A German national, Moritz Klein, is the GM of Beach Rotana Abu Dhabi, the flagship property of the group. Klein began his career in Germany with an apprenticeship at Hotel Vier Jahreszeiten Kempinski in Munich. With a passion for travelling, Klein went on to gain valuable hotel experience at all levels in well-known international five-star establishments such as Claridge’s, London; Hotel Baltschug Kempinski Moscow; Furama Resort Danang, Vietnam; The Empire Hotel & Country Club, Brunei and now Beach Rotana, Abu Dhabi.

What’s so special?

“As the first property in the hotel chain, we are like a family, that is part of an even bigger family – the Rotana Group – a regional brand that has evolved over 15 years. By segmenting hotel operations into winning brands to suit all categories of guest, we have held on to all our staff and grown our business. Our performance is excellent and property owners feel comfortable to give us their hotels to manage.

I am attached to the Rotana Group, as I am attached to this landmark property that is my working passion.” Challenges?

“Sometimes when I look out at the rapidly transforming landscape, I feel convinced that Abu Dhabi has overtaken Dubai in its pole position as ‘champion of the cranes.’ The city is full of them and construction is going full throttle. This is changing the character of the city – ultimately for the better – but in the meantime, getting from A to B is sometimes a challenge. Fortunately for us however, our location is so central and our facilities so established, that guests feel at home. This is a relief.”

Synergies with Abu Dhabi’s Plan 2030?

“It’s great news for us that tourism is being developed as one of the mainstays of Abu Dhabi’s socio-economic diversification, with the Abu Dhabi Tourist Authority (ADTA) doing a great job of coordinating this multifaceted evolution. They are very process driven and whilst this may expose hoteliers to more work in the short term, in the long run, the platform of excellence enables us to grow our properties according to global best practices. This will allow for a certain calibre of guest and a sustainable industry overall.”

Take on the Future?

“With our breadth of services and facilities, added to our loyal repeat guests and the new ones that join us, this property rests on secure foundations. I am also proud of our growing eco awareness positioning in line with a campaign to save water, electricity and recycle. Not only does it resonate with our guests, but it also makes economic sense for us.”

This 150-cover Mediterranean inspired eatery set the benchmark for all smart casual dining outlets in Abu Dhabi. As one of the first to elevate al fresco dining to an art, its beautiful sea-facing balcony is a popular hang-out during the cool season. Unlike the manmade land reclamation projects that overshadow the coast in Dubai, Abu Dhabi is blessed with numerous natural islands which are now being developed in a sustainable mien. A veritable treasure; just like the sweetish, peachy Withers Sauvignon Blanc that came across as medium dry with an emphasis on the ‘dry’ to enhance its tempting drinkability.

Prego’s Head Chef is grateful that Abu Dhabi has been blessed with oil as it has been blessed with the emerald waters that are home to the copious fish and seafood that grace his menu.

In Europe, fish is an expensive delicacy saved for special occasions; not so in Abu Dhabi where local fish and local seafood is excellent and abundant.

With 20% percent of the menu devoted to this category, the lobster ravioli were an excellent choice. Saltyish and tasty, if the small durum wheat pasta parcel is made to perfection, then it is never excessively glutinous or heavy. With such a tasty morsel, the accompanying sauce can remain light; which is good for the waistline as it is to leaving room for what’s next in line.

Ordering the staple salmon dish represents the ideal litmus test to gauge a restaurant’s overall quality.

If it’s dry, or too pink, it’s evident that you are dealing with an overcooked fish-farmed specimen with scarce taste. Not so with the Salmon Steak at Prego’s.

Welcome to a no-nonsense slab of fresh simply cooked fish steak in a classic butter sauce. The herb marinade did not overpower and the aromatic omega acids filled crispy skin added to the feel good enjoyment of knowing that you are eating something scrumptiously healthy.

Sherri, a salt water fish indigenous to the region was also sampled. Less overfished than the poor Hammour, it was also a fine choice when the idea of trying new varieties underscores the rationale for trying new restaurants in a new place. Sautéed in the frying pan with a dash of lemon, little else is needed. Sprinkle fresh pepper and parsley and here you have a local specialty cooked in a quintessentially Mediterranean way. Popular both for business lunches and relaxed dinners, judging by the comprehensive menu, even the desserts offered variety, an artful mix of Arab and Mediterranean and viable prices which makes the entire premise of restaurant enjoyment a treat to be repeated frequently without indigestion, heartburn or guilt.