PUNTA CANA, Dominican Republic — With the opening of the Hyatt Ziva and Zilara Cap Cana here this past December, Playa Hotels & Resorts appears to be embarking on a new chapter.
"Here, guests are at an all-inclusive without feeling like they're in an all-inclusive," said Pedro Tomas, general manager of the Hyatt Ziva and Zilara Cap Cana. "We're proud to have created a property that is redefining the concept and offering an evolution of the all-inclusive model."
The 750-room complex, which comprises the family-friendly Ziva and adults-only Zilara, has done away with many hallmarks of the traditional all-inclusive experience. There are no wristbands, and the property's 10 a la carte dining venues don't require reservations; guests are seated on a first-come, first-served basis. At the two buffets, globally inspired fare is served not in giant catering trays but in regular-size serving dishes that are frequently replenished, while an array of cooking stations offers guests plenty of customizable, fresh-made options.
The fact that guests find themselves lingering post-meal at Journeys, the Hyatt Zilara's Indian eatery, in anticipation of a bill seemed a clear testament to the resort's ability to transcend the usual conventions of all-inclusive dining.
"We've made sure that our culinary team represents a mix of nationalities," Tomas said. "For example, at our Indian restaurant, we've hired an Indian chef, and we've also brought on Spanish, Mexican, Peruvian, Venezuelan, Dominican and Serbian chefs, which helps us bring many different and authentic flavors together in one place."
The development's out-of-the-box thinking extends to its design ethos. During a January stay at the property as part of Playa's fourth annual Spotlight Awards event, attendees found an airy lobby that blends ocean views and natural finishes with industrial touches and a smattering of midcentury modern furniture. Throw in a chic bar area, a bustling coffee counter and a coworking table with multiple outlets, and it's clear the resort has drawn inspiration from the communal public spaces found in urban hotels, bringing a bit of a city feel beachside.
"In creating this resort, we told our designers and architects to go crazy," said Kevin Froemming, executive vice president and chief commercial officer for Playa. "Nothing is too wild, nothing is too different. And we believe they overdelivered on that."
Among the property's more inventive design features are a vintage train car within Journeys that has been transformed into a charming and popular dining area and a massive, metal Buddha-like figure at the entrance of Tempest Table, the Ziva's teppanyaki and Mongolian grill venue.
Over at the romantic Brandos, a Tahitian-French restaurant in the Zilara wing, tables are surrounded by rustic, Polynesian-inspired huts and indoor black-bottomed pools.
Also notable is the resort's sprawling, 14,000-square-foot gym, which is reminiscent of a high-end fitness club, complete with exposed brick walls, high ceilings and oversize windows.
"The gym was a focus for us because, nowadays, people expect to come back from vacation feeling energized and more focused," Tomas said.
In addition to robust fitness programming, he said, the resort has put an emphasis on vegan, gluten-free and keto diet-friendly food items.
D.R. comeback 'in motion'
The Hyatt Ziva and Zilara Cap Cana opened in the shadow of a tough period for tourism in the Dominican Republic.
Erroneous reports linking a spate of tourist deaths in the destination in the first half of 2019 led to plummeting visitor numbers, especially after consumer media speculated that the deaths were possibly caused by tainted alcohol.
The FBI announced in October that toxicology tests found no connection between the deaths.
Although tourism has yet to fully bounce back, Froemming said that the destination's comeback was "definitely in motion."
He credited recent efforts by travel agency partners and the trade to "dispel a lot of the myths about the situation."
Tomas said business at the Hyatt Ziva and Zilara Cap Cana has been brisk, with around 70% occupancy in mid-January.
"We did hit a crisis, and there was a negative impact on occupancy [in the Dominican Republic]," he said. "But there were also positive impacts. As a country, we're now taking better care of the entire ecosystem surrounding tourism. We're more focused on safety, not just as it relates to hotels but also as it relates to transportation, excursions and activities and our food and beverage outlets. We are coming away from this crisis much stronger as a destination."