A driver will be waiting for you in the airport reception area with a Go BIG placard and your name. You will be shuttled to the hotel where you can get comfortable, meet other guests, and be introduced to your tour hosting guide. There are no activities planned, so put your sandals on and stroll the town and pristine beaches.
Bayahibe & Dominicus: The towns are located a short walk apart and both have a similar laid-back Caribbean feel. Dominicus is slightly smaller with a large part of the beach being part of all inclusive hotels. It has a quaint walking corridor with many shops and galleries to enjoy. Bayahibe is larger than Dominicus yet still small. It has a port filled with small colorful boats and a variety of restaurants where you can enjoy their comings and goings. Nights in the town are vibrant with many restaurants and street vendors creating a lively atmosphere.
Dominican food boasts a diverse and flavorful cuisine influenced by its indigenous Taíno roots, Spanish colonial heritage, and African, Middle Eastern, and other Caribbean culinary traditions.
Mangu: Mashed plantains often served for breakfast, accompanied by onions, cheese, salami, or eggs.
Mofongo: Fried and mashed green plantains mixed with garlic, pork cracklings, and other seasonings. It is often served with meat or seafood.
Sancocho: A hearty stew with various meats (such as chicken, beef, and pork), vegetables, and tubers.
La Bandera: A typical lunch featuring rice, beans, and meat (commonly chicken, beef, or pork).
Tostones: Twice-fried green plantains served as a side dish or snack.
Empanadas: Fried or baked dough filled with meat, cheese, or vegetables.
Asopao: A soupy rice dish, similar to a gumbo, with meat, vegetables, and sometimes seafood.
Yucca al Mojo: Cassava cooked in a garlic and citrus sauce.
Pastelón: A Dominican version of lasagna, made with layers of sweet plantains, ground meat, and cheese.
Morir Soñando: A refreshing drink made with orange juice, milk, sugar, and ice.
