The UAE’s best Chef-led independent, homegrown restaurants

Taqueria El Primo Dubai: Homegrown Mexican, chef-led eatery in Jumeirah

The open kitchen at Taqueria El Primo – a massive flat-top griddle and spinning trompo, staff assembling tacos to order – communicates everything before a single plate arrives. Chef Jonathan Colin spent years running K'iin Supper Club from his Downtown Dubai apartment, serving seven-course Mexican dinners to a loyal following, before channelling that passion into something more accessible: a walk-in, zero-pretence taqueria in Al Wasl whose name means "the cousin" in Spanish. Tacos start at 20 AED and top out at 80 AED for the oxtail birria.

the HUNTR recommends the Pastor with Costra upgrade (20 AED + 7 AED) – achiote-marinated chicken, cheese crisped directly on the griddle – immediately compelling, and the Oxtail Birria (80 AED for three tacos), which are worth every dirham. For tacos from a chef with real roots in the cuisine, El Primo delivers.

Manāo Dubai: A fantastic chef-led Thai-inspired restaurant in Vita Wasl

Chef Abhiraj Khatwani spent extended time cooking in home kitchens in Udon Thani, northeastern Thailand, and the cooking at Manāo in Vita Wasl reflects that directly: bold, properly spiced, uncompromised. The alcohol-free restaurant was co-founded with Mohammed Orfali of Orfali Bros, whose fermentation expertise shapes a non-alcoholic beverage programme that runs well beyond standard mocktail territory. The dining room is calm and considered – woven ceiling panels, walnut wood, smooth concrete – designed to keep attention on the food.

the HUNTR visited for Sunday à la carte lunch (12 p.m. to 5 p.m.) and sampled the Spicy Salad of Kohlrabi, Grapes and Roasted Rice (60 AED) and the Khanom Krok with Fermented Rice Custard and Alaskan King Crab (85 AED) indicative of the technical range here. Open Tuesday to Sunday for dinner; advance reservations are recommended.

Lento: Artisanal smashed burgers by Chef Faisal

Named after the Spanish word for "slowly," Lento on Al Wasl Road was built as a deliberate counterpoint to the fast food approach typically applied to burgers. Emirati chef Faisal Naser works with grass-fed beef, locally sourced free-range chicken, and homemade buns, framing the menu around a focused selection rather than an exhaustive one. A DJ booth and hip-hop soundtrack set a deliberately urban tone – plus Chef Faisal is occasionally present in the kitchen. The smashed wagyu doubles form the backbone (50–70 AED), and the breakfast programme (from 8 a.m.) takes a different turn with keema paratha, shakshouka, and masala omelet rolls.

the HUNTR tried Chef Faisal's personal recommendation, the Picante (63 AED), and found it precisely put together. The triple-cooked Parmigiano Fries (24 AED) and Spicy Sichuan and Honey Wings (39 AED) both hit the spot. For breakfast, we recommend the keema with paratha.

Fuloong Sushi Omakase: Intimate Japanese omakase in Umm Suqeim

Eight seats. Three seatings nightly. A chef who times certain cuts to seasonality, sources his fish every Wednesday from Japanese markets, and considers premium bluefin tuna and A5 wagyu a baseline expectation. Fuloong Sushi Omakase on Jumeirah Beach Road in Umm Suqeim operates at a scale that most restaurants use as a selling point but rarely deliver on; here, the intimacy is structural. Chef Lemon, who brings Himalayan roots and Japanese training to the counter, runs omakase in its truest sense: you trust the kitchen, and the menu reflects what's exceptional right now. Two set menus are available – The Dragon Awakens as a considered entry point, The Emperor's Jewels incorporating A5 wagyu, otoro, dry-aged fish, and caviar.

the HUNTR experienced The Emperor's Jewels and judged the quality, pacing, and value (599 AED) exceptional. Book at least a week ahead.

Bonus for HUNTR Members: HUNTR Members save 100 AED off each set menu at Fuloong. Not a member? Download the HUNTR: City Guide app here and join us today.

Reif Kushiyaki: Chef Reif Othman’s ode to unconventional Japanese street food

A mural of Astro Boy – Chef Reif Othman's favourite childhood comic – covers one wall at Reif Kushiyaki in Al Safa, which tells you something about the register this restaurant operates in. Reif is owner and operator here, not a name above someone else's concept, and his background in prestigious kitchens (Zuma, Play Restaurant and Lounge) informs technique that the 29-seat format keeps intimate. Kushiyaki is the focus – Japanese skewered street food – but the menu extends into inventive small plates, precisely made sushi, and a wagyu sandwich that earns its 145 AED price.

the HUNTR visited for dinner and named the Kimchi + Melon (22 AED) – a pairing that sounds unlikely and tastes excellent – the standout among the starters. A subsequent breakfast visit confirmed the same attention carries across the morning menu. It’s alcohol-free and open seven days a week.

