DUBAI CITY GUIDE, #EATFORTOMORROW

BOCA

• BOCA is an acclaimed modern Spanish restaurant and bar known for its sustainability efforts. Founded by Omar Shihab, it has received prestigious awards, such as the Gault&Millau 2022 UAE "Sustainable Kitchen of the Year" and the Michelin Green Star in 2023. BOCA is also working towards earning three stars in the Food Made Good Standard.

• Located in the UAE, BOCA draws inspiration and ingredients from the diverse ecosystem of the Hajar mountains, the Arabian Gulf, the Indian Ocean and the Central Region's farms. Patricia Roig leads the kitchen, prioritising responsible sourcing and showcasing local ingredients. BOCA supports regenerative agricultural practices, small-scale farmers, fishers and communities, acting as a steward for its environment.

• BOCA's commitment is outlined in its Sustainability Manifesto, which includes rejecting single-use plastic from suppliers, using 100% renewable energy and publishing carbon emissions reports. The restaurant promotes the UAE's natural treasures, featuring native desert plants like khobez, homaid and khansour over "luxury" ingredients.

• MUST TRY: For a unique fusion of Spanish flavours in the heart of the Arabian desert, head to BOCA! Try Arabian Gulf Kingfish (abundant in the Gulf), served as ceviche with seaweed gel and samphire; a resilient crop cultivated in the desert by @icbaagriculture. 

BAIT MARYAM

• Founded by Chef Salam Dakkak, Bait Maryam captures the authentic flavours of the Levant and introduces the world to Palestinian cuisine. This cosy establishment pays tribute to Chef Dakkak's culinary heritage, blending tradition with modernity to offer a heartfelt culinary experience. The restaurant serves traditional Levantine dishes crafted from high-quality, regionally sourced ingredients.

• Beyond its culinary offerings, Bait Maryam acts as a hub of community and compassion. Chef Dakkak supports charitable causes and provides jobs to those in need. She also remains committed to promoting Arab female chefs. Working closely with her daughter, Nada Darraj, Dakkak has built a successful business that has resonated with diners and earned her recognition as World 50 Best’s Middle East & North Africa's Best Female Chef 2023.

• MUST TRY: Bait Maryam offers dishes perfect for sharing with loved ones, like our favourite veggie option, the Maryam Fukhara – crispy fried kibbeh with pomegranate molasses and tamarind sauce. 

TEIBLE

• Under the visionary leadership of Peter Ann, Teible is located within Dubai's Jameel Arts Centre and adheres to four core principles: sustainability, seasonality, simplicity and locality. Chef Carlos Frunze, the creative mind behind Teible's inventive cuisine, designs a Nordic-inspired menu that showcases the very best of seasonal, locally grown ingredients in the UAE, even earning Teible a Michelin Green Star.

• An impressive 85-90% of ingredients are sourced locally, supporting small-scale regional farmers like My Farm and Greenheart Organic Farms, and reducing the carbon footprint from food miles. The commitment to sustainability extends to actively reducing food waste through fermentation, pickling, preserving and repurposing ingredients. Teible also sources meats from native stock, ensuring both freshness and minimal environmental impact. When Carlos and his team are unable to find the produce they need in the UAE, they either amend the menu or source ingredients from elsewhere in the region, such as Lebanon, Egypt, Jordan and Saudi Arabia.

• Since soybeans are not available in the UAE, Chef Carlos even rose to the challenge of creating a soy sauce alternative – known as 'bread shoyu' – through an ingenious fermentation process using bread cut-offs.

• MUST TRY: 'Maize' - A delightful, simple dish where the ingredients truly shine through. It features corn brûlée, corn husk granita and Parmesan crisps, all crafted using locally sourced corn from Al Ain.

LOWE

• Lowe, led by Jesse Blake and Kate Christou, offers a remarkable dining experience in KOA Canvas. They have a modern and simple design that lets the food shine. Lowe's menu is a global culinary adventure with ingredients from land, sea and air, prepared using techniques like open flames and wood-fired ovens.

• They're committed to sustainability and have earned recognition, ranking 15th in the World's 50 Best Restaurants MENA 2023 and receiving a prestigious Michelin Green Star. They're also working towards accreditation from The Sustainable Restaurant Association.

