SimplyAbuDhabi XLIV

SIMPLY FOOD I n the heart of Dubai, where the sands of time meet the cutting edge of innovation, a culinary constellation has emerged, captivating the city’s epicurean elite. Zenon, a gastronomic sanctuary nestled amidst the urban tapestry, beckons to those who seek not merely sustenance, but a transcendent voyage through flavour and ambiance. The brainchild of visionary architect Davide Algranti, Zenon’s physical form is a testament to the harmonious fusion of form and function. Algranti’s globetrotting expertise manifests in every curve and contour, creating an environment that is at once futuristic and timeless. The space unfolds like a living organism, each element purposefully placed to guide the diner on a journey of discovery. At the helm of this gastronomic venture stands the indomitable Chef Lorenzo Buccarini, a culinary virtuoso whose passion for the craft is matched only by his innovative spirit. Buccarini’s menu is a tapestry woven from the finest threads of Mediterranean and Asian cuisines, creating a fusion that is both familiar and fantastically novel. Each dish that emerges from his kitchen is a masterpiece, a sensory symphony that plays upon the palate with the deftness of a maestro conductor. The appetizers serve as an overture to the epicurean opera that is to follow. A delicate carpaccio of Mediterranean sea bass, kissed by yuzu and adorned with shiso leaves, dances on the tongue, its delicate flavour profile a harbinger of the culinary journey ahead. The interplay of textures and temperatures in a dish of warm feta mousse, cradled in a gossamer-thin phyllo nest and drizzled with a reduction of aged balsamic and Sichuan peppercorns, is nothing short of alchemical. As the culinary narrative unfolds, the main courses take centre stage with dramatic flair. A succulent rack of New Zealand lamb, crusted with za’atar and pistachios, reclines on a bed of saffron-infused risotto, the grains embracing morsels of confit lemon and preserved rose petals. The dish is a testament to Buccarini’s mastery of flavour layering, each bite revealing new depths and dimensions. For those inclined towards the bounty of the sea, the miso-glazed black cod, nestled on a vibrant puree of edamame and wasabi, offers a sublime exploration of umami. The fish, cooked to translucent perfection, flakes at the mere suggestion of a fork, its richness cut through by the gentle heat of the wasabi and the earthy undertones of the edamame. Zenon:WhereMythologyMeets ModernityinDubais’ CulinaryCosmos ByHH& Arnie SHira, Founders Simply AbuDhabi, SimplyDubai &Simply Luxury. 254 | Simply Abu Dhabi