Are you an aspiring female Emirati restauranteur? Here’s the chance to make your dream a reality
For Emirati women dreaming of opening their own restaurant, leading UAE-based restaurant consultancy Restaurant Secrets Inc., will be offering one winning applicant up to half a million dirhams worth of restaurant consultancy services to launch their vision this Emirati Women’s Day. In celebration of Emirati Women’s Day on August 28, woman-owned restaurant consultancy firm, Restaurant Secrets Inc. (RSI) has announced a once-in-a-lifetime opportunity for one aspiring female Emirati restaurant entrepreneur. RSI will be offering AED 500,000 worth of restaurant consultancy support services to help the winning applicant launch their own restaurant in the UAE. RSI is calling for visionary Emirati women with the dream of owning and running their own restaurant to apply for the opportunity from August 28 – September 27. Those interested can apply directly via restaurantsecretsinc.com, or find the link to apply via RSI’s Instagram page @restaurantsecretsinc, where an application pack can be downloaded from the link in bio. What’s on offer? The opportunity to learn how to create and operate a successful and sustainable restaurant business model and launch it with the support of RSI. The consultancy will help with everything from conceptualization and feasibility studies, to recruitment, pre-opening support and restaurant launch. Depending on the type of restaurant, this pro bono service is valued at up to half a million dirhams. “The UAE has been my home for 25 years, and during this time I’ve had the pleasure of working with many Emirati women, building long-lasting relationships, while helping them establish successful, thriving businesses. I am constantly inspired by these women every day, their creativity, resilience and spirit of entrepreneurship. I call UAE home and I am privileged to lead a consultancy that has been such an integral part of UAE’s F&B landscape. RSI is looking forward to once again being part of someone’s journey of success, this time by pledging our professional support to the women of the UAE. We are looking for visionary and bold women with a dream to channel their creativity and passion into building a sustainable and successful restaurant business.” said Gabrielle F. Mather, CEO & Founder, Restaurant Secrets Inc. As a woman-run organization, RSI is dedicated to supporting female entrepreneurs and has a client list of which more than 40% comprises of women. A large percentage of these are Emirati women who have launched restaurants such as Mitts & Trays, Montauk Boutique Café, Jolie Café, Utopia Bakery, That Café, and Duchess Café, to name a few. To enter, candidates must be female, UAE nationals. They must be able to provide a simple business plan detailing why they want to open a restaurant, explain their USPs and express their vision statement. Applicants must also be able to show record of their entrepreneurial spirit in F&B or another field, or provide proof of a business degree or experience in running a small business. “I believe in the ‘why’ to the ‘what’ and that will be the winning question that the applying candidates would need to answer best. Our goal is to showcase the talents of our national women by supporting them in building sustainability, leadership and commercial value to their entrepreneurial spirit,” added Mather. All applications will be reviewed by a panel, comprising RSI’s senior management along with one of RSI’s former Emirati female clients, who too have taken the journey to open their own restaurant. Entry for applications will open on Emirati Women’s Day, August 28 and close on September 27, 2021. To enter, please visit restaurantsecretsinc.com and click on the Emirati Women’s Day tab or @restaurantsecretsinc on Instagram to download the application pack (T&Cs apply and can be found in the pack). For more information or support, WhatsApp +971 56 216 1511 or e-mail [email protected].
Chef Izu Ani inaugurates his new restaurant, IZU at Mandarin Oriental in Doha
To celebrate the opening of his first Doha-based restaurant, chef Izu Ani will be serving a special six-course menu from July 15 – 20. Chef Izu Ani inaugurated his newest restaurant, IZU at Mandarin Oriental, Doha with a visit on Thursday 15 July. To celebrate the opening, chef Izu will be serving an exclusive Mediterranean six-course menu for guests through to July 20. The menu features foie gras terrine with pear chutney and toasted brioche, seared tuna carpaccio with truffle dressing, grilled king prawns with chilli butter and Wagyu beef cheek with sunchoke purée. Desserts will feature mille-feuille, pistachio ice cream with fresh raspberries and chocolate truffles with BOON coffee. From the launch, chef Izu said: “I believe as a chef I am a storyteller through my food, my philosophy is to keep looking at the world with an eye of a child because through these eyes you will find opportunities you never thought possible. Food for me is a part of this adventure of discovery and I am delighted to present this menu to our guests at Mandarin Oriental, Doha to experience a taste of my personal journey and travels.” The special dinner by Izu will be served in two sittings: 6:30pm and 9pm with a six-course menu for QAR 450. For reservations, call +974 4008 8888 or email [email protected].
