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Michelin-Star Chef Roberto Allocca visits the Caribbean for a Culinary Extravaganza

As part of the resort’s series of Delicious Journeys and with the commitment to provide   diverse gastronomic experiences in the Caribbean, Eden Roc at Cap Cana will be hosting Chef Roberto Allocca from Relais Blu for a culinary residency this February, inspired by his restaurant in Capri, Italy. Beginning with “Amore on the Coast”, a special Valentine’s Day dinner on February 14th at La Palapa by Eden Roc, Chef Roberto Allocca will prepare an exciting five course menu, serving Italian specialties such as Buffalo mozzarella with basil perfume oil and clam and lemon risotto. Allocca will then join Eden Roc at Cap Cana’s Chef Gianluca Re Fraschini for “Blu Eden” at Mediterraneo Restaurant on February 17th to showcase the cuisine of his Michelin-starred restaurant, Il Relais Blu. Courses will include roasted lobster with potatoes, artichoke and crustacean sabayon, paccheri with grouper ragù, pumpkin flower, black pepper and roasted orange, and duck magret, lacquered with topinambur and provolone ravioli.

Named Best Chef of Italy in 2011, Roberto Alloca began his early training in some of the best Italian restaurants. In 2013 he became Executive Chef of Relais Blu in Massa Lubrense, located between the coasts of Sorrento and Amalfi where his excellent work led him to achieve his first Michelin Star in 2014. The restaurant was born from the love for gastronomic culture of the Mediterranean, and Chef Roberto Allocca’s passion for the traditional and international cuisine was the key part of Relais Blu to achieve great success. The underlying philosophy of his work is combining local products and enhancing the taste with innovative cooking techniques without forgetting the true tradition. As a result, the majority of the ingredients are natural and grown directly from restaurant’s garden, and the excellent quality of his dishes has gained the restaurant many awards in the most prestigious food guides, as well as the coveted Michelin Star.

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