We've spent years finding the UAE's finest. Now you can find them in seconds.
We've spent years finding the UAE's finest. Now you can find them in seconds.
Sirene Beach by GAIA: Dubai's largest beachside restaurant and club
Sirene Beach by GAIA brought Mediterranean luxury to Dubai's coastline through an expansive 400-seat venue that marries GAIA DIFC's sophisticated dining with relaxed beachfront energy. This latest venture from Chef Izu Ani and Evgeny Kuzin unfolds across multiple terraces toward pristine beach views, where stone walls, intricate mosaics, and flowing fabrics instantly transport you to the Greek islands. Familiar GAIA touches like the fresh fish market display and wood-fired oven anchor the space, while the outdoor areas cascade toward one of Dubai's most impressive beach club setups.
the HUNTR's lunch revealed exceptional execution across every course. Standout dishes included pristine Gillardeau oysters (70 AED) that captured pure ocean freshness, beautifully plated seabream carpaccio (225 AED) with truffle and citrus creating bright flavour layers, and perfectly grilled octopus (170 AED) with charred exterior yielding to tender flesh. The Wagyu ribeye (495 AED) from the charcoal oven arrived with a beautiful crust, while desserts like the frozen yoghurt (150 AED) with caramelised walnuts and warm loukoumades shouldn't be missed. Measured DJ beats complement the weekend mood, while attentive staff demonstrate detailed menu knowledge and precise timing that makes this coastal luxury feel effortless rather than stuffy.
Gerbou Dubai: Authentic Emirati cuisine and hospitality in Nad Al Sheba
Gerbou – meaning "welcome to our humble abode" in Arabic – transforms a historic 1987 building in Nad Al Sheba into a celebration of Emirati cuisine and culture. This homegrown collaboration between Her Highness Sheikha Lateefa Bint Maktoum of Tashkeel and Atelier House Hospitality showcases meticulous attention to every detail, from bespoke dining tables to handpicked cutlery created with Emirati and UAE-based designers. The space masterfully marries heritage with modern comfort, where natural light floods custom furnishings and artisanal touches that honour the building's origins while introducing contemporary elements for a seamless experience.
the HUNTR attended an exclusive preview lunch and has since returned for peaceful early morning breakfast sessions that showcase the restaurant's exceptional range. Chef Ionel Catau and pastry chef Sahar Al Awadhi craft an all-day menu flowing from breakfast through Fwala (afternoon tea) to dinner, with each dish honouring UAE-sourced ingredients while elevating nostalgic Emirati classics for contemporary palates. The service operates at fine dining level, with staff registering guest preferences to personalise future visits and demonstrating impressive knowledge of each dish's story. Above all, Gerbou offers a genuine glimpse into Emirati hospitality, making it ideal for introducing tourists and guests to authentic local culture in an elegant, peaceful sanctuary.
The Beam: Chef-led European bistro with garden terrace in Dubai Marina
Earlier this year The Beam opened within Le Royal Meridien Beach Resort & Spa's iconic gardens. This European-inspired bistro from chef Nick Alvis embraces unpretentious yet elevated cuisine where substance triumphs over spectacle, marking the first of three concepts he plans to launch in Dubai during 2025. Named for the natural light flooding through expansive windows, the space balances refined casualness through its navy and white palette, marble-topped tables, and striking wooden bar, while floor-to-ceiling bi-folding doors reveal a garden terrace complete with trickling fountains and chess tables.
the HUNTR visited for dinner and discovered Alvis's philosophy of "simple food cooked exceptionally well" executed with precision. Standout dishes included impeccably fresh Dibba Bay oysters (55 AED for 3) with three distinct condiments, Sea Bream (298 AED for 710g) grilled to textbook perfection with expert deboning, and Australian Wagyu Sirloin (290 AED for 300g) demonstrating the value of in-house dry-aging through tender texture and precise medium preparation. The complimentary fresh baguette with exceptional butter set high expectations that the kitchen consistently met, while seasonal ingredients like the surprising Strabena tomatoes delivered remarkable depth of flavour. With responsibly sourced ingredients, locally crafted touches, and General Manager Pam Wilby ensuring Le Royal Meridien's signature warmth, The Beam offers a tranquil garden oasis that celebrates straightforward European bistro classics.
