There’s a new island in town – and it’s packed with a whole host of new eateries. Abu Dhabi Week rounds up the best places to dine on Yas

The hotel: The Yas Hotel The restaurant: Kazu The food: A true taste of Japan in exquisite and tranquil surroundings; offering traditional Japanese cuisine, Kazu offers both sushi and sashimi, two teppanyaki tables, a tempura station and robatayaki grill as well as a Sake expert on hand to offer recommendations from the Sake bar Why go: This intimate spot, with a private terrace and inside dining, is the perfect option for a romantic dinner or even a quiet table for one How much: Average AED 200 Who’s in the kitchen: Kazu has a dedicated team of qualified Teppanyaki and Sushi chefs, headed up by Chef Yu Cao, formerly of Nobu Atlantis in the Bahamas Chef’s choice: Sliced snapper with yuzu lemon sauce, cilantro and sea salt to start. Follow with tuna belly, marinated yuzu kosho miso sauce and oshiko. Finish with marinated Japanese plum and apricot shiso crème brulée Next step: Tel: 02 656 0600 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.theyashotel.com
The hotel: The Yas Hotel The restaurant: Nautilus The food: With an outdoor terrace and stunning views of the Grand Prix circuit and the marina, Nautilus has a great location and simply delicious seafood – most of which is locally caught. Oyster and crustacean bars, lobster tanks and a dedicated chef willing to dish up seafood specifically to your liking; this has got to be one of Abu Dhabi’s hottest new additions to the dining circuit Why go: Definitely a destination if you want to impress. From first dates to closing the deal with a business lunch – Nautilus has it covered How much: Average 240 Who’s in the kitchen: Head Chef Mohammed Shaiful Bin Kassim, who trained under the guidance of Gordon Ramsey at the Connaught, uses only the freshest ingredients such as shucked oysters, Gulf shrimp and Omani lobster Chef’s choice: Start your meal with marinated king crab legs, avocado cream and osetra cream. Follow with butter poached Canadian lobster, basil and tomato marinade, baby fennel, black trumpet mushrooms and bisque. For dessert, dark chocolate soufflé (70 percent dark chocolate) with vanilla sauce and cognac cream Next step: Tel: 02 656 0600 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.theyashotel.com
The hotel: Crowne Plaza Yas Island The restaurant: Stills The food: Serving delicious European gastro-pub food, Stills has something for everyone’s taste. With British favourites including battered fish and chips and Steak and Ale pie, this will have Europeans pining (well, almost!) for log fires and rainy weekends. There’s also plenty of choice for those who want to stretch their taste buds a little further Why go: A great venue for casual dining and great food both day and night – perfect for a chilled weekday meal or the beginning of a night out in the city How much: Average AED 180 (plus 10% service charge and 6% tourism fee) Who’s in the kitchen: Head Chef Grant Ballinger Chef’s choice: Kipper pâté served with Tiger prawns and cucumber salad Next step: Tel: 02 656 3061 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.ichotelsgroup.com/h/d/cp/1/en/hotel/auhyi
The hotel: Crowne Plaza Yas Island The restaurant: Barouk The food: Barouk brings the many flavours of Lebanese cuisine to this new restaurant. Under the guidance of the experienced and skilled Lebanese Executive Chef Danny Kattar, the menu offers an exhaustive choice in fresh authentic food and drink Why go: Barouk is a stylish and elegant restaurant – the perfect place to experience authentic Lebanese cooking at its best How much: Average AED 200 (plus 10% service charge and 6% tourism fee) Who’s in the kitchen?: Head Chef Mohamad Najdi Chef’s choice: Fish Harra Traboulsiyeh Next step: Tel: 02 656 3064 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.ichotelsgroup.com/h/d/cp/1/en/hotel/auhyi
The hotel: Rotana Yas Island The restaurant: Blue Grill The food: Blue Grill is the ultimate venue for meat-lovers. The menu offers hearty steaks of US Black Angus and Australian Prime Wagyu Beef, with preference cuts all char grilled to order, guaranteed to satisfy even the biggest of appetites. A choice of fresh seafood is also on offer for those who don’t want to miss out on watching the chef’s perform in the restaurant’s fantastic open kitchen Why go: Blue Grill is a great all-round venue, making it an ideal spot for dining with the family, lowering the lights for a spot of romance, or enjoying a business meeting over a good meal How much: Average AED 200 to 270 (plus 10% service charge and 6% tourism fee) Who’s in the kitchen?: Armed with a diploma in hotel and catering studies, executive chef Darren Andow has been cooking professionally since the age of sixteen. After spending time in the kitchens of his native England, Greece, Cyprus and other parts of Europe, he now lends his culinary prowess to the kitchens of the Middle East Chef’s choice: Start your meal with jumbo shrimps served with lemon and saffron sauce before loosening your belt for the Australian Wagyu steak from New South Wales, served with whipped cheddar cheese, fries or steamed potatoes and your choice of sauce Next step: Tel: 02 656 4000 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.rotana.com
