In line with UAE President HH Sheikh Mohamed bin Zayed Al Nayhan declaring 2023 the Year of Sustainability, Carna by Dario Cecchini is showing its commitment to sustainability.
Led by SLS Dubai Hotel & Residences’ Culinary Director, chef Cláudio Cardoso, initiatives include a focus on nose-to-tail cooking and root-to-leaf techniques, with a goal to decrease the carbon footprint by 25 per cent in 2023, through a new experimental menu to be launched by March.
The menu itself is made from 100 per cent recycled receipts, handwritten by the SLS team members and a part-time calligrapher. The 16 courses feature dishes such as the Needle in a Hay Stack, made from excess dough and brought to life with rosemary. The restaurant also produces natural artisanal candles made from residual lamb fat and aromatics.