Girl & the Goose Dubai: Authentic Central American cuisine in the Burj Khalifa Area
The opening of Girl & the Goose marked the UAE's first restaurant dedicated to Mesoamerican cuisine. This homegrown concept from Chef Gabriela Chamorro marks the evolution of her beloved supper club into a permanent celebration of her Nicaraguan heritage, artfully blending traditional flavours from seven Central American nations with contemporary global influences. Nestled within the Anantara Downtown Dubai Hotel, the thoughtfully designed space features terracotta walls, soft lighting, and architectural details inspired by Mesoamerican and Spanish colonial design, creating an atmosphere that feels like stepping into someone's cherished home rather than a conventional restaurant.
the HUNTR attended for dinner and explored Chef Gabriela's culturally rich menu through exceptional preparations like the Wild Corn Salad (69 AED) – street food-style grilled corn with cilantro, shiso, mint, pecans, and beef bacon that delivered remarkable fusion of flavours and textures. The Achiote Miso Seabass (147 AED) showcased perfect cooking technique with whole grilled fish topped with peanuts and crispy garlic, while signature cocktails like the Flor de Jamaica (57 AED) transformed Guatemala's hibiscus drink into a tequila sour with tamarind and pineapple. The Coconut Flan (49 AED) with fermented brown miso ice cream demonstrated the kitchen's willingness to push boundaries whilst maintaining recognisable flavour profiles. The open kitchen allows Chef Gabriela to personally engage with guests, whilst service operates on genuine cultural ambassadorship that transforms each meal into an educational journey through Central American traditions.
The Cullinan Dubai: Sophisticated steakhouse dining on Jumeirah's seafront
Perched on the first floor of Jumeirah’s Marsa Al Arab hotel, The Cullinan brings precision and flair to Dubai's high-end restaurant scene through an international concept that opened in mid-March 2025. Named after the world's largest rough diamond, this sophisticated steakhouse from FoodFund International delivers multifaceted brilliance with seamless indoor-outdoor seating offering uninterrupted views of the Burj Al Arab and Arabian Gulf. Designed by award-winning architect Tristan du Plessis, the space balances contemporary boldness with timeless elegance through marble, wood, and a refined maroon-and-white palette, centred around an enormous open kitchen that serves as a theatrical stage where aromatic wafts of grilling meats fill the air.
the HUNTR witnessed exceptional technical prowess across diverse preparations beyond the expertly curated cuts from Japan, Australia, and New Zealand. The Steak Tartare Mille-Feuille (118 AED) demonstrated visual panache through hand-chopped beef tenderloin layered with crispy potato, crowned with truffle mayo and gold leaf, while the Wagyu Gold Sando (235 AED) proved worthy of its premium price with 7+ Wagyu striploin nestled in buttery marble brioche. The Cannon of Lamb (280 AED) showcased the Josper grill's capabilities with garlic-rosemary marinated loin retaining juicy tenderness beneath beautiful exterior char. With an in-house meat sommelier curating selections and wine sommelier creating thoughtful pairings, The Cullinan elevates the steakhouse concept through meticulous attention to detail that transforms each visit into an experience of understated opulence.
Rowley's Steakhouse Dubai: British heritage meets DIFC dining
Rowley's brings five decades of London steakhouse tradition to DIFC's Central Park Towers, marking the international brand's first outpost beyond its Mayfair home. This venture from British entrepreneur Tom Muir and restaurant operator Daniel Petermann settled on premium Australian beef after six months of rigorous tastings, creating a menu of confident simplicity that focuses on carefully selected steaks, unlimited French fries, and fresh salads. The space marries British charm with Dubai polish through rich wooden accents and emerald leather seating, while towering windows frame the Burj Khalifa and an outdoor terrace captures DIFC's electric transformation from business hub to dining destination.
the HUNTR dined for dinner and experienced welcome restraint in a district often defined by culinary excess. The Classic strip loin (138 AED) delivered robust flavour with satisfying chew, while the Signature ribeye (168 AED) showed that perfect marriage of tenderness and marbling that defines this cut. Both arrived with bottomless golden fries and four distinct sauces, including their mysterious 'fox' and closely guarded 'secret' recipes. The Basque cheesecake with raspberry compote proved the standout dessert – dense, creamy, and showing just enough char. While their alcohol licence was pending during our visit, thoughtful mocktails like the Baby Fox (25 AED) demonstrate proper attention to detail, creating a reminder that when you execute one thing exceptionally well, there's no need for culinary gymnastics.
