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The Cabarete area in particular—where all-inclusive resorts don't yet totally dominate the scene—has some fun, original restaurants, but these are often small places, so it's important that you make reservations in advance. Expat residents complain that the prices in this town have moved past the good-value-for-money mark. Also, more and more restaurants are insisting on cash only, be it pesos, dollars, or euros. The area has lovely fine-dining options .
If you are looking for a rustic hideaway with great food, this may be your place. The "furniture" might be a tree stump, decoration a cow horn; tablecloths are raw burlap; the floor is dirt. Men sidle up to the bar, which looks like a western movie set, smoking Dominican cigars (bought here). The food served up by chef-owner Juan Alberto, is why they come: flavorful and authentic, the seafood is always a star. Look for langoustines and lambi (conch), pulpo (octopus) and land crab, not to mention the freshest fish. Juan goes that extra mile in his preparations, far beyond the ubiquitous creole sauce you find in most Dominican fish joints. If you come with a group, Juan may even hire musicians to entertain.
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