Latest news with #MediterraneanCuisine
Zawya
8 hours ago
- Business
- Zawya
Barceló Al Jaddaf: A steppingstone for Barceló in Dubai
365 renovated rooms and suites feature sophisticated designs, blending modern elegance with signature Spanish hospitality. B-Heaven, a Barceló Hotel Group concept, is the new Mediterranean fusion restaurant and 'urban beach club', offering a stylish escape with stunning views of Dubai's skyline, ideal for dining, unwinding or socializing, while Souk Restaurant provides International and Local culinary experiences The Premium Level Services add an extra touch of exclusivity for discerning guests. The wellness facilities and the all-year-round temperature-controlled swimming pool cater to guests seeking relaxation and rejuvenation. Modernised meeting and event spaces offer a versatile environment for corporate or social events and business travellers. Dubai, UAE – Barceló Hotel Group is thrilled to announce the rebranding of Occidental Al Jaddaf to Barceló Al Jaddaf and its upgrade to 5-star. This rebrand marks the Spanish hospitality group's first Barceló Hotel in the United Arab Emirates, highlighting the group's focus on delivering exceptional guest services to the GCC market, characterised by the elevated service and personalised attention that defines the Barceló brand. Barceló Al Jaddaf ticks all the reasons why of the Barceló Hotels & Resorts DNA: an excellent location, a singular and purposeful design, a stay that never fails to surprise with all the must-haves and nice-to-haves, with a defined character, attitude and social vibes, healthy gastronomy with local flavours and genuinely local experiences. Ideally located just minutes from Dubai's cultural and business landmarks and Dubai International Airport, Barceló Al Jaddaf caters to the diverse needs of both leisure and corporate travellers. The property boasts 365 meticulously designed rooms and suites, each featuring contemporary interiors that blend elegance with modern amenities. Barceló Al Jaddaf stands out by offering guests a uniquely tailored experience through attentive service, curated dining and leisure offerings that reflect the vibrant energy of the city. The standout feature of the Barceló Al Jaddaf rebrand is B-Heaven, a chic Mediterranean fusion restaurant with arresting views, a carefully curated menu and a privileged location in the hotel, by the swimming pool, giving it an 'urban beach club' vibe and ambience. B-Heaven is making its debut in the GCC, having already garnered acclaim at other Barceló properties worldwide. Offering a refined space for both relaxation and social gatherings, B-Heaven provides a 180-degree panorama of Dubai's Skyline, serving as an urban retreat by day and an elegant and lively haven by night. Its menu is a vibrant tapestry of Mediterranean flavours, interweaving Spanish and Arabic influences with Caribbean fusion to create a culinary journey like no other. Guests can bask in the sun with a refreshing beverage and savour a selection of exquisite dishes. As day turns to night, B-Heaven transforms into a lively dining destination with a vibrant atmosphere for socialising and enjoying Dubai's nights. Beyond B-Heaven, the property's Premium Level services are tailored to provide an exclusive retreat for guests seeking an exclusive experience and personalised care. Guests can also explore other culinary options at Barceló Al Jaddaf. Souk Restaurant provides a fusion of global and regional flavours, ideal for a range of dining occasions. Tiger Bar Stock Exchange sports bar, soon to open, will offer a lively venue for dining and socialising, with a focus on a casual yet energetic atmosphere. For evening entertainment, Jimmydixs Dubai delivers a lively ambience with live performances. The hotel's communal areas present sleek, geometric designs and calming pastel tones, creating a serene yet sophisticated atmosphere. These carefully designed spaces offer the perfect setting for relaxation and connection, whether unwinding after a day of exploration or preparing for a business meeting. Barceló Al Jaddaf features a fully equipped fitness centre and an all-year-round temperature-controlled swimming pool, perfect for health-conscious travellers. The recent incorporation into the hotel services, Dreamworks Spa, is a sanctuary of relaxation, offering a variety of revitalising treatments. Style Me Up ladies' beauty salon offers the latest hair and nail cares. For business travellers, the hotel's modern conference facilities and dedicated events team ensure a seamless experience for those visiting Dubai on corporate trips. "Barceló Al Jaddaf embodies the group's vision to bring closer Spanish hospitality to the United Arab Emirates', said Eduardo Espiritusanto, General Manager of Barceló Al Jaddaf. "This rebranding marks a leap forward for our brand's presence in the region and it's another milestone of the group's expansion in the Middle East. Our aim with Barceló Al Jaddaf is to bring Spanish hospitality and savoir-faire to Dubai, through our curated services and standards, renowned around Europe and the Americas, and now in the GCC. We proudly believe that Barceló Al Jaddaf represents the essence of Barceló, integrating our brand's culture into the local culture, and we are looking forward to conveying this essence to our guests'. As part of its ESG strategy, Barceló ReGen, aimed at maximising the positive impact at the destinations to advance towards more responsible and sustainable tourism, protecting its surroundings and the environment, Barceló Al Jaddaf has implemented a series of measures to reduce water consumption, such as the installation of solar panels in the hotel and the installation of high-pressure shower beads in the bathrooms of all rooms, reducing water consumption by 50%. Other measures to contribute to energy savings carried out at