Dos Mundos Cuisine is a fine dining restaurant in Dominican Republic, that offers an unconventional gastronomic experience.
Our lunch a la Carte menu and our dinner tasting menu, is a mix of the most remarkable Dominican dishes with a European twist, that will transport you to magic flavors in the best restaurant in the Colonial City of Santo Domingo.
Our nine course menu, which changes during each season, will delight your senses and make you live the experience of fine dining in Dominican Republic, according to today’s highest standards, in a majestic colonial atmosphere, hand in hand with the internationally renowned Dominican chef Martin Omar Gonzalez.
The cuisine of Dos Mundos is directed by its chef Martín Omar González. Proudly Dominican, with a trajectory in high quality Spanish cuisine for more than 20 years, Martín embraces the passion and the love for the kitchen from a very early age. The years working with Abraham García, one of the most emblematic and reputed Spanish chefs, were decisive in his formation, as well as his experience in the most important restaurants of contemporary fusion cuisine in Madrid.
Considered by several international critics as a "gastronomic anthropologist," Martín Omar is passionate about his roots and his culture. He has been the "Gastronomic Ambassador" of the Dominican Republic at the Madrid Fusion Festival and has represented the country in some of the most prestigious gastronomic scenarios, including the Epcot Food and Wine Festival in Disney World. He has participated in the two editions of the Bavaro Culinary Week. He has also represented the country in the Dominican Cuisine Conference organized in Caracas, Venezuela, as well as gastronomic cigar evenings in Berlin. Furthermore, he has presented with great success in public and private activities, in the city of New York his menu "The Magic Flavors of Martin Omar". In 2016, he also represented our country in Mistura, Lima, Peru, the most important gastronomy fair in Latin America; as well as at the Gastro festival Madrid 2017, where he was the Dominican chef invited to a dazzling Dinner together with Pedro Larumbe.
"At Dos Mundos Restaurant we will make cuisine with history. The palate of the public that visits us is increasingly demanding and refined, so we are sure that our tasting menus will make our diners experience an unforgettable gastronomic experience. " Martin Omar González.
This Dominican, who once decided to become a Business Administrator to dedicate himself to finance, was always a kitchen lover, replicating magazines, books and television programs recipes, deeply influenced by the dedication and passion of his mother in her catering business.
As time went by, desserts began to predominate among his favorite recipes. Seeking perfection for his technique, he decided to attend the school of Chocolatería and Alta Pastelería at Pontificia Universidad Católica Madre y Maestra, where he met the one who would become his teacher, Ariel Peñalva, the Pastry Chef who he considers himself to be a disciple of; and desserts became more than a hobby. He decides to completely devote his life to Pastry. He moves to Buenos Aires and begins studies in the prestigious School of Professional Pastry of the Sindicato de Pasteleros of Argentina.
He was a member of the collaborating team of the National Championship of Artisan Pastry, which was developed within the framework of FITHEP 2015, continues his training at the School of Gastronomy Mausi Sebess to finally become a Professional Pastry Chef. From then on, his passion for modern pastry, chocolate and sugar would become his north.
In addition to everything learned, he refocused techniques and recipes, seeking inspiration in other cultures and playing with his imagination to combine textures and flavors, obtaining results that will gradually define his own style.
Returning to his country, together with their mentor, they have developed for Nespresso, the desserts for the Special Edition of their 2016 coffees.
In 2017, he meets the renowned Chef Martín Omar, who gets him involved in the Dos Mundos project: Cuisine with History. From there on, he continues with his visit to the finals of the Pastry World Cup in Lion France. He then goes to Madrid Fusion, as an assistant in the presentation of Chef Tita. After that, he continues to Barcelona for a series of visits to restaurants and renowned bakeries.
He currently serves as the pastry chef of Restaurant Dos Mundos and Hodelpa Nicolás de Ovando.