Restaurante Filigrana

The story

Crafted with passion, served with love

Where the Mediterranean Meets the Caribbean

Restaurante Filigrana brings a clear, confident proposition to Santo Domingo's dining scene: Mediterranean cooking over live fire, woven through with the flavors and ingredients of the Caribbean. The result is a menu that feels both familiar and genuinely local — Iberian technique applied to chillo, auyama, yuca, and tropical fruit alongside jamón ibérico, paella, and Galician-style octopus.

The restaurant is part of the Eboca group and sits on Avenida George Washington, one of the city's most prominent addresses along the Malecón. Outdoor seating, private party capacity, and a full cocktail and wine program make it equally suited to a relaxed lunch or a considered dinner.

A Menu Built on the Grill

The kitchen's anchor is the brasa — the wood or charcoal grill that runs through nearly every section of the menu. From the sea, pulpo gallego al carbón arrives with potato purée and smoked paprika de la Vera; grilled shrimp come with tostones and a soft garlic sauce; and a whole chillo a la vizcaína is finished with charred vegetables. From the land, cuts of Angus beef — rib-eye, T-bone, churrasco, arrachera — are treated with the same directness, with sides that bridge both culinary traditions: truffle-whipped potato alongside fried yuca and plantain tostones.

Starters show the Mediterranean-Caribbean fusion at its most playful. A salmon tartare arrives with mango gazpacho, avocado gel, and a savory seaweed sponge. Tuna tiradito is dressed in ají amarillo sauce with popcorn and candied nuts. Goat croquettes — a nod to local livestock — are paired with cheese cream and apple compote. The seafood paella and a creamy shrimp rice with grilled octopus and auyama cream anchor the rice and pasta section.

Wine Recognition and the Full Table

In 2025, Wine Spectator granted Filigrana its Award of Excellence — recognition that reflects the seriousness of the wine list, which spans Spanish denominations including Rioja, Penedès, and Ribera del Duero alongside a full cocktail program. For a Caribbean-Mediterranean restaurant in the Dominican Republic, that distinction is a meaningful marker of quality across the whole experience, not just the food.

Desserts stay close to the Mediterranean canon: crema catalana, tiramisu, and a pistachio semisphere sit alongside a salted caramel profiterole and a Nutella-filled brownie — a short, well-edited list to close a meal that never loses sight of where it is or where its cooking comes from.