Front-of-house
This year has seen a slew of elevated cuisine concepts open in Dubai. Peyote Dubai is one of them and it landed in the city with a bang and the backing of founder Tarun Mahrotri.
General manager Gonzalo Bueno, who hails from Mexico City, is also no stranger to opening restaurants, helping launch Richard Sandoval’s Maya Modern Mexican Kitchen, the F&B concepts at Conrad Dubai and Mexican restaurant, Dusk at Zaya Nurai Island. With his portfolio, he’s a man in demand: “All the experiences have come to me. After a certain period of time, people look for you and that’s how it goes.”
Peyote is a high-end Mexican restaurant, but more than just presenting an elevated version of the cuisine, Bueno wants to help change the general perception of Mexican food.
“Mexican is the only cuisine that is protected by the World Health Organisation. More than 80% of our menu is gluten-free. It is something that we want to show to the people in Dubai. Everyone has the idea that Mexican cuisine is fajitas and burritos which it isn’t. It’s very elegant and that’s what we’re doing in Mexico right now.”
Another Mexican trend is mezcal. Bueno explains: “We are pushing mezcal which is a new trend in Mexico, the US and London. This is what Peyote London has managed to begin with a lot of cocktails are mezcal-based, showing a completely new experience to our guests.”
The restaurant’s interiors were created by Mexican architect Javier Sordo Madaleno Bringas of Sordo Madaleno Arquitectos. The furniture, tables, wood, stone and marble were imported and sourced from Mexican furniture designers, artisans and craftsmen. Re-appropriated traditional materials and artisanal techniques can be seen throughout the 126-cover venue, resulting in an environment which references both the heritage of Mexico and its modern design sensibilities.
Peyote certainly looks at home in the DIFC dining hub. Bueno doesn’t seem concerned about the competition saying: “The options that have managed to stay in DIFC have been here for quite a while and Peyote is something people in DIFC don’t have right now.”
Still, he is quick to underline that the success the venue has already achieved is shared: “The staff is amazing and we are very proud of the team that we have put together.”
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