The Ritz-Carlton DIFC will host a winter pop-up curated by chef Paco Perez from October until January. The Catalan chef has been awarded five Michelin stars, two for Miramar restaurant in Llançà, two for Enoteca restaurant in Hotel Arts Barcelona and one for L’eggs, also in Barcelona.
For the Dubai pop-up, Perez has put together a menu of Spanish delicacies, which will be offered for lunch and dinner at the Ritz-Carlton’s Center Cut restaurant from October 22 to January 22. The chef will also often fly in himself to welcome diners and take them through the selection, which he says “is based on our philosophy of respecting and protecting original ingredients”.
The menu includes both small and sharing dishes, taking in fresh veggies, exotic seafood and the finest cuts of Australian and American beef, prepared in traditional styles that you may not have previously come across.
Sharing options - Dh55 each - include anchovies in olive oil from the generations-old company Nardin; blue lobster with lobster roe mayonnaise; Picón octopus; and creamy artichokes and truffle.
Seafood lovers can sample pickled tuna caught using the age-old Almadraba fishing technique; king prawn with penny buns; roasted turbot served in its juices with polenta and shallots; sea cucumbers in pil-pil sauce; and sole meunière with black trumpet mushrooms and egg yolk. Dishes are priced between Dh85 and Dh195.
Meat eaters have three options, priced between Dh195 and Dh390: goatling shoulder; pigeon in autumn circle; and Wagyu beef loin roasted with forest juices, black garlic and truffle.
For reservations, call 04 372 2323 or email difcrestaurants@ritzcarlton.com
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