These are the blockbuster names taking over the city.
Dubai has long used culinary star power to strengthen its dining credentials, but the city’s celebrity chef scene now stretches far beyond famous names above restaurant doors. Michelin stars, FACT award winners and genuinely distinctive concepts have followed. Diners can explore Heston Blumenthal’s historic British recipes, Nobu Matsuhisa’s Japanese-Peruvian signatures and Björn Frantzén’s ambitious tasting menus, without leaving Palm Jumeirah. Elsewhere, acclaimed chefs have established restaurants across DIFC, Jumeirah and Downtown Dubai. Here are the celebrity chef restaurants in Dubai worth knowing about in 2026.
Akira Back: Akira Back Dubai
Former professional snowboarder Akira Back swapped the slopes for restaurant kitchens and has since developed an international dining portfolio shaped by his Korean heritage and Japanese technique. His Dubai restaurant occupies the fifth floor of W Dubai – The Palm, where dramatic interiors and views of Palm Jumeirah accompany a menu designed for sharing. Chef Akira’s signature dish is the Tuna Pizza, layered with thinly sliced tuna and punchy sauces on a crisp base. AB Tacos are another enduring favourite, while sushi, sashimi and larger grilled plates round out a menu that feels playful without losing precision.
Where: Akira Bacj Dubai, W Dubai – The Palm, Palm Jumeirah, Dubai
Contact: www.akirabackdubai.com
Alvin Leung: Demon Duck
Self-styled Demon Chef Alvin Leung built his reputation in Hong Kong, where his unconventional approach to Chinese cooking earned international acclaim and Michelin recognition. Demon Duck at Banyan Tree Dubai channels that rebellious character through Chinese flavours, contemporary techniques and a setting inspired by Hong Kong nightlife. The centrepiece is the 14-Day Aged Slow-Roasted Demon Duck, carved for sharing and served with calamansi bao. Leung’s cooking is at its best when familiar dishes are pulled apart and reconstructed with humour, such as his Lobster Gao and Chocolate and Matcha Fondant.
Where: Demon Duck, Banyan Tree Dubai, Bluewaters Island, Dubai
Contact: www.banyantree.com
Angelo Musa: Bonbon Café
French pastry chef Angelo Musa operates in a particularly rarefied corner of the culinary world. A Meilleur Ouvrier de France and former World Pastry Champion, he oversees the boulangerie and pâtisserie programme at The Lana – Dorchester Collection. Musa is known for exacting technique and immaculate finishes, and the beautiful Bonbon Café serves his pastries, cakes, chocolate creations, ice creams and freshly baked breads in an elegant ground-floor setting. The counter changes with the seasons, but beautifully laminated viennoiserie, chocolate bonbons and intricate individual pastries demonstrate why he remains one of the most respected pâtissiers working internationally.
Where: Bonbon Café, The Lana – Dorchester Collection, Marasi Drive, Business Bay, Dubai
Contact: www.dorchestercollection.com
Anne-Sophie Pic: La Dame de Pic Dubai
Anne-Sophie Pic comes from one of France’s great culinary families, yet forged a reputation that is distinctly her own. The acclaimed chef is known for complex aromatic combinations and a delicate approach to modern French cuisine. La Dame de Pic Dubai, inside The Link at One&Only One Za’abeel, has secured a Michelin star and offers sweeping city views alongside tasting menus built around Pic’s culinary vocabulary. Her signature Berlingots, delicate pasta parcels that have appeared in different forms across her restaurants, remain a reference point. Floral notes, teas, spices and unexpected flavour pairings run throughout a dining experience that favours subtlety over spectacle.
Where: La Dame de Pic Dubai, The Link, One&Only One Za’abeel, Za’abeel, Dubai
Contact: www.oneandonlyresorts.com
Ariana Bundy: Ariana’s Persian Kitchen
Ariana Bundy grew up surrounded by Persian food traditions before training at Le Cordon Bleu and establishing herself as a cookbook author and television personality. Ariana’s Persian Kitchen at Atlantis The Royal translates family recipes and regional influences into an inviting contemporary restaurant filled with colour and ornamentation. The menu moves through fragrant rice dishes, kebabs, stews and mezze, incorporating the fruits, nuts, herbs and floral notes associated with Persian cooking. Rose Water Sea Bream and the substantial Koofteh Tabrizi showcase the restaurant’s range, while its interpretation of koobideh provides another memorable order. Bundy’s personal connection to the cuisine gives the restaurant considerably more depth than a straightforward hotel concept.
