneading, cutting and shaping, with its sauces. At the end, we have dinner with everything we made.
You arrive at the house, we welcome you, we cook together at the long table, and at the end we eat everything we made. There is a cultural introduction to the origin of each dish.
About three hours.
No. The experiences are for every level; what matters is curiosity.
Private hands-on experiences start at 4 people. The seated tasting dinner, with no hands-on part, starts at 2. For events, the house holds up to 50 people seated and 80 standing.
Book through the website, on WhatsApp or by email. Your date is confirmed once the full price of the experience is paid in advance (companies pay 50%).
Yes, we have vegetarian options. If you have an allergy or intolerance, let us know when you book: some, such as gluten in the fresh pasta, we assess case by case. Please note that there is always a risk of cross-contamination in our kitchen.
In Spanish, English and Italian.
We cook over anafres, the traditional charcoal braziers, in the courtyard of the house. It is how we cook in our Afro-Taíno experiences.