The best new Dubai restaurants to try in July
New restaurants appear in Dubai on an almost weekly basis, and keeping up with the city's ever-changing food scene is no easy task, even for the most devout foodies. Over the coming months, Dubai is set to welcome dozens of new restaurants, from famed imports from St Tropez and Mayfair, to new concepts from homegrown chefs.
For the ultimate list of places to eat in the city, check out our definitive guide to Dubai's best restaurants. These are the places that we consider to be the all-time greats, from Michelin-starred dining rooms to impressive new openings from this list that we decided deserved a spot on the ultimate list of the best restaurants in Dubai.
How we choose the best new restaurant openings in Dubai
The best new restaurants in Dubai are the most exciting places to eat that have recently opened, or re-opened, in the emirate. From new independent openings from up-and-coming chefs to big name international brands making their debut in the city, these are Dubai's new restaurants we've got our eye on right now.
Every restaurant on this list has been selected independently by our editors and written by a Condé Nast Traveller Middle East journalist who knows the destination and has eaten at that restaurant. When choosing new restaurants, our editors consider both high-end and affordable spots in all corners of the city. We’re always looking for stand-out dishes, beautiful interiors and impressive service, and we will update this list regularly as new restaurants open.
Best new Dubai restaurants in July 2024
Courtesy Three CutsThree Cuts
When a powerhouse in the fish industry ventures into meat – a steakhouse, no less – one might wonder if they’d be able to do it justice. Yet, father-son duo Joe and Jason Bassili, owners of renowned smoked salmon supplier Le Fumoir, prove otherwise. Three Cuts, blending a moody, old-fashioned French bistro style with Middle Eastern touches through intricate mashrabiya designs, is housed on the rooftop of Palm Jumeirah’s Nakheel Mall. Unsurprisingly, the rule of three shines here. The one-page menu showcases three cuts of beef: sirloin, tenderloin and ribeye. Accompanying these are three sauces: green pepper, red wine and bearnaise. Potatoes are also served in three styles: roasted, mashed and the signature double-fried, earning a deserved spot in our clean-plate club. If we had more room, the warm goat cheese salad with grilled peaches and orange would have joined as well. A personal hallmark of a great steakhouse is its ability to handle seafood as well, and this one does not disappoint. Although the grenobloise-glazed grilled prawns were tempting, we opted for the salt-crusted Greek sea bream – tender and flaky in all its glory. While vegetarian options are limited to a mushroom risotto, the sides make up for it, from smashed brussel sprouts to sauteed mushrooms and grilled vegetables. Save room for dessert, you’ll want to try the apple tart with cinnamon ice cream. Zahra Surya Darma
Address: Rooftop West, Nakheel Mall, Palm Jumeirah
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Photo Behlah Barbhaya, courtesy Lila Molino + CafeLila Molino + Cafe
Cool, cosy vibes ooze out of terracotta-tiled, earthy-toned Lila Molino, a newcomer to Alserkal Avenue. Hailing from the team behind Dubai’s fan-favourite Mexican spot Lila Taqueria, this equally laid-back sister outpost is all about delivering authentic Mexican flavours. The duplex spot houses a concept store on the ground floor, proudly showcasing traditional crafts and produce, while upstairs is for house-roasted coffee breaks on work-from-cafe days and intimate yet casual evening dinners. The menu features wholehearted, no-frills Mexican food – think huevos rancheros, enchiladas, tamales and more. Dishes are rustic and unapologetically classic. The mole de olla, Lila’s take on mole with roasted short ribs, sweet corn, potatoes and chochoyote masa dumplings comes with a warm stack of fresh tortillas and not one, but four lime wedges, which the team will suggest – more so, *highly* encourage – squeezing them all (they know what they’re talking about, so listen). For starters, we gravitate towards the guacamole served with two types of salsa and homemade chips, which, along with the hand-pressed tortillas, tostadas and tamales, are made of heirloom corn sourced directly from small farms in Mexico. The stand-out dish was the chile relleno, locally grown poblano chiles packed with gooey Mexican cheese, then battered and fried to perfection before finishing with a tangy tomato-arbol sauce. For drinks, it was the coconut horchata dusted with cinnamon that earned multiple “mmms!” throughout. If you’re craving Mexican comfort food, this is the place to be. Zahra Surya Darma
Address: Al Serkal Avenue, Al Quoz
Courtesy Kokoro Hand Roll BarKokoro Hand Roll Bar
It’s no easy feat to introduce a new restaurant – let alone a Japanese one – to Dubai. It’s even harder to bag an address at Alserkal Avenue. After all, the city is filled with home-grown favourites and globally acclaimed outposts. But Kokoro defied these odds. Opened in May 2024, it quickly launched to virality as the UAE’s first handroll bar – in its first month, over 24,000 handrolls were made. The restaurant is reminiscent of traditional Japanese minimalist aesthetics, but it’s the dressed-up rubber ducks filling the space that pay homage to owners Patrick Pham and Daniel Lee, who originally founded Kokoro in Houston, Texas, five years ago. Naturally, there's a wide variety of handrolls. The sake, Scottish salmon with chilli garlic, yuzu paste and shiso leaf, is a crowd favourite for a reason. And while my friend was tempted to order a second helping of the Hamachi, yellowfin tuna from Japan topped with crispy shallots, I couldn’t get enough of the spicy tuna. Nigiris, sashimis and light salads also make it on the menu. We loved the cucumber salad with chilli garlic dressing to cut through the richness of the torched Wagyu nigiris. Everything is made fresh to order and served raw, making for a refreshing meal on a hot Gulf summer day. The best seats in the house are by the sushi bar, where you get a front row seat of the sushi masters, but be prepared to hang around, Kokoro doesn’t take bookings. Zahra Surya Darma
Address: Al Serkal Avenue, Al Quoz
JUNE
Courtesy Lana LusaLana Lusa
Lana Lusa started life as a stylish neighbourhood cafe in Al Wasl and has recently been reimagined in a new location at the Four Seasons Residences on the edge of Dubai Water Canal, which, unlike the original, will soon have an alcohol licence. Here, it somehow manages to look even better, with a tranquil terrace peeping out over the water, encased by greenery. Comfy circular booths cry out for long, leisurely weekend lunches and cosy dinners. Staff are sharply dressed in custom Bouguessa uniforms, which are almost as stylish as the interiors. The menu highlights a selection of Portuguese speciality dishes, as well as Mediterranean favourites. We start with the garlic prawns, which come swimming in a butter sauce that cries out to be mopped up by the warm homemade rolls. The prego sandwich comes filled with thinly sliced Portuguese beef and bread soaked in a rich mustard sauce, while the salt cod croquettes are surprisingly light and crispy. We follow with the prawn pasta, served perfectly al dente in a tango tomato sauce with fresh basil, while the tenderloin comes pink with a side of chunky homemade chimichurri. We’re told at the start of our order to save room for dessert, and they’re not wrong – not only is the selection impressive but, as we learn when our selections arrive, the portions are huge. Particularly the tarte tatin that is definitely designed to share. Flaky pastry is topped with thinly sliced caramelised apples and a generous dollop of vanilla ice cream. The dulce de leche mille feuille is much lighter, with layers of vanilla creme sandwiched between thin slices of filo pastry, drizzled with rich sauce. It’s the winner of the day. Don’t leave without a box of the pastel de natas to take home.
