Prices are for a main course at dinner.

The island's culinary repertoire includes Spanish, Latin American, Italian, Middle Eastern, Indian, Japanese, and Chinese cuisines. The latest trend at the larger, all-inclusive resorts, particularly in Punta Cana, is to offer numerous specialty restaurants, in addition to their buffeteria, to avoid the buffet blues.

The dining scene in Santo Domingo rivals that of any cosmopolitan city, and probably has the largest and finest selection of restaurants anywhere in the Caribbean. Capitalenos dress for dinner, and dine late. The crowds pick up after 9 PM, when the Americans are finishing dessert.

Among the best Dominican specialties are sancocho (a thick stew usually made with five meats and served with rice and avocado slices), arroz con pollo (rice with chicken), and plátanos (plantains) in all their tasty varieties. Many meals are finished with majarete, a cornmeal custard.

Shacks and stands that serve cheap eats are an integral part of the culture and landscape. They might offer johnnycakes (fried dough stuffed with everything from chicken to seafood) or pork sandwiches laden with onions, tomatoes, pickles, and seasonings. Presidente is the best local beer; Barceló anejo (aged) rum is as smooth as cognac.