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Jalao is the 2023 Award Winner as Best Seafood in Santo Domingo, Presented by Travelers' Atlas®.

C. El Conde 101, Santo Domingo 10210 - Dominican Republic

Restaurants

Jalao is a restaurant in Santo Domingo that combines traditional Dominican cuisine with a modern touch. Winner of Best Seafood in the area, it spans two floors and includes five bars, one of which is a smoker's lounge. The interior features a tropical theme with colorful tables, creating a vibrant atmosphere. Different areas of the restaurant represent various Dominican provinces, showcasing the country's diverse food and architectural history.

Moreover, Jalao's entertainment lineup is carefully curated to complement its culinary offerings, providing guests with a holistic cultural experience. The performances, featuring local artists and entertainers, not only enhance the ambiance but also deepen the diner's connection to Dominican culture. This integration of food, art, and music at Jalao makes it more than just a restaurant; it's a celebration of the vibrant spirit of the Dominican Republic.

Ratings

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4.5

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4.5

Recognitions

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Dancing

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Innovative

Contact

C. El Conde 101, Santo Domingo 10210 - Dominican Republic

Website 

+1 829-521-4914

Hours

SUN 5 PM - 2 AM

MON Closed

TUE 5 PM - 2 AM

WED 5 PM - 2 AM

THU 5 PM - 2 AM

FRI 5 PM - 2 AM

SAT 5 PM - 2 AM

Reviews

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renato
What a magnificent experience! I recommend it to everyone who is going to visit the Colonial Zone and go

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Jay Contin (J.C)
The food was great the atmosphere was amazing and great service as well!

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WelcomeHome76
Goat and a cracked corn dish. Delicious. Goat was a bit dry but bathe it in the accompanied sauce and it was delightful.

Reviews

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Erik Nay
This is a must visit for the food, atmosphere and service.
Ice cold drinks good music and an overall great time.

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J M
Great restaurant, we tried the sancocho dominicano and the eggplants with mozzarella.

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Luis A
Food was amazing. The service was amazing. Honestly we all get different menu items and they were all equally delicious.

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