When you step inside this DIFC hotspot, you’d be forgiven for thinking that it was business as usual from the buzzy atmosphere and the use of even more rainforest-inspired foliage than usual to fill any gaps left by the reduced seating capacity.
But don’t be fooled - these guys are taking safety measures very seriously. Valet parking isn’t available which means parking your own car in one of the Gate Village car parks (unless you’re lucky enough to grab one of the few spots outside the front door), your temperature is checked as soon as you walk through the door and you’re encouraged to take some hand sanitiser before you’re lead to your table (via the lift which is chaperoned so you don’t have to press the buttons).
All staff are wearing gloves and masks throughout, and we’re offered hand sanitiser after handling the menus and between each course too, the cool Amazonico branded wipes are a nice touch and left on your table as soon as you arrive.
We dined on starters including the beautifully fresh and zesty Aguachile stone bass ceviche with avocado cream and jalepeno, and Guacamole con Erlzo, which is prepared at the large dining table (at a safe distance). Mains are just as exuberant, we opted for the skirt steak and red snapper with what might be the creamiest potato mash we’ve ever tried.
More than the safety measures being ticked off, things just feel good at Amazonico, every member of staff, from the doorman to the manager, are checking in to insure you ‘feel safe’ - which is just as important as ‘being safe’ when you’re trying to enjoy yourself.
For more information, visit Amazonico, DIFC Pavilion, Dubai. Call: (+971) 4 571 3999 or visit amazonicorestaurant.com/dubai
Swipe to see Amazonico and get two signature Amazonico recipes: