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Girl and the Goose

Dubai

A culinary dream chased halfway across the world

From supper club to spotlight: Trained at the Culinary Institute of Barcelona and Copenhagen's MAD Academy, chef Gabriela Chamorro's route to gastronomic renown was forged by a passion for global flavours sparked while travelling the world as an Emirates flight attendant. She moved to Dubai in 2009, set up a supper club in 2019 and quickly caused a word-of-mouth sensation, welcoming over 5,000 guests into her home over a period of five years. From this intimate culinary concept, a full-scale Central American restaurant was born.

A home from home: Housed within the Anantara Downtown Dubai Hotel, Girl & the Goose may be sizeable (spanning an archway-lined dining area, an outdoor terrace, a birdcage-style bar, two private rooms and an open kitchen), but the sentiment behind the supper club remains: the staff are personable, and the space is warm, convivial and full of nostalgia, combining earthy terracotta accents, handcrafted details, splashes of greenery and soft lighting.

Mesoamerican magic: Chamorro draws on her globe-trotting adventures to reimagine traditional recipes from Nicaragua and its neighbouring countries, reimagining street eats, meaty staples and seafood with contemporary twists and refined techniques. Menu highlights include Salvadoran pupusas (corn masa cakes stuffed with cheese and chorizo), miso seabass ceviche and clay pot slow-cooked short ribs in a toasted cornmeal sauce.

Sip, share, savour: The cultural journey continues on the drinks menu, where you can find tropical cocktails infused with the likes of guava, hibiscus and mezcal – each creation flying the flag for a Central American nation – alongside a curated selection of wines and craft beers.

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