Barceló Al Jaddaf are the use of the LED lighting system in all common areas and in the rooms, as well as the optimization of electric ventilation systems. In addition, priority has been given to reusable materials allowing more effective waste management. All Barceló Hotel Group hotels contribute to the economic, social and cultural development of the destinations. At Barceló Al Jaddaf, all the hotel's buffets and menus offer seasonal fruit and vegetables, from local suppliers –at least 50% of the fruit and vegetables used are from local producers. The hotel also participates in activities with a positive impact on the community, such as Earth Hour, Tree Planting Day (One Root, One Communi-tree) or donations to the UAE Food Bank. Leading the travel experience for over 90 years. With over 300 hotels across 30 countries, Barceló Hotel Group is a global leader in the hospitality industry, known for its dedication to providing authentic and tailored guest experiences. Founded in 1931 in Spain, Barceló's commitment to excellence and innovation, paired with its deep-rooted cultural heritage, ensures that guests receive a unique, memorable and responsible stay. As Barceló Al Jaddaf embarks on this exciting new chapter, guests are invited to experience its blend of luxury, style, and unparalleled service. Whether visiting Dubai for business or leisure, Barceló Al Jaddaf provides an elevated experience that sets a new benchmark in five-star hospitality. For more information or to make a reservation, visit About Barceló Hotel Group Barceló Hotel Group is the hotel division of the Barceló Group, one of the most important tourism groups in Europe, founded in 1931 in Mallorca, Spain. It is currently one of the 30 largest hotel chains worldwide in terms of number of rooms with more than 300 hotels and 66,000 rooms in 30 countries and marketed under four brands: Royal Hideaway Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels & Resorts and Allegro Hotels. It is also part of the Crestline Hotels & Resorts group, an independent hotel company with 130 establishments in the US. Barceló Hotel Group has a team of more than 38,000 people who share the company's purpose: the defense of a more regenerative tourism, the axis on which its Barceló ReGen sustainability strategy is based, maximizing the positive impact on economic development, social and environmental aspects of the destinations.
The Independent
2 days ago
- The Independent
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew) From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients: One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions: Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl.
Associated Press
2 days ago
- Associated Press
Humble fish stew showcases the underappreciated cuisine of Spain's Balearic islands
In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright citrus are more stalls overflowing with handcrafts, textiles, jewelry and more. The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it's the only remaining market in Spain's Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, the produce changes with the season, showcasing products that define a cuisine that's little known outside the Balearic Islands. Although the islands are better known for their pristine beaches and sun-drenched cliffs, Jeff Koehler's new book, 'The Spanish Mediterranean Islands Cookbook,' aims to give the food some worthy attention. 'It's only a 30-minute flight from Barcelona,' said Koehler. 'But it's amazing to see that it has its own culinary culture.' Mallorca is the biggest of the Mediterranean chain, which also includes Ibiza, Formentera and Menorca, where Koehler, an American, has lived part time for 15 years. Much of the diet is classic Mediterranean, with lots of olive oil, legumes and fresh vegetables. But Koehler said the islands differ from the rest of the region because they were so isolated. The cuisine developed with few outside influences, with locals relying on heavily on fishing, foraging and preserving to survive the winter. Restriction led to creativity. As an example, he cited the moment in springtime when fava beans are suddenly everywhere in springtime. 'Then you start thinking of five ways of making fava beans because it's what's there now,' he said. 'What starts as this necessity of just survival eventually converts into real gastronomic treats.' Locals may pair favas, or broad beans, with mint, spring onions and sobrassada, a paprika-spiced, uncased pork sausage that's like a spreadable chorizo. Or they add them to a frittata-like Spanish tortilla, or use them with cuttlefish, bacon and onions. The result in each case is a humble yet tasty dish, a combination that is typical of the islands. One of the most representative is caldereta de peix, a simple fish stew that is served over slices of toasted day-old bread. Originally prepared with the worthless bycatch that got caught in fishermen's nets, it features a saffron-scented tomato broth with garlic, onion and white wine. The bold flavor is much more than the sum of its parts, and it exemplifies how leftovers can become a delicious classic. 'First came the need to eat,' Koehler writes. 'Then came the desire to eat well.' Caldereta de peix (Fish stew)From Jeff Koehler's 'The Spanish Mediterranean Islands Cookbook' Time: About an hour, 10 minutes Serves: 4 Ingredients:One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil 2 medium yellow onions, finely chopped 1 clove garlic, minced 3 medium tomatoes, halved and grated 1/4 cup dry white wine 8 cups fish stock 1 teaspoon sweet paprika Small pinch of saffron threads, crumbled Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips and lightly toasted, for serving Directions:Cut the fish crosswise into thick steaks. Reserve the heads and tails. Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes, adding a few tablespoons of water (or stock) from time to time to keep it moist. Add the wine and cook for 2 minutes. Stir in 1 cup of the stock. Use a hand blender to puree the sauce, or transfer it to a blender to puree and return it to the pot. Stir in the paprika and saffron, and season with salt and pepper. Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes. Don't let it reach a strong boil, to keep the fish from breaking apart. Remove the pot from the heat. Remove and discard the heads and tails. Cover the pot and let sit for 10 minutes. To serve, put a couple of pieces of toasted bread in each of 4 wide soup bowls. Ladle over the soup with 1 or 2 pieces of fish per bowl. EDITOR'S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at