Kira Dubai: Mediterranean-Japanese Fusion in the Marsa Al Arab Hotel
Also housed within the Marsa Al Arab, Kira Dubai blends Mediterranean warmth with Japanese precision, offering striking Burj Al Arab views from its outdoor terrace while the interior balances sophistication with comfort through neutral hues, warm woods, and thoughtful marble details. This international concept marks the first venture from AlphaMind, a collaboration between Addmind Hospitality (the team behind Clap and Sucre) and ADMO Lifestyle Holding, bringing considerable experience to execution that transforms food preparation into theatre through a glass-fronted kitchen showcasing chefs at work beside fresh seafood displays. The adjoining LITT bar extends the experience with craft cocktails and DJs, transitioning the space from daytime dining to evening entertainment.
the HUNTR's dinner featured O-Toro Carpaccio (210 AED), which impressed with buttery texture and umami-rich Togarashi lime dressing that brightened fatty tuna without overwhelming it, while the Japanese Wagyu Nigiri & Truffle (180 AED for 2 pieces) delivered disproportionately large flavour impact through Miyazaki A5 beef's marbling creating melt-in-mouth sensation. The Angus Tenderloin (345 AED for 220g) arrived precisely cooked to medium-rare with miso brown butter adding depth to each bite. An in-house sommelier guides diners through extensive collections of wines, sake, spirits, and whiskey, whilst the menu spans Japanese and Mediterranean influences from sushi to grilled steaks with standard and premium omakase options allowing the kitchen to showcase its strengths.
Hanu Dubai: Contemporary Korean cuisine on the Palm Jumeirah
On the Palm Jumeirah's eastern crescent sits Hanu, where Chef Kyung Soo Moon orchestrates a Korean dining experience that feels both ancient and utterly contemporary. This concept celebrates fermentation and fire through a striking space of dark stone, warm wood, and quirky touches like faux Korean pines that sets the stage for tableside grilling transforming premium cuts into carnivorous pleasure. The 58-seat dining room feels intimate without forcing proximity, whilst the real magic happens on the terrace where 44 seats nestle under a bronze and wood pergola with views that remind you why people pay obscene amounts to live on Palm Jumeirah.
the HUNTR experienced Chef Moon's approach of recontextualising Korean food rather than reinventing it through dishes like his mother's kimchi rice dressed up as Italian Kimchi Arancini (52 AED) with quail egg and chilli pickle. The Korean Seasonal Hang Sang Snack (125 AED) arrived personally delivered by Chef Moon like a curated exhibition featuring five distinct bites, whilst the Meet Me at the Grill experience (365 AED per person) revealed Hanu's true purpose through four cuts cooked on built-in table grills by servers who know exactly when to flip. The Japanese A4 Wagyu dissolved at the merest suggestion of heat, while accompaniments including fresh greens, traditional banchan, and truffle egg custard elevated the experience from simple grilled meat to full cultural immersion. Handcrafted cocktails like the Seoul Mule (75 AED) with hojicha tea-infused vodka somehow incorporate gochujang without causing regret, creating a spot that manages to be both deeply authentic and distinctly at home in Dubai's increasingly global culinary options.
Ruby Ru by Iris: Parisian-inspired cocktail bar in Jewel of the Creek
Ruby Ru by Iris blends Parisian café culture with Dubai's distinctive energy from its home in the Jewel of the Creek complex, transforming effortlessly from daytime dining to evening cocktails with 180° terrace views of the Dubai skyline. This venue from AlphaMind (the strategic partnership between ADMO Lifestyle Holding and Addmind) manages to feel both special occasion-worthy and casual enough for impromptu gatherings through breezy sophistication that combines abundant plants, natural wooden furnishings, and an earthy colour palette. The décor marries marble, various woods, and textured fabrics in a way that evokes Paris without feeling contrived, whilst multiple seating configurations across indoor and terrace spaces accommodate everything from intimate dates to larger groups.
the HUNTR visited for dinner and drinks, enjoying French-Japanese fusion executed across a concise four-page menu that delivers comfort food with sophisticated twists. The Ruby Ru Crispy (55 AED) featured artfully arranged crispy rice topped with plump shrimp on vibrant yoghurt beetroot sauce, whilst Ruby's Burger (75 AED) showcased wagyu beef patties with proper smash technique creating essential crispy edges. The nigiri selection (50 AED for two pieces) demonstrated proper technique allowing clean fish flavours to shine, while the Banana Pudding (55 AED) with flambéed bananas and vanilla cream provided indulgent conclusion without cloying sweetness. The venue truly comes alive after dark when DJs spin daily from 7 p.m. until midnight, successfully balancing Parisian café culture's charm with Dubai's distinctive energy where conversation flows as freely as the cocktails.