Osteria Funkcoolio: Chef Akmal Anuar's Italian 30-seater restaurant

Itameshi – Italian and Japanese brought together – demands a kitchen fluent in both traditions, or it collapses into neither. At Osteria Funkcoolio, a 30-seat restaurant at Port De La Mer in Jumeirah 1, Chef Akmal Anuar brings the Japanese precision developed across years in acclaimed regional kitchens to handmade pasta and artisanal pizza, creating combinations that feel considered rather than forced. His wife and co-founder Inez Tantyanna, of White Rice hospitality, built the project alongside him – including finding the waterside location itself.

the HUNTR visited for weekend lunch and tasted the Pici (95 AED) – thick hand-rolled strands with tomato sauce, sweet crab meat, pine nuts, and Calabrian chilli – the dish to come for. Advance reservations recommended.

Sufret Maryam: Chef Salam Daqqaq's elevated casual dining gem in Jumeirah

There is a portrait of Chef Salam Daqqaq's mother in the lounge at Sufret Maryam in Wasl 51, and it explains everything about the restaurant's intention. Palestinian chef Daqqaq built her reputation at Bait Maryam in JLT (also featured in this guide) and this elevated follow-up in an olive-and-sage dining room designed by Samar Zaakhem carries the same familial foundation into more formal surroundings. The menu draws on her heritage and years spent cooking across Jordan and Saudi Arabia, with a 'Mooneh' counter at the back selling house-made pantry items – Makdous, Labneh, Zaatar, Sumac Mraba – for those who want to take the kitchen home.

the HUNTR visited during opening weekend, tasting the Kubbet Maryam (53 AED) – fried kibbeh with tenderloin, pomegranate and tamarind sauce – an immediate standout. The 48-hour fermented Khobez Al Bait (41 AED) and the Freekeh with grilled lamb chops (97 AED) were equally strong. Alcohol-free; bookings essential.

Taqueria Freedah: A chef-owned authentic Mexican street food restaurant in Jumeirah

There is a portrait of Chef Salam Daqqaq's mother in the lounge at Sufret Maryam in Wasl 51, and it explains everything about the restaurant's intention. Palestinian chef Daqqaq built her reputation at Bait Maryam in JLT (also featured in this guide) and this elevated follow-up in an olive-and-sage dining room designed by Samar Zaakhem carries the same familial foundation into more formal surroundings. The menu draws on her heritage and years spent cooking across Jordan and Saudi Arabia, with a 'Mooneh' counter at the back selling house-made pantry items – Makdous, Labneh, Zaatar, Sumac Mraba – for those who want to take the kitchen home.

the HUNTR visited during opening weekend, tasting the Kubbet Maryam (53 AED) – fried kibbeh with tenderloin, pomegranate and tamarind sauce – an immediate standout. The 48-hour fermented Khobez Al Bait (41 AED) and the Freekeh with grilled lamb chops (97 AED) were equally strong. Alcohol-free; bookings essential.

LILA Wood-Fired Taqueria: Mexican delights in Umm Suqeim

Heirloom and organic Mexican corn, ground in-house for handcrafted tortillas. Essential spices and cheeses imported from Mexico. Locally sourced seafood and grass-fed meat. LILA Wood-Fired Taqueria's commitment to how Mexican food should actually be made begins well before anything reaches the grill. Chef Shaw Lash, who trained under celebrated chef Rick Bayless before running restaurants in Chicago and New York, built this Umm Suqeim restaurant with partner Tarek Islam around those foundational choices – and the result holds the HUNTR's Greatest of All Time designation.

The Lamb Tacos Al Pastor (65 AED for three) – Oaxacan-style marinated lamb shoulder, spit-roasted and sliced to order – are among the best things the HUNTR team eats regularly. The Chipotle-Honey Grilled Shrimp tacos (65 AED) and Queso Fundido (44 AED) are equally worth ordering.

Bonus for HUNTR Members: HUNTR Members receive LILA's signature churros dessert for free when dining at Lila for lunch or dinner.Not a member? Download the HUNTR: City Guide app here and join us today.

Three Bros Bistro Dubai: Syrian heritage and reimagined comfort food in Jumeirah

The brothers behind Orfali Bros built Three Bros Bistro as a deliberate shift in register – elevated casual where the original is fine dining, fermented beverages and house-made kombuchas where most restaurants reach for standard soft drinks, and a "pidza not pizza" section where sourdough meets Japanese and Italian components without apology. Mohammad, Wassim, and Omar Orfali channelled their Aleppo heritage and technical background into a format running noon to midnight daily in Wasl 51, and the result earned a HUNTR GOAT designation on opening.

the HUNTR visited for opening weekend lunch and enjoyed the Japanese pidza (85 AED) – sourdough, cabbage, prosciutto, okonomiyaki sauce, dancing katsuobushi – the standout, alongside the OG Cheeseburger (99 AED) with wagyu, Swiss cheese, and caramelised onions. One honest note: the music can run very loud; worth flagging at the table if conversation matters. Reservations essential.

