Dubai, June 22, 2011: Barcelos Flame Grilled Chicken, an authentic Portuguese restaurant,
is all set to appease the pallets of UAE’s food connoisseurs with the opening of its first casual
dining restaurant on Sheikh Zayed Road, Dubai. Every chicken-lover’s dream, the mouth-
watering delicacies at Barcelos divulge in the spice of the original peri-peri flavours from
Portugal.
Barcelos is uniquely named after a picturesque Portuguese town where the myth of the
Barcelos cockerel stems, so too does the secret Barcelos marinade recipe which is so old, it
cannot be traced. The succulent Barcelos products are marinated for 24 hours to steep the
flesh in flavour and flame-grilled to perfection.
Costa Mazzis, CEO and founder, Barcelos, said: “With its cosmopolitan atmosphere and
multicultural residents from around the world, Dubai is truly a melting pot of different palates
and is fast gaining a reputation of being a not-to-be-missed food capital. We are excited
about bringing Barcelos to Dubai, and are quite sure that the city’s residents will give our
Portuguese flame grilled chicken restaurant a rousing welcome”.
Barcelos Dubai is the first outlet of the brand in the Middle East, and is located at Sama
Towers, adjacent to Fairmont Hotel on Sheikh Zayed Road. The restaurant here has a
capacity to seat 105 guests over two levels indoors and over 70 in the open terrace facing
the Dubai World Trade Centre.
Currently, Barcelos has 99 outlets across the globe, in South Africa, United Kingdom,
Singapore, Nigeria, Ghana, Botswana, Zambia, and Canada, with another to open in
Mauritius soon.
“The signature sauces at Barcelos are all produced in-house to carefully guarded recipes –
Tangy Lemon, Mild Peri, Veri Peri and Supa Peri. The Supa Peri is volcanic and only for the
very brave, yet it is surprisingly popular. It is not just stingingly hot, it is incredibly flavourful
too,” Mazzis said
“Assimilating local tastes has been an important part of our brand’s success. Our offerings in
Dubai will reflect that mandate,” Mazzis added.
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is all set to appease the pallets of UAE’s food connoisseurs with the opening of its first casual
dining restaurant on Sheikh Zayed Road, Dubai. Every chicken-lover’s dream, the mouth-
watering delicacies at Barcelos divulge in the spice of the original peri-peri flavours from
Portugal.
Barcelos is uniquely named after a picturesque Portuguese town where the myth of the
Barcelos cockerel stems, so too does the secret Barcelos marinade recipe which is so old, it
cannot be traced. The succulent Barcelos products are marinated for 24 hours to steep the
flesh in flavour and flame-grilled to perfection.
Costa Mazzis, CEO and founder, Barcelos, said: “With its cosmopolitan atmosphere and
multicultural residents from around the world, Dubai is truly a melting pot of different palates
and is fast gaining a reputation of being a not-to-be-missed food capital. We are excited
about bringing Barcelos to Dubai, and are quite sure that the city’s residents will give our
Portuguese flame grilled chicken restaurant a rousing welcome”.
Barcelos Dubai is the first outlet of the brand in the Middle East, and is located at Sama
Towers, adjacent to Fairmont Hotel on Sheikh Zayed Road. The restaurant here has a
capacity to seat 105 guests over two levels indoors and over 70 in the open terrace facing
the Dubai World Trade Centre.
Currently, Barcelos has 99 outlets across the globe, in South Africa, United Kingdom,
Singapore, Nigeria, Ghana, Botswana, Zambia, and Canada, with another to open in
Mauritius soon.
“The signature sauces at Barcelos are all produced in-house to carefully guarded recipes –
Tangy Lemon, Mild Peri, Veri Peri and Supa Peri. The Supa Peri is volcanic and only for the
very brave, yet it is surprisingly popular. It is not just stingingly hot, it is incredibly flavourful
too,” Mazzis said
“Assimilating local tastes has been an important part of our brand’s success. Our offerings in
Dubai will reflect that mandate,” Mazzis added.
At Barcelos, special attention is given to the marinade and flame grilling processes, which
makes a huge difference in succulence and flavour, while at the same time, focussing on
healthy eating.
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