The Dominican Republic is a land of vibrant contrasts, far more complex than the sterile all-inclusive resorts that dominate its coastlines. In the final season of No Reservations (circa 2012), Bourdain traveled to the DR with a specific agenda: to break free from the tourist compounds and experience the island’s raw, authentic heart. The country’s cuisine is a rich, soulful blend of Spanish, Indigenous Taíno, and African influences, heavily reliant on plantains, root vegetables, deeply flavorful stews, and, of course, abundant fresh seafood. Bourdain’s angle in this episode was a deliberate subversion of the typical Caribbean vacation narrative. He wanted to highlight the gritty energy of Santo Domingo and the unpretentious perfection of roadside stalls and beachside shacks. He explored the legacy of the Trujillo dictatorship and how it shaped the nation, all while celebrating the resilience and warmth of the Dominican people through their food. From slow-cooked goat to flawlessly fried fish, he sought out the meals that power the real Dominican Republic. Let’s dive into the standout spots from his journey.
When Anthony Bourdain visited Dominican Republic on his show No Reservations – Anthony Bourdain Dominican Republic Season 9 Episode 9 (originally aired October 29, 2012), he and his crew picked many restaurants. Here are all the addresses and the dishes showcased, all in a convenient list.
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DISH – Chivo Guisado
WHAT IS IT?
Chivo Guisado is a Dominican style goat stew. The dish originated from the Northwest region of the Dominican Republic where goats are fed wild oregano all their lives. Chivo Guisado is often enjoyed with empanadas (meat pies), moro de guandales con coco (pigeon peas cooked with coconut), avocado salad, and arepitas de yuca.
WHERE IS IT?
Mesón de Bari
Calle Hostos # 302
Santo Domingo, Dominican Republic
NOTES – Anthony Bourdain Dominican Republic
Chivo guisado is the house specialty at Mesón de Bari.
DISH – Pescado Frito
WHAT IS IT?
Pescado frito or fried fish a la Dominicana is an essential part of a day in the beach in the Dominican Republic. To prepare pescado frito, deep sea fish is fried whole in coconut oil. Most commonly used fish are capitaine and grouper. It is often enjoyed with fried sweet potatoes, avocado and yaniqueque.
WHERE IS IT?
D’ Wendy Sabor
Boca Chica Beach
Santo Domingo, Dominican Republic
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NOTES – Anthony Bourdain Dominican Republic
D’ Wendy Sabor is one of the several food stalls that dot Boca Chica Beach. It is known to offer the best fried fish in Boca Chica.
NOTE: Gearing up to explore Playa Boca Chica? Check out DIVE.in for tips on the best water shoes.
DISH – Lechon
WHAT IS IT?
Lechon is a Spanish pork dish of roasted suckling pig. It is served in different regions worldwide, particularly in Spain and in former Spanish colonies, including the Dominican Republic.
WHERE IS IT?
Lechonera El Monumento
Autopista 30 de Mayo
Santo Domingo Este, Dominican Republic
NOTES – Anthony Bourdain Dominican Republic
Lechonera El Monumento is named as such because the restaurant is right across where Rafael Trujillo was assassinated on May 30, 1961.
DISH – Seafood Ensalada
WHAT IS IT?
Seafood ensalada or seafood salad is a medley of seafood like fish fillet, shrimps, and scallops.
WHERE IS IT?
El Cabito
La Caleta
Las Galeras, Dominican Republic
NOTES – Anthony Bourdain Dominican Republic
The seafood ensalada at El Cabito is made of fresh conch, cuttlefish and grilled shrimp.
DISH – Sandwich – No Reservations Dominican Republic
WHAT IS IT?
Sandwich typically consists of vegetables, sliced meat and cheese placed between bread slices.
WHERE IS IT?
Barra Payán
Av. 30 de Marzo 140
Santo Domingo, Dominican Republic
NOTES – Anthony Bourdain Dominican Republic
Barra Payán is a 24-hour sandwich shop in the national capital of the Dominican Republic. Its bestseller is the Payan Especial, a sandwich of succulent pork leg, ham, tomatoes, mustard and cheese. It is recommended to be paired with a beverage called Morir Soñando (to die dreaming), which is made of orange juice and milk.
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This 2012 episode is a classic example of Bourdain’s commitment to exploring the realities behind postcard-perfect destinations. By deliberately avoiding the mega-resorts, he provided a crucial platform for the everyday Dominican experience, showcasing a culinary culture that is deeply tied to the island’s complex history. It’s memorable for its unflinching look at the economic disparities of the region, paired with a profound appreciation for the simple, perfect execution of dishes like a late-night sandwich at Barra Payán or whole fried fish on the beach. It serves as a potent reminder that the best way to understand a country is to eat where the locals eat. Ditch the resort buffet and venture out to experience the true flavor and rhythm of the Dominican Republic.
