Recipes from Al Andalus inspire the four-course sharing meal.
Tucked away in the heart of Dubai’s financial district, BOCA is a Modern European restaurant heavily influenced by Spanish cuisine and with a strong commitment to sustainability and local sourcing.
BOCA will host Spanish Tapas Master, Ager Urigüen, and Miguel Ángel de la Cruz, also known as ‘The Forager Chef’, for a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb.
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The two visiting chefs share BOCA’s passion for locally sourced ingredients and come with a wealth of knowledge regarding foraging and choosing produce that grows within the local environment. BOCA has recently launched a new menu that includes desert plants native to the UAE in addition to a range of locally sourced and sustainable fish and seafood.
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Cooking along BOCA’s Head Chef Matthijs Stinnissen, guests Ager and Miguel have prepared a four-course sharing meal inspired by recipes from Al Andalus focusing on free-range Spanish lamb and its primal and secondary cuts in addition to using foraged whole pine cones from the forests of Castilla y Leon in Spain.
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The eight dishes that make up this collaboration dinner will include lamb liver pâte with plum jam confit, lamb churrasco and aubergine, BOCA’s spring in the desert made with five-day aged local beetroot and native desert plants and slow-cooked stuffed lamb neck with dates and almonds.
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This three-chef collaboration dinner is limited to forty seats and available over two nights on February 23 and 24, from 7:30 PM. Advanced booking and payment are essential. AED 195 per person (food only) or AED 295 per person (food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC, Spain). The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).
GO: Email hola@boca.ae or call (0)4 323 1833 for reservations and more information.