Italian chef Gianluca Re Fraschini’s love for gastronomy goes hand-in-hand with his passion for travel. The most enjoyable part of his work is getting to know other cultures and discovering new foods. He arrived here several years ago to work in the inauguration of Eden Roc at Cap Cana Relais & Chateaux, where as executive chef he now offers Mediterranean fusion with Caribbean touches. He has brought his extensive European culinary experience after putting it into practice in prestigious restaurants in Paris. California, Dubai. South Korea, Malaysia and Morocco.

Crispy and confit suckling pig, smoked red pepper, new potatoes and seasonal vegetables.

When he first arrived in Cap Cana, it was said that Gianluca was coming to revolutionize the area’s gourmet gastronomy, and that is exactly what has happened. He was considered a pioneer because at the time no other restaurant in the area was using local ingredient: in that same way. and there was no other service with the kind of European influences that Eden Roe at Cap Cana was offering.

The main challenge was to find the very best local products in terms of quality. “We now have a supplier of heart-shaped tomatoes that are grown in Constanza and Jarabacoa; we have an organic range of flower blossoms that we use to decorate our dishes, as well as having fish suppliers who bring us their fresh catch of the day, ” he says.


Ingredients that no kitchen should be without… A passion for cooking. Even my cooks have to feel it like I do. Ingredients? Carnaroli rice, vegetable broth and parmigiano reggiano.

A signature dish. Pan-fried fillet of veal accompanied by vegetable salad and chickpea hummus. This recipe was created a long time ago and cannot be changed.

A gourmet dish prepared with Dominican ingredients. Suckling pig, which is a traditional Spanish dish. but we make it in the style of Dominican lechon. It has to be vacuum-cooked for 12 hours before going into the oven to achieve that crispiness on the outside and juiciness on the inside.

How often do you change the menu? Every three or four months and only a few dishes. Many of our customers come especially to taste our signature dishes.