To be fair, I wasn’t SUPER impressed with my first visit to the restaurant. However, I thought there might be magic in the air with Chef Mauro himself in the kitchen.
I was desperately wrong.
But let’s not get ahead of ourselves.
Weather being Dubai weather in late January, we had a bit of a late start and walked into an already bustling dining room. I say busy, but in reality, it’s a maximum of 60 covers. We’re definitely not talking about Zuma’s 300 here. Our experience initially started in the large bar area, with champagne (not poured at the table, sad), where canapes (the best part of the meal) were served.
After finishing our bubbles, we sat down around 8 PM. I mention the timing because, in the next 90 minutes, we would only be served two (mediocre) courses.
Rather than draw out each course, I’m going to jump straight into suggestions.
With immediate effect, remove the ridiculous chandeliers. They overwhelm the space and make the interiors feel dated.
Please keep the restaurant at a …
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