Teible's Carlos Frunze on going local
He doesn’t have anything against them but, after two seasons of prioritising local produce at Teible, he’s now going all in on his sustainability mission – and that means no more avo toast.
“In Dubai, the first thing people think of when it comes to breakfast is sourdough and avocado,” he laughs. “We’re a seasonal, local restaurant. I cannot put avocados on our menu anymore and pretend, because I know it’s not from Dubai. I know it comes from Chile, Mexico, Peru, sometimes from Uganda. And I’m
“In Dubai, the first thing people think of when it comes to breakfast is sourdough and avocado,” he laughs. “We’re a seasonal, local restaurant. I cannot put avocados on our menu anymore and pretend, because I know it’s not from Dubai. I know it comes from Chile, Mexico, Peru, sometimes from Uganda. And I’m