Embark on a Spanish culinary journey at Bolero Restaurante. From humble Asturian farm-to-table dishes to modern San Sebastian delights, our shared tapas-style menu celebrates centuries-old dining traditions. Join us for seafood, steak, veggies, olives, and European cheeses.
Welcome to Bolero! Adjacent to the main dining room, the Valencia Private Dining Room accommodates up to 20 guests for an intimate seated event. Treat yourself to the perfect Tuesday night with our fun take on happy hour — Tapas Tuesday! Indulge in delicious tapas, sangria, and live music every Tuesday on La Plaza at Bolero!
Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany. At the age of 14, Chef Hany began his culinary journey at the International Hotel in Hurghada as an apprentice under their Executive Chef.
While many young men would have crumbled under a six-month apprenticeship, with no compensation and hour workdays, Hany did not. After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible.
This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career. Throughout his ten years at the Four Seasons, a deeper understanding of what pleases the palate emerged. During this time, Chef Hany was also the Executive Chef for a catering company to the stars.