Address: Four Seasons Residences, Jumeirah 2
Photo Jure Ursic, courtesy Five HotelsRonin
At the end of March, Dubai hotel brand Five opened its third property in the city. Standing tall on JBR, Five Luxe is its most ambitious project yet – not only in scale, but with a seriously impressive line-up of international brands housed within, from Ibiza’s Pacha beach club to Barcelona’s award-winning bar, Paradiso. The jewel in its culinary crown is Ronin, a sultry fine-dining Japanese. While the city hardly needs another Japanese restaurant, it feels like a good fit here. Accessed by a separate entrance to the right of the hotel lobby, entering Ronin is a theatrical affair. As I’m guided through from the reception, the friendly hostess stops to bang a gong inside the doorway, before the team of chefs welcomes me from the open kitchen with clanging pans and sparking flames. Clusters of red-lit paper lanterns hang above slick black tables, while two circular pergolas sit raised above the restaurant, offering novel private dining spaces. I can just about still get away with a seat on the terrace, where panoramic views stretch from Bluewaters to Palm Jumeirah. It’s a vast menu, but with a little help from our server, Ali, we select tuna tataki, which comes nicely smoked, and the truffle Wagyu gyozas, which come floating in a bed of rich truffle ponzu butter. On the chef’s recommendation, we try the ise ebi prawn tempura with wasabi mayo, which is a huge portion for a starter – the light batter doesn’t mask the flavour of the prawn and the wasabi provides just the right amount of kick. For main course, strips of beautiful marbled Wagyu are served sizzling atop hot coals and rings of onion, and to accompany, I’m offered a selection of seven House sauces ranging from bbq to sweet or tangy. I don’t usually opt for a dessert at Japanese restaurants, preferring to fill all stomach space on savoury, however the chocolate fondant here is a thing of beauty. If you like lychee martinis, order the house special cocktail, it’s deliciously moreish.
Address: Five Luxe, JBR
Courtesy DuangDyDuangdy by Bo.Lan
The eco-conscious Thai restaurant by husband and wife chefs Dylan Jones and Bo Songvisava, located at The Link, is informed by their Michelin-starred venue in Bangkok, taking the same minimal-waste approach and using only sustainable, responsibly-sourced and organic ingredients from artisan producers. The menu at Duangdy is far from the usual line-up of pad thai and green curry (though versions of these are present), this is about Thai dishes that are rarely found outside of Thailand, bringing a whole new meaning to authentic and a new concept to the Dubai gastronomy scene. All dishes are served sharing style, so order a selection to reap the rewards of the aromatic range you’re confronted with. To start, bite-size morsels of tofu crispy rice balls and Thai cupcake with red curry and green banana set the tone: simple but bursting with flavour. To follow, the yum gung le som luck lai, a refreshing salad of prawns and bio-diversified citrus fruits, is an absolute must if you have a penchant for a papaya salad, and works well with the makrua golea southern-style curry of local aubergine with home-made pickled ginger – a vegan’s dream. From the wok, the rich stir-fried beef with chilli and holy basil will sate the carnivores at the table, served with bottomless rice and accompanied by vegan-friendly grilled chilli relish with chunky vegetables. With so much to try for the main event, dessert isn’t a must here, but to try something really different the rainbow-layers of the kamom ruam mit makes for an interesting end. Natascha Hawke
Address: The Link, One Za'abeel
Jara by Martin Berasetegui
Named after his grandaughter, Jara by Martin Berasetegui at The Lana is an ambient ode to the 12 Michelin-starred chef’s Spanish heritage, particularly the Basque region in northern Spain where flaming coals are at the heart of the cooking. At Jara you will find an uncomplicated menu, covering meat and seafood, done exceptionally well and focused on highlighting the quality of the produce in the most fuss-free way possible. This is about cooking techniques, simple ingredients and lots of flavour. The open kitchen is alive with raw flames which creates a sense of drama, complemented by a window wall that looks out across the Downtown Dubai skyline. Must-try dishes are the croquettes to start: simple, fluffy, cheesy balls of potato with mushrooms or cecina, encased in a crispy shell and absolutely delicious. Fresh oysters washed down with lemon juice and the zesty gazpacho are both refreshing on the palate, before a main course of marbled Australian Westholme wagyu MBS6 Tbone steak, which has been charcoal-grilled to perfection in true Basque style and accompanied by charcoal grilled asparagus with bearnaise sauce. The flavours that Asado-style cooking bring to the dishes can’t be overlooked. For dessert, it has to be a substantial slice of thick, creamy Basque cheesecake with its burnt exterior and custard-like filling – the only way to truly honour the restaurant’s heritage. Natascha Hawke
Address: The Lana, Marasi Drive, Business Bay
Courtesy QabuQabu by Paco Morales
With its dramatic high ceilings and impressive view across the glittering Dubai skyline, including the Burj Khalifa, Qabu’s location alone sets the scene for a dining experience to remember. Paco Morales’ first foray into the Middle East restaurant scene hasn’t been taken lightly by the chef, whose culinary repertoire borrows heavily from Islamic influences that inform his style of Alandalusi cuisine. Both his restaurants have Arabic names: Noor, meaning “light” and Qabu “cellar” in homage to the Moorish history of Spain and in particular his hometown of Cordoba, where his intrigue in Islamic culinary influence began. Storytelling is an integral part of Morales’ cooking, and at Qabu the experience is focused on taking guests on a culinary journey through Spain’s history. It starts with a traditional handwashing ceremony using a decorative silver teapot and warm water infused with orange blossom – a sign of purity – and with each course comes a short explanation by the well-versed servers regaling colourful stories as to how each dish was created, and the reasoning behind the artfully combined ingredients. Lobster, we are told, acts as a metaphor for the Arabs’ proficiency as sailors; the mandarin gelee with escabeche, cherry tomato and cured seabass represents the historic trade routes in Andalusia (tomatoes were originally introduced to Spain from America), and the presence of pomegranate, argan oil, turmeric (imported from India in the 13th century) and carob all come with a history lesson. Beautifully arranged on decorated ceramic serving plates, the 11-course Al-Andalus tasting menu is a feast for the senses, leaving you satisfactorily more full in both stomach and mind. Natascha Hawke
