This restaurant demonstrates that luxury and responsible dining can coexist.
There’s something undeniably magical about arriving at a restaurant via a candlelit staircase in the middle of the desert. Located within The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, Farmhouse by Syrco is spearheaded by Syrco Bakker, the acclaimed chef behind the two-Michelin-starred Pure C in the Netherlands, who brings the romance of farm-to-table dining to the serene dunes of the Northern Emirates.
The restaurant is a beautifully warm and thoughtfully designed space. With soft lighting, floor-to-ceiling windows, and a mix of wooden and patterned tiled flooring, the restaurant exudes charm. A bar and cigar lounge showcases old-world flair, while a table filled with ingredients, cookbooks, and clippings offers a peek into the chef’s culinary philosophy. To the right, the main restaurant opens up with a blend of rustic sophistication and relaxed comfort.
For furnishings, Farmhouse by Syrco features elongated couch seating dotted with geometric-patterned cushions in tones of deep blue, burnt orange, and earthy browns. Leather chairs, green accents, chandeliers, and a wine cellar all contribute to the cosy yet luxurious vibe, while a wooden roof adds a subtle cabin feel. The music is mellow and soulful, setting the mood without overwhelming conversation.
Upon arriving at our table — laid with a crisp linen tablecloth — we’re welcomed with rose petals and a miniature easel holding a personalised card. A handwritten note from the Chef adds a special touch, turning the evening into something that feels intimate and truly thoughtful.
At Farmhouse, it’s all about respect for the ingredients, the source, and the process. Nothing goes to waste. Every element is used with intention, whether it’s a root or a stem. We let the kitchen team decide the menu for the night, and it turned out to be a wise decision.
The experience kicked off with what felt like a mezze platter. First up were the crispy vegetables – carrots, beans, and cucumber – fried just enough to bring out their crunch and served alongside a creamy labneh dip that was simple yet refreshing.
The leek samosa followed. Instead of a fried filo pastry, the outer shell was made from leek and slowly cooked until tender. Inside, a smooth eggplant caviar made from roasted aubergine and mushrooms, mixed with cumin and fresh herbs, offered a rich, smoky contrast.
Next up was what looked like a cube of chocolate brownie but turned out to be watermelon. The fruit had been infused with a tangy, 14-day fermented liquid, bringing a burst of tartness that transformed the watermelon’s natural sweetness. Coated in sumac and topped with Nabulsi cheese, the bite was unexpected and genuinely exceptional.
The delicate Omani lobster was plated with green apple shavings and a base of spicy tomato vinegar cream. While the lobster itself leaned toward the mild side, the creamy, tangy base elevated the dish.
For mains, we kicked things off with what appeared to be a tart made out of the belly of mahi mahi. Marinated in a green-on-green mix of onion oil, apple, and fresh herbs, this dish had a citrusy zing. But this was just the first act in a three-part mahi mahi dish, crafted around a head-to-tail, no-waste philosophy.
The second part was a creamy fish with a base of sundried tomato and harissa, topped with aerated hummus made from 20-day fermented chickpeas. Finally, we were served the mahi mahi loin, marinated with bell peppers and accompanied by a traditional Tunisian Mechouia salad. The smokiness from the grilled vegetables, with sweet and sour notes from the pickled elements and sundried tomatoes, added depth and complexity, making it a unique and delicious item to try.
Then came the lamb, which was also presented head-to-tail. The first part of this dish was a medium-rare knuckle steak, served as neat circular pieces, topped with a perfect blob of its own fat. Rich and melt-in-your-mouth tender, this was indulgent. Next was the lamb mixed grill, which featured slow-cooked neck, liver, and lamb bacon, all skewered on a plant stem. Smoky, rich, and slightly sweet, this was the star of the show. The final lamb prep was a slow-cooked stew made from the shoulder, served with a flavour-packed caramelised onion and garlic sauce.
Dessert at Farmhouse by Syrco was a raspberry and coconut soufflé, which was jiggly, airy, and beautifully swirled. Served with a lychee-raspberry salad and a scoop of Sidr honey ice cream — from the Royal family’s own farms — it was the perfect finale to a fantastic meal.
Farmhouse by Syrco is a celebration of sustainable dining rooted in a deep respect for ingredients and its customers, with the service being one of the best in Ras Al Khaimah. The chef stepped out of the kitchen to serve dishes himself and explain the philosophy and craftsmanship behind creating and plating each item. Every dish reflects a thoughtful farm-to-table philosophy and a no-waste approach, where each part of the produce or protein is used.
GO: Visit www.ritzcarlton.com for more information.