DUBAI: It’s one of Dubai’s most buzzed about eateries and while the Instagram-worthy Flamingo Room readies to open its doors in Riyadh later this year, we caught up with restaurateur Natasha Sideris to find out more about her success and worldwide expansion plans.

The founder and CEO of Tashas Group, which has a portfolio of varied dining concepts, shed light on why she sees Saudi Arabia as a growing market, as well as her plans for new dining outlets.

“Our decision to expand into Saudi was informed by two things. Firstly, the location that we have found for Flamingo Room by tashas is extraordinary in Bujairi Terrace. Secondly, I think that there are wonderful opportunities in the country. It is a previously untapped market with a large population that is open to new concepts,” Sideris told Arabian Weekly.

“As with any new market, there will be challenges,” she added, explain that “we have spent eight years in the UAE forging great relationships with suppliers, shopfitters (and) photographers. It will take time to build relationships with new suppliers, but we are well on our way.”

Curating the concept specially for the Kingdom’s market, the group will open the destination restaurant in a three-storey building inspired by Najd architecture in Diriyah, on the banks of Wadi Hanifah.

The group, which was founded in South Africa and operates out of Dubai in the UAE, has seven brands under its umbrella: tashas, Le Parc by tashas, Flamingo Room by tashas, Avli by tashas, Galaxy Bar, Collective Africa, and 1701.

In addition to its expansion into Saudi Arabia, in the next six to 12 months the group plans to open five other locations, in Abu Dhabi, Dubai, South Africa and London.

“We are going to enter the UK market slowly and sensibly,” Sideris revealed. “The pandemic, as well as Brexit, have made a major impact so we want to make sure we adapt the concept to the market and, all going well, we will expand the number of locations. “

The group is also introducing a brand new concept in Dubai’s Alserkal Arts hub. Called Nala, the project will offer diners luxury quick-service, something the founder said is important to her.

“This concept is close to my heart and we have been working on it for a couple of years. So many people are strapped for time yet would like to eat beautiful food in a stunning environment. Our goal is to serve our guests freshly prepared meals quickly and provide fantastic quality at the same time.”