|Dirección||1150 Avenida Caribe, Suite 201
Ponce, PR 00716
|Teléfono||787-259-7676 ext. 5138
|Horario||Martes a Sábado - 6:30 PM a 10:30 PM|
|Tarjetas de Crédito||Sí|
El Restaurante La Cava es un lugar especial para los amantes del vino y la buena mesa, localizado en las facilidades del Hilton Ponce Golf & Casino Resort en el sur de la Isla. Un restaurante “fine dining” de comida internacional que te ofrece una extensa variedad de vinos de 200 etiquetas de España, Chile, Argentina, Francia, Australia, África y Estados Unidos, entre otros.
Al llegar, la Cava Bar, con sus mesitas altas para comer tapas te da la bienvenida y también puedes pedir tu bebida favorita y ver televisión o disfrutar con tus amigos. A la izquierda, está el Salón La Cava, amplio espacio para actividades, presentaciones de negocios, cenas privadas y evento social. Le sigue un pequeño salón privado, Celebration Room, que bien sirve para una cena familiar o celebrar un cumpleaños entre un grupo íntimo. Al final, está el comedor principal donde los colores vibrantes de fuscsia con anaranjado, asientos en tercio pelo acojinados, vistosas lámparas y candelabros de colores brillantes hacen que el ambiente tenga un balance perfecto entre lo acogedor y lo moderno.
El menú de La Cava cuenta con exquisitos platos internacionales que se preparan con ingredientes frescos según la temporada que incluyen aperitivos, picadera para compartir, platos principales que incluyen excelentes cortes de carnes y pescados frescos, además todos sus ricos postres son “homemade”. Así que cuando estés de paseo por Ponce, no dejes de visitar este interesante y sabroso restaurante. ¡Buen Provecho!
When you’re sated with sand and sea, you can turn to award-winning La Cava and enjoy one of the finest restaurants in Puerto Rico — an airy tropical oasis located on the shore of the Caribbean Sea — at the Hilton Ponce Golf & Casino Resort. La Cava Restaurant features a cozy dining room decorated with wood and wine bottles and is the domain of international culinary genius Chef Dominik Wirz.
Born in 1967 in northern Switzerland, Wirz knew early on that he wanted to cook. His early apprenticeships found him working in upscale restaurants, gradually building his résumé while sharing kitchens with some of Switzerland’s highly regarded culinary masters.
“It’s not like you go to school for a few years and come out a chef,” he notes. Four years later, he emerged as a chef in his own right and began working as sous chef in French and Continental restaurants. Soon, Wirz left Europe to work in a Swiss restaurant in San Juan.
The life of a young chef is itinerant: After two years in Puerto Rico, an opportunity to work at the prestigious Hilton Caracas in Caracas, Venezuela, appeared. Wirz became a member of the Hilton family as the chef of the “cold kitchen,” producing cold food for five restaurants, as well as the entire cold food buffet. “It was a huge hotel,” explains Wirz, “and I handled banquets for up to 3000 guests.”
At first he was a bit intimidated by the challenge, but “they told me, ‘not to worry; you’ll learn it.’ And he did, staying there for two years as well, until in 1993, another Hilton hotel in Caracas beckoned, this time as Executive Chef. So Wirz moved across the street to the Hilton Caracas Anauco.
“I was in charge of three restaurants and I learned a lot while I was there,” explains Wirz. The kitchen at Anauco ignited his passion for international cuisine. “I love to work with people and especially different nationalities. The other people who worked with me in the kitchen came from all over — Ecuador, Argentina, Puerto Rico and Colombia. I learned to cook influenced by all those countries.”
Wirz so loved the Hilton and Venezuela that he stayed for nine years, moving only across the street to the Hilton Caracas, this time as sous chef.
“Anauco was much smaller, and with this move I was the second in charge in a much bigger hotel,” says Wirz. The larger property plays host to movie stars, politicians and government meetings. “I was in charge of everything — banquets, purchasing, I did it all.” Venezuela was good for Wirz personally as well. He met Elizabeth, who was chef de partie (the position just below sous chef ). They fell in love and married and Wirz came to feel that Venezuela was home.
But chefs of such international caliber don't stay still for long. “My wife likes to travel and I had offers from other countries, but I wanted to move to Puerto Rico,” says Wirz. “I love the island, and it was like coming home again.” In 2000 Wirz became the Executive Chef at the Hilton Ponce Golf & Casino Resort, with responsibility for all the food preparation and restaurants in the hotel.