Chef Gabriela’s supper club was a cult favourite among Dubai’s discerning diners, a word-of-mouth sensation that saw over 5,000 guests pass through her doors between 2019 and 2024. Now, her next chapter takes shape with Girl & the Goose – Restaurante Centroamericano, a premium-casual spot that elevates her intimate dining experience to a grander stage.
Set within a 5,000-square-foot space, the restaurant leans into Central American nostalgia, with terracotta walls, rattan lighting, and archways reminiscent of colonial mansions. The courtyard-style layout, the veranda balcony, and a striking birdcage-inspired bar pay homage to the region’s architectural heritage while the warm, communal spirit of the supper club lingers in the air.
Then, there’s the open kitchen, essentially an invitation to witness Chef Gabriela at work, blending Spanish and Mesoamerican influences in a setting that’s as much about storytelling as it is about flavour. A select few can claim front-row seats at the chef’s counter, echoing the intimacy of her home gatherings, while private dining rooms house relics from the past such as the original supper club’s communal table, a well-loved painting that once presided over countless meals, and the unmistakable warmth of a chef who has built her legacy around shared experiences.
The highlights
From the moment we settled in, Girl & the Goose set the tone for a meal where bold Central American flavours met refined execution. Chef Gabriela’s menu reads like a love letter to the region, each dish a reflection of her deep-rooted culinary connection. We started with Elotes Loco, a playful take on the street-food staple. Smoky charred corn granules formed the base, crowned by a side-cut cob for dramatic effect. Cilantro, shiso, and mint added freshness, while pecans and chayote provided crunch.
The Mushroom & Truffle Empanadas followed, golden, crisp parcels packed with umami, their richness offset by a silky truffle sauce. Rellenitos de Pollo brought hand-rolled dumplings filled with achiote-spiced chicken, their softness contrasted by caramelised and crispy onions, adding depth and texture. The Mayan Grilled Cactus Steak was a visual showstopper showcasing smoky cactus at the base, drizzled with chimichurri, with glazed tenderloin strips resting on top, flanked by vibrant greens and cherry tomato confit.
For mains, the Mejillas de Ternera delivered slow-cooked beef cheek in a deeply flavoured Mesoamerican Pinol sauce, lifted by pickled onions and Thai basil cream. The Costillas de Res, braised short ribs in a clay pot, are perfect for digging in, with tender meat wrapped in refried bean purée, salsa verde, and pickled onions. On the side, Maduros Fritos (golden, caramelised sweet plantains) offered just the right touch of sweetness. Dessert didn’t disappoint. The Cacao Fiesta Cake was a triple-layered affair, indulgent yet airy, coated in chocolate fudge and topped with crispy plantains and a hint of grapefruit salt.
The Horchata Tres Leches took a Honduran spin on the classic, its horchata-soaked sponge light rather than dense, balanced by zesty lemon curd, torched meringue, and a scattering of pistachios, pumpkin seeds, and hibiscus. Paired with homemade mango ice cream, it perfectly embodied the restaurant’s ethos: nostalgic yet inventive.
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