{"id":164564,"date":"2026-04-13T11:13:51","date_gmt":"2026-04-13T15:13:51","guid":{"rendered":"https:\/\/fsmadmin.vsitesting3.com\/magazine\/?p=164564"},"modified":"2026-04-13T11:14:18","modified_gmt":"2026-04-13T15:14:18","slug":"best-dubai-restaurants","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/food-drink\/best-dubai-restaurants\/","title":{"rendered":"Delicious in Dubai"},"content":{"rendered":"\n
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I\u2019m\u00a0sitting in a dark and dramatic dining\u00a0room at just-opened\u00a0Kraken<\/a>, one of Dubai\u2019s hottest new restaurants, surrounded by black walls, cave-like textures, and a mirrored water-effect ceiling that gives the illusion of being under the sea.\u00a0It\u2019s\u00a0the kind of place an actual\u00a0kraken, that sea creature of Norse lore, might make its lair if it found itself transported to the Middle East. Dining here is an adventure from the moment restaurant manager\u00a0Mohamed Gamal, dressed in a chic marine-style uniform,\u00a0greets\u00a0me and cheerfully announces\u00a0he\u2019ll\u00a0be my captain for the night.\u00a0\u00a0<\/p>\n\n\n\n

The culinary action unfolds in a large open kitchen where fish skeletons hang next to a wood-fired grill. My dinner begins with shrimp chicharron crisps standing upright in a bed of dried black beans. They look like kelp rising from the ocean floor and are accompanied by labneh\u2014dusted with loomi (dried lime powder)\u2014for dipping. Next comes a yellowtail-tuna pizza served on a meringue base. It looks and sounds weird, like a fishy pavlova, and I hesitate before taking a bite. But the base has none of the cloying sweetness or stickiness I\u2019d expected and instead presents a brilliant balance of rich and spicy flavours with crunchy and chewy textures. Strange, yes, but also strangely moreish. <\/p>\n\n\n\n

An oyster follows, served with grass-green jalape\u00f1o granita, tiny balls of pickled cucumber, little dollops of sour cream, and delicate fronds of fresh dill.\u00a0It\u2019s\u00a0sweet, sour, and briny at the same time, an explosive combination that pleases and surprises the palate. But\u00a0what\u2019s\u00a0most surprising of all is that everything in the dish has been sourced locally. The oyster is from Dibba Bay<\/a>, a farm off the coast of Fujairah established a decade ago by a pioneering Scot who surmised that a nation famed for its pearl oysters should also be able to produce edible ones. He was right. Everything else in the dish is grown on farms around the United Arab Emirates.\u00a0<\/p>\n\n\n\n

A few years ago, this would have been practically unthinkable. \u201cWe consider ourselves the most \u2018locavore\u2019 restaurant in Dubai,\u201d says Gr\u00e9goire Berger, chef and founder of Kraken. When he first arrived in Dubai in 2013, local sourcing was limited and inconsistent. \u201cToday, fishermen, farmers, and producers have raised their standards tremendously,\u201d he says. <\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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The fish at Kraken is locally sourced.<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Ostrich tartare and caviar on sourdough at Kraken.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Before opening the restaurant, Berger and his team spent six months exploring the bounty of the land and sea across the United Arab Emirates. \u201cPrior to this exploration, we wouldn\u2019t have considered using UAE-caught fish. We now realize that the problem wasn\u2019t the quality of the product, but the way it was treated,\u201d he explains. The menu at Kraken features hamour, kingfish, tuna, and clams sourced from the waters around the emirates and neighbouring Oman, as well as local honey, dates, desert herbs, and vegetables. The Kraken team have set an ambitious future target of sourcing 99 percent of ingredients locally. \u201cThese products carry identity and place,\u201d Berger says. <\/p>\n\n\n\n

As a desert nation, Dubai has long, hot summer months that are not typically conducive to farming. This was once a land of seminomadic tribes who led harsh lives and made do with limited local resources\u2014dates, camel milk, meat from grazing herds\u2014and items that came by sea via traders.  <\/p>\n\n\n\n

