The magic of Peruvian Cuisine
Part II
Causa is located in Casa de Campo, the exclusive resort that King Carlos of Spain reportedly decided to settle in, after his forced abdication. The place has to be special. And it is, in all respects.
A Slice of Medieval History
Casa de Campo – the Caribbean’s Blue Diamond
If the word “exclusive” is used to describe a particular travel destination it would most certainly have to be Casa de Campo on the southeastern shores of the Dominican Republic. This 7,000 acres of paradise in Romana is about an hour outside Santo Domingo, the capital. Once home to the private retreat of Charles Bluhdorn, Gulf+Western CEO and founder who built the estate in 1975 on the company’s sugar mill property, it is a complete township, only to be afforded by the elite and the super rich.
The Golf on Caribbean
More than 100 kms(60 miles) of paved roads, 1950 residences, 3 got courses designed by the one and only Pete Dye, 13 Har-Tru Tennis Courts, the best shooting centre in the Caribbean, three polo fields, dozens of clothing and fashion stores, services, more than 25 restraints and bars, supermarkets, gas station, hardware stores, movieplex and all the amenities make the Campa the most complete resort in the Caribbean. Thousands of golf enthusiasts, pros and amateurs alike, flock to this garden of Eden to play golf here at the “”Teeth of the Dog’’ golf course which has 6 of its 18 holes located overlooking the deep blue Caribbean Sea. It has a modern, 400-berth marina, complete with a shipyard. The Casa de Campo Marina has also played host to the Rolex Farr 40 sailing cup.
Causa – Gastronomia Peruana
Overlooking the Blue Caribbean
Set within a Peruvian themed dining atmosphere with signature cocktails and authentic Peruvian food, the establishment is led by the creative expertise of Chef Anthony Masas and his team.
The menu is eclectic and includes dishes such as lomo saltado (a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, and other ingredients, and usually served with rice), and ceviche. Fresh fish dishes are bountiful and deliciously prepared. If you want to relax with a cocktail, you might want to try the watermelon caipirinha.
A Temptation by Night
Located in the Plaza Portofina in the fashionable La Marina, it commands a breath-taking view of Caribbean sea.
What is Causa?
Causa is the name of an iconic dish of Peruvian Food, but colloquially it is used in Peru to refer to a very close friend. It has an informal, modern environment with a positive vibe, Causa’s menu features Chef’s Masas’ interpretation of the authentic, bold, and brilliant flavors of Peruvian cuisine focusing on three of the most recognized styles of Peruvian Food: Creole, Nikkei, and Chifa.
Creole gastronomy is a style of cuisine born in the colonial era, from the fusion between European, African, and Pre-Columbian American cultures. On the other hand, Nikkei cuisine is one that fuses the exuberance of Peruvian cuisine with the calm of Japanese cuisine. In Nikkei cuisine, a fusion of Japanese cutting techniques mixes with Peruvian products and seasonings. Chifa is a classic you have to try, combining the tradition of Chinese cuisine of stir-fries with Peruvian ingredients.
An Enchanting Setting
The setting for the dinner could not have been more idyllic. The Portofino Plaza where it is located itself sits on the Caribbean sea. It is indeed encircles by its deep blue and placid waters. As we sat on the comfortable chairs around a table lit up by a quaint stick of a lamp, caressed by the cool sea breeze, the ambience could not have been more enchanting. There would be few locations where dining becomes an experience of the highest forms of visual and culinary delight.
We were strongly tempted to savour the dishes that have gained some fame namely the tuna tartare, which features fresh, raw tuna mixed with avocado and mango, and served with crispy wonton chips; and the octopus carpaccio, which is thinly sliced octopus served with a citrus dressing, arugula, and capers.
Anticuchos
And the Food
However, we decided to sample at least one dish of the varieties mentioned in its colourfully calligraphed menu card. We began with an anticuchos, aji panka marinated skewers cooked on Robata’ grill, served with roasted potatoes, corn on the cob and Chimichurri. We ordered the traditional Ceviche-‘Ceviche Traditional’ that was white Fish, Lime, ‘Chocio’ and ‘chulpi’ corn, onions and sweet potatoes.We also ordered a Causa namely Cameron con Salsa Rosa which actually was shrimp with pink sauce, potato puree seasoned with Aji Amarillo pepper paste with a slightly acidic touch. And lastly we ordered a Chifa dish- Fried rice with vegetables, stir-fried in Wok with eggs and Chinese onions. But even before these dishes arrived, we asked for a ‘Gyoza’- i.e.grilled chicken with BBQ sauce Nikkei style, and for good measure, ‘Hamachi’- Nigiri which was Truffled Ponzy and crispy fries.
And the very Popular Cevich
No dining experience at Cause Restaurant is complete without trying their signature dessert, the Chocolate & Coconut Trilogy. This dessert features layers of rich chocolate cake, coconut cream, and toasted coconut, all topped with a decadent chocolate ganache. A wonderfully sweet way to end a great meal.
One thing that stood out was the beautiful presentation of dishes. A lot can be written about the tastes and the sensations and aromas, and the enticing sights that the dishes created, bursting with strong but delectable flavours.
My description of this delicious dalliance at this fantastic place is however, flawed in one respect. It does not discuss the exclusive range of drinks and beverages on offer, including the very unique Pisco cocktails. If, followers of Bacchus, therefore, find my account incomplete, I tender an unqualified apology.
The delicious food, stunning views, and ritzy atmosphere made it a memory to cherish. Causa Restaurant is indeed a fantastic dining destination and an uncommonly pleasant experience that is likely to linger for a long time.
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