Orfali Bros Dubai: An iconic, chef-led Syrian-inspired Jumeirah gem

Few restaurants in Dubai have earned their reputation as consistently as Orfali Bros, and a 2026 refurbishment at Wasl 51 sharpened things further – warm walnut tones, table lamps casting amber light, a leather waiting lounge with a dry-aged fridge display, and the iconic open kitchen framed by stone arches with the mezzanine pastry kitchen operating above. Brothers Mohammad, Wassim, and Omar Orfali, who grew up in Aleppo, run a menu where Syrian and Mediterranean flavour traditions meet French technique, treating heritage as a starting point rather than a constraint.

the HUNTR settled in for a full evening on the OG Menu (350 AED, seven core dishes with optional additions) – the Voyage Menu (850 AED) covers the full non-alcoholic drinks pairing and dessert for those wanting the complete experience. and found the orfali bayaldi – tiny eggplant with makdous muhammara, tarator, and walnut – quietly exceptional, and the ORF labaniyeh, braised lamb neck and bone marrow in warm tangy yoghurt, a strong close to the savoury sequence. For a celebration or a serious food evening, this remains one of the most rewarding tables in Jumeirah. Reservations strongly recommended.

Hugo's Argentinian Grill: Authentic South American dining in Umm Suqeim

The smell of the parrilla reaches the pavement before you see the restaurant. Hugo's in Umm Suqeim 2 is run by its Argentinian owner with a team largely from Argentina, and that fact matters: the brick-encased grill at the heart of the open kitchen is tended with the working knowledge of a specific culinary tradition, not a technique applied from outside it. Vintage football jerseys inside, wooden tables that fill quickly outside, a format that keeps focus squarely on well-grilled meat over embers.

the HUNTR visited for an early weekend dinner and found the 350g Rib Eye (195 AED) flavourful and satisfying, the Marrow Bones (55 AED) slow-roasted with thyme chimichurri a strong opener, and the La Murga Burger (45 AED) a well-made secondary option. Lunch is available Friday through Sunday only; reservations advised.

Lahkee Dubai: Wok-fired brilliance in Al Safa's tiniest kitchen

The kitchen at Lahkee inside Al Safa Complex is barely larger than a ship's galley, and the counter seating turns that constraint into the entire point – you watch a husband-and-wife team (alongside a third co-owner) working in close quarters with the precision that narrow spaces demand. Filipino soul drives the cooking, but the menu spans Japanese handrolls, Chinese baos, and wok-fired noodles, all handled with technique that shows in the food. Wok hei – the elusive smoky, charred quality that distinguishes serious wok cooking from everything else – is present in the noodle dishes here.

the HUNTR visited for an early dinner and considered the Lahkee Five baos with braised black Angus brisket (48 AED) and the Lahkee Three short ribs with stir-fried egg noodles (58 AED) the main event. The Ube Mango Sticky Rice dessert (48 AED), where the team's Filipino heritage steps fully forward, is not to be missed.

Khadak Dubai: Where India's forgotten recipes come alive

Chef Naved Nasir arrived at Khadak on Al Wasl Road in Jumeirah 1 with a specific brief drawn from his years at London's Dishoom: explore the Indian regional cooking traditions that haven't reached global circulation. The menu reads as culinary research as much as cooking – dishes from specific states and cities, presented in a dining room with hand-painted murals by Indian artists and vintage typewriters, where each alcohol-free mocktail is named for a character in the restaurant's wider narrative.

the HUNTR visited for lunch and tried the Morel Cheese Kulcha (38 AED) with truffle butter and the Shabrati Nihari (88 AED) – pulled goat from Delhi's Chitli Qabar bazaar – among the strongest dishes. Pastry chef Nadia Parekh's Rasmalai Baklava (42 AED), combining crisp filo, roasted nuts, rasmalai mousse, and kumquat chilli jam, is the dessert to save space for. Walk-ins are welcome; weekend lunch bookings are advisable.

Itadaku: An authentic homegrown Japanese experience

The name derives from "itadakimasu" – the Japanese expression of gratitude before eating – and the sensibility it describes runs through everything at this family-run restaurant on Al Wasl Road in Jumeirah 1. Under Chef Masaru Sakagami, Itadaku has made a decision about what it is (no fusion, no adaptations for unfamiliar palates) and executes it accordingly: meticulous sourcing, a robata grill at the counter, and dishes that rely on ingredient quality rather than complexity.

the HUNTR visited for an early Saturday dinner and sampled the Shime Saba Nigiri (68 AED for two pieces) – mackerel imported from Japan, delicately marinated in vinegar – a model of what this kitchen does best. The Kushiyaki Kuroshio Wagyu (98 AED for two pieces) and the Oyako Don (68 AED) were equally well-considered. Alcohol-free; advance bookings are mandatory; closed Mondays.

Harummanis Dubai: A family-owned Singaporean Malay restaurant at Wasl 51

Chef Akmal Anuar's family ran a nasi padang stall in Singapore's Teck Whye for 32 years. Harummanis at Wasl 51 – his Singaporean Malay restaurant named after a prized Malay mango variety – draws directly from that heritage, with his mother's sambal and seasonings shaping many of the dishes. Where his other projects (Goldfish, Osteria Funkcoolio) channel Japanese and Italian influences, this one goes home. The dining room, which preserves the distinctive rouge tiling from its predecessor's fit-out, balances 70s-inspired design details with the kind of potted-plant warmth that makes a space feel considered rather than styled.

the HUNTR visited for dinner and ordered the Ketoprak (42 AED) – reimagined with Japanese sesame, peanut sauce, and half-boiled eggs – a strong opener, and the rendang (110 AED), six-hour-stewed beef rested for days, the main to order. Every main dish comes with unlimited rice using premium Japanese grains. The drinks menu is alcohol-free; the passion fruit, lychee, and jasmine blend (36 AED) pairs well throughout. Book ahead for dinner service.

