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Enigma

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EPHEMERAL CULINARY TALES OF MYSTERY AND DELIGHT, BY GUEST MICHELIN STAR CHEFS
AT THE ENIGMA, PALAZZO VERSACE DUBAI.

YUNUS EMRE AYDIN: 1ST OCTOBER – 31ST DECEMBER 2016

Chef Yunus has been the pillar of Enigma since it launched in January. He has helped tell the stories of both Enigma’s acclaimed guest-chefs and now he takes the Enigma stage himself.

Hailing from Marmaris, a port town on the Mediterranean coast, chef Yunus started life as a yacht captain in his native country of Turkey. He began his culinary career 15 years ago when a siren call of the culinary arts lured him off his ship and into the kitchen. Enigma now invites you to embark on a multi-sensory voyage showcasing the very best Turkish cuisine, with Chef Yunus navigating the journey.

BJÖRN FRANTZÉN: APRIL – JUNE 2016

Born in Sweden, this highly ambitious chef has travelled the globe, to build on his knowledge, and study under the best Restaurateurs in the trade. Gaining his own two Michelin stars, combining the best of Nordic culinary traditions, with impulses from abroad, has led him to be ranked at Number 31, in the World’s 50 Best Restaurants.

QUIQUE DACOSTA: JANUARY - MARCH 2016

Part-Chef, part-Botanist, Quique Dacosta, is an undeniable leader, of avant-garde cuisine in Spain. Chef, and owner, of the eponymous 3 Michelin star Spanish restaurant in Dénia, Alicante, Dacosta is famed for skilfully crafting gastronomic masterpieces that change perceptions. The radical chef manipulates style and substance in harmony, to create techno-emotional dishes, and multi-sensory experiences.

DINE WITH KARRI CUTLERY

The Enigma restaurant is stocked with our award-winning, standing knife pattern, Karri. Based around simplicity and sophistication, the knives are designed to stand up on the table, without falling over, akin to the great Basswood.

CREATIVE DINING PIECES

Through detailed research and development, we have created innovative ways for food to be served. Our Cutlery pieces for taster menus, amuse bouché and desserts, create new opportunities for you to shape your experiences.


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