Fast-forward just a few decades and the discovery of oil catapulted the emirate into the future, laying the foundation for the dazzling, international metropolis that rises today like a mirage from the sands. Since the beginning of the millennium, Dubai\u2019s urban, cultural, and culinary evolutions have taken place at breakneck pace. But the high-end dining scene was, until fairly recently, largely limited to outposts of big-name restaurants with ingredients flown in from around the world. It was a safe formula that provided consistent quality and predictability, but it wasn\u2019t going to set any taste buds ablaze with innovation or creativity that spoke to a sense of place. For a time, it felt as if every dish in town was smothered in gold leaf and truffle oil, Instagrammable clouds of dry ice floated around everything from sushi to cocktails, and tuna tartare, burrata salad, and chocolate fondant were staples on practically every menu. It\u2019s a recipe that still works for some restaurants appealing to an audience in search of the blingy Dubai lifestyle, but the past decade has seen a complete transformation. <\/p>\n\n\n\n

The birth of a homegrown, modern Dubai style of cooking has perhaps been the most exciting thing to emerge. This is cuisine that\u2019s reflective of the people who have chosen to make Dubai home, whether they were born here, raised here, or arrived later in life. It combines influences of the emirate\u2019s multiculturality with elements brought from the places of origin and the frequent travels of this particularly peripatetic community.  <\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Aubergine Royale with beurre blanc, caviar, and walnuts at Three Bros.<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n
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When Syrian chef Mohamad\u00a0Orfali\u00a0opened\u00a0Orfali\u00a0Bros Bistro<\/a> in 2021 with\u00a0his brothers Wassim and Omar, it felt as if the Dubai dining scene was shifting. \u201cFrom the very beginning, we wanted to redefine what a Middle Eastern restaurant could be,\u201d he says. \u201cWe wanted to take our roots and blend them with Dubai influences, breaking the stereotypes of traditional restaurants that belong to big chains or franchises. The goal was to create dishes that reflect our\u00a0personal experiences, emotions, and memories, all\u00a0while staying true to the essence of quality and craftsmanship.\u201d That philosophy translated into dishes like spicy bulgur-wheat salad with Aleppo chili paste and shiso leaves, and Wagyu striploin with sour cherry, pine nuts, and cinnamon.\u00a0<\/p>\n\n\n\n

It was a recipe for success\u2014a restaurant that was relying not on novelties or food trends to draw the crowds but instead on creating cuisine that came from the heart. It earned the Orfali brothers a Michelin star and the top spot on the Middle East and North Africa\u2019s 50 Best Restaurants list, as well as tables booked up far in advance. <\/p>\n\n\n\n

Since then, they have opened Three Bros<\/a>, a more casual spot where lunch and dinner feature a succession of\u00a0bold dishes like thinly sliced\u00a0\u014dtoro\u00a0with tuna garum, olive oil, and finger\u00a0lime, and a tiny in size but huge in\u00a0flavour\u00a0chawanmushi\u00a0(egg custard) with morel, shaved black truffle, and crunchy hazelnut. The nonalcoholic cocktails are works of art. The limetta olio is unmissable, an unctuous blend of fermented white grapes and olive oil, resulting in a drink that\u2019s part martini, part sour, and entirely delicious. And the playful take on the PB&J sandwich\u2014a perfectly formed triangle of sponge cake, peanut butter, and raspberry jelly that matches the restaurant\u2019s ruby-red walls\u2014makes for a fittingly fun finish in a restaurant that\u00a0doesn\u2019t\u00a0take itself too seriously.\u00a0<\/p>\n\n\n\n

It\u2019s not just Dubai\u2019s restaurants that are homegrown. Across the emirate, an increasing number of spots are placing a focus on ingredients that are raised and sourced locally. In recent years, a combination of shifting trends, pioneering agricultural technology, experimentation, exploration, and sheer hard work by a passionate community of food lovers has made huge changes to the United Arab Emirates\u2019 scene. Innovations such as water-saving vertical farming and A.I.-powered controlled-environment agriculture are extending the growing season beyond the more temperate winter months. Small-scale farms are producing niche ingredients like microgreens, edible flowers, and lion\u2019s mane mushrooms. <\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Chef Mohamad Orfali<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Dark chocolate Karaz cake with chocolate mousse and sour cherry at Orfali Bros. Bistro<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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At Four Seasons Resort Dubai at Jumeirah Beach<\/a>, a lush seaside oasis\u00a0filled with palm\u00a0trees and flowering plants, the use of locally sourced produce is rising. For\u00a0Marcel\u00a0Finsterer, chef de cuisine at Asian-inspired seafood restaurant Sea Fu<\/a>,\u00a0procuring\u00a0ingredients within the UAE can be challenging, but\u00a0it\u2019s\u00a0a pursuit he embraces. \u201cYou can find high-end ingredients here, but it\u2019s very seasonal and requires strong relationships with the producers,\u201d he says. \u201cSome products are excellent at certain times of the year and then disappear, and\u00a0that\u2019s\u00a0something I\u00a0actually enjoy\u00a0working around. It keeps the cooking honest and creative.\u201d Finsterer personally visits each farm he works with\u2014like Pure Harvest Smart Farms<\/a>, based in the desert in the emirate of Al Ain and known for its exceptional tomatoes, and Mary Anne\u2019s Fresh Produce<\/a>, a grower of microgreens, herbs, and edible flowers located on the outskirts of Dubai\u2014multiple times a year to understand their challenges and build relationships with the people behind the products, creating connections that he says change how he cooks. Among his\u00a0favourite\u00a0local\u00a0ingredients are fragrant strawberries, mushrooms with a remarkable depth of\u00a0flavour, and fresh herbs. On the\u00a0sweet\u00a0side, Nicolas Lambert, senior executive pastry chef, also sources locally, including\u00a0honey, dates, citrus, camel milk, and figs grown in the northern emirate of Ras Al Khaimah. \u201cQuality is excellent but highly seasonal, which I see as a strength rather than a limitation,\u201d he says.\u00a0<\/p>\n\n\n\n

Local ingredients are also a priority at the intimate and stylish Four Seasons\u00a0Hotel Dubai International Financial Centre\u00a0(DIFC)<\/a> in the heart of the city\u2019s\u00a0main business\u00a0and entertainment district, including at Penrose Lounge<\/a>\u2019s Earth Afternoon Tea. \u201cWe work with Blossom Honey UAE for our golden honey and select seasonal vegetables from the local market,\u201d says the hotel\u2019s\u00a0executive chef, Rami Nasser, who also sources microgreens, edible flowers, camel\u00a0milk, and butter within the country. And in a city crowded with Japanese-\u200bfusion concepts, the hotel\u2019s new restaurant\u00a0KIGO<\/a>\u00a0stands out for its authenticity, ranking among the best kaiseki meals\u00a0I\u2019ve\u00a0ever had. While fish\u00a0and\u00a0seafood are\u00a0flown\u00a0in from Japan, locally grown carrots find their way onto the menu because\u00a0they\u2019re\u00a0sweeter than imported varieties.\u00a0They\u2019re\u00a0not just chopped or diced here, though. The\u00a0KIGO\u00a0culinary team carves them into exquisitely detailed shapes of gingko, maple leaves, and cranes, subtly referencing the changing seasons.\u00a0\u00a0<\/p>\n\n\n\n

At\u00a0neighbouring\u00a0Boca<\/a>, a Michelin green-starred restaurant also in DIFC, founder and chief sustainability officer Omar Shihab is researching an ingredient that he hopes may become a game changer.\u00a0He\u2019s\u00a0working with\u00a0Emirates Nature-WWF<\/a> and the International Center for\u00a0Biosaline\u00a0Agriculture<\/a> to explore the benefits and potential uses of salt-loving salicornia, a native halophyte packed with umami and a crunchy texture that grows naturally along the country\u2019s coasts. Shihab sees it having the potential to become the UAE\u2019s superfood. Commercial cultivation has yet to be developed, although there are pilot farms in the northern emirate of Umm Al Quwain. \u201cWe\u2019re demonstrating all the\u00a0benefits\u00a0halophytes present from an environmental, conservational, and nutritional standpoint, but also from an economic and entrepreneurial sense,\u201d he says. In the restaurant, Boca\u2019s executive chef Patricia\u00a0Roig adds salicornia tips to a punchy local kingfish ceviche and to a rich risotto blended with seaweed.\u00a0<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Nicolas Lambert, senior executive pastry chef at Four Seasons Resort Dubai at Jumeirah Beach<\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n
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This willingness to work with new products and flavours isn\u2019t new to Dubai. This has long been a cosmopolitan place thanks to its strategic position on ancient trade routes that connected Arabia, Persia, Africa, and Asia. Today, more than 200 nationalities reside here, each bringing its own culinary culture with it. <\/p>\n\n\n\n

At 12-seater restaurant\u00a0Moonrise<\/a>, perched atop Eden House in the\u00a0Satwa\u00a0neighbourhood, Dubai-born chef\u00a0Solemann\u00a0Haddad creates tasting menus\u00a0that draw on food from his childhood in the city along with culinary influences\u00a0from his French mother and Syrian father. He calls it Dubai Cuisine, embodying\u00a0that easy cosmopolitan mix of\u00a0cultures that are at home here and that blend with,\u00a0borrow from, and inspire one another.\u00a0<\/p>\n\n\n\n

Indian cuisine has long had an influence on the food of Dubai, too. This is a city where the most casual hole-in-the-wall cafeterias sit alongside high-end establishments, where you can dine well on cheap and cheerful chaat,\u00a0dosas, and thalis in small caf\u00e9s in the Karama\u00a0neighbourhood\u00a0or exceptionally well at the world\u2019s only three-Michelin-starred Indian restaurant,\u00a0Tr\u00e8sind\u00a0Studio<\/a>, on the Palm Jumeirah, where chef Himanshu Saini takes diners on explorations of creative and complex dishes served without the slightest hint of pretension.\u00a0\u00a0<\/p>\n\n\n\n

But\u00a0there\u2019s\u00a0one cuisine that\u00a0hasn\u2019t\u00a0featured prominently in Dubai\u2019s restaurants up to now, and Emirati chef Sahar Parham Al Awadhi believes\u00a0it\u2019s\u00a0time to change that. \u201cEmirati cuisine has been living within people\u2019s homes for a very long time,\u201d she says. \u201cIt\u2019s time to take it outside of that setting and present it in a new way, elevate it, add in techniques and ingredients that didn\u2019t grow here before, and really take it to the next level.\u201d Al Awadhi recently created a menu of desserts and pastries for\u00a0Gerbou<\/a>, a new restaurant spotlighting contemporary Emirati cuisine opened in the leafy green Nad Al Sheba\u00a0neighbourhood, featuring modernized versions of much-loved local desserts such as\u00a0rengina, a\u00a0sweet, sticky pudding made from pitted dates, and\u00a0aseeda, a blend of pumpkin, ghee, and spices. And now\u00a0she\u2019s\u00a0getting ready to open her own restaurant, Abra, named after the little wooden\u00a0boats\u00a0that have\u00a0connected\u00a0the two sides of Dubai Creek for decades. Located within the Etihad Museum<\/a> on the site where the United Arab Emirates was founded as a nation in 1971, the restaurant will present what Al Awadhi is calling New Emirati Cuisine, with a focus on local sourcing.\u00a0<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Gerbou<\/figcaption><\/figure>\n\n\n\n
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Moonrise’s aged Galician turbot with sarookh sauce and Beurre de Baratte Bio<\/figcaption><\/figure>\n<\/figure>\n<\/div><\/div>\n\n\n\n
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For Al Awadhi, locality doesn\u2019t only mean Emirati-owned businesses: \u201cIt\u2019s homegrown, no matter who it is, because there\u2019s a huge community of artists, farmers, and producers who are contributing to growing in the UAE. For us, that\u2019s what New Emirati Cuisine means.\u201d Her menus will aim to use around 80 percent locally sourced ingredients, adapting to seasonality, including chicken, eggs, lamb, and clotted cream.  <\/p>\n\n\n\n

She will also be enhancing much-loved Emirati dishes with newer ingredients that complement traditional\u00a0flavours, like lemongrass. \u201cEmirates Bio\u00a0Farm<\/a> [an organic farm\u00a0located\u00a0an hour by car outside Dubai] has been growing lemongrass for the last couple of years.\u00a0It\u2019s\u00a0not an indigenous ingredient, but since it grows here now,\u00a0it\u2019s\u00a0become part of our local agriculture.\u201d\u00a0\u00a0<\/p>\n\n\n\n

Abra\u2019s beverage menu is also firmly rooted in Emirati heritage, taking inspiration from the traditional apothecaries, called attar<\/em>, in the souqs around Dubai Creek where dried herbs and spices are sold in colourful heaps. \u201cIf you\u2019re sick, you go to the attar<\/em>, explain your problem, and they mix things up for you to make a tea,\u201d Al Awadhi explains. \u201cWe\u2019re basing our beverage program on these holistic remedies.\u201d <\/p>\n\n\n\n

It\u2019s a novel approach based in antiquity, a way of bringing lesser-known local traditions to the fore in a city that, at least on the surface, seems to be all about the future. Perhaps Dubai is now at an inflection point where it continues marching forward but is carrying its traditions, both cultural and culinary, along with it. \u201cI was born and raised in Dubai, and one of the things that makes it so special is that it never stops growing,\u201d says Al Awadhi. \u201cIt feels like we\u2019re experiencing the formation of a city. Being able to be part of that is really special.\u201d  <\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

The city is staking its claim as one of the world\u2019s most exciting dining destinations as chefs champion local ingredients while channelling cosmopolitan influences. 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