We jump at almost any opportunity to visit the Ritz Carlton Abu Dhabi. It is, after all, the Ritz. We’re guided through the magnificent lobby, down a grand staircase and onto the plaza, which is more akin to a Roman piazza by the sea.
It’s a cool winter Friday in Abu Dhabi, but the plaza is abuzz with kids scootering, brunchers brunching and bathers bathing.
We seat ourselves at a table with a pool and beach view, and the ambiance is chilled. There are a few other diners and we are greeted slowly, which was surprising given the quietude. The menu is eccentric. It’s not authentic Mexican, but it offers something for everyone.
In the spirit of eclecticism, we order fried calamari and quesadillas to start, and fresh strawberry shakes. We take a little more time with the mains as they run the gamut. One can order anything from regional Mexican dishes to Australian lamb chops and wrap sandwiches.
Our companion is craving chicken tacos, which are not on the menu. We ask our server if this wish might be accommodated, and the server says that he has to ask the chef.
He disappears for some time and returns with the chef himself, notebook in hand, who attentively accommodates us, asking exactly what we want. The chef tells us he will make it given they are not too busy and we also add shrimp and mushroom Guajillo chilli sauce.
The shakes and starters arrive in moments. The shakes are fresh, light and healthy, noticeably free of cream. The fried calamari is average but served with a nuanced chipotle mayonnaise dipping sauce to assuage us. The quesadillas arrive with authentic guacamole, salsa and zesty pico de gallo (fresh salsa) on the side.
Our squeakily cleaned plates are whisked away promptly by a doting staff of three as we relax and people watch poolside.
Our mains take some time perhaps because we had a special order – certainly not due to a busy lunch rush – but we eventually get them.
Not too surprisingly, one of the more regional dishes on the menu is a standout. The shrimp and mushroom dish tastes as though the chef pulled them from the sea himself a few moments before. The mushroom and onion sauce is well balanced and rife with one key Mexican ingredient that makes the dish: chipotle pepper.
The specially ordered chicken tacos, in the end, are more like enchiladas, but no one minds. They are so decadent that we hope the chef might consider adding this dish to the menu in the future – along with chicken tacos, please.
The dessert menu is equally tempting. The marinated red berries call us, but we decline, still feeling full from the Mexican and non-Mexican fare.
Al Fresco is not the most traditional venue in town, but the menu is broad. The setting is the epitome of luxury, the vibe is chilled, and the staff is full service.
The bill (for two):
Cheese Quesadilla Dhs47
Fried Calamari Dhs37
Fish Taco Dhs68
Shrimp and mushroom Dhs100
Strawberry shakes x2 Dhs50
Total (excl. service) Dhs302
