Roger Marti, General Manager of La Niña, explores the intersection of Iberian-Latino flavours and breathtaking interior design in Dubai.

What inspired Chef Tim Newton to create the “La Niña Experience,” and how does he blend traditional Iberian cuisine with Latino spices?

Chef Tim Newton was inspired to create the “La Niña Experience” to celebrate and elevate the rich culinary traditions of Iberian cuisine while infusing it with vibrant Latino spices. His approach highlights seasonal ingredients, focusing on their peak freshness and flavour. The menu is designed for sharing, reflecting communal eating traditions from Spain, Portugal, and South America, thus enhancing the social dining experience. Chef Newton skillfully merges traditional Iberian techniques with Latino spices, incorporating ingredients like cilantro, poblano peppers, or pineapple into classic Iberian dishes. This fusion results in a harmonious blend that respects the essence of both cuisines while offering a unique and modern twist.

Can you describe the inspiration behind La Nina’s menu and how it reflects Spanish culinary traditions?

Roger Marti, General Manager of La Niña

La Niña’s menu is inspired by the blend of New World ingredients and Old-World techniques. The focus is on classic flavors and ingredients, reinterpreted with a distinctive La Niña style. Each dish honors traditional Spanish culinary roots while incorporating creative presentations and modern touches to reflect the restaurant’s unique approach.

What unique features and design elements make La Niña restaurant stand out in the competitive dining scene?

La Niña distinguishes itself with its high ceilings, Portuguese tiles featuring a personalised mural of the sea and boats travelling from the Iberian Peninsula to South America, and not to forget the stunning brass chandeliers. The romantic ambiance is enhanced by strategically placed candles, and the Spanish-inspired “patio” features a lush vertical garden, creating a captivating and immersive outdoor dining environment.

What are some of the standout dishes on the sharing-style menu, and what makes them special?

The standout dishes include Gambas al Ajillo, Coca de Trufa, creamy braised beef Short Ribs Canelón with Idiazabal cheese and bodega sauce, and the star of the menu, Lobster Locrio with prawns and chorizo. These dishes are distinguished by the quality of their ingredients and the meticulous preparation involved, which together create an exceptional dining experience.

Does the menu for the “La Niña Experience” change with the seasons, and how does seasonal availability influence the dishes offered?

Yes, the menu for the “La Niña Experience” evolves with the seasons. Seasonal availability directly influences the dishes offered, allowing the menu to feature the freshest and most flavorful ingredients at their peak, thereby enhancing the overall dining experience.

What was the initial vision behind designing the atmosphere and decor of La Niña, and how does it resonate with Spanish culture?

The vision behind La Niña’s design was to transport guests to Spain or Portugal, creating an immersive experience that feels like a journey during a meal. The decor reflects Spanish and Portuguese culture through its use of traditional elements and aesthetic details, enhancing the sense of travel and authenticity.

What makes the “La Niña Experience” a unique dining option in Dubai’s culinary scene, especially for those seeking a personalised and adventurous dining experience?

The “La Niña Experience” stands out for its unique fusion of Latino and Iberian cuisines, a combination not yet seen in Dubai before La Niña opened its doors. This innovative approach offers a personalised and adventurous dining experience, setting it apart from other options in the city’s competitive culinary scene. It is the perfect scenario also for our staff, where the chef can come up with different menus depending on their creativity and the seasonal availability of ingredients, ensuring a dynamic and ever-evolving dining experience.

Are there any interactive elements of storytelling aspects incorporated into the dining experience that enhance guests’ engagement with the food and its cultural origins?

Yes, there are interactive and storytelling elements in the dining experience. For instance, a dish like the Locrio is presented as the Latino version of paella, incorporating Dominican ingredients to highlight the cultural connections and enrich the guests’ engagement with the food’s origins.

What trends or innovations do you foresee shaping the future of the F&B industry, and how are you preparing for them?

Future trends in the F&B industry include the rise of robotics and digital kitchens, as well as a shift towards finding a replacement for the electrical energy while also trying to find a source like the gas which is the preferred by the chefs. Additionally, there is a growing emphasis on vertical farming to reduce reliance on imports. In response, we are exploring ways to integrate these innovations, such as investing in local vertical farming projects and adapting to technological advancements in the kitchen. The clear example is Abu Dhabi with many companies who started farming mushrooms and similar products where the flavour is practically identical to what we would find in an imported ingredient.