• Lowe is all about using ingredients efficiently and sourcing locally when possible, collaborating with a local organic grower for winter veggies. They practise nose-to-tail cooking and get creative to minimise food waste, using things like vegetable skins and peels for house-made kombucha and pickling. Their 'Waste Not' dinner series features a 10-course menu made from ingredients that would otherwise have been wasted. 

• Thai leads to unique dishes, like burnt sourdough ice-cream, which repurposes burnt toast. They engage with the community by offering 'Waste Not' cooking classes to teach people how to reduce waste at home. They don’t offer straws, encourage container drop-offs for takeout, and reuse glass water bottles for fresh juices and kombucha.

• MUST TRY: Don't miss out on their famous smoked aubergine dip, tantalising seaweed za'atar, and irresistibly fresh woodfire sesame bread. 

MOGAO

• Introducing Mogao by Socialicious: where culinary creativity meets simplicity, and every dish is a masterpiece. Chef Nim Budha leads the kitchen team, transforming humble ingredients into high-quality, unforgettable Asian street food experiences. At Mogao, they embrace the philosophy of ‘Socialicious’, where exceptional food brings people together and creates cherished memories.

• Located in Dubai Silicon Oasis, the restaurant offers an ever-evolving menu that celebrates plant-centric dining. From vibrant som tam salad to hearty vegan pho and perfectly steamed dim sum, their menu showcases the incredible variety and potential of plants.

• Almost any of their dishes can be effortlessly "veganised," and they feature freshly grown herbs and microgreens cultivated in their in-house garden, situated in Dubai's Jumeirah Village Circle. They've transformed discarded construction materials into a rooftop herb haven.

• They're proud champions of waste reduction and farm-to-table initiatives, using no artificial food colouring or preservatives in their dishes, and they create everything for their two outlets  from scratch.

• MUST TRY: Their scrappy kimchi, made from vegetable scraps, is a hit, featured in their baos and kimchi udon noodles. They also serve a popular zero-waste  vegan raw papaya salad and a lamb gyoza dish made from lamb offcuts.

AVATARA

• AVATARA  is a unique Michelin-starred fine dining restaurant that offers a vegetarian Indian culinary experience like no other. Led by Chef Rahul Rana, the menu celebrates the simplicity and purity of seasonal ingredients, sourced from nearby farms.

• Chef Rahul – who grew up in a predominantly vegetarian community in the Himalayas – brings his deep passion for food and creativity to AVATARA. His goal is to challenge traditional perceptions of vegetarian cuisine by showcasing its endless possibilities. AVATARA aims to change the way people think about vegetarian food, proving that it can be as exciting and flavourful as any other cuisine. With a focus on taste and a rich culinary background, Chef Rahul invites diners to rediscover the joys of vegetarian dining in a Michelin-starred setting.

• MUST TRY: When we visited AVATARA last time, we were excited to find millets on the menu, especially in dishes like Chole Bhature – horse gram curry with finger millet bread, pomelo salad, sesame chutney and jakhiya aloo (wild mustard-tempered potatoes). These dishes are inspired by Chef Rahul's hometown in Uttarakhand, where he observed local farmers preparing and sharing them during the cultivation period.

• In 2023, the FAO and the UN declared it the International Year of Millets (#IYM2023) due to their resilience to climate change and suitability for arid lands. Millets can increase self-sufficiency and reduce reliance on imported cereals. Chef Rahul plans to incorporate millet into more dishes in the upcoming 16-course degustation menu at AVATARA, making it an essential ingredient at the restaurant.

DIBBA BAY RESTAURANT

• Who knew that such an incredible oyster could thrive off the waters of the UAE? Dibba Bay Oysters, the Middle East's sole gourmet oyster farm, was founded in 2016 by Ramie Murray. It shifted from the traditional Arabian pearl oyster industry to cultivating edible oysters.

• Spanning 9 hectares in Dibba's pristine waters, the farm is home to diverse marine life and coral reefs. Oysters grow in exceptionally clean seawater along a sparsely populated coastline, resulting in world-class quality with a high meat ratio and a delicious fresh taste. A Pacific Cupped species, Dibba Bay Oysters are truly unique, known for their meaty texture and distinctive white and gold-speckled shells, courtesy of Dibba's phytoplankton-rich waters.

