Vegetable paella at Tatel Miami.

Iberian Restaurant Opens U.S. Outpost

Tatel Miami serves up traditional Spanish fare

BY DREW LIMSKY — Summer 2017

he Ritz-Carlton, South Beach in Miami has found a winning dining concept to fill its enviable Collins Avenue retail space — and the new restaurant enlivens the classic art deco beachfront resort yet broadcasts a distinct identity. Given a glamorous imprimatur by its owners, who include pop star Enrique Iglesias and tennis great Rafael Nadal, Tatel Miami serves up traditional Spanish fare. The jamón ibérico being carved up in a place of pride between the entrance and the dining room won’t let anyone forget that, and the Tatel brand remains authentic and undiluted. Indeed, the only two other locations are in Spain — in Madrid and Ibiza.

“Having seen Tatel grow and succeed, it couldn’t make me happier to bring it to my home, Miami,” Iglesias says.

Executive chef Nicolas Mazier — who held the same position at Nobu Miami — oversees every sea bass ceviche, Spanish omelet, and plate of croquetas de leche fresca (fresh milk croquettes). The last, a crispy and creamy delicacy, is meant to be shared, a social and culinary requirement for every table of revelers — whether they’re Miamians, Madrileños, or otherwise. 1669 Collins Ave.; 305-604-0523; tatelrestaurants.com/miami

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