Address: The Link, One Za'abeel
APRIL
SuppliedAndaliman
You know that feeling when you find a new spot that you can't wait to tell your friends about? Andaliman, the new Indonesian restaurant situated at One&Only One Za’abeel, is one of those. Authenticity punctuates throughout this open-air eatery – from its namesake, derived from a native pepper, to the kitchen staff all hailing from Indonesia, even down to the attire, with staff kitted in traditional batik patterns. The menu is a tribute to Indonesian cooking techniques, meticulously curated into four sections: "makanan pembuka", which loosely translates to starters, slow-cooked, wok-fried and grills. We start with perkedel kentang, a traditional fried potato cake, which at Andaliman, comes topped with tuna tartare and crab salad. When I go back, I’ll be ordering the steamed fish wrap with spring onion and garlic dip. For mains, we enjoyed the grilled prawn drizzled in a sweet honey-calamansi sauce, as well as soup buntut, oxtail with tomatoes, fried shallots and melinjo crackers. The tumis kankung, a stir-fried spinach dish, makes for the perfect side, while the terong balado, fried aubergine doused in chilli, is best accompanied with good ol’ fluffy white rice. Indonesian cuisine is known for its runny-nose and teary-eyed spice levels, but we find the flavours to be welcoming to those who prefer tamed heat. Though spice lovers will be happy to hear that there’s a dedicated “sambal sommelier” to help you choose from their eight chilli sauce variations and can take the spice up a notch, should you wish. Make sure to finish with dadar gulung, rolled pandan pancakes filled with coconut, palm sugar and a dollop of coconut ice cream. Zahra Surya Darma
Address: One Za'abeel
ArrazunaArrazuna
To describe Arrazuna as a foodhall is perhaps underselling it. From Finnish-Turkish chef Mehmet Gürs, this is a markethall with fine-dining at its core. Located within The Link at One&Only One Za’abeel, the eight open kitchens dotted around this space prepare dishes from Turkey, the Middle East and the Arabian Peninsula, which are ordered from an app at the table. Through a combination of forgetting my Apple ID login and a few menu questions, the app proves to be more hassle than its worth and we eschew it in favour of ordering the good old fashioned way, and get some solid recommendations from our waiter in the process. We start with a selection of mezze. The muhammara is crunchy, tangy and comes with just the right amount of kick. Turkish black olives are among the best I’ve tried in Dubai, served with a drizzle of Lebanese olive oil. The lamb kofta is served swimming in creamy yoghurt with a drizzle of chilli oil, and the thinly sliced buttery roast potatoes are so good, we immediately order a second portion. For mains, our waiter insists we order the pistachio kebab, which is spiced to perfection and topped with crunch sweet pistachio, while the grilled tiger prawns are plump and buttery, and come served with a tangy pickled cucumber salad. The dedicated dessert kitchen here has plenty of regional sweets on offer, but naturally, we opt for the baklava, which comes as a generous slab. It’s sticky, sweet and incredibly moreish. When we visit just a couple of weeks after opening, the space feels a little empty, with pockets of seating dotted around between the open kitchens. But what it lacks in vibe it makes up for in views, with floor-to-ceiling windows looking directly onto the Downtown Skyline. Sophie Prideaux
Address: The Link, One Za'abeel
SuppliedFranky's
Dubai certainly isn’t short of restaurants. Or rooftop restaurants, for that matter. But finding a rooftop restaurant that’s low-key, affordable and most importantly, serves good food, is a much bigger ask. Franky’s in JLT fits that elusive category. The latest opening in Tom Arnel’s ever-growing EatX portfolio, Franky’s is the third and final restaurant in The Park, which also houses café and deli Splendour Fields on the ground floor, and grungy Asian street food joint Hawker Boi on the first floor. Franky’s takes the rooftop spot, encased in a cosy foliage-filled terrace dwarfed by the surrounding residential towers of JLT. The contemporary space is effortlessly cool, with monochrome striped seating, neon-lit bar signs, lemon-covered plates and cravat-wearing waitstaff. This is very much designed to be a neighbourhood eatery, and while reservations are accepted, they aren’t necessary – another rarity in this city. The menu here is simple, strictly pizza, antipasti, a strong wine list and Italian cocktails. Our waiter strongly recommends we start proceedings with the signature stracciatella service, an antipasti sharing plate prepared tableside, and served with pungent roasted garlic, fresh basil pesto, bressola, olives and punchy chillis. It’s the perfect picky plate. Neapolitan-style pizzas are served with imperfectly blistered crusts fresh from the woodfire oven. The Diavola comes topped with hearty chunks of spicy Spianata and Ventricina, while the Anchovy comes topped with perfectly salty capers and briny black olives. When I see the size of the slab of Tiramisu that arrives, I’m a little intimidated but it’s light enough to work through with surprising ease, and it’s one of the best I’ve had in the city. This is the kind of place you can rock up in trainers, unplanned, enjoy great wholesome food and a couple of drinks, and be home by 10pm. Finally. Sophie Prideaux
Address: The Park, JLT
SuppliedRow on 45
Multi-course dining experiences are a dime a dozen in Dubai, but few have achieved what Row on 45 has in its inaugural year, with three toques in the 2024 Gault&Millau and the #41 spot in the 50 Best MENA list already under its belt. Led by chef Jason Atherton and his small but mighty team, Row on 45 is a fusion of the British chef's relentless quest for culinary excellence. After all, that is why the name is a succinct abbreviation of 'Refinement of Work’. The 45 represents its home on the 45th floor of Dubai Marina’s Grosvenor House. From the plush velvet chairs to maximalist decor, the interiors ooze cosiness with an eclectic twist – the rendition of the infamous Girl With a Pearl Earring by Johannes Vermeer wears a cucumber face mask. The playlist is just as serious, with 90s classics serenading you throughout the evening. They even give you a QR code for said playlist at the end.