Maison Dali: Artistic Mediterranean-Japanese cuisine and a licensed bar in Business Bay
In the striking Opus building by Dame Zaha Hadid in Business Bay, Maison Dali merges Mediterranean flavours with Japanese techniques under the direction of talented Scottish chef Tristin Farmer. This fine dining restaurant embodies "simplicity, elevated" through understated dishes that reveal complex flavours with each bite, whilst the surrealist-inspired interior creates a playful backdrop for serious cooking across the main dining room, private dining space, and 'Dali Supper Club'. The interior draws inspiration from Salvador Dalí's surrealist world, balancing artistic whimsy with refined comfort through custom wall art, sculptural lighting, and clever design touches that create distinct environments within the space.
the HUNTR joined for dinner and encountered Tristin Farmer's technical precision from his years in prestigious kitchens worldwide through dishes showcasing techniques from fermentation to open-fire cooking. The Dali Shellfish Platter (395 AED) impressed with pristine oysters, diced hamaguri clams, king crab with fermented pineapple, and silky Sicilian shrimps, whilst the Wood Fired Duck (285 AED) arrived glossy and succulent with hoisin sauce paired with clever Waldorf salad incorporating crispy duck skin. The exceptional Lobster Donabe (195 AED) arrived in a smoking hot clay pot with aromatic fried rice punctuated by generous lobster meat, sansho pepper and black truffle. From the seafood-forward menu to art-inspired cocktails organised around seven art disciplines and thoughtful non-alcoholic options categorised to mirror wine profiles, Maison Dali delivers substance alongside style for a complete sensory experience.
Revolver Dubai: Bold South Asian open-fire cuisine in Business Bay
Inside The Opus by Zaha Hadid in Business Bay, Revolver is an open-fire restaurant and bar combining South Asian flavours with international techniques under Chef Jitin Joshi, whose 27 years in prestigious international kitchens brings authority to every dish. The space itself is a study in contrasts – dark and intimate yet theatrical, with a copper ceiling and signature bullet-shaped chandelier drawing attention to the central open kitchen where fire and spice drive the menu. The dimmed interior creates an immediate atmosphere through dark leather seating and marble tables that balance sophistication with accessibility, whilst Chef Joshi's serious culinary credentials from London's celebrated Gymkhana shine through dishes that reflect his extensive experience cooking for both royalty and celebrities.
the HUNTR sampled dishes for dinner as the restaurant transitioned from its quieter afternoon state to evening energy, discovering the kitchen's purposeful cross-cultural approach. The Lamb and Kaffir Lime Arancini (30 AED) merged Indonesian rendang with Italian technique through crisp exteriors giving way to fragrant rice and tender lamb, whilst the Truffle and Morel Kulchette (115 AED) proved a flatbread where Indian and French cuisines meet through buttered chicken and Gruyère cheese. The exceptional Seafood and Tender Coconut (140 AED) featured Japanese rice cooked with coconut milk supporting charred scallops and fresh seafood, with young coconut shreds adding tropical sweetness. Beverage Director Vitor Lourenço's cocktail programme matched the kitchen's creativity through drinks like The Unlighted (85 AED) with aromatic smoke infusion, creating a dining experience that balances primal cooking techniques with refined flavours where each plate tells a story of cultural crossroads executed with precision.