Where: Ariana’s Persian Kitchen, Atlantis The Royal, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Bjorn Frantzén: Brasserie Frantzén and FZN
Björn Frantzén has achieved a distinction few chefs can match, having operated three-Michelin-starred restaurants in three different countries. Dubai now offers two interpretations of his cooking at Atlantis, The Palm. Studio Frantzén was reworked and relaunched as Brasserie Frantzén in March 2026, with a more relaxed menu that includes lobster roll, beef carpaccio with foie gras and yellow beetroot with mushrooms and beurre blanc. Upstairs, FZN is the serious sibling. The intimate FACT award-winning restaurant serves a multi-course menu that combines modern European cooking with Japanese influences, with dishes such as duck with yuzu, foie gras and chawanmushi.
Where: Brasserie Frantzén and FZN, Atlantis The Palm, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Burak Ozdemir: CZN Burak Dubai
Burak Özdemir became a global social-media phenomenon through oversized Turkish and Middle Eastern dishes, theatrical preparation and his instantly recognisable smile. CZN Burak in Downtown Dubai offers a menu centered on substantial sharing plates including Testi Kebab, lamb casseroles, mixed grills and elaborate meat dishes. However, in September 2025, Özdemir publicly stated on Instagram that he had ended his business ties with companies in Dubai and Saudi Arabia, yet the famous chef’s name remains visible on the restaurant which can be found on Sheikh Mohammed bin Rashid Boulevard.
Where: CZN Burak, Sheikh Mohammed bin Rashid Boulevard, Downtown Dubai
Contact: www.cznburak.com
Costas Spiliadis: Estiatorio Milos Dubai
Costas Spiliadis has spent decades championing the simplicity of Greek cooking, particularly pristine seafood treated with as little interference as possible. Estiatorio Milos at Atlantis The Royal follows that philosophy, with a market-style fish display allowing diners to choose from seafood before it is grilled, baked or prepared raw. The Milos Special, thinly sliced courgette and aubergine served with saganaki cheese and tzatziki, has become one of the brand’s best-known dishes. Tuna sashimi and whole grilled fish also demonstrate the ingredient-led approach. Add views across the Skyblaze fountain and Milos feels suitably glamorous while still keeping the produce firmly at the centre of the meal.
Where: Estiatorio Milos, Atlantis The Royal, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Daniel Boulud: Brasserie Boulud
Daniel Boulud may have made his name in New York, but the Lyon-born chef has always kept French technique and the flavours of his childhood close to his cooking. Brasserie Boulud at Sofitel Dubai The Obelisk offers an approachable interpretation of that philosophy through seasonal French dishes, a generous dining room and an open kitchen. The menu evolves throughout the year, reflecting Boulud’s preference for seasonality rather than maintaining a rigid list of signatures. Previous favourites have included Terrine of Spiced Lamb with Eggplant and rich chocolate desserts, while French brasserie classics remain central to the offering.
Where: Brasserie Boulud, Sofitel Dubai The Obelisk, Wafi, Umm Hurair, Dubai
Contact: www.sofitel-dubai-theobelisk.com
Dabiz Munoz: StreetXO
Few chefs have a culinary identity as unmistakable as Dabiz Muñoz. The Madrid-born chef behind the three-Michelin-starred DiverXO built his reputation by ignoring conventional divisions between Spanish, Asian and Latin American cooking. StreetXO at One&Only One Za’abeel is the louder, more accessible expression of that imagination. Neon lighting, theatrical cocktails and street-market references create a suitably unconventional setting, while the menu moves freely across continents. Suckling lamb shanks and skate ribs cooked on banana leaves illustrate the chef’s willingness to combine bold sauces, unusual textures and unexpected ingredients. This is dining designed to provoke a reaction.
Where: StreetXO, One&Only One Za’abeel, Za’abeel, Dubai
Contact: www.oneandonlyresorts.com
Dario Cecchini: Carna by Dario Cecchini
Dario Cecchini is an eighth-generation butcher from Panzano in Chianti and one of the food world’s great advocates for respecting the entire animal. Carna by Dario Cecchini translated that philosophy into a dramatic steakhouse high inside SLS Dubai Hotel & Residences. Its meat-heavy menu offers a wealth of premium cuts including The Dario’s Table, which features a Tuscan porterhouse, Australian Wagyu Tomahawk, Butcher’s Cut Steak, Roasted Bone Marrow and Carna Sausage, designed as the fullest expression of his approach.
