Weather at the moment
Weather all year round
The Dominican climate is subtropical and humid with a warm season from May to October and a cool season from November to April. Temperatures are very pleasant all year round with a peak of heat from May to October. This period corresponds to the wet season during which cyclones can occur (especially from July to September) and which follows the winter - or cool season - characterized by low rainfall and temperatures of at least 25°C.
Contrary to popular belief, the Dominican Republic is not a cheap country. Products and services for tourists display prices comparable to European prices in all tourist areas. For accommodation with the right comfort, the rates are similar to those in Europe. The currency is the peso, it is easy to change and credit cards are accepted everywhere. A tax includes gratuities at restaurants and hotels in the Dominican Republic, but an additional 10% is left.
No visa is required for French, Belgian, Swiss or Canadian nationals. Since January 2012, a passport valid for more than 6 months after the date of entry is required to travel to the Dominican Republic. You will also need to buy a tourist card (10 US$ or 10 €) when entering the Dominican Republic. This tourist card entitles you to a maximum stay of three months in the country.
No vaccine is required, but some are conseillés : DT-polio, typhoid fever, viral hepatitis A and B, rabies. Beware of mosquitoes that can carry dengue fever, malaria, West Nile fever. Remember to protect yourself. However, the Dominican Republic is not a country with high health risks. But, be careful, the water is not drinkable in the Dominican Republic and in the local comedores and bars, it is better to avoid ice cubes. As markets and small restaurants are not subject to any rigorous sanitary control, you will have to be vigilant about food and small dishes. Some fish, especially groupers, contain ciguatera, a poison that can have serious consequences. The risk of poisoning exists during the summer months, because it is at this time that an algae, which is part of the food chain of this fish, becomes toxic. So be vigilant and sure of the chef who cooks it.