Maté: Ode to Argentine and Lebanese Flavors in Abu Dhabi

Park Hyatt Abu Dhabi: Seaside Luxury

Nestled on the pristine shores of Saadiyat Beach, the Park Hyatt Abu Dhabi Hotel and Villas stands as an oasis of luxury in the heart of an unspoiled natural setting. Its understated and elegant architecture blends harmoniously into the coastal landscape, while its 306 rooms, suites, and villas offer refined comfort and spectacular views of the turquoise waters of the Arabian Gulf. Between its sparkling pools, the Atarmia spa, sports facilities, and exceptional restaurants, every detail is designed to offer a unique escape experience, enhanced by attentive and personalized service. It was in this enchanting setting that we went to dine at Maté, the hotel's signature restaurant, where Argentine and Lebanese influences boldly merge in refined cuisine.

A South American Spirit with Lebanese Accents

Maté reveals a world that is both vibrant and intimate, where every detail of the décor contributes to the immersion. From the entrance, the atmosphere evokes the effervescence of Buenos Aires, paced by lively South American music. You pass through a dimly lit lounge and an elegant bar before descending into the main dining room, where the enchanting smell of oakwood precedes the spectacular view of the open kitchen. A massive brick grill stands in the center, blazing and theatrical, around which the tables and counter are arranged, considered the place of honor. The walls, adorned with pop art portraits of Argentine and Lebanese legends — Maradona, Fairuz, Evita, and Che Guevara — instill an eclectic and warm energy, while an artistic chandelier and masterfully orchestrated lighting add a touch of sophistication to the whole.

At the heart of this daring setting, Maté offers a culinary experience that brilliantly fuses Argentina and Lebanon. The chefs master the traditional El Asador to grill premium cuts of meat, seafood, and vegetables directly over glowing embers, giving them unique smoky and woody aromas. While the Lebanese influences subtly appear through the spices, marinades, and side dishes, the spotlight remains firmly on the bold and generous flavors of Argentina.

From the Pampas to the Andes: Our Culinary Stopover

The culinary journey began with a warm and generous starter: served on a bed of grilled corn, the patagonian empanadas and jujeña empanadas immediately set the tone. Their golden, crispy crust enclosed a savory and melting heart: the former, filled with wagyu beef, are enhanced by onions, tomatoes, and green olives that bring a touch of acidity and liveliness; the latter, typical of northwestern Argentina, combine sweet corn and provolone cheese for a creamy bite with slightly sweet notes. Both crispy on the outside and soft on the inside, these empanadas perfectly embody the spirit of Argentine cuisine revisited by Maté: authentic, generous, and convivial.

In a refreshing contrast, the Ceviche Puerto Madero then awakened the taste buds with its dazzling freshness and vibrant colors. This dish combines tender cubes of sea bass, delicately marinated, with pieces of carabinero, a giant red shrimp prized for its sweet, briny flavor. It all rests in a fragrant leche de tigre subtly spiced, which brings lively acidity balanced by the silky sweetness of sweet potato. A few slices of red onion, crunchy corn, grilled avocado cubes, and a touch of chili complete the ensemble, creating a subtle play of textures and flavors. Vibrant and sunny, this ceviche pays homage to the spirit of the South American coast, between marine freshness and exotic bursts.

The meal then reached its climax with the spectacular arrival of the Ojo de Bife. Presented on a metal stand shaped like a cow, this 500g Argentine ribeye from Black Angus embodies all the power and generosity of the Argentine parrilla. Perfectly grilled over glowing embers, the meat revealed a caramelized crust and a tender, juicy center. This generous dish was accompanied by maíz a la parrilla — grilled corn on the cob coated with smoked butter — and creamy mashed potatoes rich in butter, bringing smoothness and roundness to the ensemble. It was all completed by an assortment of house-made condiments: chimichurri, marinated peppers, and smoked salt.

After this carnivorous interlude, it was time for sweetness with the Torta Balcarce, a true gourmet sculpture. Draped in thin shards of crispy meringue, it hides a rich, melting heart where layers of dulce de leche and caramelized nuts intertwine, offering an irresistible contrast between milky sweetness and golden crunch. The airy lightness of the meringue enhances the richness of the caramel, creating a symphony of textures. Served with a scoop of coconut ice cream, this creation combines creaminess, freshness, and exoticism, bringing a light and tropical note to this emblematic Argentine dessert.

It's hard to resist the dessert called Filo, a must on the menu that is both crispy and delicate. Presented as a golden, caramelized square, it consists of thin sheets of filo pastry carefully layered and baked until achieving an airy flakiness. Beneath this shiny shell coated in salted butter caramel sauce hides a smooth, fragrant semolina cream. Topped with a quenelle of vanilla ice cream slowly melting on the warm pastry, this dessert plays brilliantly on contrasts: hot and cold, crispy and creamy, sweet and salty. A creation that is both indulgent and refined, which concluded the dinner on a delicately nostalgic and enchanting note.

My Opinion

Maté stands out as a true ode to indulgence, where each creation tells a story of travels and encounters between two culinary worlds. In an atmosphere that is both vibrant and cozy, the aromas of the embers mingle with delicate spice notes, awakening the senses from the very first moments. The dishes boldly combine the power and generosity of Argentine tradition with the finesse and subtlety of Lebanese influences, offering a refined balance between character and elegance. A truly immersive experience, Maté invites you to an exotic and memorable interlude, a must-visit for meat lovers and epicureans in search of culinary emotions.

Practical Information

A big thank you to Maté for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!