Set across three rooms, the courses are a study of chef Atherton’s personal journey through food and many of the dishes and techniques are steeped in Japanese roots. You’ll spot yuzu across the menu, a robata grill with binchotan by the open kitchen and Kyoto-made matcha is traditionally prepared in front of you. Ingredients are flown in from Japan multiple times a week, and are based on seasonality – Japanese strawberries will be swapped out for Miyazaki mangos, known as the world's most expensive variety, once in season.
The first three dishes are one-biters taken in the Champagne lounge with views overlooking the harbour. Speaking of bubbly, we are truly impressed with their 0% beverage pairing, featuring tea and spice-infused whites and reds, curated and made in-house. The second act culminates in the main dining room, and for the next 10 courses, chefs churn out flavour-packed plates all served tableside. We enjoy the Noirmoutier potato course, which in a previous life, was cultivated with seaweed on a French island before being puréed and topped with Kaluga caviar. The A5 wagyu is predictably melt-in-the-mouth, while the char sui bun, we feel, was destined to be a main but forced to be a side. Hakkaido scallops, uni and white fish weaves its way through the experience to provide a delightful contrast. The evening concludes in the Library room with petit fours and teas, some locally sourced from Pekoe in Alserkal Avenue. The first taste of the financier with karak-infused cream gained an automatic “mmm” and a mutual look of approval from us, so much so we couldn't resist asking for the recipe. Zahra Surya Darma
Address: Grovesnor House, Dubai Marina
MARCH
Alex Jeffries Photography GroupStreetXO
Of all the restaurants to open in Dubai’s shiny new One&Only One Za’abeel, StreetXO has been the most talked about. It’s the first Middle East opening for celebrity chef Dabiz Muñoz – named the best chef in the world – and it’s certainly something new for Dubai too. In fact, Street XO’s surrealist grunge aesthetic is about as far from Dubai as it gets. Multi-coloured graffiti covers the walls, old television sets stacked on top of each other flicker with grainy images to the side of reception, and creepy fairground-style ceramic clown figurines sit atop bars, where mixologists in uniforms that looks suspiciously like straight jackets mix drinks served in comically large glasses. Muñoz, umistakable with his blonde mohawk and metal-filled ears, is in town for launch, and it’s evident he’s the star here. Diner after diner approaches him for a picture, and in the moments that he’s not happily chatting, he’s in the kitchen watching the team bring his menu to life. This is Muñoz’s second restaurant outside of his three-Michelin Star DiverXO in Madrid and is a much more casual affair, although no less fun. The menu is described as “re-imagined street food”, blending flavours from Spain, Asia, South America and beyond. The combinations here are bold, but it’s exactly this kind of boundary-pushing playfulness that thrust Muñoz into the spotlight, so go with an open mind. As such, we strap in and happily let our waiter make the selections, and from our stools at the kitchen counter, we watch the chefs get to work. Some dishes – like the kimchi croquette with tuna sashimi and the robata-grilled octopus taco topped with a hefty serving of parmesan – would not have been on our order list, but they certainly will be in future, and it’s actually the dish I want most; the crispy duck-skin dumplings with strawberry hoisin, that impresses me the least. For main, we go for the Wagyu beef cheek jalapeno green curry, served with pico de gallo and parmesan. It’s a delicious take on a traditional Thai curry, with an extra kick from the jalapenos. From our perch on the edge of the pass, though, we spot one too many of Muñoz’s signature “lasagna no lasagna” being prepared and wonder if we made the wrong choice, but there’s always next time. I’d come back for the spicy margaritas and soundtrack alone – if you like nostalgic R’n’B, you’ll be very happy here. Sophie Prideaux
Address: One&Only One Za’abeel
SuppliedMaison de la Plage
Chef Izu Ani knows a thing or two about the Dubai dining scene. And now the man behind Gaia, Alaya and La Maison Ani has turned his attention away from Downtown and DIFC to Palm West Beach, with his first beach club and restaurant, Maison de la Plage. Everything about this spot is unmistakably French. At its entrance, a grand four-tiered fountain acts as a centre piece, while a wood-lined path leading to the terrace is covered with delicate white archways. Once you emerge, the spirit of the French Riviera is all encompassing. Diners in expensive sunglasses sip iced rosé as a roaming quartet serenades them, and tables overrun with fresh bread and even fresher seafood. An ice blue pool separates the restaurant area from the bar and beach beyond, accessible by a whimsical bridge, which already has influencers queuing up for pictures when I visit. Inside the restaurant, colourful fresh vegetables are on display in market-style crates on the back wall, next to a cabinet showcasing the day’s fresh cuts, and a counter with the day’s catches. This is chef Izu’s third French concept, and dishes are executed as well as you’d expect. The grilled harrisa prawns are served plump and swimming in butter, and the carpaccio de boeuf is near perfection, topped with tangy pickled mushrooms. For main, the wagyu meatball spaghetti with cherry tomatoes and basil is simple and delicious, and the sweetness of the homemade sauce is a testament to how fresh the ingredients are. For dessert, I can’t help but order the creme brulée, which comes in a dish so big, I had to check the menu to make sure it's meant for one person. The waitress assures me it is (“it’s shallow”) and it turns out I have no trouble in polishing it off – again, no notes. If you’re looking for your next long, leisurely lunch spot, make it here. Sophie Prideaux
Address: West Beach, Palm Jumeirah
Alex Jeffries Photography GroupLa Dame de Pic
