You don’t need a passport to immerse yourself in another culture thanks to the rainforest-themed atmosphere at Amazonico. Step through the restaurant’s doors and dive straight into the heart of the Amazon, recreated for adventurous diners with a taste for far-flung flavour.
Nestled amidst the abundant foliage, elegant tables are set out beneath a canopy of green leaves and trailing flora. You’d almost expect a small monkey to come scampering across the crisp linen but instead, the sommelier and waiter arrive and take your order.
Part of the same group that owns Zuma, Nusr Et and Coya, its culinary credentials are impressive and the cuisine, which takes Latin America as its inspiration, offers something new to entrance even the most well-travelled palates.
The beetroot and Andean root salad, with purple corn, mascarpone and chili dressing, along with a sweet mango and avocado salad delivers the required infusion of vivid colour and fresh flavour to the table.Â
There’s a fantastic selection of raw seafood and ‘Japazonico’ style sashimi, maki and nigiri bites – Latin-American food does owe a debt to the cuisine of Toyko and here it’s reinterpreted with Latin flair courtesy of coconut, cacao nibs, coriander and plantains.
Main courses offer more from the sea, with a black hake accompanied by mole sauce and roasted eggplant a dish that is satisfyingly unusual enough to be an instant conversation-starter (as well as being absolutely delicious). Mole is a chocolate-based south American condiment whose exact recipe and flavour balance inspires fierce debate – CEO is happy to accept the Amazonico version as the definitive pending a trip to South America.
Amazonico’s culinary credentials are impressive and the cuisine takes Latin America as its inspiration
Steak obviously plays a big role in the cuisine of this continent, which Wagyu, tenderloin and rib served up cooked to order with traditional steakhouse accompaniments alongside Peruvian potato, yucca, and of course the ever popular corn.
CEO finishes with a decadent chocolate fondant and pistachio ice-cream, alongside a moreish baklava with passion fruit cream. It’s a pleasure rather than a challenge to find room for this as the ingredients over the course of the evening haven’t been too heavy. Perhaps next time we will order more; it seems almost unadventurous not to.Â
Amazonicorestaurant.com.Â
For reservations contact +971 4 571 3999