Where: Carna by Dario Cecchini, SLS Dubai Hotel & Residences, Marasi Drive, Business Bay, Dubai
Contact: https://slshotels.com
Gary Rhodes: Rhodes 2010 and Rhodes W1
The late Gary Rhodes played an important role in Dubai’s early celebrity-chef era, helping introduce a new generation of diners to modern British cooking in the city. His legacy continues through two restaurants. Rhodes W1 at Grosvenor House is now overseen by his son, Sam Rhodes, and focuses on British and European flavours, while Rhodes 2010 at Le Royal Méridien Beach Resort & Spa takes a grill-led approach. Steaks take centre stage alongside dishes connected to Gary’s repertoire, allowing both venues to preserve his culinary identity while moving forward under a new generation.
Where: Rhodes 2010 and Rhodes W1, Dubai Marina
Contact: www.rhodesw1-dubai.com
Gastón Acurio: La Mar Dubai
Gastón Acurio has done more than most chefs to turn Peruvian cuisine into a worldwide dining phenomenon. The Lima-born chef, restaurateur and author built an international empire while championing his country’s produce and culinary traditions. La Mar at Atlantis The Royal showcases that heritage through cebiches, tiraditos, anticuchos and dishes cooked over charcoal. The classic cebiches offer the obvious introduction, but Dubai has also seen dishes such as Brasa Cebiche, which uses smoky tuna, and Chucuito, pairing scallops with avocado and garlic chips. The waterfront setting adds glamour, but it is the restaurant’s combination of acidity, chilli, seafood and charcoal that gives La Mar its distinct identity.
Where: La Mar Dubai, Atlantis The Royal, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Gordon Ramsay: Bread Street Kitchen and Gordon Ramsay’s Street Pizza
Gordon Ramsay’s television career has made him one of the world’s most recognisable chefs, but behind the on-screen persona sits a restaurant empire founded on serious classical training and Michelin success. At Atlantis, The Palm, Bread Street Kitchen & Bar offers the more traditional Ramsay experience through British favourites and internationally minded comfort food. Beef Wellington remains the restaurants signature dish, receiving its own weekly celebration. Nearby, Gordon Ramsay’s Street Pizza takes a deliberately casual route, serving pizzas in a lively setting suited to families and groups. Together, the two concepts show very different sides of Ramsay’s global restaurant portfolio.
Where: Bread Street Kitchen and Gordon Ramsay’s Street Pizza, Atlantis The Palm, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Heston Blumenthal: Dinner by Heston Blumenthal
Heston Blumenthal changed perceptions of British food by combining culinary experimentation with an intense curiosity about history, science and sensory experience. Dinner by Heston Blumenthal at Atlantis The Royal applies that thinking to recipes researched from centuries-old British cookbooks. The Michelin-starred restaurant’s signature Meat Fruit disguises chicken liver parfait inside a mandarin-like shell, while the caramelised Tipsy Cake with spit-roasted pineapple has become another modern classic. The menu was refreshed in 2026 with additions including Scallop and White Chocolate, Buttered Crab Loaf and Compost Tart. Its appeal of this multiple FACT award winner lies in the fact that the historical references never feel like a museum exercise. They are translated into food that remains playful, luxurious and technically demanding.
Where: Dinner by Heston Blumenthal, Atlantis The Royal, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Izu Ani: GAIA, KIGO, La Maison Ani and Carine
Chef Izu Ani has played a defining role in Dubai’s modern restaurant scene, developing a culinary style centred on Mediterranean flavours, quality produce and uncomplicated cooking. GAIA, created with Fundamental Hospitality, opened in DIFC in 2018 and has since grown into an international brand with restaurants in London, Monte-Carlo, Marbella and Miami. Its Greek-Mediterranean menu includes Baked Feta, Grilled Octopus and the signature Sea Bream Carpaccio, alongside a fish market displaying the day’s catch. Ani’s wider portfolio is equally prolific, spanning Carine, La Maison Ani and the Japanese omakase restaurant KIGO, making him one of Dubai’s most influential chef-restaurateurs. Beyond the kitchen, Izu has become a prominent regional tastemaker, serving as Audi Middle East’s first regional brand ambassador, collaborating with Zegna on fashion campaigns and conversations around craftsmanship, and recently appearing on Good Morning America to showcase Mediterranean recipes inspired by GAIA.