Goldfish: Faultless sushi and yakatori in Jumeirah

A deliberately short menu, a kitchen that has made decisions about what it does and what it doesn't, and a collaboration between Chef Akmal Anuar and Sunset Hospitality Group that shows in the quality of work rather than the breadth of options. Goldfish at Galleria Mall in Al Safa delivers sushi and yakitori – the menu is focused and the kitchen is better for it. Counter seating at the sushi bar puts you closest to the action; outdoor seating is available during cooler months.

the HUNTR visited for dinner and considered the Otoro Nigiri (85 AED) – premium fatty tuna, precisely seasoned rice – exceptional, alongside the Yellowtail with Black Pepper sashimi (75 AED) and the Wagyu Tsukune (42 AED) yakitori with silken egg sauce. The Matcha dessert (45 AED) provided a refined finish. Alcohol-free throughout.

Sfumato: An upscale, chef-led, all-day dining destination

Ukrainian chef Alena Solodovichenko leads the kitchen inside Zaha Hadid's Opus Tower in Business Bay – a setting whose architecture does its own work, and which OY Hospitality (the team behind Soon and Soirée) has matched with an all-day dining concept the team describes as "affordable luxury." The menu is structured around provenance – Local Veggies, From the Sea, World Grown Veggies, Josper Meat, Chef's New Vision – and two floors of seating include a chef's counter for the closest view of kitchen operations.

the HUNTR's visit produced standout dishes in the Cauliflower Risotto with Caviar and Scallop (170 AED) and the Octopus Tomato Fondant (155 AED). Currently operating for breakfast, lunch, and early drinks; Saturday family breakfast available.

Bonus for HUNTR Members: HUNTR Members receive an exclusive 15% discount off of their food & beverage bill when dining at Sfumato. Not a member? Download the HUNTR: City Guide app here and join us today.

Jun’s: A must-visit licensed restaurant by Chef Kelvin Cheung

Third-generation Chinese-Canadian, raised in Chicago, trained in French technique, with acclaimed kitchens in India before Dubai – Chef Kelvin Cheung's background is unusual, and Jun's on the ground floor of Vida Residence in Downtown is where it coheres into a menu that feels like a natural expression rather than a constructed fusion brief. He is a real operator here, present and working directly with co-founders in a licensed restaurant whose design – stone finishes, plush leather, wooden tables – matches the food's balance of sophistication and warmth.

the HUNTR's dinner visit explored the rainbow heirloom carrots with smoky labneh and candied walnuts on toasted sourdough (55 AED) and the wagyu striploin tartare mixed tableside with Szechuan bone marrow (104 AED) the mid-course highlights. The Szechuan braised lamb neck (80 AED) – 14-hour braised, served with mantou – offered exceptional value.

Bonus for HUNTR Members: HUNTR Members receive a complimentary signature dessert when dining at Jun’s. Not a member? Download the HUNTR: City Guide app here and join us today.

MAYG: Fantastic chef-driven French-Japanese fine dining in Dubai Design District

"Simplicity and complexity" is the operating philosophy at MAYG in Dubai Design District: restrained flavour palettes achieved through precise, technical execution. Executive Chef Aadel Ouaoua has spent two decades across Paris, London, Barcelona, Rome, and Dubai, and at this French-Japanese fine dining restaurant in d3's creative hub, those years inform every sourcing decision and every plate. Local produce is prioritised; certain Japanese fish and oysters are imported where local quality cannot match. The tableside ceviche de saumon (165 AED) – boiling dashi broth poured over sashimi-cut salmon in front of you – exemplifies how the kitchen uses theatre with intention.

the HUNTR visited for dinner and tried the crispy short ribs risotto (170 AED) with aged Parmesan and butternut the evening's standout. The business lunch (95 AED for three courses, 130 AED for four including sushi) runs 11 a.m. to 4 p.m. and is one of d3's best value propositions. Advance bookings advised.

Girl & the Goose Dubai: Authentic Central American cuisine in the Burj Khalifa Area

Walking into Girl & the Goose at the Anantara Downtown Dubai Hotel feels like arriving at someone's home rather than a hotel restaurant, which is the entire intention. Chef Gabriela Chamorro built this licensed restaurant as the permanent evolution of her supper club, and one of the two private dining rooms recreates that original space exactly: same table, same chairs, same wall design. The cooking draws from seven Central American nations – Guatemala, El Salvador, Honduras, Costa Rica, Belize, Nicaragua, and Panama – and Chef Gabriela is personally present at the open kitchen throughout service.

the HUNTR visited for dinner and worked through the Wild Corn Salad (69 AED) – grilled corn with cilantro, shiso, mint, pecans, chayote, beef bacon, and feta – a dish worth returning for. The Achiote Miso Seabass (147 AED) was precisely cooked, and the Coconut Flan (49 AED) with fermented brown miso ice cream demonstrated a kitchen willing to push flavour combinations. Veranda seating offers glimpses of the Burj Khalifa.