Born to the Pic family, one of most well-known legacies in the culinary world, Anne-Sophie Pic is the third generation in her family to hold three Michelin Stars for Maison Pic, her 130-year-old family restaurant in Valence, southern France. La Dame de Pic, Dubai is Pic’s first outpost in the Middle East, which comes with high expectations given the success of La Dame de Pic in Paris, London and Singapore, all of which are Michelin-starred. Located at The Link in One&Only One Za’abeel, the interiors of La Dame de Pic set the tone for Pic’s sophisticated cuisine, featuring feminine peony-patterned bas relief and soft hues of pink and green, gracefully blended with light clay tones. The decor is embellished with marble tables and rose gold metallic accents, reflecting the contemporary elegance of Pic’s cooking. Guests can choose from five-course, seven-course, vegetarian and vegan degustation menus, while bar bites curated by Paz Levinson, chief executive sommelier of Groupe Pic, and a premium caviar selection are also available. Pic’s signature Les Berlingots ASP, made of small triangular pasta parcels, has been reinvented with local bee pollen and mushrooms – a highlight not to be missed. Storytelling plays a key role in Pic’s menu, including the wild sea bass crowned with caviar, a homage to her father Jacques Pic’s famous dish from 1971. French culinary heritage and savoir faire are deeply rooted in Pic’s cooking, but she also experiments with Middle Eastern flavours in the cheese course, which features brie de meaux, knafeh (a traditional Arab dessert), smoked Madagascan vanilla and prune chutney. It’s worth mentioning that Pic has worked with tea experts, including Maki Maruyama from the Jugetsudo House of Tea, Kiona Malinka from Crusio Tea and Haiya from Haiyatea, to curate an impressive tea selection to complement the dining experience. Pearl Yan
Address: One&Only One Za’abeel
SuppliedSmoked Room
When Spanish chef Dani Garcia of three-Michelin-starred fame opened Leña, an upscale grill restaurant at Dubai’s St. Regis Gardens on Palm Jumeirah, it became the talk of the town. It’s one thing to open a successful steakhouse, but it’s another to launch it together with an exclusive fire omakase experience –one that earned two Michelin stars six months after opening in Madrid in 2021. Set inside Leña Dubai, the entrance to Smoked Room is through a dark tunnel reminiscent of a speakeasy, leading to a private room with a 14-seater long curved table and an open-fire kitchen. Once seated, I am presented with an empty glass smoked with black truffle, which the restaurant manager, Ugo, then fills with Riesling, paired with the black truffle butter prepared tableside and homemade brioche that’s been fermented three times. The tasting menu is 14 courses, each infusing elements of smoke and Japanese ingredients and technique. The first course sets the tone with amaebi (sweet shrimp) from Hokkaido, which looks simple but comes with the depth of brown butter and smoked pepper. An otoro sashimi, cured using kombu-jiime, a Japanese technique of preserving fish by laying it between two kombu leaves, is served with smoked caviar and miso. It’s packed full of umami without overwhelming the palate. Through the dinner, Ugo presents interesting wine pairings from Europe and Argentina, along with two tea pairings that leave a lasting impression. The aburi mackerel is paired with a homemade genmaicha, which is made with fermented premium Japanese rice, organic sencha prepared with cold extraction and a touch of Gyokuro green tea and organic matcha. A dish that could easily make or break the meal, the charcoal-grilled pigeon comes perfectly tender, accompanied by flavourful maitake mushroom and celeriac puree. Once we are done with our last savoury course, we are ushered into a smaller private room for desserts. The burnt pumpkin puree and mandarin sorbet served with roasted pumpkin seeds stands out with impeccable balance of flavour and textures. Pearl Yan
Address: St Regis Gardens, Palm Jumeirah
FEBRUARY
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BOBYRiviera by Jean Imbert
Jean’s Avocado, one of the signature dishes on chef Jean Imbert’s menu at Riviera at The Lana Dubai, says it all. Sitting on a bed of spinach and pomelo, the flesh of the avocado is encased in vegetable charcoal, with a confit egg and soy sauce marinade concealed within. It’s surprising and comforting all at once. Imbert, the young French chef who famously succeeded Alain Ducasse at the Dorchester’s landmark Hôtel Plaza Athénée in Paris, is responsible for two outlets at the hotel company's first property in the Middle East. At Riviera, he has created a soulful ode to the coastal cuisines of France and Italy, with a menu that journeys from La Spezia in the north down to Saint Tropez, via Portofino, Genova, Monaco and Nice. This is simple, classic fare done exceptionally well: focaccia topped with burrata, crunchy green beans and a pistachio pesto; sea bass carpaccio with lemon gel, salt and pepper; gnocchi in a classic red sauce; and red mullet with artichoke, spring onions and fried capers. The devil is in the details: mains are served on piping hotel plates and olive oil is the finest Puglia has to offer. Amid a sea of jaunty yellow sunflowers and potted olive trees, tables and chairs are covered in cheery leaf motifs, or blue and white stripes, and look out over the Downtown Dubai skyline and Marasi marina. The inky depths of the Dubai Canal are reflected in the abstract blue blots on Riviera's tableware, custom-created for The Lana by French heritage brand Bernardaud, which has been perfecting the art of porcelain production since 1863. It's the perfect foil for Imbert's wholesome culinary creations. Selina Denman
Address: Marasi Drive, Business Bay
SuppliedBerenjak
