Simply Abu Dhabi VI

T he ancient Romans were renowned for their sumptuous banquets, so bringing the spirit of their sophisticated cuisine to Abu Dhabi - a modern centre for those with luxury tastes - makes perfect sense. And that’s exactly what the new restaurant APi CAE Gourmet – which opened here on 8 April – is doing. APi CAE Gourmet is located in the busy Khalidiya district, just off the Abu Dhabi Corniche behind the National Bank of Abu Dhabi. We’ve eaten out before at a lot of places in Abu Dhabi but as we turned the corner and saw the sleek glass-panelled front of the restaurant, and then walked into its crisp, minimalist, but welcoming interior, we could tell it was going to be something special. There’s been a lot of buzz around the city about this place already and after arriving we could understand why: it’s as if the timeless spirit of Italian hospitality, with its roots in the country’s stunningly beautiful rustic landscapes, had been transported into a modern twenty-first century metropolis. We were greeted by charming Italian staff and when we saw the food on offer, there were so many mouthwatering options that our only difficulty was deciding which ones to go for. Sheer elegance Italian food is renowned worldwide for its elegant simplicity, which stems from the unsurpassable freshness and quality of its ingredients. The team at APi CAE – led by Executive Sous Chef Mario Storti - are gastronomes who are completely devoted to continuing their country’s tradition of excellence in food. Combining a commitment to these Italian traditions with a desire to be at the cutting edge of modern global cuisine, the restaurant sources its basic ingredients from local producers, while importing specialist ingredients - like sundried tomatoes and capers - from rural Italy, blending the finest organic ingredients into an inventive and constantly evolving menu. The name APi CAE derives from an ancient collection of cooking manuscripts, which are believed to have been compiled in Italy during the late 4th or early 5th century. Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury, is even rumoured to be their author, and I’m sure that if Apicius was there in the restaurant with us, the food – which is laid out at the bar in a fabulously enticing display - would have tempted him too. I have to admit, though, that we were pleased to see no sign of the Roman delicacy of dormouse! Ancient recipes, modern luxury The new APi CAE restaurant takes its inspiration from an ancient Italian cooking manuscript, but incorporates a contemporary luxury twist into dishes that demonstrate a commitment to quality fresh ingredients APi CAE executive Sous chef Mario Storti Staff at APi CAE GOURMET arrange food on the counter 4 4 S I M P LY A B U DH A B I

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