Michelin-starred chef Sergi Arola to open new restaurant at Shangri-La Qaryat Al Beri

The Spanish tapas eatery will replace Pearls & Caviar when it launches in April.

Sergi Arola. Courtesy Shangri-La Qaryat Al Beri Abu Dhabi

The Michelin-starred Spanish chef Sergi Arola is bringing his restaurant P&C by Sergi Arola to Shangri-La Qaryat Al Beri Abu Dhabi next month. A tapas eatery that replaces the previous Pearls & Caviar (hence the P&C in the restaurant's new name), it is the 14th worldwide for the chef and his first in the UAE. Arola tells The National about his commitment to the food he creates and what his latest venture will offer to the capital.

How involved will you be with P&C by Sergi Arola?

I will be very involved. I don’t just put my name to a restaurant and walk away. What’s the point? Each restaurant is my baby. The menu, the culture, it all comes from me. The team, the dishes, drinks – I am involved in all of it. I want guests to have an experience that involves all the senses when they visit my restaurant. Even the music – Latin jazz – is something I am passionate about.

What kind of food can people expect at P&C by Sergi Arola?

It will be a sharing menu – tapas and variations on paella with different kinds of rice. The food will be rich in flavour and quality. I have taken my favourite dishes from across the world to create the menu. I love the idea of tasting from many dishes. The main objective is to enjoy the table.

Who inspired your love of food?

My grandfather was a big inspiration to me and started me on my culinary journey. When I was 9 or 10 years old, I would cook with him and this started my interest. I was a very picky eater when I was younger so I would cook for myself. I did this from a young age as I did not want to eat what was around me. Now I appreciate there is inspiration everywhere. My style evolves because of these inspirations. My life, my passions, my secrets, my troubles all bring a new wave of creativity and sensitivity to the table.

What did it take for you to succeed as a chef?

I don’t see myself as a success. It’s just a product of hard work. Success is for others to judge. Everyday I strive to give my guests the best I can. If a guest leaves one of my restaurants happy, with a smile on their face and a belly full of good food and laughter, I am happy. I want people who are there to enjoy and to share moments, food and conversation with each other.

What is your signature dish?

You can’t have favourites. It’s like having children; you can’t like one more than the other. You love them equally. But if I have to choose one then it would be patatas bravas (chunks of white potato, fried and served with tomato sauce or aioli). It’s a traditional Spanish dish, a taste of home. It is simple, yet a taste explosion in your mouth. I also love cooking with sardines.

What ingredients could you not live without?

Sardines, potatoes, water – people forget how important water is. Without water, there would be very little cooking. Also, olive oil and duck liver.

What do you think of Abu Dhabi?

I’m still getting to know the city. My first impression is that it is a very beautiful balance between tradition and modernity.

• P&C by Sergi Arola opens on April 25 at Shangri-La Qaryat Al Beri