Let’s face it, Dubai is not short on international restaurants setting up shop. But there's often the question of whether they live up to the reputation of their original counterparts. With Berenjak, there's no question (so much so, in fact, that I dined here twice in the same week). This Persian hotspot, helmed by Kian Samyani and JKS Restaurants, made a name for itself in London’s Soho. Quickly ascending to cult-favourite status, it's the kind of place where securing a reservation weeks ahead is essential. Now it’s pitched up in Dubai’s emerging Dar Wasl district. The restaurant, also home to a cosy outdoor terrace, is a feast of rich textiles and patterns – an homage to Iranian style. The menu puts a contemporary twist on Persian classics, many of which feature in the London locations. Here, the mezzes are elevated to the stature of mains. We start with the kashk e bademjoon, coal-charred and mashed aubergine seasoned with whey, walnuts, dried mint and caramelised onion. The black truffle olvieh follows – a creamy concoction of chicken, potato, salted cucumbers, eggs and mayo (think of it as a spruced-up potato salad). Mop everything up with the signature taftoon and sangak flatbread, which comes piping hot from the tandoor oven by the open kitchen. The pick of the mains are the melt-in-your-mouth lamb chops dressed with dried lime, saffron and yoghurt, and the chicken breast marinated in saffron, lemon, yoghurt and tomato. Naturally, sides are a must; the torshi haftebijar, a selection of pickled vegetables, is a delight for tang enthusiasts, while the perfectly crispy potatoes with kordi and yogurt will satiate any potato (and spice) lover. If you have room for dessert (which you always should), order the the brown butter date and walnut cookies. Zahra Surya Darma
Address: Dar Wasl Mall, Al Wasl Rd
SuppliedNinive
A hotel earning its place on the Condé Nast Traveller Gold List naturally hosts a restaurant that stands out just as much. Ninive isn’t a new restaurant on the Dubai scene. It is, however, new to Bab Al Shams, A Rare Finds Desert Resort. While the original outpost is surrounded by the city’s sky-high buildings in Jumeirah Emirates Towers, here, views are replaced with sprawling dunes and the odd wild oryx in the distance. What remains the same, however, is the Bedouin-style majlis decor and much of the menu; a culmination of Middle Eastern and North African flavours, featuring Iranian, Iraqi, Turkish and Moroccan influences. For starters, choose the tamarind-infused crispy chicken with spiced yoghurt and pomegranate. The sweet and tangy taste is a welcoming contrast to the more mellow zaalouk, a cold eggplant starter with tomato and spices. Mains are all about the meats and seafood, from lamb chops smothered in pistachio and olive salsa to sumac-crusted sea bass with a quinoa salad. But it's the grilled octopus skewers with baby potatoes and olive salsa that we gravitate towards. For dessert, the Umm Ali topped with vanilla ice cream, raisin and coconut is worth every minute of the 45-minute journey from the city.
Address: Bab Al Shams, Al Qudra Road
SuppliedLeña
Chef Dani Garcia’s list of credentials is as impressive as it is long. But he is perhaps best known as the chef who, in 2019, closed his eponymous restaurant weeks after it was awarded its third Michelin-star. A bold move, but a strategic one that allowed him to focus on his wider mission of taking accessible Andalusian cuisine to the world. Steakhouse Leña was born as a result of this mission, first opening in Marbella, then Madrid and, now, Dubai. Not only does Garcia’s reputation precede him, but Leña’s does too. The Marbella branch was named the world’s most beautiful restaurant in 2021, and once inside the new Palm Jumeirah outpost, it’s easy to see why. Interiors are intentionally firelicked – burnt orange banquettes, copper finishings, thick beds of dehydrated pampas. Swirls of wood spread across the ceiling, mimicking the pattern of a flame, gradually darkening in colour until eventually turning to ash. It’s not just the interiors that are well-dressed. Our waiter, Alan, arrives in a suit so sharp, I feel underdressed. While the menu has both fish and veg sections, we’re here for the meat. To start we order the beef T-bone carpaccio and tartar with black truffle and parmesan cheese, which may well be among the best I’ve ever tasted. The deliciously rich roasted truffle chicken cannelloni comes smothered in cheese, so save some bread for sauce mopping. Alan looks genuinely upset and a little confused when we don’t order the “iconic Dani’s burger”, and convinces us (“it’s just a slider”) that it would be an acceptable stopgap between starters and main course. We don’t take much convincing, and soon a bowl of diced steak appears tableside, along with a waiter who minces it for us there and then. It turns out Alan was right, it would have been a travesty not to try it. It’s iconic for a reason. For main, we share the smokey 600g Australian Angus ribeye (most of which we take home with us) and a side of truffled onion au gratin with Gruyère cheese (it’s as good as it sounds). We once again listen to Alan when he insists we switch our original dessert choice for the limited-edition Torta Di Rose, served with brown butter ice cream. Once again, he’s not wrong. The tearing dough comes drenched in sugar syrup, and the brown butter ice cream would stand as a worthy dish on its own. A light dinner it is not, but I am already plotting my return. Sophie Prideaux
Address: St Regis Gardens, Palm Jumeirah
DECEMBER
XU
For its second opening in as many months at the Kempinski Mall of the Emirates, the Rikas Group has taken the essence of its ever-popular Japanese fine-dining spot, Mimi Kakushi, and applied it to XU, its Cantonese sister restaurant. Loyalists will recognise the same rich jewel-toned colour palette and glamorous Art Deco-inspired interiors, offset by an injection of Hong Kong cool, thanks to red neon lighting and a quietly pulsating soundtrack. On arrival, we’re asked if we’d like to have a drink at the central U-shape bar before being seated, which we happily do. After Mimi Kakushi’s bar was crowned the best in the Middle East and North Africa in October’s World’s 50 Best Bars list, Rikas has clearly seen the merit in making its restaurant bars a destination within themselves, and here, there’s plenty of potential for that. Bartenders in slick black kimonos oh-so-coolly mix a never-ending line-up of drinks from its list of signature cocktails, the highlight of which is the small but mighty Spice Me Up, a tequila-based creation with a healthy kick thanks to a splash of homemade chilli agave. When we make it to the table, we order the half cherry wood Peking duck as a first order of business, which doesn’t disappoint. Thick slices