Tres in Rotterdam to host collaboration dinner with Mohamad Orfali
Rotterdam is set to host a collaboration between Mohamad Orfali, the acclaimed chef from Dubai’s Orfali Bros, and Michael van der Kroft, of Tres, on 31st January and 1st February. The event, part of Tres’ ongoing series of collaborations, promises to be a unique opportunity to experience tasting menus that draw upon the distinctive styles of two chefs, each complementing the other’s approach with their individual heritage.
This event follows a series of successful events at Tres, beginning with Spanish chef Alejandro Serrano in September last year. The initiative also featured Nick Honeyman from France’s Le Petit Léon and Maksut Aşkar of Istanbul’s Neolokal.
Orfali Bros
Dubai’s Orfali Bros, led by Mohamad Orfali, has gained international recognition, securing the top spot in MENA’s 50 Best and 46th in The World’s 50 Best Restaurants list. The restaurant, known for its innovative bistro style and global influences, also boasts a Michelin Bib Gourmand. Its two-storey setup includes an open test kitchen and a dessert display managed by Orfali’s brothers, Wassim and Omar.
Tres
Nestled in a Rotterdam warehouse, Tres offers a unique dining experience with its 12-seat counter and open kitchen view.
Chef van der Kroft is renowned for his imaginative approach, drawing inspiration from Dutch seasons and local produce. His expertise lies in creating menus that reflect the diverse aspects of the Netherlands. The winter menu, for instance, highlights seafood with dishes such as Dutch shrimp, smoked eel, and crab, while the spring focuses on lamb. Summer at Tres brings an array of vegetables and fruits, and even some unique ingredients like insects, used more for their flavour profile than shock effect. Autumn sees a shift to forest themes with rabbit, duck, deer, and mushrooms.
Tres’ cuisine is the result of van der Kroft’s cutting-edge preparations, often starting in the restaurant’s high-tech lab. Here, diners not only enjoy exquisite dishes but also gain insight into the advanced techniques like distillation, fermentation and dehydration used in their preparation. A signature dish, for instance, is a pear cooked for two days, glazed with broad bean tamari and black garlic gel, offering complex flavours and textures.
The collaboration with Mohamad Orfali is set to add a Middle Eastern flair to this innovative Dutch cuisine, promising an unforgettable experience.
Food Desk
For further information and to book visit Tres’ website here.
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