Where: GAIA, KIGO, La Maison Ani and Carine at various locations across Dubai
Contact: https://gaia-restaurants.com
Jamie Oliver: Jamie’s Italian and Jamie Oliver’s Pizzeria
Jamie Oliver became a household name through The Naked Chef, before turning his accessible approach to Italian food into an international restaurant business. Dubai currently has Jamie’s Italian locations at The Dubai Mall and Dubai Hills Mall, alongside Jamie Oliver’s Pizzeria in Jumeirah Lakes Towers. The Italian restaurants lean towards crowd-pleasing pasta, pizza and family-friendly plates, with the Famous Prawn Linguine remaining a standout. At the JLT pizzeria, slow-proved dough provides the foundation for combinations including Chicken Alla Diavola, Paneer Piccante and Jamie’s Super Green.
Where: Jamie’s Italian and Jamie Oliver’s Pizzeria at various locations across Dubai
Contact: www.jamiesitalian.ae
Jason Atherton: City Social Dubai and Row on 45
Jason Atherton trained in some formidable kitchens, including those of Marco Pierre White, Pierre Koffmann and Gordon Ramsay, before developing his own global restaurant portfolio. His Dubai ambitions are concentrated high above Dubai Marina at Grosvenor House. City Social serves contemporary European cuisine against impressive skyline views, while Row on 45 offers the far more intimate experience. The latter holds two Michelin stars, a FACT Dining Award and currently serves a limited 12-course tasting menu for a small number of diners. British ingredients sit at the core, with Japanese, Mediterranean and wider Asian influences applied through modern technique.
Where: City Social Dubai and Row on 45, Grosvenor House, Dubai Marina
Contact: www.citysocialdubai.com
Joël Robuchon: L’Atelier de Joël Robuchon Dubai
Joël Robuchon, who died in 2018, remains one of the most influential chefs in modern French cuisine. Named Chef of the Century by Gault & Millau, he became synonymous with exceptional technique and transformed fine dining through the more relaxed counter-style format of L’Atelier. His DIFC restaurant keeps that legacy alive with an open kitchen and recognisable red-and-black interiors. Current signature dishes include quail lacquered and stuffed with foie gras alongside Robuchon’s famously silky potato purée. Black cod with miso, daikon and yuzu provides a more contemporary contrast, while langoustine ravioli with truffle demonstrates the luxurious ingredients that have long defined the brand.
Where:L’Atelier de Joël Robuchon, Gate Village Building 3, DIFC, Dubai
Contact: https://atelier-robuchon.ae
José Avillez: Tasca by José Avillez
José Avillez helped redefine modern Portuguese cuisine through restaurants including Lisbon’s Michelin-starred Belcanto. At Mandarin Oriental Jumeira, Dubai, Tasca offers a livelier interpretation of his culinary heritage from a sixth-floor setting overlooking the Arabian Gulf and city skyline. Seafood is central, with scarlet shrimp, salt cod and other Portuguese staples appearing alongside contemporary combinations. Bacalhau à Gomes de Sá remains one of the dishes to seek out, while piri-piri chicken demonstrates the restaurant’s more casual side. Tasca holds a Michelin star, numerous FACT Dining awards and has recently undergone a brief seasonal enhancement phase.
Where: Tasca by José Avillez, Mandarin Oriental Jumeira, Jumeirah, Dubai
Contact: www.mandarinoriental.com
Kelvin Cheung: Jun’s
Chinese-Canadian chef Kelvin Cheung has become one of Dubai’s most recognisable advocates for Third Culture cooking, drawing on his Cantonese heritage, North American upbringing, time in India and classical French training. At Jun’s in Downtown Dubai, those influences collide in dishes such as Lobster Pani Puri, Wagyu Beef Potstickers, Dan Dan Spaghettini and Bone Marrow Shrimp Fried Rice. The restaurant has earned recognition from the FACT Dining Awards and Michelin Guide. Cheung’s profile is now expanding further, with the chef announced as a judge on the returning MasterChef Asia, alongside Edward Lee and Pichaya “Pam” Soontornyanakij, when the competition returns after a decade-long absence.
