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Eating places in the Dominican Republic range from formal and swanky restaurants, where a meal can easily cost $50 per head, to humble cafeterías , where the price is more likely to be under $5. Cafeterías tend to offer a choice of precooked meals. On the other hand, comedores , or small local restaurants normally offer a single lunchtime dish.

There are plenty of burger and chicken outlets in the main towns and tourist resorts, but more interesting are the Dominican versions of fast food available at snack stands. Cooked on demand and with high turnover, these tasty snacks are probably less risky than lukewarm buffet meals.

Dominicans like a good filling breakfast, and most hotels will offer at least some local favorites such as mangú . There will always be a choice of tropical fruits, various breads and pastries and, of course, Dominican coffee.

Buffets are the easiest way of feeding crowds of people at the same time in a large hotel. But they can be somewhat bland and boring, especially after a few days. The other problem is that food left standing around in the heat can quickly attract a host of microbes, and many food poisoning cases have been traced to buffet food.

Dominican food, rather like its Spanish equivalent, is often heavy on the oil, with an emphasis on deep frying. Vegetables such as green beans have been known to arrive at table doused in oil. Some of the grease can be avoided by asking for grilled meat or fish known as a la parrilla or a la plancha .

A 12 percent government tax is automatically added to restaurant bills, as is a 10 percent service charge. As it’s very unlikely that your waiter or waitress will end up with that money, you should also leave a 10 percent tip, if you think the service merits it.

Wine is mostly imported from Spain or South America and is relatively expensive. The “house wine” at all-inclusives is often undrinkable. But Dominican beer, most conspicuously available under the Presidente label, is excellent and served ice cold in even the most remote village shop.

Rum is the serious drinker’s first choice, and there are three very good brands: Brugal, Barceló, and Bermúdez, which come as dark or lighter varieties. Añejo (see Rum) means aged, and is usually smoother and more expensive than the standard types. Avoid over-sugary cocktails and try a good rum like a brandy or on the rocks.

Outside tourist areas, where bars (see Bars) are often run by expats with a strong sense of how to please foreigners, Dominican bars can be rough-and-ready places, dominated by a spirit of machismo and not particularly comfortable for women, even accompanied. You’re often better off having a drink in the corner store, which will inevitably have a huge and well-stocked refrigerator. Bars tend to open and close late.

On an evening out it’s quite customary, if you’re in a group, to order a bottle of rum to share. It will come with a bucket of ice, and you can order soft drinks such as Coke as a mixer.