The robust restaurant boasts the largest open-fire grill in Dubai.
Dubai’s dining scene is heating up. With the launch of INÁ, the final piece of the J1 Beach jigsaw puzzle has slotted into place. Positioned apart from its shoreline siblings, this new restaurant has no beach access or pretty plunge pools. Instead, INÁ carves out its own niche with a concept rooted in fire, flavour and focused dining. Open only for dinner, it’s a venue that forgoes frivolity in favour of food that demands your attention.
INÁ, meaning “flame” in Nigerian Yoruba, is the latest culinary concept from the ever-expanding Fundamental Hospitality. While many of Dubai’s restaurants chase a mood or a moment, INÁ leans into the elemental. There are no distractions here: no pools to pose by, no palm-lined pathways to the sea. Instead, INÁ is a restaurant that places fire at the centre. The open-fire grill, the largest in Dubai, crackles at the heart of the kitchen, sending out plates kissed by flame and brimming with personality.
The space itself is effortlessly striking. A retractable roof allows diners to gaze skyward during the cooler months, while stepped seating in earthy tones creates an amphitheatre effect around the action. Straw detailing resembling Zangbeto costumes, wooden statues, detailed carvings, and cushioned couches nod to African traditions with a contemporary twist. It’s immersive but not overdone, offering a dining room that feels elevated and exciting.
On the plate, INÁ is a masterclass in restraint. The menu is overseen by Chef Glen Ballis, who honed his skills as Executive Chef at Harrods in London and worked at Nedalny Vostok in Moscow before making the jump to Dubai. Divided into starters and small plates, raw, grill and sharing plates, the embossed menu reveals a concise yet appealing offering. The beautiful Westholme Beef Tartare (AED 390) is clean and precise, letting the quality of the meat shine through. The tartare is finely hand-chopped and delicately seasoned, allowing the natural richness of the beef to shine through. A generous dollop of caviar adds a salty burst of luxury, while a crisp-edged potato gratin brings texture, its buttery layers acting as the perfect base.
Despite the focus being on seasonal flame-grilled cuisine, the delicate Japanese Tuna Toro (AED 150) is already a firm FACT favourite in which thin slices of premium tuna belly, renowned for its rich, buttery texture, are paired with a vibrant passion fruit sauce that adds a tangy contrast.
The Scallop on the half shell (AED 190) are seared just enough to hold their plump shape, melting effortlessly upon arrival amidst a medley of café de Paris butter. We could have ordered several of these moreish molluscs, which offer an elegant, composed dish and a fine example of INÁ’s fire-meets-flavour philosophy.
Then there’s the beef. Australian and US cuts are offered — either wagyu or dry-aged — and served without sauces and sides. Just salt, fire and finesse. It’s a bold move, but one that pays off, allowing the deep, primal flavours of our Allens Brothers Premium 45-Days Dry-Aged Cowgirl Prime Ribeye (AED 800) to take centre stage.
Equally impressive is the Oven Baked Crab Rice (AED 380), a delicate, comforting dish that balances umami and sweetness without tipping too far in either direction. It’s beautifully composed and entirely satisfying.
For dessert, the Woodfired Basque Cheesecake (AED 65) is a thing of beauty, all soft edges and subtle tang brought together by fruit compote. The Chocolate Fondant (AED 75) oozes drama and decadence in equal measure, served alongside Tonka Vanilla Anglaise, Sea-Salted Caramel with Coffee Ice Cream and Cacao Crumble.
Service is warm, knowledgeable and some of the friendliest in Dubai. The staff know the menu inside out, offering guidance without ever steering too hard or pushing for the inevitable upsell. Upon realising we were celebrating a birthday, we received a card signed by the team.
Despite the culinary prowess on display, INÁ does feel like a concept that may have once been earmarked for Chef Izu Ani (a key stakeholder at Fundamental Hospitality). There are echoes of that familiar precision and confidence throughout. But Chef Glen’s interpretation is very convincing, and the restaurant clearly has expansion in mind.
With Sirene by Gaia pulling in record-breaking numbers, Shanghai Me poised for its London debut, and KIGO soon to make waves in DIFC, Fundamental Hospitality is on a roll. INÁ may be compared to 11 Woodfire or Smoked Room, but this flame-fuelled and fiercely focused concept adds another dimension to its growing empire.
Bring the heat.
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