The hotel: Rotana Yas Island The restaurant: Rangoli The food: Rangoli promises a ‘modern taste of India’ with North and South Indian cuisine in a contemporary setting – freshly cooked dishes from the Tandoor and the aroma from the Show Kitchen offer a real taste of India. For those who prefer their privacy, the intimate dining areas offer the ideal atmosphere for a social or quiet meal Why go: Rangoli is great for gathering the whole family together for a big family dinner or for those who simply like to sample a new cuisine How much: Average AED 140 to 190 (plus 10% service charge and 6% tourism fee) Who’s in the kitchen?: Nitin Raheja is the speciality chef at Rangoli restaurant. Born in New Delhi and brought up in Faridabad, Nitin’s culinary journey started with training at Intercontinental The Grand, New Delhi hotel Chef’s choice: Tandoori cooked duo of duck served with mustard citrus chutney to start, followed by Tandoori lamb chops, served with khatta pyaaz and minted potato chat Next step: Tel: 02 656 4000 Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.rotana.com
The hotel: Radisson Blu The restaurant: Filini The food: Filini is a contemporary Italian bar and restaurant, promising straightforward, simply-cooked Italian food based on carefully-chosen ingredients. The setting is smart and modern; the service is friendly, fast-paced and unpretentious; the ambience is clean, stylish and contemporary. Dramatically lit spaces and a lively show-kitchen coupled with the opportunity for alfresco dining make the restaurant’s setting exciting and unique Why go: The restaurant’s seasonal menu is imaginative, with an emphasis on simple cooking and classic presentation. Plus it’s perfect for an intimate dinner with friends, a date or a business lunch How much: Average AED 200 (plus 10% service charge and 6% tourism fee) Who’s in the kitchen?: David Harnois is the Executive Chef at the Radisson Blu Hotel. His love affair with food has spanned over 20 years; born in France, he completed his college education at St Joseph College and went on to train as a chef at the Ecole Hotellière, St Meen Le Grand Chef’s choice: Any of the homemade fresh pastas made with a variety of flavoursome sauces Next step: Tel: 02 656 2000 www.radissonblu.com/hotel-abudhabi
The hotel: Radisson Blu The restaurant: Assymetri The food: The all-day-dining restaurant Assymetri serves exquisite buffets with flavours from across the world. Live cooking stations, elegant surroundings and attentive staff make this dining experience a culinary delight, whether a healthy, leisurely breakfast or dining alfresco at the open terrace of the restaurant is on your agenda Why go: There’s something for everyone in these all-day dining venue How much: Average AED 120 Who’s in the kitchen: David Harnois, Executive Chef – as for Filini Chef’s choice: International buffet preparations (no specific dish really) Although the live cooking stations are a treat! Next step: Tel: 02 656 2000 www.radissonblu.com/hotel-abudhabi
The hotel: Park Inn Yas Island The restaurant: Amerigo’s Mexican Bar and Restaurant The food: A variety of spices, native ingredients and diverse flavours, all found in the extensive menu selection make dining at Amerigo’s an authentic delight. Enjoy creatively presented, delectable dishes including the traditional guacamole, prawn céviche, quesadillas, fajitas, enchiladas and much more Why go: Amerigo’s is the perfect setting to share with friends or make it a date with a difference! With a lively atmosphere and live DJs, Amerigo’s is the perfect place to hang out for the whole evening How much: Average AED 150 Who’s in the kitchen: Oscar Selfa, head chef at Amerigo’s, was born and raised in Barcelona; he has worked in Mexican/Spanish tapas restaurants for over 15 years in London, Spain and now the Middle East Chef’s choice: Chef Oscar recommends his signature dish – crab enchilada: crab meat rolled in a corn tortilla, served with an avocado and corn sauce Next step: Tel: 02 656 2222 www.abudhabi.rezidorparkinn.com