of perfectly pink meat arrive with glistening glazed skin, accompanied by sticky pancakes and tangy house hoisin. The chicken and prawn shumai steamed dim sum have an earthy flavour thanks to a good helping of shitake mushroom, and the charcoal grilled Wagyu beef ribeye is an unexpected favourite of the night, thanks in no small part to the spicy peanut sauce it comes smothered in. There’s a brief disappointment when we’re told the Szechuan black pepper cod is not available, but on our server’s recommendation, we opt for the Cantonese-style steamed seabass, which banishes all thoughts of the cod as soon as it arrives. The skin-on half fish is served butterfly style, stuffed with fresh chilli, coriander and ginger, swimming in a tangy soy and wolfberry sauce on a bed of bok choy. It’s light and fresh and packed with flavour, and when our server checks in, he gives us a smile – he knows he’s done well. Sadly, we don’t leave room for dessert, but I had my eye on the banana brulee, which, along with a new hankering for the Spice Me Up, already have me planning my return. - Sophie Prideaux
Address: Kempinski Hotel Mall of the Emirates
NOVEMBER
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CarnaCarna
While it may not be new to Dubai, or indeed to the SLS Hotel, Carna has been given an elegant update, nipped and tucked into a newly condensed corner of the 74th floor of the Business Bay hotel. Via a dimly lit corridor, which still has the faint smell of fresh paint when we visit, you’ll reach the reimagined space, now draped in heavy red velvet curtains and bathed in cosy warm light from several rose gold chandeliers that hang from an arched mirrored ceiling. Plush banquettes upholstered in the same shade of crimson are framed by dark wood and surround an imposing olive tree that stands proudly at the centre of the room. While vegetarians and pescatarians are catered for, the menu here, led by mustachioed, eighth-generation Italian butcher, Dario Cecchini, is all about the meat, and it does it well. To start, the Wagyu ribeye carpaccio comes served on a thin crisp pastry base, topped with punchy pickled onion, while the burrata refreshingly eschews the standard selection of heirloom tomatoes, instead served with a selection of marinated root vegetables and fig. From the selection of cuts, split into Australian black Angus and Wagyu, and Japanese Wagyu a5, the Australian black Angus tenderloin comes the perfect medium-rare, and the side of chimichurri is deliciously tangy. The pan dulcis, a light French toast, served with figs and hazelnut ice cream, is a light way to round things off. If you’re looking for a sultry, steak-themed date night, this is the spot. Sophie Prideaux
Address: SLS Dubai Hotel & Residences, Marasi Drive, Business Bay
OCTOBER
SuppliedEugéne Eugéne
From the leafy Parisian business district of Puteaux to the rooftop of Mall of the Emirates, Eugéne Eugéne brings an enchanting European brasserie to a part of the city not always associated with fine dining. But Eugéne Eugéne’s credentials are enough to already have the crowds flocking. It’s the latest opening from the Rikas Group, which, it seems, can do no wrong on the Dubai dining scene, with Mimi Kakushi, Twiggy, La Cantine Du Faubourg and Tagomago among its ever-growing roster. Tucked away on the second floor of the Kempinski hotel, a lantern-lit pathway lined with olive and laurel trees leads to this towering greenhouse restaurant, via quiet corners of cushion-filled outdoor sofas, which, on winter evenings, will make for a dreamy date night setting. Inside, a grand green marble bar sits beneath the main atrium, taking centre stage in this impressive space. The greenhouse theme continues within; plants fill every corner and hang from exposed metal beams overhead. By day, the space is drenched in light and, come nightfall, warm low lighting transforms the mood, as guests settle into red leather booths surrounded by wooden beaded curtains, and sip on floral Spritz Eugénes. The menu, conceived by head chef Yannis Sgard, an alum of Michelin kitchens at Burj Al Arab and Four Seasons George V Paris, and Rikas Group’s corporate chef Gilles Bosque, focuses on classic French dishes with a distinctly Dubai twist. Burrata is served on a colourful bed of juicy heirloom tomatoes, topped with a generous dollop of sweet tomato foam, while the truffle pizzetta is among the best we’ve had in a city where it’s hard to find a menu without one (although it could have been bigger for the price). Lemony spinach and ricotta ravioli is served perfectly al dente, with punchy dollops of homemade basil pesto, while the buttery rich sauce entrecôte that coats the grilled beef tenderloin is so good, I regret not saving some bread to mop up the remains. Don’t leave without ordering the tarte fine aux pommes – French simplicity at its absolute best. Sophie Prideaux
Address: Kempinski Hotel, Mall of the Emirates, Al Barsha
SuppliedTERO
Reif Othman’s mark on Dubai’s food scene is undeniable, and while the Singaporean chef has made his name with his take on affordable small plates, positioning his food somewhere between casual and fine-dining, TERO is unmistakably the latter. This chef’s table experience, which previously operated from a four-seat sushi counter at the Dar Wasl mall branch of Reif Japanese Kushiyaki, now has a new home, hidden in the back of his Dubai Hills Business Park restaurant. Guests of TERO (The Experience by Reif Othman), are led to a separate entrance, which takes them in through the restaurant’s kitchen, through to a neon-lit lounge area, where the chef’s love of all things Japanese is on full display. At one end of this narrow space sits a retro Pac-Man machine, while walls are lined with shelves displaying trinkets from all walks of Japanese culture, from metallic Baccarat Be@rbrick statues to colourful retro Brillo Pad display boxes. We stay here just long enough to enjoy a welcome glass of Veuve Clicquot, before being ushered through to the 12-seat U-shaped counter and wait for Othman and head chef Noor Ibrahim to work their magic. Here, there is no menu, with guests instead offered a choice of eight or 12 courses which are switched up monthly. Our 12-course Omakase menu harks back to Othman’s roots, and is a non-stop showcase of bold flavours and experimental ingredients, served in a playful, approachable way, and each course is as good as the last. Without spoiling all the fun, highlights include a rich, earthy bowl of kushi maitake mushroom with straciatella and truffle, sushi scallop topped with foie gras, and satsuma beef served with uni and dashi. Sophie Prideaux
