A new dimension in fine dining

Our Correspondent / EMIRATES BUSINESS

Presenting a fresh take on innovative Mediterranean cuisine in an exclusive and upscale setting, LaLuz Four Seasons DIFC excites the imaginations and palates of Dubai’s fine dining aficionados with its array of Catalonian and
Mediterranean cuisine.
Lavishly appointed and with a sophisticated and urbane ambience, LaLuz, which sprawls over an expansive area, with separate lounge and dining spaces, is one of the city’s most upscale restaurants and lounges. LaLuz also boasts of an open air
terrazzo that can be used for outdoor hospitality in good weather.
“LaLuz brings a unique look at fine dining and hospitality with a highly creative menu combined with an inviting ambience and distinctive surroundings,” said Pep Miro, Director of Operations of LaLuz. “While Dubai boasts a number of gastronomic highlights, we believe that we at LaLuz bring a new dimension in fine dining and entertainment in the international city of the Middle East.”
Overseeing the output of LaLuz’s bespoke kitchen and culinary team is Executive Chef, Alain Devahive. Over the years, Chef Devahive has earned high praise from an international audience of chefs, foodies and critics with his fine culinary nous and technique. The Barcelona-born chef honed his craft with culinary positions in a number of Michelin starred restaurants in Spain and France.
The restaurant serves a variety of Mediterranean cuisine with a Catalan accent. Some of the signature dishes that food aficionados can expect include — tomato tartar with aromatics; beef carpaccio, foiegras and truffle vinaigrette; king crab salad with mushrooms, apple and creamy vinaigrette; roasted meat canelon with foie-gras and Mediterranean red prawn and scorpion fish ‘Caldereta’. The desserts are equally delectable with the comprehensive list featuring — torrija and yeast ice-cream; chocolate fritters and coconut lemongrass ice cream; catalan cream mini Magnum; chocolate and smoked passion fruit and pop corn and sweet milk.
LaLuz, which means Light in Spanish, is the inspired creation of GrupoTragaluz, for whom this is the first venture outside Spain — where they run a number of distinguished
establishments.
GrupoTragaluz began in 1987. Rosa Maria Esteva and Tomas Tarruella, mother and son, founded El Mordisco, a restaurant offering an innovative concept, regarding both the staging and the direction of the offered dishes, and it quickly became a place of reference.
GrupoTragaluz is a family business always guided more by intuition and the desire to realise its dreams than by market strategies and expansion plans. Thus, following their instincts, Rosa Mariaand Tomas have built, step by step, and with its entire team’s support, a solid, innovative and uniquely formulated business project. A project that has energised Barcelona’s catering panorama, and that now begins to expand to other areas of the
Spanish territory.
To create a pleasant and unique environment in each location is fundamental for the Tragaluz Group, to think of food as a cultural act. Therefore, the importance of good cooking, gastronomy and good living have been behind each project, always in harmony with the conception of the space and personality of the location.
Joan Ferré, head chef of Tragaluz Group, has been indispensable in the creative culinary process. The cooking of the Group has its own personality, shaped by new and coherent proposals where all importance is in each detail.
The gastronomic emphasis of each restaurant is the result of different processes.
The starting point, its initial inspiration and cultural influences vary in each case. Nevertheless, they always share the essence of a balanced menu, a high-quality, innovative concept and a coherent line.
The Group locations have always followed the same guidelines — very clear, unique concepts where the design and cooking unite to obtain a key product. The quality of the products presented in ultra-modern environments, but at a fair price, have been very important for their success.
The cuisine at the restaurants are highly creative, but based on tradition and always made with the best quality products.
Likewise, Sandra Tarruella, responsible for the interior design, has always sought to create original and inviting spaces, which make meals a social act filled with pleasure and meaning
Rosa Maria Esteva’s experience and Tomas Tarruella’s adventurous spirit contribute to the venture an ample
vision of what makes each
restaurant a unique and charismatic
establishment.