Chez Wam: Chef Hadrien Villedieu’s French hotspot on The Palm

Before Chez Wam, Chef Hadrien Villedieu ran INKED in Alserkal Avenue. Before that, he worked alongside Alain Passard, Joël Robuchon, and Jean-Pierre Vigato. The Palm Jumeirah rooftop restaurant on top of Nakheel Mall – built in partnership with Rikas Group – carries that lineage into a space where custom murals by French-Tunisian artist El Seed, dark wooden-panel walls, and a music programme spanning French disco and curated playlists are as considered as the contemporary French-rooted menu. Licensed; food designed to carry the slight influence of Villedieu's travels alongside the classical French foundation.

the HUNTR visited for dinner and sampled the Charred Tomatoes & Nectarine (68 AED) with Yara Valley Goat Cheese and blueberry dressing a highlight, alongside the Confit Duck Ravioli (125 AED) with Foie Gras and thick chicken jus. Open six days a week for dinner (closed Mondays). Age 12+ for the restaurant, 21+ for the bar.

Tezukuri Dubai: Japanese precision, handcrafted temaki and a listening bar in Downtown Dubai

Temaki – Japanese hand rolls shaped and passed directly to the guest within seconds of completion – is a format that allows no margin for error. At Tezukuri in Downtown Dubai's Opera District, the counter seats you directly opposite Chef Tatsuya, an Osaka native who has been cooking since he was 16, as he sources Nanatsuboshi rice from Hokkaido, uses aged red akazu vinegar through traditional slow fermentation, and ages fish precisely to concentrate flavour while controlling moisture. The restaurant is the concept of Chef Neha Mishra of Kinoya and Panchali Mahendra of Atelier House Hospitality; the name translates to "handmade." Behind a secret door, a hidden listening bar operates as a separate experience entirely.

the HUNTR visited ahead of the public opening and found the uni hand roll (200 AED) with premium Japanese sea urchin and handmade wasabi the kind of bite that stays with you for days. The otoro (78 AED), akaebi with lime zest (50 AED), and A5 wagyu nigiri seared at the counter over charcoal (48 AED) were equally precise. Reservations essential for counter seating.

Bait Maryam: Chef Salam’s cosy and delicious ode to her mother

"Maryam was my mother," Chef Salam Daqqaq writes, describing the woman whose Palestinian recipes and open-door kitchen in Jordan gave her the model for Bait Maryam in JLT. The restaurant operates accordingly: wooden tables and chairs, exposed brickwork, white wooden shutters, objects from Maryam's home on the walls, a festoon-lit terrace outside. Every dish is rooted in a specific family memory, and the chef's connection to the menu is total rather than managerial.

the HUNTR has ordered delivery from Bait Maryam more times than we're willing to admit, and visits confirm what delivery suggested: wholesome, well-made, and honest. The Fatet Musakhan Maryam (36 AED), Lamb Chops with Honey (56 AED), and Knafeh cheese (34 AED) are all worth ordering. Open daily from 10 a.m. to 11 p.m.

Fusion Ceviche: A homegrown Peruvian gem in JLT

Chef Penelope Diaz imports ingredients directly from Perú, and the specificity matters: aji limo for the tiger milk, Zapallo loche pumpkin from the north for the Arroz Con Pato, spice blends that aren't approximated with regional substitutes. Fusion Ceviche in JLT is a compact, chef-founded restaurant – counter seating, open kitchen, small and medium group tables – where the concise menu of ceviches, entradas, hot dishes, and desserts reflects a kitchen with a clear point of view.

the HUNTR visited for a weekend lunch and deemed the Clásico Ceviche (85 AED) a benchmark for the category and the Pulpo Anticuchero (100 AED) – tender octopus, crispy potato, salsa from aji panca and aji amarillo – equally strong. The Arroz Con Pato (120 AED), from Chimbote, the chef's home city in northern Perú, is the dish not to leave without. Advance bookings are highly recommended.

Tresind Studio: The world’s smallest and most exclusive Indian restaurant?

Twenty guests per evening. Six tables. A 17-course dinner – six bites, ten full courses, one tea course – that changes regularly, led by Chef Himanshu Saini in a space at Nakheel Mall where the kitchen is the view. Tresind Studio is quite possibly the smallest fine dining Indian restaurant in the world, and the coupling of technically serious Indian cooking with sustained theatrical involvement across the evening is unlike anything else in the UAE. Two menus only: one for meat and fish eaters, one for vegetarians.

the HUNTR won't detail the courses here – the surprises are part of the experience, and the GOAT designation reflects visits that remain among the most exceptional the team has had anywhere in the city. An outdoor area with a herb and edible flower garden now adds a pre or post-dinner option. For milestone occasions, this is the answer. Bookings are essential.

Hawker Boi: From coveted supper club to fully-fledged restaurant

Few Dubai restaurants opened with the pre-built following of Hawker Boi – the concept started as one of the city's most sought-after, hardest-to-book supper clubs, where fire-fuelled South East Asian hawker evenings took social feeds by storm before a permanent home existed. The licensed restaurant on the second floor of The Park in JLT, built in partnership with EatX, translated that atmosphere directly: roasting ducks on display, steaming woks, sultry red lighting, a lively bar.

