Roberto’s at DIFC boasts a stellar view, and good food.
We started off with Roberto’s signature cocktails, followed by Antipasti, from which the Buratta, a baked aubergine dish and the Fritto is a must try. The Baratta is not formally on the menu, but if you request your waiter and the ingredients for it are already in the kitchen, you can get lucky!
I think my friend and I sampled the entire menu at Roberto’s, in tiny portions of course.
What we recommend you have there:
Astice e Finforlo- Lobster and Fresh Chanterelle Mushroom Risotto
Pollo e Aragosta – Rigatoncini (we had the Lobster) in a light curry creamy sauce.
Watch Executive Chef Andrea show you how to arrange a Sicilia Trio Dessert (first video) followed by a video on how to decorate a chocolate souffle:
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