Guloya Restaurant: A Fine Mixture of Art and Dominican Cuisine

Santo Domingo, April 23, 2019 – Guloya Restaurant recently opened its doors in Santo Domingo, highlighting in its menu the traditional cuisine of the Black immigrants that came to the country from the English-speaking Caribbean and settled in the Dominican Republic’s eastern region in the late 19th and early 20th century.
The owners of Guloya Restaurant said that the restaurant is also committed to the local environment, education and climate change. That’s why it opened its doors for the first time on Earth Day, celebrated worldwide on April 23.
The restaurant’s head chef is Gabriel Ramírez, who has put together an impressive menu consisting of traditional Dominican and “Cocolo” dishes and drinks The “Cocolo” term refers to the immigrants of the Eastern Caribbean that settled in these lands more than a century ago.
The restaurant’s decoration and artistic ambience was the responsibility of renowned Dominican artist Luis Rivas, who makes sure that every detail in the restaurant represents particular aspects of both cultures. That is clearly evident in the furniture, decoration, color scheme, mirrors, and other decorative elements that blend together to make this such a special proposal.
During the opening event, hosts Luis Rivas and Gabriel Ramírez warmly welcomed their guests and explained that the restaurant is also open for special events such as birthdays, meetings, exhibits and other activities that may be related to the “Cocolo” culture in the D.R.
Rivas’ artistic talent was exhibited through his handmade masks, axes and other decorative elements that clearly bring together these two cultures.
The fine aroma of cilantro, basil, mint, Rosemary, orange leaves and thyme, among other herbs, are clearly evident as soon as patrons walk into the restaurant. But, above all, the goal of the restaurant is to serve healthy dishes free of chemicals or other additives.
Guloya Restaurant brings together the colors and flavors of two distinct cultures, specifically the Dominican gastronomic tradition. Concern for the environment is even present in the dishes used to serve the different menu options, since all are biodegradable.
Guests at the opening event enjoyed some of the top dishes on the menu, specifically stuffed casabe (ground yucca) with chicken, mofongo (mashed plantain) accompanied by a delicious broth, the Dominican sancocho (stew), ceviche served on a green plantain base and local drinks from both sides of the Caribbean.
The menu also include the famous Dominican domplings, stews, plantain patties, and a varied menu of tropical desserts made with fresh local fruit.
Music during the opening event was provided by the Wild Indians, accompanied by a Dominican couple dancing one of the Dominican Republic’s traditional dances.
The restaurant will open Monday thru Saturday, from 7:00 a.m. to 7:00 p.m..
Present at the opening event were the president of the Dominican Flavors Foundation, Bolivar Troncoso Morales; the Executive Coordinator of the Foundation, Mayeline Rosario; Rosa Montás, Lolita Custals, Argentina Pichardo, the director of the Dancing Popular Theater, Senia Rodríguez; Iván Uribe, Marchina Hernández, Fausto Fontana and Angelina Pérez.
Also, the director of the Hotel Administration School of Santo Domingo’s Catholic University, Rousana Urraca; Nurys Santos Carbonell, Alicia Custals, Xiomara Pimentel, Pedro Gañan, Xiomara Gañan, Carmen Rivas, Celina Downs, Ligia Rivas, José Javier Reynoso, among other invitees.
The restaurant is situated in downtown Santo Domingo, on José Dolores Alfonseca Street, No. 3, Second Floor, in the popular Autonomous University neighborhood.