They can be found on every good table: Juicy, sweet exotic fruits such as pineapple or papaya, fresh, flavoursome vegetables and spices. After all, the island paradise is by nature a veritable land of milk and honey with vitamin-rich and nutritious ingredients from the gardens and plantations. But fans of a juicy steak will also find the best quality here. But the greatest culinary temptation comes from the sea: langoustines, giant prawns, cartilaginous fish with white meat that melts in the mouth, swordfish, squid or mussels - the daily catches of the fishermen still determine the offer here. As everywhere in the Caribbean, history has also had a strong influence on Dominican cuisine. Indian, Spanish and international influences in particular give Dominican cuisine a unique flavour. The art of coconut processing, for example, which is still so well mastered on the Samaná peninsula, was once brought over by the Africans. And, of course, tourism has also left its mark. Today you will find restaurants in the Dominican Republic serving French, Chinese, Swiss or even Swabian cuisine.