Marta Yanci's crab and mango salad with avocado cream; she says sourcing ingredients is a challenge but it is possible to find substitutes for some.
How popular is the concept of tapas and Spanish cuisine in the region?
Marta Yanci, owner of boutique catering company Marta’s kitchen: People in many countries have accepted that you can have a full dinner based just on tapas. This concept hasn’t sunk in here yet, but things are slowly changing.
Jose Vincente Jorge, executive chef, Wafi restaurants: Spanish cuisine and tapas are growing very quickly in the GCC region. The number of Spanish restaurants opening and chefs coming to Dubai is increasing — for example, I have just heard of five or six new restaurants opening soon.
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Lilaya Artero, manager, Salero Tapas & Bodega, Kempinski Hotel Mall of the Emirates: The popularity of Spanish cuisine is definitely on the rise in the region. Europeans are already very familiar with Spanish food. There is also much similarity between Arabic mezzeh and tapas, because both revolve around the idea of sharing small plates of delicacies placed on the dinner table.
Antonio Saez, chef de cuisine, Catalan, Rosewood Hotels & Resorts: The concept of tapas and Spanish cuisine is still new in the region, but the response at Catalan has been very positive. But then, Catalan is closer to fine dining cuisine than casual tapas.
Oscar Poquet, chef de cuisine, Al Hambra, Madinat Jumeirah: Spanish cuisine and tapas are experiencing a boom in Dubai. Tapas are a way of understanding life. We believe our tapas to be tasty, sociable, friendly and healthy.
What is the competition like between restaurants serving this cuisine?
MY: I’d like to think we work together rather than compete. A successful Spanish restaurant in the region generates attention for the cuisine as a whole.
JJ: Chefs don’t compete with one another. We keep in touch as much as our jobs allow, and work together to bring in products we need from Spain that are difficult to find here. We are always ready to help each other out.
Sudqi Naddaf, executive chef, Salero: Spanish restaurants in Dubai do not focus exclusively on tapas like we will. But then, though not entirely the same concept, one could say that Latin-American restaurants are also competition in terms of the overall experience.
OP: Competition is always healthy. It helps us to improve and develop. Spanish chefs in Dubai have good relationships with one another. I am always happy to hear about new Spanish establishments because it’s good to see demand grow for Spanish style food and tapas dishes.
What is the supply stream like?
MY: Many ingredients that Spanish chefs would consider essential are not available, or only available at very high prices. I try to find substitutes for certain ingredients, and in this way also adapt tapas to the flavours of the region. Certain ingredients, however, are irreplaceable.
JJ: New restaurant openings have definitely increased demand, which has meant that suppliers are bringing in Spanish products. Spanish products are among the best in the world and it now easier to find fresh Spanish fish, seafood meat and vegetables in Dubai.
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