UNO MAS, Spanish for “one more” is split into three unique zones on the 54th floor of the hotel, and is designed to take you on a journey for the senses through the vibrant Iberian Peninsula and the Mediterranean region.
Moorish design elements and accessories connect the three venues together, while an electric colour palette, inspired by the distinctive powder-blue accents that colour the town of Chefchaouen to the striking terracotta hues Moroccan walls, highlights their provenance.
The reception area with its blue glazed floor reminiscent of the Mediterranean sea, and bamboo clad walls lead directly to the stunning Wine Cellar, an eight-metre wine tower cosseting over 2,000 bottles that straddle both the Old and New Worlds. Wine aficionados can choose from 36 wines by the glass on offer or have the wine angel fly through the air to pick their preferred bottle. A Flamenco guitarist and a DJ spinning Latin tunes provide the right vibe to accompany your favourite vintage.
Just past the Wine Cellar is the semi-alfresco Tapas & Raw Bar. Split into two levels, it offers cosy seating on ledge, tables for larger groups on the elevated wooden deck, and bar stools around the bar counter. The centre of the bar also features a huge display of the freshest oysters and other seafood from the Mediterranean and the Atlantic. Other display cases feature carefully selected cheese and olives, pickled vegetables, fish, as well as the renowned award-winning Pata Negra hams and salamis. A team of culinary artists serve up delicious traditional and creative tapas and pinxtos such as ‘Gambas Pil Pil’, a clay pot of sizzling prawns in olive oil, cayenne chilies and garlic; ‘Golden Fried Chiperones’, tiny Spanish calamari battered and fried; whole fried sardines with Spanish lemon; bite-sized pieces of aged rib-eye; small plates of the paella of the day; fried and salted piquillo peppers; chorizo in cider, and much more.
The semi-alfresco Dining Deck not only offers amazing views of the city skyline, but also more substantial meals from the show kitchen. Here chefs use special fire pits and the unique Josper oven to prepare their signature whole roast Spanish suckling pigs, lamb, and other grilled seafood. Another pit uses orange wood to impart a distinctive flavour to the paellas, the traditional seafood and rice dish, and the similar Valencian fideuà, but which substitutes rice with short lengths of dry pasta called fideus. And there is so much more on the menu to choose from.
With its spectacular setting, outstanding food and drinks, and funky music, UNO MAS is the perfect formula for a great night out. One that will have you calling for…One More.
Wine Cellar (indoors): 42 seats
Tapas & Raw Bar (Semi-Alfresco weather permitting): 60 seats
Dining Deck (Semi-Alfresco weather permitting): 78 seats
Wine Bar : 16:00h to 01:00h
Tapas & Raw Bar: 16:00h to 01:00h (last food order Midnight)
Dining Deck : 18:00h to 01:00h (last food order 23:30)
For information or reservations, please contact 02 100 6255 or email at firstname.lastname@example.org