Opening date confirmed for Roberto's Abu Dhabi

Former Bice Mare boss Francesco Guarracino heads up the new Italian kitchen in the capital

chef Francesco Guarracino
chef Francesco Guarracino

Roberto’s second branch in the UAE is due to open in Abu Dhabi on October 1.

Overseeing the kitchen at Roberto’s Abu Dhabi is Italian-born executive chef Francesco Guarracino, who was formerly the executive chef of Bice Mare in Dubai.

Speaking exclusively to Caterer, Guarracino revealed that some key elements of Roberto’s Dubai will also form part of the layout and concept of the new outlet in the capital, including the crudo (or raw) bar.

Did you like this story?
Click here for more

“At the crudo bar area, guests can sit and watch the seafood preparation live," Guarracino told Caterer. 

"We wanted our crudo bar to be a part of the restaurant and offer the guests a unique experience. We have changed the design over 30 times to make sure every little detail was perfect,” he added. 

Other key aspects of the restaurant include an in-house bakery and fully open-fronted kitchen.

Read more from chef Francesco Guarracino about Roberto’s Abu Dhabi in the second edition of Caterer Kitchen, which is available next month, October 2016.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular

Newsletter

Reports

Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine