برج العرب

سال

مطعم شاطئي أنيق يطل على الخليج العربي ذي المياه المتلألئة

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الموقع
التراس، برج العرب
مواعيد العمل
الغداء: من الساعة 12:30 إلى الساعة 17:30 | العشاء: من الساعة 19:00 إلى الساعة 22:30
السياسات
الزي المعتمد: غير رسمي أنيق l سياسة السن: 12 عامًا فأكثر
الكبائن الفاخرة
الكابينة الفاخرة: تبدأ من 1,500 درهم إماراتي لشخصين | الكابينة الملكية: تبدأ من 5,000 درهم إماراتي لستة أشخاص | الكابينة البانورامية: تبدأ من 7,000 درهم إماراتي لستة أشخاص
الموقعarrow
التراس، برج العرب
مواعيد العملarrow
الغداء: من الساعة 12:30 إلى الساعة 17:30 | العشاء: من الساعة 19:00 إلى الساعة 22:30
السياساتarrow
الزي المعتمد: غير رسمي أنيق l سياسة السن: 12 عامًا فأكثر
الكبائن الفاخرةarrow
الكابينة الفاخرة: تبدأ من 1,500 درهم إماراتي لشخصين | الكابينة الملكية: تبدأ من 5,000 درهم إماراتي لستة أشخاص | الكابينة البانورامية: تبدأ من 7,000 درهم إماراتي لستة أشخاص
اتصالarrow

Head Chef

Paolo Mannis

Head Chef

Paolo Mannis

Growing up in picturesque southern Italy, Chef Paolo Mannis had been surrounded by exquisite food all his life, but it was not until he turned 30 had he realised his passion for food and cooking. After completing his studies, Chef Paolo was given a life changing opportunity that would take him a step closer to his dreams and passion for a career in culinary; he took on the role as Chef de Partie at Da Vittorio for four years, a three Michelin star restaurant. Following this, he worked across several notable venues including Il Lago at the Four Seasons Hotel des Bergues and The Tasting Room in Macau, before making his move to Dubai, to join Jumeirah Group in early 2019. Regarded as something of a pioneer, he brings a wealth of experience to SAL, his unique style is reflected across the beachfront venue’s tantalising menu that brings together traditional techniques with the highest quality ingredients for mouth-watering flavours from the Iberian Peninsula in Spain and Portugal.

Growing up in picturesque southern Italy, Chef Paolo Mannis had been surrounded by exquisite food all his life, but it was not until he turned 30 had he realised his passion for food and cooking. After completing his studies, Chef Paolo was given a life changing opportunity that would take him a step closer to his dreams and passion for a career in culinary; he took on the role as Chef de Partie at Da Vittorio for four years, a three Michelin star restaurant. Following this, he worked across several notable venues including Il Lago at the Four Seasons Hotel des Bergues and The Tasting Room in Macau, before making his move to Dubai, to join Jumeirah Group in early 2019. Regarded as something of a pioneer, he brings a wealth of experience to SAL, his unique style is reflected across the beachfront venue’s tantalising menu that brings together traditional techniques with the highest quality ingredients for mouth-watering flavours from the Iberian Peninsula in Spain and Portugal.

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