When the first Toro Toro opened in Dubai nearly six years ago, it was built around the popular Brazilian churrascaria, a concept where you feast on a buffet and a limited cut that comes from the Churassco grills and the swords.
Seven months after its launch in Doha, celebrity chef Richard Sandoval’s Pan Latin American restaurant Toro Toro in the gardens of Marsa Malaz Kempinski, The Pearl, has been winning over Qatar’s discerning diners with its contemporary twist on tastes from the Latin America region.
At the heart of the Toro Toro menu is a repurposed take on the traditional Churrasco grill, featuring the finest meats, poultry and seafood. The charming venue offers impressive views over Qanat Quartier and the Arabian Gulf with inside and outside dining on the terraces, as it offers 156 seating in the ground floor and 185 in the upstairs lounge, including the outdoor seating.
Meanwhile, another of Sandoval’s contemporary concept, the new Z Lounge by Zengo, which has only brightened Doha’s emerging nightlife scene, offers cool, panoramic views from the tallest and newest hotspot in Qatar. Community caught up with Sandoval, who was recently in town, to know more.
How challenging is it to put a contemporary spin on Latina American cuisine without masking its authenticity?
I try to take research and development trips to Latin America on a regular basis. This helps me to stay at the forefront of food trends and culinary developments.
Why do you think the traditional Churasco grill is such a big draw?
The Churrasco grill provides a fantastic flavour and unique presentation to a guest’s experience. It is both visually stunning and delicious.
Briefly, could you point out how cuisines from various countries of South and Central America differ from each other?
Both Central and South American cuisine is influenced a lot by foods of other regions of the world. You will find Asian, Spanish, Indian and Caribbean flavours and ingredients in many traditional dishes. All of these regions use similar ingredients like corn, peppers and fish. This is why the dishes are somewhat interchangeable. Mayan culture also adds to Central American cuisine with beans, squash and tomatoes. You get to see these ingredients more in Central American cuisine than you do in South American.
Looking back at the journey that began with the opening of the first Toro Toro in Dubai five years ago, what about the brand’s continuing success satisfies you the most?
The concept represents exactly what we set out to do. It represents a “tour” of Latin cuisines – from Churrasco, to Mexico, to South American comfort dishes, to Asian-influenced Peruvian food and some Brazilian influence. The cuisine of this concept, the vibe of the restaurant and the energy are all amazing.
You have just launched your newest venture, Z Lounge by Zengo, on the 61st floor of the Kempinski Residences & Suites. Can you briefly explain the concept behind Z Lounge?
Z lounge was originally created to provide a posh lounge atmosphere where guests could enjoy chef-driven food and drinks with a stunning view. After two months of operation, we noticed that due to the vibrant atmosphere and design of the place, a big part of our clientele understands it, or wishes to enjoy it, as a club. This is especially true on the weekends. From our side, we want to aspire to do both. We want to offer a complete experience where guests can come to drink, eat, relax and party. Z Lounge is located on the tallest floor of the tallest building in town. It gives our guests the unique chance to enjoy a 180-degree view of the city. The design of the place and the high quality of the food offered is unusual for bars in Doha; the wide range of beverage combined with good music creates perfect atmosphere for the guests looking for a relaxing night out with friends during the week or a fun party on the weekend.
Chef Richard Sandoval
