I’ve actually sat at the computer for 10 solid minutes, trying to figure out how I can describe this restaurant to you. It was one of many highlights on my trip to Santo Domingo, and as I understand it, even among the residents, it is a very special treat indeed, when one ventures to the doors of El Meson de La Cava, open since 1967. The restauarant itself is a natural limestone grotto, carved out by the waves of the ocean.The caves have been home to Tainos, pirates (I wonder if Cofresi ever made a hide out here?), and more recently, Dominican freedom fighters. Las Jevas started out on a hot night, and we had the time of our lives!
I really had no idea what to expect, and when we started to descend, I started to get a little worried. All worries were calmed when we arrived at the beautifully appointed dining room.
The waiter immediately brought over a devine Toasted Bread with Tomato Jam as well as a mixed bread basket that included Cassave bread, beloved staple of the Tainos.
That was quickly followed by a Fruta de Mar Bisque which was redolent of the Caribbean Ocean and an out of this world Fabada, with pigs feet, chorizo, Spanish morcilla, and white beans (can you say AMEN?)
Then Dona Miggy brought the house down by ordering Canelones Stuffed with local Grouper and Vegetables in a Bechamel Sauce
The entrees were amazing! Filet of beef in Dijon Sauce, not too shabby
GrouperTerrine and Shrimp Stuffed Piquillo pepper in Aoili sauce…I’ll sign up for that!
The Salmon Filet with Maple and Ginger worked remarkably well, but the Snapper Filet with Creole Coconut Sauce was off the hook!
Meson de la Cava?
Service A+. Presentation A+. Degustation, A ++
The influence of Italian and French immigrants is prevalent here. From the preparation, the execution, and the continued attention to fine detail, El MEson de La Cava is what is it set out and has accomplished to be, a fine dining institution with consistant service and quality.