5 things to consider before opening a restaurant in Dubai
Gabrielle F. Mather, CEO & Founder of leading UAE-based restaurant firm Restaurant Secrets Inc., looks at five often overlooked aspects of opening a new restaurant in Dubai. 1) Consistent menu engineering is a must for any successful restaurant. Dubai is an extremely trend conscious market, which means restaurant menus must be re-engineered every three to six months to stay relevant. The market is always evolving, drawing inspiration from all major leading food capitals around the world. It’s important to ensure restaurant owners either have the right talent on board in-house or use F&B consultants to develop head-turning signature menus and to manage these unavoidable updates regularly, effectively and creatively. 2) Budgets should be allocated for staff training and experiences. A downfall in many restaurants is the high turnover of staff. Losing employees is costly for restaurant owners when accounting for UAE hiring costs such as visas, healthcare, accommodation, etc. High staff turnover is a real financial loss to any business. Considering that an average employee needs six months to be fully productive and thoroughly understand the business, losing them frequently means you are constantly fighting with a rookie team instead of retaining your strong people, who you’ve invested trainings and operational synergy in, just when they are finally becoming an asset to you. It’s important for businesses to include training and incentive budgets into their P&L. Employees who feel taken care of and valued will always put more into making success of a restaurant – or any business for that matter. 3) Waste management must be taken seriously. Too many restaurants don’t have waste management systems in place, which results in too much stock on shelves and in fridges that goes in the bin. Owners should implement a strong POS system as well as kitchen management systems for inventory control that ensures they sell what they buy. A JIT system is perfect for the current market scenario of unpredictable sales and can help minimize stock levels and rotating products so that they don’t go off. Food wastage is a massive global issue, and costs restaurant owners thousands every year. 4) Investing in Instagram marketing is a must. Instagram marketing in this part of the world is more effective and crucial to a brand’s positioning and communication than anywhere else globally. Have a budget for social media marketing, and also for hiring the right candidate with the relevant skills. High quality imagery is a must, so don’t skimp on photography. Building great content through lifestyle and professional imagery and videos is the way to go in the UAE. We’re living in an age where so many consumers choose where to dine through feed scrolling. Restaurants need to make their grid count. 5) Select your kitchen and build contractors carefully – very carefully. Restaurant owners should be prepared to pay a premium price if they want to open on time and produce a quality venue. While it may seem attractive to go with the lower priced contractor to start, this will ultimately result in spending more in the long run. Delayed openings and poor delivery are commonplace for low-cost contractors in Dubai. Tender out your build contracts and ask for references. Check out if the contactor has done restaurants before because the fit out of F&B units is very different from usual contracting. For more information about Restaurant Secrets Inc. call +971 56 216 1511 or e-mail [email protected] for a free one-hour consultation. Visit restaurantsecretsinc.com or follow @restaurantsecretsinc on social media for further background.