Associated Press
3 days ago
- Business
- Associated Press
Aplos Announces the Launch of Its Third Location in Oxford, Marking a Milestone in Its 10-Year Growth Plan
06/17/2025, Jackson, Mississippi // PRODIGY: Feature Story // Aplós, the Mediterranean restaurant known for its fresh ingredients and strong community values, has announced the opening of its third location in Oxford, Mississippi, slated for late summer 2026. This new venue represents a pivotal step in the brand's growth, marking its first out-of-town expansion and the start of a 10-year vision to scale across the Southeastern United States. The Oxford location will be built outside the town square, a strategic move aimed at serving both the city's growing local population and the influx of students from nearby universities. Founder and executive chef Alex Eaton explains, 'Oxford is a vibrant college town, but its growth has outpaced the infrastructure around the square. We saw an opportunity to be part of the community where people live, study, and spend their weekends, not just where they party.' The decision to expand to Oxford was not made lightly. It followed careful planning, community engagement, and groundwork to ensure Aplós doesn't just arrive but truly belong to the community. Eaton has already met with local officials and planners to understand how Aplós can contribute meaningfully to the area. 'For me, it's not enough to have good food and a good-looking brand,' Eaton says. 'We want to be woven into the community fabric, partnering with schools, giving students work experience, and showing up where it matters.' This emphasis on local connection is part of what Eaton calls the 'recipe for the brand.' Inspired by his years working in the fine dining kitchens of New Orleans and his Lebanese heritage, Aplós combines Mediterranean simplicity with Southern hospitality. However, Eaton believes that a healthy business starts with people. 'Before we grow, we have to grow our executive team, our culture, our values,' he says. 'You can't build a restaurant in a new city if the foundation is not rock solid.' Oxford will be the third Aplós location, following successful openings in Jackson and Ridgeland, Mississippi. The new location will sit alongside key community spaces, a high school, a movie theater, and new student apartment beds, giving it direct access to a mix of families, students, and young professionals. 'This is not about replicating a chain,' Eaton says. 'Each location of Aplós should feel like its own thing. That's how we avoid becoming just another brand.' The long-term plan is ambitious. Eaton and his team are eyeing 10 Aplós locations in 10 years, with targeted growth in Mississippi, Alabama, Tennessee, and eventually Arkansas and Texas. 'We are focused on what I call 'community-centric development,'' says Eaton. 'If we are going to grow, it's got to be in places where we can be more than a restaurant. We need to be a job creator, a support system, a gathering spot.' As the brand expands, Aplós will continue to invest in business coaching, internal leadership development, and youth employment programs. The company already works with high schools and plans to collaborate with hospitality colleges to offer credit-earning internships. 'Growth is one of our core values,' says Eaton. 'If you're not growing, whether as a dishwasher or a regional manager, you are probably in the wrong place.' At its core, the Oxford expansion is a litmus test. 'Back home, people support us because they know me,' Eaton says. 'Oxford is different. People don't care who I am; they will judge us by our product, our team, and how we show up in their community. That's what makes this so real.' If all goes according to plan, the Oxford launch will be the start of something much bigger than just another restaurant. It will be the blueprint for how Aplós grows, with integrity, intentionality, and local roots firmly planted in every community it joins. Media Contact Name: Elizabeth Lanza Email: [email protected]
CTV News
6 days ago
- Business
- CTV News
This Winnipeg cafe cracks list of top Canadian outdoor dining experiences
Cibo Waterfront Cafe's patio is shown on May 24, 2025. (Cibo Waterfront Cafe/Instagram) Just in time for patio season, a Manitoba restaurant has been listed as one of Canada's best outdoor dining experiences. The nod comes via OpenTable – an online reservation service. The company analyzes customer reviews and metrics from restaurants available on its platform to find the 100 best outdoor summer dining experiences in Canada. Cibo Waterfront Cafe is the sole Manitoba representative on the list packed with glitzy Toronto and Vancouver hotspots. Cibo serves up Mediterranean fare inspired by its repurposed industrial Waterfront Drive building on the banks of the Red River. Its outdoor patio allows diners to take in views of the Esplanade Riel Bridge and the historic Exchange District while dining on arancini, cacio e pepe or a smash burger. It boasts a four-star rating on OpenTable. The entire list can be viewed on the reservation service's website.
