Mercifully, this past week I escaped both the battering winds of an untimely November plunge in temperature and the equally plummeting economic freefall. Things were looking up--how could they not?--when I arrived at the Sanctuary Cap Cana in the Dominican Republic to a gentle breeze and a sunny 86 degrees. A symbolic rise in temperature and spirits reversed my New York CNBC-inspired gloom. I was back!
The Internet has gleefully published articles lately about the challenge of real estate everywhere, notwithstanding the Caribbean. I do not know why there is such euphoria about distressed areas. I had read an article about the sorry state of tourism that was e-mailed to me by well-meaning colleagues recently about the Cap Cana area. None of this was in evidence at Sanctuary Cap Cana, which is as beautiful as ever, and poised on the brink of peak season to welcome very savvy guests. The Island Spa will be open this December, and a canopying zip line has been introduced from the Farallon cliff at Cap Cana. So much for "distressed." Maybe...de-stressed was what they meant.
True, there were few people in evidence as it is off-season, but the staff is as alert and gracious as ever. The resort is in pristine condition, and the beauty of the setting cannot be improved upon for anyone who knows the Caribbean and harbors expectations that all one needs is easily reachable from several major cities by direct flights.
My visit was brief, but I did manage to carve out some quality time at lunch at the Blue Marlin restaurant. It is truly one of the most natural and beautiful settings in which to experience the freshest seafood. The small fishing boats go out every morning a few yards from the restaurant and return with National Geographic-like picture-perfect fish that discretely wind up as the "special" at lunch and dinner.
The Chef in charge of the Blue Marlin has had experiences learning his craft world-wide at five star hotels from the Caribbean to the Middle East. Walim hails from Jakarta, and his creative touch is focused on the use of local ingredients, including the delicate grapefruit juice blend that includes capers and a touch of lemon and herbs. This Walim-secret-sauce is served on the side and enhanced the grilled grouper that day that made the dish "pop" or sing, or at least seduce the taste buds with a delicate aftertaste. Sabroso!
The waiters--Ortega and Luis--are natural emisseries of international good will by virtue of their training and gracious attention to service. This is not an act. Ortega said he practices his English every day with the guests because he wants to speak "perfect" English and make the meal a very special treat. The Blue Marlin protrudes over the sea, and service, setting and Walim's creations truly bring perfection within reach.
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