Iconic resort connects diners with unique opportunity to experience celebrity Chef Wolfgang Puck’s world-famous Spago restaurant in Bahrain’s biggest culinary happening of the year
Fine dining connoisseurs are in for a delightful culinary treat this November, with the launch of a pop-up version of celebrity Chef Wolfgang Puck’s legendary Spago restaurant at Four Seasons Hotel Bahrain Bay. The one-off event will bring a true taste of Beverly Hills to Manama, and offers guests a unique opportunity to sample specially crafted tasting menus from the kitchen of one of the world’s most glamorous restaurants.
Spago is renowned as one of Los Angeles’ hippest places to see and be seen, with celebrity guests flocking to enjoy its inventive, market-driven menus, buzzing atmosphere and exceptional service. The two-day pop-up event at Four Seasons Hotel Bahrain Bay will transform the Hotel’s CUT by Wolfgang Puck steakhouse into a faithful representation of this iconic eatery from Thursday 8th to Friday 9th of November. Each and every detail of the Spago experience will be authentically recreated, from the cocktail list, to the staff uniforms and – most excitingly – the two Michelin-starred cuisine by Chef Tetsu Yahigi, who will be flying in from the States to cook up a storm in the kitchen alongside Brian Becher – Executive Chef, Wolfgang Puck restaurants at Four Seasons Hotel Bahrain Bay.
The pop-up will be serving Puck’s signature creative California fare, paired with a complimentary matured grape list. Diners are invited to embark on a nine-course culinary journey encompassing handmade pastas, fresh seafood, all-natural meats, and an array of tempting desserts. Highlights include goat ricotta gnocchi, prepared using freshly made goat ricotta, medjool dates, toasted pistachio and wild field mushrooms; beluga caviar served with market cauliflower hummus, black lemon blini and lamb belly macaron; and steamed wild black sea bass with beet-ginger ponzu, edamame and wasabi tobiko. These are just a few of the mouthwatering dishes guests can look forward to experiencing as part of the extensive tasting menu.
Spago Chef Tetsu Yahigi said: “I am very excited to cook in Bahrain because I will have a great opportunity to introduce our Spago Beverly Hills cooking style to the guests of Bahrain. As a chef of multi-cultural Californian cuisine, there is nothing more exciting than working with new ingredients, meeting local people and being exposed to different cultures. It is an honour to collaborate with the talented Chef Brian to make the event successful!”
Brian Becher, Executive Chef, Wolfgang Puck restaurants at Four Seasons Hotel Bahrain Bay, added: “Spago is considered one of the world’s top restaurants, and I’m extremely grateful for the chance to work alongside Chef Tetsu. It’s always a pleasure to welcome gifted craftsmen into the Four Seasons kitchen, and share knowledge and fresh ideas in pursuit of culinary excellence. We look forward to an exciting two days, as we bring the Spago experience to diners here in Bahrain for the first time.”
Four Seasons has a long established relationship with Wolfgang Puck, who operates two restaurant franchises within Four Seasons Bahrain Bay, together with many more at other Four Seasons properties around the world.
The Spago pop-up will be hosted at CUT by Wolfgang Puck, Four Seasons Hotel Bahrain Bay. Details of this unmissable culinary happening are as follows:
Thursday 8th November
Dinner: choice of six or nine-course tasting menu with optional grape pairing
Friday 9th November
Lunch: choice of three or five-course menu with optional beverage package Dinner: choice of six or nine-course tasting menu with optional grape pairing
Six-course dinner: Nine-course dinner: Three-course lunch: Five-course lunch:
BHD 42++ BHD 57++ BHD 26++ (BHD10++ for beverage package) BHD 32++ (BHD10++ for beverage package)
For more details, or to make a reservation, please call the Hotel on +973 1711 5044.