Origami Sushi: Contemporary Japanese cuisine in Al Khawaneej's Valley 77
At Valley 77 in Al Khawaneej, Origami Sushi stands as a refined extension of its Jumeirah flagship, embracing minimalist design with raw textures and a soothing palette of beige, grey, and earthy tones. This Japanese eatery balances tradition with contemporary flair through unfinished concrete walls serving as backdrop for thoughtfully placed greenery, whilst the central chef station puts culinary craft front and centre in an approachable omakase-style setup. The outdoor space offers a serene alternative with its canopy and surrounding plants, creating an atmosphere that encourages lingering without pretension through small table lamps casting gentle glow across wooden furnishings and stone flooring.
the HUNTR enjoyed lunch and found Origami distinguishing itself through restraint rather than flashy presentations, with the kitchen emphasizing technique and quality ingredients over theatrical display. The New Style Sashimi Beef Tataki (68 AED) impressed with perfectly seared edges and truffle ponzu that enhanced without overwhelming, whilst the exclusive Matcha Tiramisu (45 AED) with yuzu-infused sponge provided a strong finish available only at this location. The Wagyu Striploin Bop (190 AED) delivered comfort and finesse through Japanese rice infused with beef bacon forming a flavourful base, while seemingly simple Grilled Mushrooms (39 AED) transformed into an umami-rich experience through seaweed butter and nori powder. Drinks like the Yuzu Daikiri (49 AED) with lime, jalapeño and togarashi rim matched the food's attention to detail, creating a dining experience that offers exclusive dishes setting this outpost apart from its original location.
KEN by Kamatsuda: Sublime wagyu omakase in Downtown Dubai
Standing proud in Downtown Dubai's Burj Khalifa district, Ken by Kamatsuda transforms Japanese dining into an artistic experience at the EDITION hotel, showcasing rare Awa Wagyu beef alongside meticulously sourced seafood in an omakase that balances theatrical presentation with genuine culinary mastery. This Japanese concept from Chef Ken Kamatsuda brings over twenty years of culinary expertise from Tokyo's elite dining scene, with the space serving as a canvas for Japanese artistic expression featuring works by celebrated calligrapher Bisen Aoyagi and floral artist Ryota Hagiwara. The design balances concrete with warm wooden elements, carefully placed bonsai trees, and immersive digital walls displaying Japanese imagery, whilst approximately 90% of ingredients come exclusively from Japan through direct relationships with producers established through Chef Kamatsuda's judging role for Japanese culinary recognition programmes.
the HUNTR tasted the Gokan Omakase (2,500 AED per person), featuring both wagyu and seafood courses that unfold with deliberate pacing of good theatre, beginning with a luxury bowl housing A5 Awa wagyu, Hokkaido scallops, and Oscietra caviar served on a caviar tin of such silky decadence that crisp nori provides essential textural contrast. The hand-rolled sushi selection proved memorable, particularly the Wagyu Niku Sushi that melted instantly on the tongue with natural sweetness lingering like a whispered secret, whilst the Otoro Nigiri delivered distinctive buttery richness marking the highest quality examples of this prized cut. An unexpected highlight emerged with the Cutlet Sandwich – A5 wagyu tenderloin on medium-rare display between sweet brioche enhanced by garlic butter sauce that showcased the kitchen's range beyond traditional Japanese mastery. The venue stands apart through its direct relationships with Japanese producers, securing ingredients seldom available outside Japan, including legendary Awa Wagyu beef with a marbling score of 12 that delivers exceptional complexity and depth.
INA Dubai: Primal fire-cooking in Jumeirah's iconic J1 Beach district
The last place to open at J1 Beach in Jumeirah, INA showcases Dubai's largest open-flame grill in a space that brilliantly fuses tribal aesthetics with refined dining, where fire serves as both cooking method and philosophy. This concept from Australian-born Chef Glen Ballis and Fundamental Hospitality creates a venue entered through what feels like a tribal tunnel opening into dramatic space celebrating ancient fire rituals through Afro-decorative influences, tribal patterns, and natural materials like dry straw complementing burnt orange and oak tones. The striking interior features a theatrical open kitchen where seasonal produce meets flame in its purest form, whilst a retractable canopy provides starlit dining in cooler months alongside a DJ station and thoughtfully crafted cocktails that deliver more than just a meal.
the HUNTR found Chef Ballis's straightforward philosophy of honest cooking where quality ingredients speak for themselves through exceptional fire-cooking prowess. The 380g Westholme Wagyu Ribeye (560 AED) from Queensland proved one of Dubai's finest steaks – tender, juicy and perfect at medium-rare, simply seasoned with salt and pepper, whilst the rotisserie corn-fed chicken (250 AED) delivered aromatic meat with subtle smokiness. Cocktails like the Shango Punch (108 AED) combining Rémy Martin VSOP cognac with grilled pineapple and sparkling wine, and the Orunmila Paloma (96 AED) featuring José Cuervo Traditional Blanco with smoke, grapefruit cordial and rosewater created peppery, earthy and floral complexity. Having established himself with Lucky Group in Moscow before turning to Dubai, Ballis focuses on a celebration of fire, food, and connection where large windows reveal culinary theatre and every design element honours the ancient art of flame cooking.