Dining experience: Akira Back, W Dubai – The Palm
Led by celebrity chef Akira Back, this impressive restaurant serves up skillfully prepared Japanese cuisine on Palm Jumeirah, Dubai. Housed within the W Dubai hotel, this impressive restaurant is led by celebrity chef Akira Back, who is known for his playful Japanese fare infused with Korean essence. Chef Back trained under some of the world’s most celebrated Japanese chefs, including Nobu Matsuhisa and Masaharu Morimoto (both of whom have opened Dubai-based restaurants – Nobu at Atlantis The Palm, and the now closed Morimoto restaurant). Located on the hotel’s fifth floor, Akira Back makes an impression from the get-go with its striking, brightly lit vortex entrance, which leads into the bar & lounge area – a great spot for pre- or post-dinner drinks, much like the sweeping outdoor terrace that offers glittering city skyline views. The venue boasts a very dramatic feel with dark, metal interiors, upbeat music that’s played at just the right volume, abstract lighting and modern, plush seating – all of which is topped off by gorgeous views over the Palm through floor-to-ceiling windows. Images of clouds are also projected on to steel plates on the ceiling to create an illusion of sky-high dining. The open-plan dining room is neighboured by a counter-top robata grill area, see-in kitchen and sushi bar. On the menu The menu at Akira Back is plentiful and best tackled sharing-style. To begin, the famed Akira Back raw tuna pizza lives up to the hype and packs a tasty punch. The tender grilled octopus with chipotle miso and salsa verde is also a winning option with a bit of a spicy kick. There’s wide-ranging maki, sushi and sashimi on offer to order individually, but we’d recommend opting for one of the combo platters if you’re visiting as a group – or if you’re hungry! From the robata grill, we shared two pieces of beautifully prepared lamb chops, marinated in smoked jalapeno, plus charred baby corn with black garlic butter and a heavy sprinkling of smoked Parmesan, which were cooked with a nice crunch left to them and oozing buttery flavours. We shared two dishes for mains, which weren’t overly big in size, so you may need an extra dish or a side if you’re feeling peckish by this point. The wagyu rib cap don was bursting with flavour from the truffle jus, topped with foie gras and the rice was cooked just right –definitely a hearty dish offering strong, well-rounded flavours. For a lighter option, the Josper grilled salmon was moist and served with perfectly crisp skin, accompanied by garlic spinach and nori rice cracker for texture. For dessert, if you’re a chocolate lover the chocolate in a cup is a must – it’s an incredibly comforting option offering no-frills, but heaps of deliciousness created with melted Nutella chocolate, banana foam and vanilla bean ice cream. The details The team at Akira Back is attentive and well versed on the menu. During our visit, they were always on hand to ensure our table was catered to. Akira Back is an up-beat spot serving skillfully prepared, fresh and delicious food. Ideal for visiting for dinner and drinks with as small group of friends. For more information, call +971 4 245 5555 or e-mail [email protected].
Dining experience: Ninive Dubai, Jumeirah Emirates Towers
Make the most of outdoor dining at Ninive, a licensed, open-aired majlis under the stars in the heart of Dubai’s Downtown. Perched between Jumeirah Emirates Towers, Ninive is a picturesque urban, open-aired majlis – it’s a relaxed, low-lit venue that creates an intimate setting amidst the hustle and bustle of Dubai. Offering skyline views of Burj Khalifa, Ninive reminds me of being in a traditional Bedouin tent – only it’s luxurious and lush with hanging gardens of greenery. The venue is abundant with character and heritage that honours the Middle Eastern region. Seating here is low and cosy, with communal areas set out for sharing plates of Arabic-inspired eats with friends over shisha and refreshing beverages. The atmosphere is relaxing yet upbeat on a Friday evening as a live DJ plays trendy house-style music with an Arabic twist. On the menu Take a journey to the orient at Ninive, with a menu that pays homage to the Arab kitchen. Serving up Middle Eastern specialities from all over the region, plus Northern African countries like Turkey and Morocco, Ninive’s offering is very sharing-style friendly with a range of hot and cold starters, dips, soups and salads, grills, mains, skewers, couscous, sides and desserts to choose from. Everything we tried, we enjoyed, but there were of course highlights. To start, the tamarind chicken is a must-try. Served with yogurt dipping sauce and a sprinkling of pomegranate and parsley, the chicken is tender, moist and bursting with vibrant flavours. It makes for a great start to the meal paired with Ninive’s fresh fattoush salad with cucumber, tomatoes, lettuce, pomegranate, apples and radishes. Considering the simplicity of the dish, a dressing can really make or break a fattoush salad, but the chefs at Ninive have the acidity balanced out perfectly here. For mains, we opted to share a portion of lamb chops from the grill, which were cooked wonderfully and marinated in oregano and cumin, with a pot of zaatar pesto dipping sauce on the side. Next came the wagyu grade 9 tenderloin skewers, which were one of my favourite dishes of the evening – the beef was of high quality and cooked tenderly, while the marinade of honey, chili and lemon was superb, packing a lot of flavour without becoming over-powering. If meat isn’t your thing, there are plenty of fish and seafood options on the menu, as well as vegetarian. I have to be honest in saying that Arabic desserts don’t always do it for me, but Ninive’s pastry team excels. We shared an incredibly moorish serving of warm umm Ali with cooling vanilla ice cream in the middle, plus heated almond kunafeh, which came with orange and almond sorbet on the side, making for a refreshing palate cleanser among the creamy, rich flavours. The details The team at Ninive is hospitable and welcoming. We were unsure with what to order and our server took the lead and recommended a selection of fantastic dishes from the menu based on our likes and dislikes, which made the experience so much more relaxing. Ninive is an al fresco oasis in an urban jungle. With its charming Arabesque décor, warm and inviting atmosphere, and high-quality food and beverage offering, it makes for a great spot to take visiting family to experience locally-inspired flavours, or for romantic date night with your other half. Ninive has live music every Tuesday from 9pm onwards, plus live entertainment on Thursdays and Fridays from 9pm onwards. For more information, call +971 43 266 105, e-mail [email protected] or visit ninive.ae.