The menu covers snacks, dim sum, charcoal satay BBQ, curries, roast meats, and rice and noodle dishes; a Supper Club banquet option runs at 250 AED for seven dishes or 350 AED for nine, whole-table only. Advance bookings are strongly recommended and essential for weekends.

Kinoya: A licensed homegrown ramen and izakaya restaurant

Chef Neha Mishra's ramen at her Dubai supper club went viral before Kinoya had a physical address – which meant the licensed ramen and izakaya restaurant in TECOM opened with a following already in place and real pressure to match it. The intimate space spreads across small sections with private dining room options, including coveted chef's table seats. The menu covers ramen, yakitori, and izakaya small plates, and the combination of licensed bar, family-friendly format, and flexible rooms makes it a rare all-rounder.

the HUNTR has visited more times than we are willing to admit, and arguably it is home to one of the best ramens in the city. We also love Neha as a person – the way she takes care of her team, and moves with integrity, is rare and inspiring. Closed Mondays; bookings via WhatsApp on +971 (0)56 410 7444.

Window Alserkal Avenue: A chef-driven seasonal fire cooking in Dubai's Al Quoz

Chef Neha Mishra's ramen at her Dubai supper club went viral before Kinoya had a physical address – which meant the licensed ramen and izakaya restaurant in TECOM opened with a following already in place and real pressure to match it. The intimate space spreads across small sections with private dining room options, including coveted chef's table seats. The menu covers ramen, yakitori, and izakaya small plates, and the combination of licensed bar, family-friendly format, and flexible rooms makes it a rare all-rounder.

the HUNTR has visited more times than we are willing to admit, and arguably it is home to one of the best ramens in the city. We also love Neha as a person – the way she takes care of her team, and moves with integrity, is rare and inspiring. Closed Mondays; bookings via WhatsApp on +971 (0)56 410 7444.

Middle Child: All-day eatery, gourmet grocer and cookbook shop in Alserkal Avenue

A cookbook shop with over 500 titles, a gourmet grocer, and an all-day eatery sharing the same polished concrete floor in Alserkal Avenue. Lebanese chef Lynn Hazim left a decade at Google to build Middle Child, and the space reflects the thinking of someone who has considered what kind of place is missing in Dubai rather than what kind of place typically opens here. The kitchen philosophy is "simple things you want to eat done really well," which in practice means fresh pasta, quality cuts, and sharing plates built on technique rather than elaborate presentation.

the HUNTR visited ahead of the public opening and rated the pappardelle Bolognese (89 AED) – fresh pasta, five-hour beef ragu – among the best versions of this dish in Dubai. The steak with jammy onions (155 AED) delivered a properly medium-rare 200g striploin, and the sour cream and onion dip (42 AED) with caramelised onions and Ritz crackers struck exactly the nostalgic note it was aiming for. Open 12:30 p.m. to 10 p.m.; closed Mondays and Tuesdays.

Tero: Chef Reif Othman's intimate kaiseki experience

A secret door inside Reif Kushiyaki leads to twelve seats around a wooden U-shaped counter, a kitchen visible from every angle, and an evening where the menu is different from the last time you visited and will be different again when you return. Tero – The Experience by Chef Reif Othman in Dubai Hills Business Park – puts Chef Noor Ibrahim at the counter through 8 or 12-course omakase menus that change monthly; the lounge that precedes the experience tells Chef Reif's story through personal mementos, and the dinner continues it. The informal atmosphere – conversation with the kitchen team throughout the meal – is as intentional as what's on the plate.

the HUNTR holds Tero at GOAT status and visited for an 8-course Korean-Nordic menu that demonstrated both the kitchen's technical range and its creative investment. For milestone occasions, or any meal that deserves to be remembered, this is where to go. Advance bookings and pre-payment are mandatory.

Moonrise: Chef Solemann Haddad's rooftop omakase on Sheikh Zayed Road

Born in Deira to a French mother and Syrian father, chef Solemann Haddad grew up eating in the cafeterias and family-run businesses that shaped Dubai's multicultural food identity for decades. Moonrise, his 14-seat omakase restaurant on the rooftop of Eden House on Sheikh Zayed Road, translates that upbringing into an 11-course tasting menu (995 AED per person) where every sourcing decision reflects the city's regional connections: labneh from Syria, Sidr honey from Ras al Khaimah, Palestinian olive oil, Jordanian wagyu, flour from local mills. He calls the result "Dubai cuisine." Two seatings nightly – 6.30 p.m. and 9.30 p.m. – Tuesday through Saturday.

the HUNTR has several times over the years; standout dishes from a 2023 menu included a foie gras pani puri, charcoal khubz with confit garlic and 32-month aged comté, and Hokkaido scallops with ponzu beurre blanc. The menu evolves seasonally while the commitment to celebrating Dubai's multicultural food identity through precise technique remains constant. The restaurant underwent a refresh in summer 2025. Advanced bookings essential.

