Close your eyes and imagine sitting seaside at an elegant dining table: The sound of the surf, rhythmically washing ashore. The golden hour sunlight sparkling on glassware and glistening cutlery. The scent of the ocean and fire-grilled seafood perfumes the air.
That’s just one of the exceptional and world-class culinary moments you can experience at Iberostar’s spectacular resort destinations, whether in the Dominican Republic, Aruba, Jamaica or Mexico. For those whose travel planning revolves around rich, immersive food experiences, it’s soul-satisfying to know that Iberostar resorts craft every buffet and tasting menu, breakfast and cocktail hour to be more than just a meal.
For Iberostar, the best of lifestyle travel revolves around the freshest and most natural of ingredients, homemade dishes and the beauty of regional cuisines and traditions — all delivered with style and a global sensibility.
Excellence begins with quality ingredients for every plate
Authentic, seasonal and natural ingredients: This is the foundation of the almost 70-year-old brand’s culinary commitment, and you’ll find it front-and-centre on every resort menu. Taste, for example, the local island mindset with Jamaican specialties such as red beans, jerk barbecue and coconut shrimp served beachside at the Port María Jamaican Restaurant at JOIA Rose Hall by Iberostar. Likewise at the Mezcaleria at Iberostar Selection Playa Mita. There, you can do an Agave distillate tasting, and discover Mezcal from Oaxaca and Tequila from Jalisco, in an exclusive experience guided by a sommelier.
No matter the country being explored, foodies will notice that all Iberostar kitchens and the talented teams that staff them, take “natural” seriously. Vegetables are the heroes in a wide variety of ways, as are plant-based proteins, grass-fed meat, and top-quality grains and seeds, which are also used to create irresistible breads and homemade desserts.
The approach is healthy resort dining at its best, where refined sugars and artificial flavours are avoided; likewise any heavy-handedness with salt seasoning.
Homemade with heart: This is Iberostar’s cooking philosophy
This philosophy is discoverable at all of the brand’s destinations: when savouring freshly baked ancient-grain sourdough dipped in local cold-pressed olive oil at the JOIA Bávaro by Iberostar in the Dominican Republic, or grilled fish and rice and peas at JOIA Aruba by Iberostar – reflects the local gastronomy with sweet perfection.
Slow, intentional and thoughtful preparations are preferred at Iberostar. To preserve the nutritional value and organoleptic properties of our food, teaming, wok-cooking, and grilling are key methods practised at the company’s more than 100 properties around the globe.
Ocean to plate sustainability
Local, sustainable, responsible: These words also describe Iberostar’s dedication to sustainable fishing and consumption. It’s part and parcel of the overall approach to seasonal sourcing, andalso to the commitment to protecting coastal ecosystems, worldwide.
That dedication shows up prominently on the menus like those at the five-star JOIA Paraiso by Iberostar on the Mayan Riviera. There, sustainability meets sublime with a line-caught snapper main course that comes steamed in banana leaf and served with pickled mango and wild rice.
Elevated experiences set a new standard for culinary travelers
From private chef experiences and exceptional plant-based tasting menus, there’s so much to explore at Iberostar destinations beyond the breathtaking scenery. For the culinary-inclined, the mindset is holistic, immersive and deeply sensorial. For Iberostar, resort dining follows a philosophy, where wellness, sustainability and world-class hospitality are designed with the modern foodie in mind.