Dining experience: A Capella, The Pointe, Dubai
Since the world’s largest fountain opened at Palm Jumeirah’s The Pointe in October 2020, the destination has become a hot spot for dining. Here’s why you should give A Capella a try. A Cappella is a casual hangout-style lounge and global tapas bar located at Palm Jumeirah’s lifestyle destination, The Pointe. With uninterrupted views over the water and Atlantis The Palm, Dubai, A Capella is situated on the second, licensed floor of the destination. Offering both indoor and outdoor seating, the venue is super casual, cool and welcoming. While the weather’s cool enough, you can enjoy table seating outdoors on the large terrace area, or alternatively grab a seat at the quirky bar inside which overlooks an open kitchen, giving the place a very Spanish-esque feel – who doesn’t love being able to watch chefs firsthand working their magic? The atmosphere is upbeat, welcoming and fun, with the music increasing slightly as the night goes on – making it an all-round great spot for hanging out with friends, to enjoy affordably priced quality food and beverage throughout the night. On the menu A Capella is brought to us by the guys behind two of the city’s most sought-after modern Indian restaurants, Tresind and Carnival by Tresind. If you’re a fan of these concepts, you’ll know that perfected flavours blended with fun and interactive creativity run through the veins of everything produced by this team – and A Capella is no different. The passport-style menu at A Capella is divided into various countries, each of which showcase a handful of dishes that the respective countries are known for. Although the menu covers a decent variety of cuisines, I like that the menu selection isn’t overbearing – it’s always a concern when kitchens try to pull too much off, but A Capella ensures the selection is kept small, and quality high. All dishes on the menu are tapas portions, so it’s a great place to come when you fancy nibbling away at a variant of flavours. The pani puri chapmenoise gets us off to a great start – little crispy bites of chickpea and potato filled with vibrant tamarind water. Moving to the USA, we devoured the mini cheese burger sliders served in beautifully soft brioche-like buns, topped with mushroom ketchup and stick fries, which provided a great crunchy texture. This dish was fantastic paired with the mac and cheese served with lobster and truffle, which was absolutely delicious and indulgent. One of my favourite dishes of the night was the tandoori lamb chops marinated in shichimi soy and served with a miso dip. The lamb was tender and packed with flavour – both my dining partner and I contemplated ordering a second portion they were that good. Another dish we equally enjoyed was the de-shelled mud crab malay curry – a perfectly blended mixture of spices and beautiful creamy flavours, which we were sure to mop up with paratha and steamed rice. To finish, I couldn’t resist the mention of sticky toffee pudding from the UK’s section of the menu. Prepared with a twist on the classic, A Capella’s pudding is made using dates, served with banana ice cream and topped with salted caramel popcorn. The details A Capella offers fantastic value for money, with most dishes averaging around Dhs30 per portion. We were also really impressed with the beverage prices – it’s certainly an ideal spot for meeting a group of friends for a catch-up without having to worry about how much the bill is going to come to at the end of the night. For more information, call 04-5896788.