China Tang Dubai: Cantonese fine dining from London at The Lana Promenade
China Tang Dubai brings the late Sir David Tang's distinguished London restaurant to Marasi Bay Marina, marking the international brand's Middle East debut at The Lana Promenade through a two-storey space that channels 1930s Shanghai glamour with Art Deco interiors feeling more polished than its London counterpart. The 180-seat venue dazzles through stone tables, vintage paisley chairs in blue and yellow, ornate Chinese lamps, and mirrors that amplify light from every angle, whilst the custom-built duck oven flown in from China sits centre stage at the entrance offering theatrical glimpses of the slow-roasting process. The main dining room features a stained glass feature wall in brilliant oranges and golds creating kaleidoscope effects that shift throughout the day, whilst upstairs the mezzanine transforms into an intimate realm with jewel-toned seating and geometric ceiling installations that feel like stepping inside a crystal.
the HUNTR visited for dinner, where Chef Li Zhenjun's 25 years of Cantonese expertise shone through theatrical presentations like the China Tang Signature Beijing Duck (698 AED) with centre-stage carving, where glossy skin's crunchiest portions came separately for dipping in sugar before melting on the tongue. The Golden Shrimp Har Kau (88 AED) showcased dim sum mastery through four glossy parcels perfect for soy sauce dipping, whilst the Honey-Glazed Wagyu Beef Char Siu (438 AED) emerged jewel-like from its presentation box paired beautifully with fiery Shaanxi Oil-Dressed Noodles (78 AED). Service moves at leisurely pace allowing proper appreciation of each dish's preparation within interiors that reference Chinese yin and yang philosophy through mirrored ceilings and carefully considered lighting, whilst the outdoor terrace with turquoise chairs provides a refreshing counterpoint to theatrical interiors particularly striking at sunset when city lights begin to twinkle.
Apollo: All-day dining and comfort food on The Palm Jumeirah
The folks behind neighbourhood favourites Rascals and Za'Za have expanded with Apollo, an all-day bistro that brings much-needed homegrown energy to the Palm Jumeirah through their latest addition from TABLE4TWO. Located in Palm Views West, this venture trades the casual comfort of their previous venues for something altogether more polished – think deep burgundy walls, panoramic harbour views, and a menu that confidently straddles comfort classics and contemporary flair. Operating from noon until 1:30 a.m. daily, Apollo fills a gap on The Palm where quality independent options in the elevated casual dining space remain few and far between, with Muqaddas Akkari Studio crafting interiors that balance raw textures with sophisticated restraint through floor-to-ceiling windows framing The Palm and Dubai Harbour beyond.
the HUNTR arrived for early evening dinner just before sunset, when harbour views proved particularly striking as golden hour light flooded through expansive windows, creating exactly the kind of atmospheric moment that transforms good food into a memorable experience. Talal Hizami's TABLE4TWO has scaled up their philosophy of memorable experiences and artisanal focus whilst adapting to The Palm's more cosmopolitan expectations through standouts like the Peruvian grilled octopus (106 AED) showcasing expert charring against crispy papa amarilla, and the ceviche classico (95 AED) presenting melt-in-your-mouth sea bass with properly tangy marinade. The clam linguine (78 AED) impressed with creamy bon-temp sauce tasting of proper clam broth reduction, whilst the steak frites (196 AED) delivered medium-rare black Angus striploin with flavourful au poivre sauce alongside perfectly double-fried chips. With most mains falling between 90-150 AED, Apollo positions itself as an accessible luxury that's more approachable than many Palm dining options whilst maintaining quality aspirations across contemporary bistro cuisine.
