Mykonian-inspired dining arrives at Dubai’s hottest hotel opening.
With the long-anticipated opening of Jumeirah Marsa Al Arab, a wave of culinary destinations has swept onto the Dubai dining scene, ranging from Japanese omakase to classic Italian cuisine. But it’s Iliana, the hotel’s Greek Mediterranean concept, that offers the most compelling case for a long, leisurely lunch with one of the best waterfront views in the city.
Occupying a prime stretch of beachfront with blockbuster views of Jumeirah Burj Al Arab, Iliana embodies coastal elegance. The décor is purposefully pared back with whitewashed tones, sandy hues, and natural textures dominating the space. Woven chairs and neutral stoneware lend an earthy charm, mirroring the simplicity of the Aegean islands. Even the smallest details feel considered, from the Komboloi (Greek worry beads) used as napkin rings to the hand-painted plates beneath each dish.
Iliana’s setting is simply stunning and encourages diners to linger. While the rooftop bar and lounge open later in the season, the main draw for now is the restaurant and the terrace. Shaded beneath sail-like canopies, it’s an undeniably inviting spot, whether you’re enjoying a leisurely lunch or watching the sunset with a glass of Assyrtiko in hand.
At the helm of Iliana is Head Chef Andreas Gkipalis, whose restaurant repertoire includes stints at several Michelin-starred kitchens and high-end resorts across Europe. Drawing on his Greek heritage and a passion for clean, vibrant flavours, his menu balances tradition with subtle innovation. You’ll find familiar Mediterranean markers — olive oil, lemon, herbs — but elevated with finesse and modern technique.
We begin with Kavourosalata (AED 140), a crab salad that reinterprets the classic Caesar. A generous helping of Greek crab is paired with trout roe and crisped bagel croutons, offering a bite that is delicate, briny, and balanced by a creamy dressing.
From the Raw section, Htenia Sashimi (AED 188) arrives dramatically presented in the shell, billowing with smoke. The sliced scallops are sweet and tender, elevated by small dollops of citrus dressing and a sharp hit of preserved lemon. It’s a standout dish that showcases both technique and restraint. Other appealing choices include the Smoked Swordfish Carpaccio and Sea Urchin with shredded tomato.
The Feta me Meli (AED 90) is a crowd-pleaser in which golden bricks of filo-wrapped feta are drizzled with thyme honey and sprinkled with sesame seeds. It’s crisp and homely, reminiscent of the versions found across the islands. We follow this with Psarokeftedes (AED 80), generously filled golden cod croquettes with caper mayo, and the Gemista (AED 74), stuffed Santorini peppers filled with bulgur, feta and herbs. The latter is simple and soulful, allowing the quality of the ingredients to shine.
From the oven, the Summer Peinirli (AED 78) is a highlight. A boat-shaped flatbread layered with Florina pepper, tomato and feta, it’s rustic but well-executed, with a doughy base that’s been beautifully blistered and feels as though it’s been kissed by the Mediterranean sun. The Orzo (AED 120) is simmered in a spiced Greek broth until it soaks up every note of flavour, then finished with feta and carob for both texture and sweetness.
The centrepiece is its iced fish market — a feature that will feel familiar to fans of Gaia in DIFC. Even without sampling, it’s clear the fish market is designed to impress and allure, a theatrical display that draws the eye and invites diners to participate in the cooking process. Seafood is flown in from Greece, and guests can select their catch to be grilled, baked in salt, or fried.
Desserts maintain a high standard. The Frozen Greek Yoghurt that has launched a thousand Instagram accounts at Gaia is present and correct, yet it’s the Bougatsa that impresses most: a warm Greek custard pie served with cinnamon ice cream that perfectly balances crispness, creaminess, and spice.
Service throughout is warm and polished. Staff dressed in smart navy uniforms are attentive without being overbearing. Recommendations feel genuine, and the pacing of the meal is relaxed, allowing for conversation and lingering glances out to sea.
The adjacent Iliana Pool is reserved for suite guests and offers a tranquil spot that frames the Burj Al Arab front and centre. Burnt orange sun loungers and rust-toned parasols provide a subtle contrast to the blues of sea and sky. Jutting out over the ocean, stingrays can be spotted drifting through the shallows, adding to the escapist charm of the setting.
While comparisons to Chef Izu Ani’s Gaia are inevitable — and not entirely unfounded, given the fish market concept and design language, Iliana distinguishes itself through its beachfront setting, tranquil atmosphere, and focus on sun-soaked simplicity. It’s a restaurant that feels luxurious and unpretentious but never showy.
Iliana is poised to become one of Dubai’s most coveted tables. Not just for its widescreen Burj al Arab views and Mykonian-inspired dining, but because it’s a restaurant that doesn’t just transport you to the Greek islands — it invites you to stay awhile.
GO: Visit www.jumeirah.com for more information.