• MUST TRY: Indulge in rich and creamy oysters at Dibba Bay Restaurant. They're grilled to perfection and offer a choice of five toppings.

ORFALI BROS BISTRONOMY

• Orfali Bros Bistronomy is led by three siblings from Aleppo, Syria: Mohammad, Wassim and Omar. They draw inspiration from their cultural roots and experiences to create unique and flavourful dishes. While they respect culinary traditions, they also enjoy breaking the rules to discover new tastes and sensations. They’re committed to sustainability, seasonality and using exceptional native ingredients to create harmonious and flavourful dishes.

• Showcasing a blend of traditional and innovative cooking, they support local farmers and suppliers to serve the absolute best quality of local ingredients. Orfali Bros believe in celebrating food that connects them to their heritage, with an approach that combines respect for tradition with a willingness to experiment, resulting in a menu that offers both classic and contemporary dishes.

• They also hire and train young chefs, with over 20 different nationalities in the kitchen. They are dedicated to nurturing new talent and are excited to see how this positively impacts the city and contributes to a new wave of chefs.

• MUST TRY: The Orfali Bayaldi is a delicious blend of tradition and creativity, inspired by the legendary tale of an Imam who fainted from the exquisite taste of aubergines. They’ve given this classic dish a modern twist, making it a must-try culinary experience.

21grams

• 21grams is a charming family-style neighbourhood bistro that offers a delightful culinary journey through Balkan soul food, inspired by the rich cultural tapestry of the Balkan Peninsula. This establishment is more than just a restaurant; it's a labour of love meticulously crafted by Stasha, the operating and creative partner behind the scenes. She has poured her heart into every aspect of 21grams, ensuring an authentic and cosy urban bistro experience where friends and travellers come together to savour life's simple pleasures.

• All the handcrafted dishes and pastries are prepared from cherished family recipes and served with warmth and generosity by a team native to the Balkans. Each dish is a reflection of the diverse ethnicities, cultures, and cuisines found in the Balkan Peninsula. Every ingredient is carefully sourced, and traditional recipes are faithfully followed, all while being executed with a modern touch.

• MUST TRY: It has to be their signature phyllo pastry. Choose from 5 options: cheese burek, minced beef burek, creamy spinach phyllo pie, goat cheese, honey and thyme phyllo pie, or sour cherry phyllo pie.

KAVE

• KAVE operates an up-cycled cafe, offering healthy, hearty and nutritious food prepared fresh daily. They take pride in their menu, which includes homemade delicacies known for their effectiveness, according to traditional wisdom.

• Community and care are central to KAVE's ethos. They periodically organise "pay it forward" days, where the community collectively contributes to provide sustenance for those in need.  In their commitment to sustainability, KAVE promotes responsible consumption by reducing waste, both in packaging and food, and encourages dining in to minimise waste associated with takeout.

• Furthermore, KAVE is willing to share their journey towards a reduced carbon footprint with others, whether they are restaurants, offices or homes. They aim to inspire a shift in the community's consumption habits, fostering a more environmentally friendly approach for all to follow. 

• MUST TRY: There are always many exciting pop-ups and supper clubs featuring cuisines from all across the world. You should definitely check out their upcoming events.

Zinn Cafe

• Zinn Cafe brings wholesome, unpretentious food that draws on the people and cultures that have shaped us. Welcome to everybody’s table. It’s a big community space and hosts fundraising dinners for conflicts and concerns across the world; including an upcoming Palestinian inspired sharing style dinner to raise funds for medical assistance for the children of Gaza. 

• MUST TRY: love the look of this uber-healthy brown rice & lentil bowl with tzatziki, pomegranate, toasted pine nuts & crispy kale. It ticks all the right boxes.

Mama’esh

• Mama’esh is extremely popular in Dubai within the local community, and they have diligently worked to strengthen communities in the UAE, Jordan and Palestine. They provide support to small olive farms, make significant donations to families in need, have been promoting waste reduction since their inception, remain highly responsive to local community needs through various activations and initiatives, use organic produce whenever possible, maintain strong welfare commitments for their staff, and prominently display their sustainability practices on the restaurant's walls.

• MUST TRY: The Vegetarian Palestinian Foul Medammas! It's an absolute delight, featuring a blend of fava beans, authentic Palestinian chilli paste and a side of Arabic flatbreads.