Nonnaverse serves nostalgic cooking from a different grandma each month
The culinary concept takes over the space formerly occupied by Avatara and Trèsind Studio.
The backroom at Bistro Aamara on the 2nd floor of voco Dubai has become a culinary incubator in recent years. The intimate 20-seat venue has been the testing ground for the Michelin-starred Avatara and Trèsind Studio, both of which started here before moving into larger spaces across the city.
Now, Passion Food & Beverage, the hospitality firm behind these renowned concepts, is back with Nonnaverse, a nostalgia-driven restaurant that features a new nonna each month, bringing her hearty recipes to the kitchen. By sharing her life stories, wisdom, and culinary heritage, the restaurant celebrates the rich traditions of family cooking.
Nonna Silvana kicks things off, presenting a menu of Sicilian comfort food from 22 June to 26 July. Born in Palermo in 1955, Silvana is the youngest of seven children. Inspired by her father’s passion for cooking, she learned many culinary secrets from him. Silvana’s dishes honour Sicilian culinary traditions, each one a journey into the past, showcasing the tempting tastes and aromas of the region.
Highlights from her menu at the newly opened Nonnaverse include Bruschetta, Focaccia, Four Cheese Arancini, Parmigiana, Risotto with Zafferano, Torta Di Nonna Bice, and Crepe con Nutella.
Following Nonna Silvana, Nonna Carla from Brazil will take over in August, and Nonna Ana from Serbia in September. Think you have what it takes? The restaurant is also accepting applications for future nonnas.
If the success of Trèsind Studio is any indication, Nonnaverse should be on your restaurant radar. The Trèsind brand is a charming homegrown success story and one of the most critically acclaimed restaurants in Dubai. Trèsind Studio at St Regis Gardens on Palm Jumeirah has been awarded two Michelin stars and was named Restaurant of the Year at the FACT Dining Awards Dubai three years in a row.
GO: Follow @nonnaverse.ae on Instagram for reservations and more information.
What's your reaction?
