Centara Grand at CentralWorld invites diners to rediscover the vibrant spirit of Spanish dining with the launch of a new ? la carte menu at UNO MAS, crafted by Chef de Cuisine Borja Terry Borrego. Inspired by his Andalusian roots and global culinary journey, the menu celebrates Spain's diverse regional flavours with a modern, ingredient-driven approach.
From C?diz to Bangkok, Chef Borja brings a decade of experience from Michelin-starred kitchens across Europe, including Hide in London and StreetXO by David Mu?oz in Madrid. His new creations at UNO MAS capture the soul of Spanish cuisine, staying true to its authenticity while bringing a touch of modernity, with flavours that are both bold and refined.
"Spanish cooking is all about flavours and emotions," says Chef Borja. "This menu is a reflection of that spirit. It is a mix of classic tapas, rich seafood dishes, and perfectly grilled meats, all prepared with care and precision."
The new menu balances classic comfort with bold Mediterranean energy, inviting guests to explore the many flavours of Spain in one sitting. Among the highlights are Bravas UNO MAS, a fresh take on Spain's iconic patatas bravas with imported potatoes and house-made sauces; Pulpo a la Gallega, Galician-style octopus with smoked paprika; and Gambas al Ajillo, sizzling garlic prawns cooked in olive oil with a hint of cayenne. The menu also introduces the Tabla de Tapas, a generous sharing board featuring Iberian ham croquettes, squid ink croquettes, anchovy toast, white anchovy, grilled octopus, Spanish omelette, padr?n peppers, Spanish meatballs, sizzling garlic shrimps, Iberico de bellota ham, and fried calamari. Larger plates include Paella Valenciana, a faithful rendition of the traditional rice dish with chicken and green beans; Caldoso de Bogavante, a luxurious lobster rice stew served in true coastal style; and Lubina a la Parrilla, a whole sea bass grilled or fried to perfection.
The grill section introduces Parrillada de Mariscos, a show-stopping seafood platter of lobster, scallops, squid, prawns, and oysters, while Cochinillo a la Segoviana, a traditional Segovia-style suckling pig, pays homage to Spain's timeless culinary heritage.
Set high above the city on the 54th floor, UNO MAS offers panoramic skyline views and a lively Mediterranean atmosphere. With this new menu, Chef Borja invites guests to savour the flavours of Spain in every bite.
For more information or to make reservations, please call 02 100 6255 or email [email protected]