Tacos Los Hermanos: An authentic Mexican taqueria in Motor City

The owner of Tacos Los Hermanos at the Neighbourhood Food Hall in Motor City is typically at the counter, greeting customers and keeping a close eye on the kitchen – which tells you something about the investment in what's being served. This Mexican-expat-owned taqueria offers tacos, burritos, quesadillas, bowl options, and guacamole with chips at honest prices. Tacos and nachos are gluten-free; vegetarian options are available, with vegan preparations available on request.

the HUNTR tried the Birria (57 AED) – three tacos, slow-roasted marinated brisket, spicy dip, chips alongside – and considered them well-made and satisfying.

Solenn: Chef Gregory Berger's Mediterranean restaurant at Marsa Boulevard

The outdoor space at Solenn wraps around the waterfront at Marsa Boulevard in Dubai Festival City with warm yellows, terracotta vessels, and archways that reference the Greek coast without becoming themed – and at sunset, it feels like a different kind of evening than most Dubai restaurants offer. Chef Gregory Berger's Mediterranean menu is structured classically (cold starters, mezze, Josper-grilled selections, two pasta options, two mains, desserts) but built on process: locally sourced produce, house-made mocktail syrups, and combinations that draw on Japanese technique and Levantine spicing without announcing either. Open from 5 p.m. daily.

the HUNTR visited for an early weekend dinner and sampled the Salmon Carpaccio "Amalfi Coast" (105 AED) with yuzu, Sicilian pistachio, and trout roe a strong opener, and the Truffle Gnocchi "Umbria" (70 AED) in Gorgonzola sauce satisfying throughout. This is the soft opening location, with an Abu Dhabi expansion planned.

Sa'Cha by Pang Dubai: A homegrown Latin-Asian restaurant in Dubai Creek Harbour

Latin-American and Asian cooking sounds like a pairing that requires explanation before it earns trust. At Sa'Cha by Pang in Dubai Creek Harbour, it earns it through the food – leche de tigre alongside Japanese koji, bomba rice in a cazuela, fried rice finished with ponzu and crispy panko – without announcing the fusion at every turn. Malaysian-born chef and founder Pang built the restaurant as a deeply personal project, involved in every layer from the floor plan to the hand-thrown Portuguese plates from Costa Nova, and the coherence that comes from that level of ownership is felt throughout. The licensed bar, titled El Dorado, runs cocktails named after endangered rainforest creatures; the covered terrace faces the water, and at dusk the view frames the Burj Khalifa in silhouette.

the HUNTR visited for an early dinner on a weekend evening. The Beetroot Salad (55 AED) – salt-baked beetroot with blackberries, sour cream ice cream, and candied pecans – was the standout: sweetness and acidity in precise balance with real crunch from the nuts. The Wagyu Empanadas (68 AED) with Oaxaca cheese and Chilean pebre were rich and well-made, and the Cazuela King Crab (162 AED) with bomba rice and chilli crab hollandaise the most generous main. The Cherry Negroni (70 AED) was well-built; a Spanish Latte (32 AED) closed things out. Arrive before sunset and book the terrace. Sa'Cha is a standalone restaurant, not part of Address Creek Harbour Hotel, though hotel valet parking is available – simply mention you're dining at Sa'Cha.

BB: A charming restaurant serving modern eastern cuisine

Chef Alex Stumpf (formerly of Peyote), alongside co-founders Shabnum Stumpf and Spero Panagakis (both formerly of Zuma), bring decades of combined hospitality experience to BB Social Dining at Gate Village in DIFC – and they are present and hands-on, which shows in the detail. Named after "habibi," the licensed restaurant is built around a share-everything format (baos, raw plates, sushi, BBQ, signature mains) across a three-floor former art gallery where each level carries its own distinct mood.

the HUNTR visited for a weekend lunch and declared the Habibti bao with whole soft-shell crab and wasabi dressing (74 AED) the standout plate, alongside the Truffle Egg with panko-fried egg and wagyu (69 AED) and the Wagyu Katsu in toasted brioche with mustard tonkatsu sauce (138 AED). Saturday brunch runs 12 p.m. to 4 p.m. Licensed, with a serious wine list.

TeTTo: Intimate chef-led restaurant in Abu Dhabi's Mina Zayed

Milad and Ferha started hosting supper clubs from their home in Abu Dhabi, and the intimacy of those early dinners carries entirely through to TeTTo at MiZa's 421 warehouse district in Mina Zayed. Ferha bakes all desserts fresh each day with no fixed menu; what's available depends on what she's made that morning. The kitchen cooks what the couple eats at home, grilled over Japanese bincho charcoal, sourced with specificity: Balfegó bluefin toro, Hokkaido scallops, red prawns from Mazzara, Australian MB7 wagyu aged in-house. The space is divided between a warm residential dining room and a dramatic 15-seat chef's counter behind navy curtains.

the HUNTR visited for a weekend dinner and tried the toro tartare (125 AED) with barrel-aged soy and crispy rice delivering serious umami depth, and the sanchoku wagyu ribeye (385 AED) with Lautrec pink garlic soy jus a strong main. Open Monday to Saturday for dinner; Sunday for lunch only. Non-alcoholic throughout; free parking outside.

