Spanish global superstar Enrique Iglesias and two of the most renown Spanish athletes, Rafael Nadal and Pau Gasol, along with partners Abel Matutes Prats and Manuel Campos Guallar of Mabel Capital teamed up to bring the iconic Spanish restaurant Tatel to the heart of Miami Beach’s Art Deco District, located at the Ritz-Carlton, 1669 Collins Avenue.
The 200-seat restaurant has an elegant main dining room with double height ceiling, semi-private dining rooms and a private dining room with a private bathroom. At the back of the main dining area is a large semicircular copper DJ booth and stage for live entertainment.
Executive Chef Nicolas Mazier best describes the restaurant: “TATEL is a classic Spanish restaurant with authentic Spanish food. When customers come to this restaurant they will feel like they’re in Spain. It’s not fusion or Americanized Spanish food. It is very traditional.”
There are some modern variations on the classics and a wide variety of dishes are prepared with seasonal ingredients, including their famous Tortilla Trufada, traditional Spanish omelet made with confit potato, truffles and a potato foam, Croquetas de leche fresca, fresh milk croquettes fried to golden brown, Pulpo a la Gallega con mojo rojo, a braised Spanish octopus leg charcoal grilled and then served on confit potatoes and topped with mojo rojo sauce, and their signature dish the Milanesa de ternera con huevo y trufa, thin veal steak breaded and fried to golden brown, topped with a slow cooked egg and fresh black truffle.
Chef Nicolas has added locally inspired dishes to the menu that are exclusive to the Miami location including Ceviche Mediterraneo de Dorada, Sea Bass ceviche served with sweet mango dressing, andGambas al Ajillo, lightly sautéed red prawn with Spanish extra virgin olive oil and fresh garlic. TATEL Miami will also offer their delicious homemade Spanish desserts including Flan de queso, Brie cheese flan served with caramel and whipped cream, and Torrija, milk infused brioche, caramelized and served with artisanal fresh milk ice cream.
For those who love tapas, you will certainly have an epic dining experience at Tatel. For starters, they bring out a delicious Spanish traditional plate of fresh garlic, tomato, olive oil, pate and bread, as well as a side of Padrón peppers, which originate from Galicia, Spain. Wine lovers must accompany their meal with their outstanding house brand Muga Tempranillo Reserve, bold flavored with an aroma of red-berry fruit and toasted oak.
SOME STAND-OUT TAPAS:
-Cured 100% Ibérico ham “Alta Expresión” D.O. Pedroches
-Thinly sliced marinated tuna with TATEL Extra Virgin olive oil
-Avocado with baby carabineros al ajillo
-Spanish prawns sautéed in garlic and olive oil
MUST TRY ENTREES & SIDES:
-Monkfish en Salsa Verde with porcini mushrooms and clams, totally different take on fish.
-Filet mignon- one of the best I’ve ever tried
-Sides: Potato purée with truffle is amazingly scrumptious and so is the Cream spinach with pine nuts
CHEF SPECIAL RECIPE:
“Blind” Rice with Maine Lobster “A live main lobster is slightly sautéed in the rice pan, then, we add a “sofrito” made of olive oil, calamari and tomato. I then add the rice called Bomba
– a special rice made in Spain to make the paella.
Later I add “caldo rojo” or red stock, which is made with crawfish and shrimp shells that are roasted in oven and flames with brandy. I then place it in a pot with vegetables, tomato paste and fish fumet (fish stock). Add some Spanish saffron. Then cook to perfection!”
FAVORITE DESSERT:
“Tarta TATEL” warm apple tart with vanilla ice cream
WINNER COCKTAIL:
Lychee Martin
THE CHEF:
Executive Chef Nicolas Mazier, former Executive Chef of NOBU Miami, leads TATEL Miami’s culinary team Q & A with the Chef:
How do you get your inspiration for the TATEL Miami Menu?
– “I was in Spain for eight weeks and traveled throughout the North and South of Spain. I tried different products and dishes from each region. My travels through Spain sparked many of my ideas for the TATEL Miami menu.”
Where did you grow up? What was your first experience in the kitchen and how did you decide you wanted to become a chef?
– “I grew up in Marseille in the South of France. My uncles owned a restaurant close to where we lived and when I was younger I would spend a lot of time there with my family. I learned so much from my uncles and this is when I realized I wanted to become a chef. I spent six years in culinary school in France at Lycée Hotelier De Marseille and during the school year I worked at different restaurants for internships.”
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