A chef
from here and elsewhere
An Argentinian chef of Italian origin, Mauro Colagreco uses his roots to inspire his creativity. As a holder of three Michelin stars and rated the third best chef in the world by the World's 50 Best Restaurants, his creations invite you to share his love of local produce, fine dining and surprising, unexpected combinations…
My creations are inspired directly by my whole world and background. They represent both my origins and the Mediterranean region that serves as my creative playground, and are based on products and ingredients that are very dear to me. The saffron and edible flowers that I grow in my garden have a very important place in my kitchen.
Discover its universe
From culinary creations
to the crossroads of culture
Yellowtail sushi marinated in saffron with multicoloured flowers
Yellowtail,saffron oil,saffron mayonnaise,marigold,rose and cornflower petals.
I like the idea of using flowers in sushi where the subtlety of saffron strengthens the complexity of the taste.
AED 15
1 piece
Salmon, squash wasabi and chia seeds Roll
Salmon,orange zest,dill,squash wasabi,chia seeds.
In this roll, the play between the flavours and textures of squash wasabi and chia seeds perfectly match the salmon.
AED 39
6 pieces
Seabream, smoked herring mousse roll
Yellowtail,smoked herring mayonnaise,puffed amaranth,borage flower.
I particularly like the smoked notes of the herring which, combined with the texture of puffed amaranth, give a powerful characteristic to this roll.
AED 44
6 pieces
Seabream ceviche with mango
Seabream, diced mango, pomegranate, red onion, mint, coriander, lime, green pepper, leche mango sauce
The ceviche reminds me of my South-American roots, the freshness of this dish is enhanced by the sweetness and flavour of the mango
AED 73
1 piece
