Nina

The story

Crafted with passion, served with love

Where Fire Meets Flavor in Punta Cana

The name says it all. Nina takes its name from the Quechua word for "fire," and that element is the organizing principle behind everything on the plate. At this restaurant within the St. Regis Cap Cana Resort, meats are grilled over open embers, vegetables are charred to a deliberate smokiness, and even desserts carry the mark of live fire. It is a kitchen philosophy that is immediately legible — and consistently compelling.

Chef Muñoz and a Peruvian Foundation

Under the creative direction of chef Muñoz, the menu draws its roots from Peruvian tradition while reaching outward toward Dominican ingredients and global technique. The result is a kitchen that feels anchored rather than eclectic — confident in its identity without being rigid. Seafood tends to anchor the ever-changing menu: briny oysters, tender octopus, and a fresh catch of the day appear as consistent highlights, each treated with the restraint that lets quality ingredients speak clearly.

The Room and the Experience

The interiors strike a balance that is harder to achieve than it looks — wood and stone, earthy and intimate, just moody enough to feel special without tipping into theater. Tables are generously spaced, so the food and the firelight hold attention without competition from neighboring conversations.

For something more private, the Uma Wine Cellar offers an exclusive format: a custom menu crafted by chef Muñoz, paired with selections drawn from a collection of more than 100 Latin American vintages. It is the kind of experience that rewards advance planning.

Drinks Designed for the Food

The beverage program leans into the same smoky, botanical register as the kitchen. Mezcal-based cocktails — one rimmed with salt and ash — are designed to complement rather than compete with flame-grilled dishes. The logic is consistent from first sip to final bite.

Forbes Travel Guide has recognized Nina with a Recommended distinction, a mark that reflects both the ambition of the Peruvian-rooted cooking and the discipline required to execute open-fire cuisine at this level in the Dominican Republic.