Park Hyatt Dubai introduces the latest evolution of its celebrated Asado Nights, now with an innovative twist that marries traditional Argentinian Asado with the artistry of omakase-style dining. Under the culinary direction of Chef Rodrigo Llanes, Asado Nights invite guests to be a part of a unique dining experience that highlights Argentinian flavours in a fresh, interactive format new to Dubai.

Born in Argentina, Chef Rodrigo’s culinary journey spans two decades across some of the world’s most distinguished kitchens, including Michelin-starred restaurants in Spain and France. Drawing from his extensive expertise and Argentinian roots, Chef Rodrigo brings a reimagined Asado concept that reflects both tradition and contemporary dining trends.

This season, Asado Nights will operate from an omakase-style kitchen, offering a 360-degree seating that provides every guest with a front-row view of Chef Rodrigo and his team as they bring each dish to life. This beautiful setup transforms dining into a curated experience, where Chef Rodrigo hand-selects and crafts each course in real-time, ensuring that no two nights are the same. Each seat offers a perfect vantage point, adding to the elevated, chef-led culinary experience exclusive to Park Hyatt Dubai.

Menu is thoughtfully divided to guide guests through the rich diversity of Argentinian flavours with modern touches. Diners can start with Bocaditos, small bites like the Empanadas de Osso Bucco al Malbec, featuring tender, wine-braised osso bucco, or indulge in the luxurious Wagyu Picaña Tartare topped with Oscietra caviar and dried chimichurri. Fresh salads follow in the Ensaladas section, including the Charcoal Roasted Beetroot Salad, which combines creamy ash goat cheese with roasted pine nuts and raspberry vinegar, and the Heirloom Tomato Salad elevated with avocado and caramelised endives.

For the main event, the Desposte section features expertly grilled Wagyu cuts, such as Ribeye, Tenderloin, and Short Ribs, along with the authentic Cordero Merino Patagonico lamb rack grilled over coals, and the Cornfed Baby Chicken smoked with truffle butter and baked in a clay oven. The Pescado selection highlights seafood favourites, including Atlantic Salmon, Yellow Fin Tuna as well as Whole Seabass paired with a Refrito Vasco. Guests can complement these flavours with hearty sides like Humita, or Vegetables cooked in the clay oven.

To complete the experience, the Dulce section offers a sweet finale with choices such as the Volcán de Dulce de Leche, a warm dulce de leche lava cake served with Madagascan vanilla ice cream, or the Roasted Pineapple with mascarpone cream and blood orange granita, capturing the comforting, sweet flavours of South America.

“With Asado Nights, we want to bring the warmth and camaraderie of traditional Argentinian gatherings to Dubai. This omakase-style approach is truly a first in Dubai, allowing guests to experience the beauty of Asado in a way that’s both intimate and innovative,” said Chef Rodrigo.

Asado Nights offers a unique culinary journey every night, pairing expertly prepared dishes with a touch of modernity that showcases Chef Rodrigo’s renowned skill and creativity.