Address: Reif Japanese Kushiyaki, Dubai Hills Business Park
The GuildThe Guild
Few restaurant openings this year have been as highly anticipated as The Guild, and few have opened with such ambitious plans. This grand dining room, located at the foot of DIFC’s billion-dollar ICD Brookfield Place, is helmed by prolific Dubai restaurateur Tom Arnel and marks his first foray into fine dining (until now, daytime casual spots have been his company EatX’s bread and butter). Fronted by heavy red velvet curtains and enough plants to constitute a small jungle (more than 300, to be exact), The Guild is at once several venues under one roof and one big, free-flowing, coherent space. Inside, there’s a patisserie, a brasserie, a champagne bar, a seafood restaurant, a wood-fire kitchen, a piano bar and an in-house chocolatier. It’s open for breakfast in the foliage-filled Nurseries and Potting Shed, where you can also enjoy light bar snacks and champagne cocktails come nightfall. Book a corner in The Nurseries for a more casual evening or cosy date night, and order the brie de meaux truffle sandwich – the fanciest cheese toastie you’re ever likely to eat. For a more upscale affair, head through to The Rockpool, which, naturally, is where you’ll find the bulk of The Guild’s seafood offering. Here, two-seater tables surround a living rockpool, housing North Atlantic lobsters, brown crab and oysters. There’s also a live shucking bar, the day’s catch displayed on ice, and glass-fronted aquariums stacked to the ceiling containing live king crab and Western Australian crayfish. It’s The Salon, however, that Arnel describes as his favourite spot in The Guild. Here, white-clothed tables sit underneath grand crystal chandeliers, looking on to two open woodfire kitchens. To start, the crispy prawns, served with a red chimichurri dip and lime salt, are incredibly tasty and the batter is surprisingly light, while the Wagyu beef tartare, mixed tableside, is the right mix of rich and tangy, with shallots and chopped cornichons adding some welcome crunch. There’s a solid choice of cuts on offer here – the 400g USDA prime ribeye comes slightly less pink than I’d have liked, but there’s no denying the flavours of the meat, complemented by a punchy chimichurri on the side. The Guild will soon add a piano bar and cigar lounge to its offering, designed for those who want to keep the night going, which, we envision, they will. The Guild is a truly enchanting space, and one that you’ll no doubt want to return to time and time again. Sophie Prideaux
Address: ICD Brookfield, DIFC
SuppliedSignor Sassi
For those familiar with London’s food scene, Signor Sassi will need no introduction. The original opened its doors in Knightsbridge in 1984, and has been charming diners ever since with its hearty Italian food. Over the years, it’s counted royalty, politicians and footballers among its guests, evidenced by the haphazard pictures that line its walls. And after successfully expanding into Riyadh and Doha, Signor Sassi has landed in Dubai, opening at The St Regis Gardens on Palm Jumeirah. While fans will be happy to see much of the London menu has arrived with it, the space itself feels distinctly Dubai – from the ornate low-lit lobby to the statement tiered chandeliers. Designed by London architectural firm Fettle, interiors are glamorously art-deco, with an elevated rectangular green marble bar, diamond tiled floors and dark wood finishings, softly lit with the warm glow of antique table lamps. The menu stays loyal to timeless Italian classics, and portions here are refreshingly generous. To start, a perfectly plump burrata is served with sweet Datterino tomatoes, but is quickly overshadowed by a steaming aubergine parmigiana, topped with a thick layer of mozzarella and parmesan. For mains, the speciality lobster alla Catalana comes theatrically presented with tomatoes and tropea onions, while the king prawns with garlic chilli butter are almost as big. While Signor Sassi does a good job to keep you full, make sure to save room for desert. Leaving without a taste of the tiramisu would be a disservice – a prime example of the Italian classics Signor Sassi has spent four-decades perfecting. Zahra Surya Darma
Address: St Regis Palm Gardens, Palm Jumeirah
Franco BorromeoZenon
Nestled just a stone's throw away from Dubai Mall's Bloomingdales, Zenon is a striking departure from the clean-cut interiors that are typical of Address properties. The restaurant’s ambience is a whimsical affair of Victorian-style tiled floors, muted-toned plush chairs and, in true Dubai fashion, Hermès-designed cutlery. While the abundant natural light seeping through the expansive floor-to-ceiling windows lets you appreciate the grandeur of this two-storey space, it is only when the sun sets and the lights dim that Zenon’s distinctive concept comes to life. Dynamic AI-powered pieces transition from purple to golden waves, and holographics come alive, replacing still-life sculptures. The menu is an exciting medley of Mediterranean and Japanese dishes, so it’s only fitting that the culinary team hails from Italy, Greece and Japan – chef Tatsuya Ueda was plucked straight from Osaka ahead of Zenon’s opening. Starters include light salads of the Greek-inspired kind, along with lashings of sashimi. For hot plates, the Hokkaido scallops come soaked in aromatic garlic butter and the miso-glazed eggplant is topped with a feta mousse and tomato confit. Mains go from 250-day-aged meats to pasta and wild seafood sourced from Europe. Order the herb-filled agnolotti pasta served with langoustine sauce, but the whiffs of truffle from nearby tables might just lead you to the mushroom risotto. It’s a rite of passage to finish with tiramisu for dessert. Zahra Surya Darma
Address: Address Dubai Mall Hotel Lobby Level, Downtown Dubai