Latest news with #culinaryart
Times of Oman
7 days ago
- Entertainment
- Times of Oman
Roberto's Muscat unveils an exclusive four hands dinner with Chefs Giandonato Tafuri and Florin Resmerita
Muscat - Roberto's at The St. Regis Al Mouj Muscat Resort will transform into a stage for culinary artistry as two exceptional chefs come together for a five-Course Four Hands Dinner on Wednesday May 28th 2025. Executive Chef Giandonato Tafuri from Roberto's Muscat and guest Chef Florin Resmerita from Roberto's Doha join forces to create a singular expression of flavor and finesse—a bespoke tasting menu that marries Italian soul with global inspiration. This collaboration is a true meeting of minds, where signature techniques and bold culinary philosophies converge. Each course is thoughtfully crafted and plated with precision, reflecting the chefs' shared vision of elevating Italian cuisine through fresh coastal ingredients and the delicate, enchanting essence of Omani saffron. 'Bringing Chef Giandonato and Chef Florin together is about more than pairing skill sets,' notes Fabio Marzano, General Manager of Roberto's Muscat. 'It's about connecting our Roberto's family across the Gulf and bringing this extraordinary culinary experience to Oman. It showcases how Italian roots can flourish uniquely in both Muscat and Doha—different expressions, yet united by the same authentic culinary language.' Chef Giandonato, born into a family of chefs and seafood farmers in Puglia, honed his skills through early apprenticeships and years of collaboration with Michelin-starred masters across Italy and the Middle East. After leading Roberto's kitchens in Dubai and Doha, he now steers the Muscat venue with a signature approach that melds coastal simplicity with meticulous detail. Chef Florin began his culinary path in Greece and spent over a decade in Italy perfecting the essentials of Italian cuisine. Having refined his artistry in the Michelin-starred kitchens of Gordon Ramsay and Alain Ducasse, he now brings his globally informed sensibilities to Roberto's Doha, where he curates immersive dining experiences that respect tradition while embracing innovation. The exclusive five-course menu takes guests on a journey of contrasts and harmony, from the luxurious Manzo, Caviale e Uova—black Angus tartare adorned with Kristal caviar—to the bright Ricotta, Salmone e Lime, and the comforting warmth of saffron-infused Ossobuco Croquette. The meal continues with torched red mullet risotto, handmade plin pasta filled with wagyu cheek and foie gras, and charcoal-grilled wagyu striploin topped with delicate carbonara foam. For seafood lovers, a baked seabass offers an elegant alternative. The finale is a decadent dark chocolate and hazelnut dessert, brightened by notes of mango and yuzu. This dinner is more than a meal—it's a narrative told through textures, flavors, and a shared passion for Italian culinary excellence. Priced at OMR 48 per person (minimum two guests), the experience will begin from 6PM at Roberto's Muscat. Seating is limited, and advance reservations are highly recommended.
Vogue Arabia
15-05-2025
- Entertainment
- Vogue Arabia
Book a Dalí-Inspired Dining Experience in Dubai
The distinctive, surrealist aesthetic of Spanish artist Salvador Dalí serves as the inspiration for one of the newest gems in the UAE's culinary scene. Maison Dalí, located at The Opus by Zaha Hadid in Dubai offers delectable Mediterranean- Japanese cuisine within a bold and theatrical space. 'Salvador Dalí is an illustration of how genius and madness are related,' says three- Michelin-starred chef Tristin Farmer, who is also the culinary director at Culinary Arts Group – the Singaporean collective behind Maison Dali. 'We wanted a space to reflect this, where nothing is quite as it seems. A beautiful space with elegance and touches of surrealism from the artwork; a high-energy space oozing with personality.' Maison Dali photographed by Alex Jeffries Red curtains finished off with metallic tassels and artwork depicting optical illusions invoke drama and mystique, and a private hideaway within the restaurant hosts The Dali Supper Club. Innovative dishes on offer include King Crab Ceviche, Smoked Lobster Donabe and Wood Fired Duck – a fusion of Japanese and Mediterranean influences. 'Behind all of this is a complex plethora of dry ageing, fermentation, marination, seasonings and cooking techniques, building layers of flavour and complexity with subtle nuances of depth. It's flavour-forward, umami-driven and ingredient-focussed cooking,' explains Farmer.