Where: Jun’s, Sheikh Mohammed bin Rashid Boulevard, Downtown Dubai
Contact: www.junsdubai.com
Kunal Kapur: Pincode
Kunal Kapur is instantly recognisable to millions of viewers through MasterChef India, but his culinary career stretches well beyond television. Pincode at Dubai Hills Mall explores Indian food through regional recipes, street-food memories and contemporary presentation without turning the experience into overly formal fine dining. The menu travels around the country, with dishes including lamb nihari, butter chicken and seafood from India’s coastal regions. Saag Burrata is particularly representative of Kapur’s approach, taking a familiar ingredient from Italian dining and placing it within an unmistakably Indian flavour profile. It is colourful, accessible food that draws heavily on nostalgia, making Pincode considerably more personal than the average celebrity-backed mall restaurant.
Where: Pincode, Dubai Hills Mall, Dubai Hills
Contact: https://pincodebykunalkapur.com
Martín Berasategui: Jara by Martín Berasategui
Martín Berasategui is one of Spain’s most decorated chefs, with a career built around highly technical cooking and the flavours of the Basque Country. Jara at The Lana – Dorchester Collection marked his Middle Eastern debut and takes its name from his granddaughter. Fire is central to the restaurant’s personality, with meat, seafood and vegetables cooked over flames in a dramatic 18th-floor dining room. Dishes associated with the concept include Gilda with red tuna, San Sebastián-style fish soup with spider crab and txuleta accompanied by piquillo peppers and Basque chimichurri.
Where: Jara by Martín Berasategui, The Lana – Dorchester Collection, Marasi Drive, Business Bay, Dubai
Contact: www.dorchestercollection.com
Mich Turner: Little Venice Cake Company
Mich Turner occupies a different corner of the celebrity-chef universe. The British baker and food scientist, often called the Queen of Couture Cakes, has created elaborate commissions for royalty, actors, musicians and major events. Little Venice Cake Company opened at Atlantis The Royal as both a retail boutique and working atelier, offering bespoke celebration cakes alongside everyday sweets. Chocolate fudge cake, vanilla and pistachio cake and signature cupcakes such as chocolate salted caramel and raspberry rose demonstrate the more accessible side of her work.
Where: Little Venice Cake Company, Atlantis The Royal, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Nobu Matsuhisa: Nobu Dubai and Nobu By The Beach
Nobu Matsuhisa created one of the world’s most recognisable restaurant styles by combining Japanese technique with ingredients and flavours he encountered while working in Peru. Dubai offers two ways to experience it. Nobu Dubai occupies the 22nd floor of Atlantis, The Palm, pairing Japanese-Peruvian cuisine with panoramic views. Black Cod Miso remains the essential order, alongside Rock Shrimp Tempura and an extensive sushi selection. At Atlantis The Royal, Nobu by the Beach transforms the formula into a pool and beach club, serving lighter Japanese-Peruvian dishes beside the water. Few international restaurant brands have retained such recognisable signatures while expanding so extensively, and Nobu remains the benchmark for celebrity-chef longevity.
Where: Nobu, Atlantis, Cerscent Road, Palm Jumeirah, Dubai
Contact: www.atlantis.com
Nusret Gokce: Nusr-Et Dubai
Few restaurateurs have turned a single gesture into a global calling card quite like Nusret Gökçe. Better known as Salt Bae, the Turkish butcher became an internet sensation through his theatrical carving videos and distinctive salt-sprinkling technique. Nusr-Et Dubai at Restaurant Village, Four Seasons Resort Dubai at Jumeirah Beach, remains his high-energy showcase for premium beef. While extravagant gold-covered steaks generated headlines, the more revealing order is the Nusr-Et Lokum, tender slices of beef named after Turkish delight because of their soft texture. Tableside carving, burgers, steaks and large-format cuts keep the experience deliberately theatrical. This is as much a performance-led steakhouse as it is a place for serious carnivores.
Where: Nusr-Et Dubai, Four Seasons Resort Dubai at Jumeirah Beach, Jumeirah, Dubai
Contact: www.fourseasons.com
Pierre Gagnaire: Pierre’s TT
Pierre Gagnaire has spent decades challenging the conventions of French cuisine, earning three Michelin stars at his Paris flagship and a reputation for combinations that can be cerebral, playful and highly personal. Pierre’s TT at InterContinental Dubai Festival City presents that philosophy in a more relaxed waterfront environment. Current menus illustrate the chef’s broad range, moving from duck foie gras terrine and langoustines to turbot and Wagyu beef tenderloin. The signature millefeuille provides a suitably French finale. Gagnaire’s food rarely follows the straightest route from ingredient to plate, and that sense of invention has helped Pierre’s TT retain a distinctive identity within Dubai’s sizeable collection of French restaurants.