Dining experience: Mina Brasserie, Four Seasons DIFC
A visit to Mina Brasserie in Dubai promises a classy yet fun affair. Located in the culinary hot spot of DIFC, MINA Brasserie has gone from strength to strength under the culinary direction of famed American chef Michael Mina since its opening early 2018. During our visit on a Friday evening, it was clear to see that MINA is one of DIFC’s firm favourites, with not a seat to spare past 8.30pm – so be sure to make a reservation if you plan on visiting. The beautifully designed modern brasserie features both indoor and outdoor seating on the covered terrace, where a live band plays during the evening, ensuring the vibe is alive and upbeat. Seats on the terrace book up first, we’re told, and I quickly understand why as the scene is beautiful – romantic tear-drop pendant lights hang from the ceiling, lush greenery surrounds the venue and centerpiece trees make the room feel cosy. It’s a beautiful ambiance. As the evening goes on, the vibe becomes livelier, with the band hopping from table to table to get the party started – it’s a really fun, sophisticated and inviting place to be. On the menu The menu at MINA boasts a delightful selection of modern European dishes that showcase seasonal fish, seafood, and meat, all of which are hearty and of a fine dining standard. Highlights to start include the oak-grilled octopus, cooked tenderly and served with flavour-bursting black garlic, tomato five ways and a crispy onion ring. The tuna tartare is equally as impressive, fresh and generously chopped, served with sesame-habanero oil, garlic and mint. For main, the wagyu fillet was cooked to medium rare perfection, served with an indulgent side of macaroni & cheese. For something a little lighter, the Dover sole is a fantastic option, served with a caviar-caper sauce and asparagus. We’d highly recommend getting a side of crispy Brussel sprouts for your table – the soy, honey-glazed sprouts were absolutely divine, and our table polished the bowl off without hesitation. A perfect dessert for sharing of Baked Alaska with fresh raspberries and mango purée offered a fruity, refreshing end to the dining experience. The details MINA Brasserie is a gorgeous restaurant offering a very high standard of food, in a classy yet fun atmosphere. It’s a perfect spot for a date night with your other half, or a venue to celebrate an occasion at with a small group of close friends or family, over fantastic food and beverages into the earlier hours. For more information, call 04-5060100 or visit minabrasserie.com.
Giorgio Locatelli: buying, storing and using truffles
The ‘king of truffles’ chef Giorgio Locatelli of Ronda Locatelli at Atlantis, The Palm in Dubai gives us the lowdown on buying, storing and using the much-loved ingredient, truffles. Considered one of the finest Italian chefs in the world, Giorgio Locatelli was born into a family of restauranteurs in Northern Italy. He has since worked at some of the UK’s most sought-after restaurants including the Savoy and opened Zafferano, where he earnt his first Michelin star, followed by a second star at his restaurant, Locanda Locatelli. In Dubai regularly to touch base with his team at Ronda Locatelli, here’s what chef Giorgio shared with us about truffles. Talk us through the difference between white and black truffles… I’ve been sourcing my truffles for several years from truffle hunter San Pietro a Pettine, based in Trevi. Although the truffles are from the same family they are totally different and have completely different characteristics. For example, my grandfather wouldn’t eat black truffle, only white. He barely acknowledged that black truffle existed! At the beginning of the year we created a delicious one off menu at Ronda Locatelli with black truffle signature dishes. Although the white truffle aroma is intense, it tends to fade quickly, as opposed to the black truffle, which has a subtle taste, but lasts much longer. When buying black truffles, what should you look for? When I’m buying black truffles for my restaurants I always make sure they are hard but not too heavy. This is because if they are heavy it can be a sign that they are spoiled. As a rule I only choose fresh black truffle, as this tastes the best, and recommend that you avoid jarred or pickled products. I like to speak directly to my supplier to ensure I know exactly where the truffle has been sourced from as this can also affect flavour and taste. How should black truffles be stored and prepared for use? The best way to store black truffle is in a cloth within an airtight container in the fridge. I’d also recommend taking the truffle out of the fridge and leaving in room temperature for one hour before you start cooking. Make sure you then give them a good clean using a small brush, being extra careful to get in the crevices and never to put the truffle under running water, as this will spoil it. What’s your take on truffle oil? So many restaurants are using it these days, but we hear mixed reviews… For me this is an ingredient I never use. Truffle is best served fresh, and grated directly onto the dish. Taking it back to the beginning, what got you started in the kitchen? Since as long as I can remember I have always loved food. I actually spent most of my childhood at my family restaurant; it is all I have ever known and a life-long passion of mine. For more information about Ronda Locatelli at Atlantis, The Palm, Dubai, visit https://www.atlantis.com/dubai/restaurants/ronda-locatelli.
