Fine Italian dining combining exquisite ingredients, a passion for food and spectacular presentation
The essence of Italy is brought to life at Armani/Ristorante where a natural passion for the finest ingredients, exquisite flavour combinations and contemporary presentation come together in an exclusive environment that excites the palate and leaves lovers of gourmet dining wanting more. A signature tasting experience for all the senses, Italian culinary excellence is paired with uniquely personalised service, taking diners on a memorable journey from a classic beverage to the subtle nuances of the degustation-style menu and expert recommendations from the restaurant’s own sommelier.
The Chef Alessandro Salvatico Alessandro Salvatico is the speciality head chef of Armani/Ristorante, the signature Italian restaurant of Armani Hotel Dubai. A member of the hotel’s pre-opening team, he was fundamentally involved in planning and setting up the concept of Armani/Ristorante. Alessandro brings along over ten years of culinary experience to Armani/Ristorante, which enables him to create a signature Italian dining experience in the heart of Downtown Dubai. Holding a diploma in Hotel and Restaurant Management from IPSSAR College in Italy, he also has extensive worldwide experience and has worked with renowned Michelin-star chefs. These rich experiences have enabled Alessandro to become one of the youngest and most creative Italian chefs around. He has a great talent of combining typical home-style Italian flavours with modern presentation.
Singature dishes Starter Angus beef tartare, Parmesan fondue and truffle
Chef's inspiration This starter is one of the classic dishes of Armani/Ristorante and includes all the best ingredients that perfectly match the truffle flavour. Ingredients 400g Angus beef 40g truffle (black or white) 500g whipping cream 250g Parmesan cheese 5g chives 10g capers 1 lemon
Method • Bring cream to the boil in a casserole dish, add grated Parmesan and whisk until melted. Pass through a strainer and season with salt and pepper.
• Chop meat finely and put into a mixing bowl.
• Season with salt, pepper, olive oil, chopped chives, chopped capers and a few drops of freshly squeezed lemon juice.
• Put Parmesan fondue into a pasta bowl, place beef tartare on top and shave truffle on top.
Risotto Vialone Nano lemon and thyme-seared langoustines
Chef's inspiration This dish has been inspired by the balanced combination of ingredients. It combines the creamy texture of risotto with the freshness and the acidity of the lemon, along with the refined sweetness of the scampi. Gold and caviar to complete the dish are a nice homage to Dubai, the city of gold.