DISEMBARKING IN DUBAI! Epic Hotel & FEAST!

So sad to leave. Today was our last day on our Middle Eastern cruise and I'm so sad it's over. It went by way too fast.

And while we're super sad to be leaving the ship, we can't be too sad because we're going to be spending four more days here exploring, exploring Dubai. And while we're here, we're working with Dubai tourism and we have some awesome stuff planned.

It is going to be jam packed adventure.

Now we need to find a cab to get to our hotel.

So I'm totally not sad anymore. I knew that hotels in Dubai were nice and pretty, but this suite has surpassed my wildest hotel dreams. This is the kitchen area, complete with fresh fruit and dates and pastries. Now you can follow me into the living room. It is huge with other couches and a TV and a beautiful painting of horses. Because if you step out on our balcony, it overlooks the biggest horse racing track in the world. And that's not even the half of it. These doors go into our bedroom.

Complete with remote controlled curtains, a desk that we can work at, a huge, beautiful white bed. Check out the bathroom. It is bigger than our entire room.

Now, I'd like to point out a few of the finer details in the room. A TV in the tub. One cabinet. 2, 3, 4, 5, 6, 7.

Is this a cabinet?

Since that one doesn't open, that one doesn't count. Seven cabinets and.

A secret door. And just for Kara, two super soft robes.

And that about wraps up the room tour.

Needless to say, we are super excited about spending the next four nights here.

And now we've taken the hotel's free shuttle bus from the hotel to the Dubai Mall because we're meeting a friend for dinner.

A friend that we've never met before. Her name is Georgie. We decided we're coming to the Middle East. She emailed us. Has helped us so much. I was literally texting her the night before we left. Like, what clothes should I bring? She's the best. And we're so excited. Finally get to meet her at her favorite restaurant in Dubai. We found Georgie. I mentioned her in another vlog in Bar range. So there's this girl. Her name is Georgie. We've never met in real life, but I think we're going to be best friends. I think you like food, isn't it?

Oh, my God.

I did breakfast, lunch, and dinner, but like tenfold every time.

So excited.

Yes.

Chef John is going to give us a quick tour of the restaurant.

All right, awesome. So, so welcome. So we'll Start off. So this is the bar area. We have our custom stools.

So this is the other area.

This is the greenhouse.

So we grow our own basil, our own corn. So this is an aquaponics setup, and this is a hydroponic setup. Sorry for my English, but it works like a toilet. So actually, the plan, grow on only water, and on those hydro balls, they don't grow in any soil.

The concept of the kitchen is an open kitchen, like a normal tapas bar, where you actually sit and dine, and you can exactly speak to the chefs. We just try to remove people from the normal sophistication of Dubai and bring them to somewhere like they're not in Dubai, like, chill. Do you want to see inside of the kitchen?

Yeah.

Guys, this is the kitchen. So actually, we dress up the kitchen like this. So we encourage people to come inside so you can see exactly what we're doing. So this is the prep area. So this side is the pastry area. This is where we do all our desserts and store base and everything. And this is the grill area. It's pure charcoal, and Jack Daniel sends me the old battles, the wood, and I actually use it to smoke my meats. Yes. I'm not kidding. And, yeah, basically, that's about it.

So if you want something quirky with ingredients that are not that traditional, but are put together in such an innovative way, and you're not a purist, but have a sense of fun.

Come here.

Okay. The name of the restaurant is tattooed in my arm. There's no coming back anymore.

I've never seen this.

You have never seen it.

That is commitment. Huh?

Cuisinero means from two words, cuisine and cuisinero, which means we are the chef of our own cuisine. So we pretty much cook for whatever we want to eat. So the menu changes every month, depending what's fresh in the market. That's what we cook, and that's what you're gonna eat.

I've met lots of chefs in my time. He's the most passionate I've met. Labor of love, everything.

Thank you very much.

There's no secrets.

So this is an V6. You take the sticks, we dip it in the lemon mini, and dip it back into the buck.

I've never had this before, so I'm really good.

Yeah.

Enjoy, guys.

Thank you. You're welcome.

Taste a little bit of fishiness, huh?

Hold on a second.

It reminds me of a sushi, like a fried sushi, but without, like, all this stuff. Like, just, like, the salty anchovies with.

A super crispy, warm wrap. And Then the popcorn.

I love this smoked beef. We have some sweet paprika minis, some fried filled egg, some baskets.

Thank you.

Cheers.

Next up. Sorry, just keep on coming. How does it. This is the market ceviche. Now we call it market ceviche because the fish, we get it from their fish market, which is local.

This is amazing. So you take the bub trata, get it, but it sauce, put it in your basket, clean it off and then hope no one's watching because it's going to get mess.

Oh, goodness.

Beefy enough. It's like lemony and citrusy with some nice garnishing. It's got a bit of a spice, bit of kick at the end and nice crispiness from this little basket. The whole package, literally prices.

It's like you're a magazine writer or something.

I tried. I aim to please.

So this is called the fake carpaccio. So why is it called fake carpaccio? Because it's fake. It's 100% fake. It looks like raw beef. Feel like ramen.

Yes.

But it's 100 vegetarian. So it's made out of watermelon.

What?

Yeah.

Oh, my God.

When I.

How does he do it?

It's it. The flavor is gonna crash, bang and wallop in your mouth. It's like. Like a cannonball. You are so good at describing things.

I'm learning a lot from the fried.

Rocket is quite drippy and oily and it just adds like a smoothness over it.

Proud.

So you squeeze, fold it and then you eat it as however you want to eat it.

Without words. It means a lot. Wow.

Yum.

Smell the brown butter, huh?

All I can say is this is the resurgence of the leek. It's taking something that's very pedestrian and taking it to next level flamboyance.

Look at this.

Oh, my God.

It's like a salad in a soup. This is the best.

So it's cold, it's sweet, it's sour, then it's spicy, then you get the kick.

Yep.

So it is the day after we woke up this morning still full from last night. We were just talking about how much fun we were having last night and then realized that we didn't really close down yesterday's video.

We had all intentions of going and filming the fountain show and then the white show at the Burj Khalifa, but by the time we left the restaurant, it was past 12 o'. Clock. We were just having too much fun getting to know Georgie, learning about Dubai and enjoying delicious food that we just.

Forgot about the Video Cuisinero Uno is the best and such a fun way to start off our time in Dubai. All right, that ends the vlog.

It overlooks the biggest horse restaurant. Half stars. Oh, I should pour the lime on it first.

Undo. Plot twist.

Command Z. When I was in Nashville, a friend of mine was driving me from one place to another, and I put my feet on the dashboard and she said, get your feet off my dash.

And I was like, I couldn't stop laughing. And I have my feet still on my dash.

That is really, really good.

Thank you.

I guess now I'm going to try.

To do my Georgie accent, so it's not going to be. It's not a clean accent. You can't really tell where I'm from. I think maybe people say, are you brutish? But it's approached with a bit of, like, skepticism.

Hello, my name is Georgie and I love olives and I'm really good at doing all these accents.

Hello. Yes, hello, Georgie. Georgie. Georgie. Well done. Yes, yes, yes. One word.

Yes.

My name is Kara. Because you're putting so much emphasis and, like, effort, it sounds like British. Sure.