Leisure Quest, the fine dining division of Food Quest, in partnership with MABEL Hospitality and renowned sports icons, has launched TATEL, a new Spanish restaurant in Dubai, UAE.
Located in Hotel Boulevard, Autograph Collection, on Sheikh Mohammed bin Rashid Blvd in Downtown Dubai, TATEL offers a blend of Spanish culinary tradition with international flavours, accompanied by live entertainment, as described on Zawya.
The restaurant, which opens its doors at 7pm daily, is backed by tennis icon Rafael Nadal, basketball star Pau Gasol and football legend Cristiano Ronaldo.
The interior of the new restaurant reflects antique charm with a modern twist, featuring cobbled flooring, mirrored ceilings and plush seating, enhanced by dark wood and a blue and maroon colour scheme.
Guests at TATEL can order a variety of Spanish dishes, including meat, vegetarian dishes and seafood options.
The menu includes imported Spanish ingredients and local produce, with signature dishes from TATEL Madrid such as Tortilla de Patatas Trufada and La Milanesa de TATE with Sous Vide egg and grated black truffle.
Starters such as Carpaccio de Atún Rojo and Ensaladilla TATEL con Gambas are also on offer, alongside freshly shucked oysters.
For the main course, the restaurant serves options including Arroz TATEL con Costilla de Vacuno and Risotto con Trufa, complemented by a selection of Spanish and international wines.
Leisure Quest highlighted that the newly opened venue will offer a dining experience with interconnected areas, including a dining area with views of the open kitchen, a restaurant lounge along with a Prohibition-era-inspired bar, and private spaces for VIP dining.
Food Quest CEO Karim Hajjali said: “We aim to harmonise culinary brilliance, ambiance and live entertainment, fostering an environment where people can gather to celebrate and create lasting memories.
“Opening in Downtown Dubai, TATEL Restaurant will be the first of many under the Leisure Quest arm. Our vision is to redefine fine dining, setting new standards of excellence and innovation beyond culinary boundaries.”
