Visitors at any Paradisus by Meliá resort in Mexico and the Dominican Republic now have the opportunity to savor a unique and exclusive menu crafted by the renowned Chef Antonia Lofaso. Chef Lofaso has artfully created this limited-edition menu using locally sourced ingredients from the distinct regions of these resorts. This menu not only embraces local flavors but also celebrates her Italian-American heritage.
This three-course custom menu will be served at the resort’s Italian restaurant concepts – Capella in Mexico and Mascalzone in the Dominican Republic, both restaurants included in the all-inclusive rate. The culinary journey begins with a Rice Ball Bolognese appetizer with peas, mozzarella and pecorino. For the main course, diners will be treated to a local crispy red snapper, fra diavolo, topped with capers, lemon, shaved fennel and fresh herbs. To finish it off with a sweet touch, Chef Antonia will offer her personal favorite dessert, a sicilian ice cream sandwich, hazelnut ice cream, Nutella, butter brioche.
The sweet treats don’t stop there. Guests of the resort’s upgrade suite experiences – Nikté and The Reserve – will receive a very special check-in amenity curated by Chef Antonia. A tradition in Chef’s family gatherings, a pink box filled with handmade Italian cookies will greet each guest as a gesture of love and hospitality.
“What an honor to have Chef Antonia Lofaso’s exquisite menu creations for our guests at Paradisus by Meliá,” said Alex Hugot, Vice President of Food and Beverage Meliá Hotels International. “Her global influences are a perfect culinary match for our outstanding dining offerings. With this partnership, we look forward to providing our guests with a new, elevated all-inclusive vacation experience that surprises them at every corner, from celebrity chef offerings to unique off-property experiences.”
Widely recognized from Food Network’s hit shows “Tournament of Champions” and “Beachside Brawl” and Bravo’s “Top Chef,” Chef Antonia Lofaso is the Executive Chef and Owner of three acclaimed Los Angeles restaurants – Black Market Liquor Bar, Scopa Italian Roots and DAMA. Though diverse in cuisine and style, each of her restaurants combine deep-rooted, personal culinary traditions with the influence of her globetrotting adventures and formal French training.
“I am so excited for Paradisus guests from all over the world to try these dishes that are so near and dear to my heart,” said Chef Antonia Lofaso. “It’s been an honor to work with a brand that is providing so many unique opportunities for guests to connect with the world around them. Together, we’ll turn the dining experience into an unforgettable journey.”
This partnership adds to the many impressive enhancements the resort brand has made to its guest experiences this year, providing guests with a reinvented all-inclusive experience.
Launched earlier this year, all Paradisus locations have transformed into Destination Inclusive resorts. Throughout each resort, guests are now more connected than ever to the local communities. As part of this program, guests of The Reserve and Nikté suites have access to Destination Inclusive experiences: one-of-a-kind off-property excursions including a visit to a local Cenote guided by a Mexican shaman and exploring the unique beauty of a Los Cabos canyon.