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Spanish Week

Posted On: 14 March 2017 06:34 am Updated On: 31 December 2019 01:45 pm
Categories : Arts & Culture

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Spain's finest flavors are coming to Doha for two weeks again! From March 14th until March 25th, Chef Angel Zapata Martin will be presenting the newest culinary trend from the Mediterranean sea and his passion for the Spanish cuisine at Oryx Rotana’s restaurants, The Cellar and Choices.

Chef Angel Zapata-Martin is well known for his experiences in Spain and the Middle East. He has worked in different kinds of restaurants, from Michelin star, international, to traditional ones as well as in various hotels. Chef Angel has demonstrated his culinary skills in Barcelona, London, Paris, St. Tropez, Ibiza, Dubai and Qatar. He is as well a Founder and Head Chef of AZCOOKINGSOLUTIONS.

Experience an authentic Spanish food and drinks designed by a renowned chef who flew all the way from Spain.

Program of the Spanish Week:

X'Press Lunch (Daily)

Indulge in a three-course set menu with Spanish flare including a large variety of starters, main dishes, and desserts for only QR 95 per person for lunch.

Dish of the Day (Daily)

We will prepare every day a different Spanish main course, please ask our team about this special dish.

Spanish Tapas Galore (Tuesday)

Enjoy our selection of tantalizing tapas with unlimited selected drinks for only QR 300 per person. Unlimited Tapas Galore for QR 160 (food only) per person on Tuesday, 14th & 21st March from 7:00PM to 11:00PM.

Gourmet Cooking Class by Chef Angel (Saturday)

Looking to sharpen your cooking skills at home? Join us at The Cellar for a Spanish menu cooking class with chef Angel Martin Zapata and experience a first-hand culinary adventure. This will be followed by a lunch where you try your own creation on March 18th & 25th from 9:00 AM – 12:00 PM for QR 150.

Choices Jazzy Brunch (Brunch)

Jazzy Friday Brunch with Chef Angel Zapata-Martin: Find the celebrity chef in our restaurant Choices for a degustation of his favorite tapas on Friday, 17th & 24th March.

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