As we mark one year since the opening of the Comedor Vegetariano at La Cocina Comunitaria, we are filled with gratitude and inspiration. This anniversary invites us to reflect on the rich history of this community space and the meaningful legacy it carries forward.
The Roots of the Community Kitchen
Located at the entrance of Callejón de la Loma, this space has long been a hub of community and innovation. Before the creation of Cabarete Sostenible (CS), the property was managed by Academia de la Costa, founded by our own President and Co-director, Tomás "Papo" Soñé. For many years, the location hosted the dojo of the Academy, fostering discipline and empowerment until mid-2020. Under the Academy, this space was also the hub for the first art mural festival in Cabarete as well as the creation of the Carnaval de Cabarete.
The venue’s unique history includes its transformation into a homestyle restaurant, a community garden, consistently championing plant-based gastronomy in collaboration with The Academy and later CS.
Clorofila (August 2015 - June 2017)
The first plant-based eatery to grace this space was Clorofila, which fully embodied its tagline: "vivo y sabroso" (alive and flavorful). Featuring a predominantly raw food menu, Clorofila offered daily-changing dishes inspired by local, seasonal ingredients. Under the leadership of Maria Mironova and Papo, this vibrant eatery gained a loyal following, defining plant-based cuisine in Cabarete. Beyond serving delicious meals, Clorofila hosted cooking classes, catered events, and supported wellness retreats along the north coast, setting the stage for the future.
Vaina Natural (July 2017 - January 2018)
Following Clorofila, Vaina Natural carried on the plant-based tradition. Created by Amaranta Baez, Vaina Natural’s “plate of the day” concept offered nutritious meals for as little as $150 pesos. With a menu rooted in local ingredients, the eatery honored Dominican flavors while introducing Venezuelan classics like arepas and cachapas, reflecting the area’s growing Venezuelan immigrant community.
A Pause and a New Chapter
From 2018 to 2020, the kitchen hosted La Cabana, run by an Argentinian family. While not plant-based, this chapter kept the space active until the COVID-19 pandemic forced its closure. Afterward, the property underwent renovations and reopened in December 2021 as a plant-based establishment under Woke Foods, which operated until July 2022.
The rebirth of La Cocina Comunitaria
In December 2023, after a year of thoughtful planning and preparation, Cabarete Sostenible proudly launched La Cocina Comunitaria’s Comedor Vegetariano. Drawing on lessons from its predecessors, our team envisioned a social business model aligned with CS’s mission of food sovereignty. The space was reinvigorated not just as a restaurant but as a continuation of a dynamic community hub.
Today, La Cocina Comunitaria thrives as more than just a family-friendly eatery. It hosts talks, workshops, community meetings and volunteer-led programs, including the Food Aid Program and Questionnaire. The kitchen also creatively transforms surplus harvests from our community garden into products like pickled peppers, tomato sauce, nut butters, and more.
The menu at La Cocina celebrates cultural heritage while prioritizing nutrition and sustainability. Our team is dedicated to providing healthy, affordable, plant-based options for the north coast of the Dominican Republic.
Join Us in Celebrating!
As we celebrate our first birthday on Saturday, December 28th 2024, we invite you to join us at 6 PM for an evening of live music, tapas, and drinks. This is more than a celebration; it’s an opportunity to learn about what lies ahead for this special community space.
From its roots as Clorofila to its current role as La Cocina Comunitaria, this location has always been a place where food, culture, and community converge. We’re proud to honor its legacy while looking forward to a future filled with growth, innovation, and connection. Stay tuned for our upcoming post detailing how this concept was realized, why it’s a sustainable community project, and how it can be replicated in other vulnerable communities.
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