Madrid.- At FITUR 2025 in Madrid, Spain, the Dominican Restaurant Association (ADERES), the Ministry of Tourism (MITUR), and Banreservas, in collaboration with ASONAHORES, announced the implementation of sustainable gastronomic tourism strategies.
Designed by BCC Innovation, a leading gastronomic technology center, the initiative aims to transform the Dominican Republic’s culinary landscape over the next five years, positioning the country as the Caribbean’s gastronomic leader by 2030.
Omar Cepeda Darauche, president of ADERES, emphasized the plan’s focus on the value chain of Dominican gastronomy, integrating cultural roots, local talent, and productive capacities. He noted that gastronomy plays a vital role in the nation’s tourism and economic development, with surveys showing high tourist satisfaction—92% of visitors express a desire to return due to their positive culinary experiences.
The strategic plan, initiated in late 2023, involved nationwide research, workshops, and consultations with key stakeholders in tourism, business, and government sectors.
The strategies include defining a unique Dominican gastronomic identity, promoting local products, fostering culinary innovation, and enhancing professional training and competitiveness. Additionally, the initiative seeks to create contemporary culinary experiences that showcase the country’s diverse flavors and regions.
Supported by industry leaders and institutions, ADERES reaffirms its commitment to elevating Dominican gastronomy as a cultural and economic pillar for both locals and visitors.