Situated in an enviable location just off Grafton Street, Amai by Viktor earned a place in the Michelin Guide just fifty-three day after opening.
Amai means ‘mother’ and also ‘to love’, and it is a fitting name for a restaurant where the chef finds inspiration for dishes from his own childhood memories. Combining ideas from his Brazilian heritage with influences from his life in Ireland, Head Chef and Patron, Viktor Silva comes up with fresh and exciting dishes that have roots in both cultures.
Making his customers feel welcome, comfortable and happy is top of mind for Viktor and the restaurant has a celebratory atmosphere, (don’t be surprised to find a spontaneous party breaking out at the end of the night).
When it comes to his menu, Viktor, who honed his craft in Michelin-awarded kitchens, creates a mix of exciting new flavour combinations inspired by Irish produce, his Brazilian upbringing and his African roots.
Irish Hereford Prime is Viktor’s beef of choice, and he believes that it is the beef’s marbling that makes it so good.
I think it gives a very, very nice flavour, it makes the beef very tender, it’s very ‘hands off’, you don’t need to do much with it to have a great outcome.
Amai’s ‘Jacob’s Ladder ‘ puts Irish Hereford Prime centre stage and when it appears on the menu it is a popular choice for diners . Prepared over a number of days, the short ribs are cooked overnight and then smoked before being served to eager customers.
With plenty of experience cooking barbeque for thousands of people over the years, Viktor knows his product and he is happy to say that Irish Hereford Prime is one of the best cuts of beef he has ever served, and his customers agree.
I would definitely recommend Irish Hereford Prime. It is possibly one of the best cuts of beef I have ever served.