Where: Pierre’s TT, Intercontinental Dubai Festival City, Dubai
Contact: www.pierresdubai.com
Reif Othman: REIF Japanese Kushiyaki and TERO
Singapore-born Reif Othman has been a driving force in Dubai’s homegrown dining scene, earning a following for unconventional Japanese cooking influenced by French and Italian techniques. His flagship REIF Japanese Kushiyaki began as a neighbourhood restaurant at Dar Wasl and has developed into a growing brand with Dubai locations at Dar Wasl, Dubai Hills and City Centre Mirdif, alongside expansion into Egypt. The food reflects Othman’s playful personality, with his famous Wagyu Sando, kushi skewers, ramen and inventive specials among the signatures. He also operates concepts including TERO and Hoe Lee Kow, further cementing his reputation as one of the UAE’s leading independent chef-restaurateurs.
Where: REIF Japanese Kushiyaki, Dubai Hills Business Park, Dubai Hills
Contact: www.reifkushiyaki.com
Vikas Khanna: Kinara by Vikas Khanna
Vikas Khanna’s career spans restaurants, television, filmmaking, writing and humanitarian work. Born in Amritsar, he later made his name internationally and was associated with Michelin-starred Junoon in New York before becoming a familiar face on MasterChef India. Kinara at JA The Resort was conceived around Indian flavours, spices and memories, with the tandoor playing an important role in the kitchen. Dahi Ke Kebab and Chicken Makhani have been among its best-known dishes, accompanied by distinctive chutneys and spice blends.
Where: Kinara by Vikas Khanna, JA Lake View Hotel, Jebel Ali, Dubai
Contact: www.jaresortshotels.com
Vineet Bhatia: Indego by Vineet and Indya by Vineet
Vineet Bhatia helped change international perceptions of Indian fine dining and became the first Indian chef to receive a Michelin star. His two Dubai restaurants show different sides of that career. Indego by Vineet at Grosvenor House is the more elaborate venue, combining contemporary presentation with regional flavours. Current dishes include Chaat Trilogy, Sambar Prawns, Lamb Shank Rogan Josh and coffee-infused Kaapi Wagyu. Indya by Vineet at Le Royal Méridien takes a more playful, street-food-inspired path and has held Michelin Bib Gourmand recognition. Look for Butter the Chicken, Pressure Cookerwala Mutton Aloo Gosht and the wonderfully named Amar Akbar Anthony dessert for a sense of Bhatia’s lighter side.
Where: Indego by Vineet and Indya by Vineet, Dubai Marina
Contact: www.indegobyvineet.com
Vladimir Mukhin: Krasota Dubai and Sakhalin Dubai
Vladimir Mukhin comes from five generations of cooks and gained international attention through Moscow’s White Rabbit, where his work helped introduce contemporary Russian cuisine to a global audience. In Dubai, Krasota combines his food with immersive digital storytelling. Just 20 guests experience each visual production, with tasting menus unfolding alongside projected art and animation in shows including Imaginary Art and Imaginary Future. Mukhin is also the brand chef behind Sakhalin at J1 Beach, a seafood-focused restaurant combining Mediterranean and Asian influences. Oysters, raw seafood and premium fish define Sakhalin, while Krasota remains the more experimental proposition, treating dinner as an intimate piece of gastronomic theatre rather than a conventional restaurant meal.
Where: Krasota Dubai in Downtow Dubai and Sakhalin at J1 Beach
Contact: https://krasota.art
Yannick Alléno: STAY by Yannick Alléno
Yannick Alléno has built his reputation on modernising French haute cuisine, particularly through his detailed work with sauces and extraction techniques. STAY by Yannick Alléno at One&Only The Palm remains one of Dubai’s most decorated French restaurants, holding two Michelin stars. Guests choose between structured tasting experiences that apply contemporary methods to classical foundations. Current dishes have included Cheese Soufflé with aged Comté and morels, Blue Lobster BBQ, Langoustine Mousse Tart with caviar and Wagyu Beef Mille-Feuille with foie gras. Desserts also receive unusual prominence through the restaurant’s celebrated pastry offering. Alléno’s Dubai portfolio is also expanding, with L’Abysse joining STAY at One&Only The Palm, while his Michelin-starred Pavyllon concept is set to open at Mandarin Oriental Downtown, Dubai later this year.
Where: STAY by Yannick Alléno, One&Only The Palm, Crescent Road, Palm Jumeirah
Contact: www.oneandonlyresorts.com.