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Tasteful trails

October 14 - 20, 2020
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Gulf Weekly Naman Arora
By Naman Arora




Gulf Weekly Tasteful trails

Members of the media traversed ‘tasteful’ trails through the award-winning restaurants of the Ritz-Carlton, Bahrain (RCB), culminating in the launch of the five-star property’s new Italian pop-up, writes Naman Arora.

Primavera Al Fresco has been launched at RCB’s beachside pop-up restaurant, which previously played host to Nikmati, the hotel’s Balinese concept.

Chef Delfino Sanfilippo Chiarello, head chef at the hotel’s Primavera restaurant cooked up a storm by the beach to give guests a taster of the menus to come.

“The main objective of the event is to set out on a gastronomic journey,” said Jeremy Canivet, director of sales and marketing at the RCB.

“We continue to innovate by adding unique restaurant concepts like the new Primavera pop-up, and providing updated menu selections from all of our restaurants.”

Guests delighted in a variety of dishes starting with Nirvana’s heavenly hors d’oeuvres including Jheenga Til Tinka – deep-fried Gulf prawns, tossed in sesame seeds, accompanied with sweet chili sauce.

The Thai restaurant was next with Vietnamese spring rolls, popcorn shrimp and tom yum soup.

The penultimate pit stop was La Plage, where the hotel’s management joined the 14 members of the Press in devouring lobster rolls and Alsatian Flammenkuche – a thin-crust tart served with sour cream, beef bacon and chives.

The scrumptious spree ended at the breezy Primavera Al Fresco, where guests enjoyed a spread of Italian delights including Antipasto ‘Nikmati’- Italian mixed grilled vegetables antipasti with buffalo mozzarella and olive taggiasche, capping off the evening with velvety tiramisu and crunchy cannolis.

Jeremy added: “2020 has been an unprecedented year due to the global pandemic.

“To adapt, we keep our focus on constant innovation. And with our insatiable quest for excellence, we will most certainly continue to elevate our guest experience by creating new culinary adventures for years to come.”

The menu at the new Italian pop-up will build on the finger food offered at the beach-side, integrating the outdoor setting into the live cooking experience with a variety of grilled offerings.

Primavera Al Fresco is now accepting reservations for up to 20 guests.







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