Taste of Persia to grace the kitchens of Enigma at Palazzo Versace Dubai

Enigma, the much talked about restaurant at Palazzo Versace Dubai has launched a new chapter – Taste of Persia – curated by the hotel’s Executive Chef Mansour Memarian. Persian culinary tradition is reinterpreted at Enigma with the thoughtful and subtle additions of Michelin starred Chef, Mansour Memarian. Inspired from his Iranian origins, Chef Mansour has developed a creative gastronomic experience of truly authentic Persian cuisine with his own inimitable twist.

This harmonious marriage of culinary arts and innovation, served in a sumptuous atmosphere with an outdoor terrace overlooking Dubai Creek, showcases Palazzo Versace Dubai’s attention to detail.
With Enigma’s new spin on Persian cuisine, the restaurant brings the true spirit of Persian style to Dubai. Offering a sharing menu, this exceptional experience allows guests to interact with Chef Mansour and his team with several dishes being prepared live.

Start your meal with Kotlette Tehrani, a traditional Persian dish made up of crispy potatoes with minced beef, onion juice, and saffron. Guests can indulge a main course made to perfection such as Kabab Versace or a mouthwatering traditional Tehran Dizi, served with home-made condiments and fresh bread, then finish with a delightful Falude to refresh your palate.

“Cooking is storytelling, and through my cuisine, I invite the guests on a journey, which also takes me back to the rich flavors of Persia and my childhood memories,” said Chef Mansour. The elegant restaurant presents homemade recipes cooked over generations. The menu features light, simple and well known classic dishes, which friends and families are able to share together.

Memarian, who has 21 years industry experience, has had stints at some of the world’s best restaurants, and he has held executive positions at many luxury brands. He earned his first Michelin star in 2006, at Jagdhof Glashütte in Germany, in just eight months as Head Chef. After this successful story, Memarian moved to Innsbruck, Austria, to open Pavillon restaurant and shortly he added the second Michelin star to his culinary career.

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