The Culinary Journal

Flavors of Samana

A dialogue between Mediterranean techniques and Caribbean ingredients. Our seasonal menu explores local terroir with precision and warmth.

Live menu

Our digital menu

Browse the full menu in real time. If your browser blocks the embedded view, open it in a new tab.

Santorino

House selections

From bayfront brunch to evening specialties with local ingredients, this selection captures Santorino's culinary essence in Samana.

Mornings at the Atelier

Samana Benedict
Poached eggs on artisanal sourdough with avocado mousse and local chili.
Coconut and Pineapple Brioche
House brioche, grilled organic pineapple, and Dominican honey.
Tropical Acai Bowl
Acai with local passion fruit, organic granola, and wild berries.

Al Fresco Excellence

Mango and Arugula Salad
Wild arugula, ripe mango, toasted cashews, and ginger-lime vinaigrette.
Bay Tuna Tartare
Fresh yellowfin tuna, shallots, capers, and a Samana spice blend.
Daily Grilled Catch
Chef's local selection, charcoal grilled with herb-infused olive oil.

Nocturnal Elegance

Wild Mushroom Risotto
Truffle oil, parmesan reggiano, seasonal fungi. A creamy composition built with local product from the highlands.
Red Wine Tenderloin
Prime beef, red wine reduction, herb butter. Precise cooking and deep flavor for a refined dinner experience.
Charred Octopus
Paprika oil, fingerling potatoes, Mediterranean accents. Tender texture with a subtle smoky finish and bright balance.

The Liquid Atelier