IT has to be said that the chairs at El Sur are among some of the comfiest this occasionally furniture-challenged frame has sunk into in a while.
And it’s a good thing, not least as said seating encourages you to stay longer at this vibrant Mediterranean-fired gem in Dubai.
And it’s a good thing, not least as said seating encourages you to stay longer at this vibrant Mediterranean-fired gem in Dubai.
IN THE MIX: The El Sur bar area has a strong appeal whether you're dining or simply socialising
Located inside The Westin Dubai Mina Seyahi, the venue is not simply a stylish feeding palace but a social hub with the bar almost as busy as the dining area on our Friday night visit.
El Sur describes itself as a contemporary Spanish restaurant, but its look borrows from beyond that celebrated European nation. The design and layout of the interior is chic and modern, but comfortable; the décor cool without being pretentious or exclusive.
This all feeds into encouraging a crowd that crosses demographics - but few are pitching up just to look at the wall art and the ergonomically blessed furniture.
The decibels rise with the chatter, but El Sur does intimate areas as well as big round tables for large groups of friends or family – a bit like the Spanish at major meal times.
Both that and the sense of fun the venue exudes come through in the menu, too, as it encourages tapas-style sharing to maintain an inclusive dining vibe.
This dynamic mix is driven by Juan-Carlos Gonzales, an executive chef who has plied and honed his trade almost entirely in Spain since first feeling the cooking spirit in his mother’s kitchen in Salamanca.
While the bar mixologists may try to encourage you to stay close by their section with signature creations such as the Watermelon Martini and Blue Ink, the dining tables are where the action is.
This all feeds into encouraging a crowd that crosses demographics - but few are pitching up just to look at the wall art and the ergonomically blessed furniture.
The decibels rise with the chatter, but El Sur does intimate areas as well as big round tables for large groups of friends or family – a bit like the Spanish at major meal times.
Both that and the sense of fun the venue exudes come through in the menu, too, as it encourages tapas-style sharing to maintain an inclusive dining vibe.
This dynamic mix is driven by Juan-Carlos Gonzales, an executive chef who has plied and honed his trade almost entirely in Spain since first feeling the cooking spirit in his mother’s kitchen in Salamanca.
While the bar mixologists may try to encourage you to stay close by their section with signature creations such as the Watermelon Martini and Blue Ink, the dining tables are where the action is.
SITTING PRETTY: The main dining area mixes comfort and style
El Sur boasts a long, attractive terrace, but with the humidity high outside on our visit, inside was bustling and booking essential.
El Sur’s menu is varied and innovative enough to satisfy even a fussy crowd and the regular arrival of courses is a great way to keep the chat flowing amid the chomping.
Rather than each guest tucking into their individual meal – which you can happily do - the arrival of each dish signals appreciative noises, analysis and careful portioning so everyone can get a couple of mouthfuls.
The menu promises plenty of highlights, not least with starters such as Tiradito of Sea Bream and coriander, Sea Bass Ceviche and Pepper-roasted Octopus on offer.
'Mains' caused the most debate with Sea Bream and Cuttlefish and Mojo Sauce among those demanding investigation alongside a plump Wild Sea Bass, intriguingly balanced with celery, fennel and a sturdy Bullabese sauce.
Likewise the Grilled Prawns with Citrus Alioli (Langostinu tigre asado con Alioi de citricos); picturesque on the slate setting and living up to the aesthetics with a flavour that demanded only the swiftest dip in the generous bowl of alioli.
El Sur’s menu is varied and innovative enough to satisfy even a fussy crowd and the regular arrival of courses is a great way to keep the chat flowing amid the chomping.
Rather than each guest tucking into their individual meal – which you can happily do - the arrival of each dish signals appreciative noises, analysis and careful portioning so everyone can get a couple of mouthfuls.
The menu promises plenty of highlights, not least with starters such as Tiradito of Sea Bream and coriander, Sea Bass Ceviche and Pepper-roasted Octopus on offer.
'Mains' caused the most debate with Sea Bream and Cuttlefish and Mojo Sauce among those demanding investigation alongside a plump Wild Sea Bass, intriguingly balanced with celery, fennel and a sturdy Bullabese sauce.
Likewise the Grilled Prawns with Citrus Alioli (Langostinu tigre asado con Alioi de citricos); picturesque on the slate setting and living up to the aesthetics with a flavour that demanded only the swiftest dip in the generous bowl of alioli.
GREAT SLATE: Grilled Prawns with Citrus Alioli taste as good as they look
Free-range orange-roasted chicken with corn sounds a lot more exotic as Pollo de Corral a la Naranja con Maiz but tasted good, fresh and uncomplicated nonetheless. Roasted Suckling Pig with lemon cream, kale and onion chutney also ticked the rights boxes as the table was repeatedly hit with a stunning mix of flavours and colours, prompting animated dining and frequent appreciative nodding.
The menu plundering continued with an enticing Angus Beef Short Ribs with Beetroot and ‘Chimichurri’, a juicy Prime Beef Ribeye accompanied by green peppers and potato, and an even more addictive Chuletas de cordero en salsa de cereza, tarrina de vegetales y queso brie - Lamb Cutlets in Cherry Sauce, with vegetables – well you have at least got to try to nail the five-a-day - and an indulgent brie cheese terrine.
Accompanied by some great fresh bread, Spanish cheeses and some well-priced wine, the dessert menu got only a cursory glance on this occasion.
Having not indulged quite so much in previous courses, the Chocolate Textures with Black Sesame Ice Cream and the Peanut Fondant with Coconut Ice Cream would have been heading our way.
Then again, it’s often good to leave something for next time. And with results like these, there will be a next time.
El Sur is sophisticated, lively, and yields an experience that cries out for a re-match.
DETAILS:
EL Sur is at The Westin, Al Sufouh Road. See www.elsurdubai.com
For reservations call 04-399-7700 or email [email protected]
The menu plundering continued with an enticing Angus Beef Short Ribs with Beetroot and ‘Chimichurri’, a juicy Prime Beef Ribeye accompanied by green peppers and potato, and an even more addictive Chuletas de cordero en salsa de cereza, tarrina de vegetales y queso brie - Lamb Cutlets in Cherry Sauce, with vegetables – well you have at least got to try to nail the five-a-day - and an indulgent brie cheese terrine.
Accompanied by some great fresh bread, Spanish cheeses and some well-priced wine, the dessert menu got only a cursory glance on this occasion.
Having not indulged quite so much in previous courses, the Chocolate Textures with Black Sesame Ice Cream and the Peanut Fondant with Coconut Ice Cream would have been heading our way.
Then again, it’s often good to leave something for next time. And with results like these, there will be a next time.
El Sur is sophisticated, lively, and yields an experience that cries out for a re-match.
DETAILS:
EL Sur is at The Westin, Al Sufouh Road. See www.elsurdubai.com
For reservations call 04-399-7700 or email [email protected]