Amina: Award-winning Chef Mariam's theatrical Emirati restaurant in Reem Mall

Walking into Amina on Level 2 of Reem Mall is an unmistakably particular experience: royal red velvet, golden accents, crystal chandeliers, ornate wallpaper, parquet floors – a deliberate marriage of French classical grandeur and Emirati majlis sensibility, designed as a statement rather than a backdrop. Behind the theatre is Chef Mariam Al Mansoori, the first Emirati to win France's prestigious 'Best of Gastronomy' Gold Award (2024), whose cooking philosophy centres on preserving and modernising the Emirati home cooking traditions drawn from her mother's and grandmother's recipes.

the HUNTR visited for lunch and deemed the shrimp biryani (89 AED) the standout – fragrant saffron rice, tender seafood, and complex spicing. The menu spans Emirati specialities alongside breakfast pastries and international dishes, making it accessible for families, couples, and first-time visitors to Emirati cooking. Open daily 10 a.m. to 10 p.m. (11:30 p.m. on Fridays and Saturdays). Free mall parking available.

blue Abu Dhabi: Open-fire cooking with Nordic soul and a licensed bar on Saadiyat Island

The restaurant's own Al Bahiya farm grows cucumbers, figs, citrus, dates, and rotating seasonal vegetables that shape each menu iteration at blue on Mamsha Beach. Head Chef Noah Muscat, formerly of award-winning FZN and from the same team behind LOCAL specialty coffee, applies Nordic preservation techniques – pickling, fermenting, fire-cooking – to whatever those ingredients and the season provide. It is ingredient-first in the way that phrase is supposed to mean: what's available at peak quality determines what's on the plate.

the HUNTR visited for a pre-opening preview dinner and rated the hamachi cured with unripe figs and cucumber (105 AED), the fried sardines with achar hot sauce and fermented mango (74 AED), and the grilled Wagyu flank (214 AED) all excellent. House-made infusions (40–52 AED) paired thoughtfully across the meal. Licensed, with natural wines and an eight-year frozen coffee vault presented like a wine list. Advance bookings strongly recommended, particularly for weekends and outdoor terrace seating.

Les Dangereux: A contemporary farm-to-table fine dining experience

The kitchen at Les Dangereux in Mamsha Al Saadiyat is positioned as a stage – visible and central, designed to put the work of chefs Soo Yoo Kim, Llorenc Sagarra, and Dani Lasa in full view throughout the meal. The licensed contemporary fine dining restaurant from White Hospitality sources ingredients from a 113,000 sqm farm on nearby Yas Island and applies French and Japanese technique to a menu that acknowledges Emirati, European, South Asian, and Eastern culinary heritage. The intention is for the space to feel like dining in a chef's home rather than a formal restaurant.

the HUNTR's dinner moved through a multi-course tasting that included Aussie MB9 wagyu with Roquefort braised endive, a carpaccio of tomato convincingly mistaken for meat, and a dessert spread encompassing churros with frankincense cream. For special occasions in Abu Dhabi, this is a strong choice. Dinner only from 6 p.m.; closed Mondays. Advanced bookings required.

Kopitiam by Chandy’s: Delicious authentic Malaysian cuisine

Malaysian-born chef Chandy spent years in the UAE hospitality industry before opening his own restaurant on Al Falah Street in Abu Dhabi in 2022. Kopitiam by Chandy's – kopitiam being the word for a Malaysian coffee shop – seats 22 in a small dining room inspired by Chandy's Peranakan cultural heritage, with a kitchen window offering a view of the team at work. Chandy is typically present, greeting guests and introducing the concept himself. Prices are fair, portions are generous, and breakfast runs from 8 a.m. daily.

the HUNTR visited for a weekend lunch and savoured the Penang Char Kway Teow (35 AED) – flat noodles, seafood, scrambled eggs – the standout, alongside the Curry Laksa (35 AED). Closed Tuesdays; the quietest period is 3–5 p.m.

Otoro: Modern Japanese restaurant in Al Maqtaa

Named for otoro – the prized fatty belly of the bluefin tuna – this modern Japanese restaurant near Abu Dhabi's Grand Mosque signals its priorities from the outset. Otoro is a relaxed concept by Singaporean-born chef Akmal Anuar (Osteria Funkcoolio, Goldfish, and Harummanis): alcohol-free, family-friendly, with seating spanning indoor, outdoor, and a private dining room for up to eight.

the HUNTR visited for an early weekend dinner and declared the Otoro Nigiri (80 AED for two pieces) and Chutoro Nigiri (68 AED for two pieces) both excellent. The Baby Chicken with Japanese curry and yuzu kosho (70 AED) was a strong main, and the Shabu Shabu Burger with thinly sliced wagyu, caramelised onions, and cheese (110 AED) delivered on its promise. Park near P7 in the south parking lot for the shortest walk.

Paper Fig: A cosy Sharjah gem serving delicious desserts and cafe fare

Paper Fig in Sharjah is best known for its theatrical desserts – a potted plant construction that arrives looking like something from a garden centre, and French Toast that people specifically travel for – but the café covers considerably more than the spectacle. The savoury menu draws from Asian, Mediterranean, and French influences, and the cosy space with free WiFi and quiet corners suits those who want to linger alongside those who've come specifically for the sweets. Casual, alcohol-free, and family-friendly throughout, it is the brainchild of the talented Emirati chef Nawal Al Nuaimi.