Explore Greek and surfing vibes at two of Abu Dhabi’s newest restaurants
Discover the inspiration behind the unique ambiance and culinary offerings at two stunning restaurants at Surf Abu Dhabi, where general manager Claudio Zarlenga explains how these iconic venues blend Greek and Latin American authenticity and international flavours.
What inspired the unique ambiance of Ilios Restaurant and Beach Club?
When creating Ilios, our goal was to bring a little piece of Greece to Abu Dhabi.
The architectural design and furniture transport guests to the Aegean, while the authentic Greek flavours capture the essence of Mediterranean cuisine.
We source many ingredients directly from Greece, like feta cheese from a small island, ensuring every bite offers a true taste of the region.
For example, our fresh fish, delivered weekly, showcases the distinct flavours of the Mediterranean.
The atmosphere is also vital; with live entertainment like DJs, saxophonists, and violinists, we create an unforgettable experience where guests can make lasting memories.
What about Nalu Restaurant & Lounge?
Nalu is the younger sibling to Ilios, full of life and energy with a surfing vibe.
It offers a relaxed yet funky atmosphere that’s casual but refined.
We focused on international flavours, blending Latin American and Asian dishes, from ceviche and tiradito to Nasi Goreng, tacos, and burgers.
The highlight is Nalu’s prime location in front of the world’s largest man-made wave, offering an incredible view of a perfect barrel every day.
It’s an exciting fusion of great food, entertainment, and natural spectacle.
What are the culinary influences behind the menus at Nalu and Ilios?
At Ilios, we focus on Greek and Mediterranean cuisine, with an emphasis on exceptional fish offerings.
We’re known for our fresh fish counter and fine sushi, and our Greek Head Chef, George Kolettas, ensures the menu reflects the essence of Greece, using ingredients like olives, tomatoes, and feta cheese imported from the region.
At Nalu, we offer a diverse international menu, featuring Latin American dishes like ceviche and summer rolls, paired with Asian-inspired options like Nasi Goreng.
Guests also enjoy high-quality wagyu beef, tiger prawns, and Catalan lobster.
Which dish best represents each restaurant’s dining experience?
At Ilios, our Greek Salad stands out. The olives, tomatoes, and feta cheese from Greece, along with our chef ’s touch, make it truly special.
At Nalu, it’s our pizzas. Executive Chef Denis, an Italian, brought his exceptional dough recipe and expertise, making our pizza selection; from tartufo to salmone; one of the highlights of the menu.
How do you incorporate sustainability and local ingredients into the menus?
Sustainability is central to both Ilios and Nalu.
We reduce waste in the bar by repurposing leftover fruits and vegetables for decorations or syrups, and in 2025, we’ll launch a greenhouse to grow fruits and vegetables for our mixed licensed drinks.
In the kitchen, we prioritise both locally sourced ingredients and seasonal farming.
We minimise waste, use biodegradable cleaning products, and recycle cooking oil.
Sustainability isn’t just a goal; it’s a responsibility we take seriously.
Can you share a memorable guest experience from either restaurant?
One memorable moment was when we hosted the World Surf League event at Nalu. Surfers, celebrities, and global guests gathered for a week, and the reactions to our food and service were incredible.
On the last day, an 82-year-old former pro surfer thanked our team, saying our hospitality made them feel at home.
His gesture of shaking my hand firmly and expressing his gratitude truly made the experience unforgettable.
For further information, visit surfabudhabi.com
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