Trend talk: affordability and quality are key to restaurant wine sales at Carine
Eranda Ranganath, Assistant Bar Manager of popular French restaurant Carine at Emirates Golf Club, Dubai shares insights on current wine consumer trends and behaviours. “Given that 75% of our revenue is from our wine menu, it would be fair to say that a lot of our diners appreciate and enjoy wine” Backed by years of experience working across high-end F&B establishments in the UAE such as Asia Asia at Pier 7, Karma Kafé in Souk Al Bahar, and La Serre at Vida Downtown, Eranda Ranganath, the Assistant Bar Manager at Emirates Golf Club’s Carine is well-equipped when it comes to beverage. Since joining the chic French restaurant led by locally-famed chef Izu Ani nearly one year ago, Eranda has served hundreds of guests at Carine, where he reveals simplicity is key to their offering and by using thoughtfully sourced ingredients the outlet offers an array of delicious Mediterranean-style dishes, unique cocktails and a fantastic range of old and new world wines. “At Carine, whilst we maintain an elegant approach and aesthetic, we incorporate the philosophy of casual dining, welcoming families and friends to enjoy long lazy lunches or romantic alfresco dining in the evening,” explains Eranda. The design of the restaurant is to evoke a strong sense of community where guests step into a lively atmosphere, filled with natural light and warmth. Carine’s manicured terrace serves rolling views of the green Emirates Golf Course and of course, a vibrant and exceptional F&B experience. Nestled in one of Dubai’s most sought-after areas, Carine’s guests are predominately members of Emirates Golf Club, UAE residents and a few tourists, tells Eranda, revealing that “given that 75% of our revenue is from our wine menu, it would be fair to say that a lot of our diners appreciate and enjoy wine.” When it comes to current wine consumer demands, the beverage professional explains that most guests at Carine have an appreciation for great quality at an approachable price point. “The majority of our guests are looking for a good selection of wines at an affordable price range. We’re also definitely seeing a new generation of wine consumers who are thirsty for the perfect wine and food pairings” he said. Adding that “without doubt, Bordeaux is the most popular French red wine at Carine. We also see that Chablis is the best-selling white wine and a Cote De Provence rosé always performs well.” While French wines are by far the most popular at Carine, Eranda admits the bar team likes to encourage their guests to experiment with different varieties and perhaps nudge them out of their comfort zones. To do so, Carine offers quite a large number of wines by the glass to enable dines to sample a wide-range of grapes. “We predominantly serve our most exclusive wines by the glass,” notes Eranda, revealing that Carine’s Bordeaux selection of wines are the outlets most luxurious. With such high demand for a wide-range of wine varieties, Carine uses two of EuroCave’s V-Pure L cabinets side-by-side to optimise storage and serving temperature. “Storing and serving wine at the right temperature is crucial for us and our guests. Every wine is different, from aroma to taste, and with EuroCave cabinets we can conserve the essence and experience of each fine wine. The EuroCave cooling and humidity system is unique and essential to keep our wine safely and elegantly stored,” explains Eranda. The Pure range used by Carine allows wine to mature under optimal conditions at 12-13°C or serve one style of wine at any single specific temperature from 6°C to 19°C. For more information about Carine, please visit www.dubaigolf.com/emirates-golf-club/dine/carine/ or call +971 4 417 9885.
On the pass: Alessandro Miceli at Bella Restaurant & Lounge
Bella Restaurant & Lounge on the 20th floor of Grand Millennium Hotel Business Bay is Dubai’s latest hot spot for Italian cuisine. In the words of its executive chef Alessandro Miceli, we learn what dish, in his opinion, is the best on the menu. What dish on your menu are you most proud of? Our Costoletta, for sure. Bella’s own version of the famous ‘Orecchia d’ Elefante’, elephant ear, the not so traditional veal chop Milanese. Tell us about the inspiration behind this dish, and what makes it such a stand out plate? The inspiration behind this dish comes from the maestro himself, the ‘Chef of Italian Chefs’, Gualtiero Marchesi. In the 70’s, he reinvented traditional recipes and the veal Milanese is one of them. From Mamma’s grilled veal chop, we’ve come a long way. It involves many techniques to obtain a meat that is medium rare, with the juices sealed on the inside. The original recipe originates from the North of Italy. I am from the South, so we reconciled the both, with a fine veal from the north breaded in almonds for a more Mediterranean touch. Where do you source the ingredients from for this dish?Our veal originates from the green pastures of Piedmont, it is grass fed and raised with care. The almonds come from Avola, Sicilia. For more information or reservations, contact [email protected], call +971 4 873 3377 or visit belladxb.com