Frou Frou Dubai: A slice of Belle Époque elegance at The Lana
Frou Frou Dubai brings refined French dining to The Lana Promenade by Dorchester Collection, offering one of Dubai's most sophisticated licensed French restaurants in Business Bay with luxurious Parisian brasserie ambiance that captures the spirit of France's Belle Époque era. This international brand's third global outpost takes its name from the rustling silk of ladies' skirts during France's famous Can-can dance, bringing early 20th-century Parisian joie de vivre through space unfolding across three distinct areas: a welcoming licensed bar and lounge, an elegant dining room with open kitchen, and an outdoor terrace. Rich terracotta hues blend with touches of gold and verdant accents whilst statement artwork captures Paris's festive spirit, showcasing views of the surrounding Marina and Burj Khalifa that create enchanting fusion of classic French elegance and contemporary Dubai dining.
the HUNTR savoured dinner, beginning with Perrier-Jouët Blanc de Blancs (1960 AED) that set sophisticated tone for exploring the menu crafted to accommodate various dietary requirements across Les Entrées, La Terre, Les Plats, and thoughtfully curated Selection de Fromages. The Escargots de Bourgogne (145 AED for 6 pieces) arrived with foie gras and hazelnuts delivering rich savoury depth, whilst the tableside-deboned Sole Entière (120 AED per 100g) impressed with buttery, earthy sauce that demonstrated culinary artistry. The Terrine de Foie Gras (200 AED) came perfectly paired with peach jam, toast, and pickles, while the indulgent Éclair au Chocolat (70 AED) and Grande Crème Glacée (160 AED) with fascinating blend of camembert, pecan, and cherry notes concluded the evening. An extensive wine cellar showcases prestigious French labels, whilst exceptional service meets the refined atmosphere where each detail reflects France's celebrated dining traditions.
Le Relais de L'Entrecôte Dubai at ME Dubai: French steakhouse with secret sauce and chic vibes
The iconic Le Relais de L'Entrecôte made a triumphant return to the city this year, bringing its single-dish concept back to Dubai through a partnership with Addmind Hospitality at ME Dubai, marking a meaningful return for this international brand following a brief 2015 appearance. Known worldwide for its perfectly cooked steak and secret sauce, this licensed French restaurant maintains authentic Parisian bistro atmosphere through wood panelling, vintage French posters, and colourful tablecloths, whilst fresh seasonal flowers add splashes of colour and handwritten menus reflect dedication to personal touches maintained since its 1959 Paris debut. At its heart, the restaurant centres on a single, refined dish: tender sirloin steak paired with a secret sauce passed down through generations of the Fresnel family, with the recipe remaining closely guarded and known only to a select few.
the HUNTR enjoyed lunch on a weekend, arriving just before noon opening to bypass rumoured queues and experiencing the complete steak-frites concept for 155 AED per person. The meal began with fresh walnut salad dressed in sharp vinaigrette accompanied by crusty bread, then came the star – sliced sirloin steak draped in the establishment's distinctive sauce that proved rich, creamy, and distinctly savoury, perfectly complementing the beef. Unlimited golden, crisp fries arrive throughout the meal encouraging leisurely dining, whilst the Warm Apple Tart (45 AED) with buttery pastry giving way to tender fruit balanced by honey ice cream drawn from classic patisserie traditions. The wine list features bottles from the family's own Château de Saurs vineyard alongside other labels, adding a slice of Paris to Dubai's dining options through this simple yet refined approach.
Kumo: Incredible Japanese cuisine in a converted villa on Al Wasl
In a converted villa on Al Wasl Road, Kumo offers refined Japanese cuisine from Dubai-born Independent—the formidable team behind SALT, Parker's, Somewhere, and more. As Independent's first elevated casual dining concept, this Japanese venture with A.R.M. Holding takes its name from the Japanese word for "cloud," transporting diners from bustling Al Wasl into what feels like a sophisticated Japanese residence filled with natural light and neutral tones. The thoughtfully divided space features a dedicated matcha bar, an open sushi counter where chefs work their magic, varied seating in the main dining room, and a stunning outdoor area, all adorned with trinkets from Japan that enhance the authentic atmosphere without feeling intimidating.
Kumo marks a significant evolution for Independent, venturing beyond their successful casual concepts into elevated dining that easily ranks among the city's best, not just for Japanese cuisine but across the board. the HUNTR attended an exclusive friends and family preview, where standout dishes included yellowtail tiradito and wagyu tataki showing perfect balance and execution, beef gyoza with truffle goma and chicken karaage with Japanese seven spice that delivered expert seasoning and crisp textures. The A5 wagyu nigiri with togarashi butter proved exceptional—premium beef melting against warm rice—whilst both the wagyu sando and burger demonstrated that this homegrown concept can excel with heartier offerings too, which comes as no surprise from the team behind the GCC's most famous burgers.
the HUNTR
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