SAVOUR OF DUBAI: 3 Must-Visit Spots for an Unforgettable Meal
Admiring the beauty of Dubai Bay and viewing the city from the top of Burj Khalifa, you realize that there is no limit to human possibilities. Modern Dubai, one of the most cosmopolitan cities in the world, is not only luxurious hotels, clean beaches and incredible urban landscapes of the city, but also a highly developed gastronomy, which never ceases to amaze with its culinary delights.
Arriving in Dubai, we were again faced with the task — what to choose this time from the huge number of worthy restaurants?
Having cast lots, we visited three places completely different in their concept, but united by one great love for their artwork.
AVATARA
The world’s first and only vegetarian Indian haute cuisine restaurant to receive the highest honour of a Michelin star in 2023 is the reincarnation of soulful Indian food inspired by organic, natural and energy efficient seasonal ingredients.
Having started life in a space owned by Trèsind Studio in the Voco Hotel, the restaurant moved to a purpose-built space in Business Park 1 in Dubai Hills.
The restaurant’s kitchen is led by Chef Rahul Rana, who has extensive experience in creating vegetarian and pastry concepts in the culinary arts.
Having worked in some of India’s finest restaurants, Rahul has developed a methodical approach to creating Dubai’s first vegetarian haute cuisine restaurant.
AVATARA‘s menu is a modern realisation of the techniques, philosophy and history of Indian cuisine. Originally, Indian cuisine was predominantly vegetarian, but its perception was quite limited.
According to Rahul, who warmly welcomed us and throughout the evening told us his story and introduced us to the dishes, his idea behind the restaurant was to overcome the limited notions of Indian cuisine and present a unique restaurant that showcases the endless possibilities of vegetarian food.
Now let’s move on to tasting the set menu, which consists of 16 exquisite dishes from different parts of India. Each dish has its own story, which the restaurant team tells in turn as it is served.
As a wine accompaniment, the restaurant offers Classic Wine Pairing and Premium Wine Pairing, the one we selected to accompany our meals.
The tasting begins with a glass of RUINART ROSÉ, CHARDONNAY, PINOT NOIR, FRANCE champagne and an appetiser offered to the deity as worship with prayers during the rituals:
-Naivedhya (Holly Offering) — Makhan malai, popping mishri, panchamrita
-Alpahara (Snacks) — Okra chili thecha, alu vadi, sol kadi
-Shikhalu (Corn) — Grilled babycorn, missi ghevar, corn & tomato shorba
Rahul Rana grew up in the Indian foothills of the Himalayas as a vegetarian, and he has had an interest in vegetarian food and exploring different cooking options since childhood. He inherited his love for cooking from his grandfather, who was a chef to the Maharajas. As Rahul says, cooking for him is like meditation, good food can rejuvenate and change perceptions.
The wine served with the following 2 courses: CLOUDY BAY, SAUVIGNON BLANC, NEW ZEALAND
-Badak (Vada) — Dal vada, beetroot kanji, black lemon pickle
-Kadalika (banana) — Raw banana chaat, avocado chutney, khakra
Rahul has reinvented the dishes of his childhood In his menu, filled with nostalgia. And while every dish is purely vegetarian, there are no onions or garlic in his kitchen. Instead, the dishes bring out the flavours of nature’s bounty, which the chef says will change the perception of vegetarian food.
Wine pair for the following 2 courses: DOG POINT, MARLBOROUGH, PINOT NOIR, NEW ZEALAND
-Karuvelvilas (Bitter Gourd) — Chee roast karela, mango sambhar gelato, dosai
-Grinjanah (Turnip) — Rajma gogji, amaranth katlam, apple chutney
Wine pair for the following 2 courses: D’ARENBERG THE DEAD ARM, SHIRAZ, AUSTRALIA
-Sandhita (Pickle) — Achari broccolini, panchphoran carrot, candied walnut
-Panasa (Jackfruit) — Jackfruit momo, sea buckthorn thukpa, rice crisp
Wine change: LOUIS LATOUR, POUILLY-FUISSÉ, FRANCE
-Krishna phal (Passion Fruit) — Passion fruit, guava water, strawberry chutney
-Dalika (Lentils) — Horsegram curry, ragi bhatura, jakhiya aloo
-Vasudhaiva Kutumbakam — One earth, one world, one family
-Farsan (Gujrati snacks) — Jalebi-Fafda, pumpkin dhokla, gujrati kadhi
Non-Alcoholic pair: AVATARA SPARKLING ROSÉ
-Madhuram (Sweet) — Bal Mithai, chocolate rosette, buransh ras
-Parna (Betel Leaf) — Paan
To finish and set off the meal — Pushpanjali (Flower) — Jasmine & lychee tea
Adress: Dubai Hills Estate, Business Park 1
Dubai Hills, Dubai
Opening hours: All Days: 18:00 – 23:00
Saturday – Sunday: for Lunch
Instagram: @avatara_ae
ORFALI BROS
ORFALI BROS, a bistro restaurant owned by the three brothers Mohammad, Wassim and Omar Orfali, who share a common love for the culinary arts — original interpretations of Middle Eastern cuisine and superb desserts, born from perseverance and a brilliant combination of taste, tradition and innovation that have created a truly unique dining experience.
ORFALI BROS was opened in 2021 in one of the beautiful plazas of Wasl 51 shopping centre and for two years in a row the restaurant has been listed among the best establishments in the Middle East and North Africa according to the prestigious international rankings by MENA’s 50 Best Restaurants.
ORFALI BROS is an open space with a two-storey kitchen overlooking the dining area, where the Orfali brothers from Aleppo, Syria, aim to enrich the culinary world with creations that clearly reflect their roots and experiences. Having travelled extensively and being inspired by the delightful world of food, they are constantly pushing the boundaries of cooking to discover new flavours and sensations for their food and baked goods.
According to elder brother Mohammad, the head chef and driving force behind this family affair, he has combined ingredients, techniques, traditions and influences from around the world, using them to create his own approach to Arabic cuisine, refining and modernising it to match Dubai’s multiculturalism and avant-gardism.
We started the dinner with cold starters, which are divided into two sections “for one” and “cold”.
For one
-caviar bun — smetana / caviar (105 AED)
-corn bomb — all about corn / 36 months parmigiano reggiano (30 AED)
-ooh la la — foie gras / hazelnut / quince vinegar / hazelnut miso (44 AED)
-OB croquettes — celeriac / 18 months comté cheese / truffle mayo (21 AED)
-umami éclair — porcini emulsion & marmite / fermented quince glaze / cacao nibs / beef prosciutto (34 AED)
-ajoblanco — almond / hokkaido scallop / finger lime / olive oil caviar / black garlic / tomato raisins (57 AED)
The restaurant’s menu is very unusual, mixing traditional Syrian dishes with the region’s favourites, European culinary traditions with Asian ingredients so that guests can see the importance placed on tradition and the desire for innovation to provide guests with the very best dining experience.
Cold
-Orfali bayildi — eggplant / makdous muhammara / tarator / walnut / verjuice / nasturtium (47 AED)
-eat H — spicy burghul salad / Aleppo chili paste / tomato / puffed burghul / olive oil / shiso leaves (47 AED)
-tuna salsa roja — fermented tomato / sea fennel / garlic / aji recoto / tomato raisins / olive oil (88 AED)
For the main course we chose the Orfali version of kebab with a very catchy name and significant flavor:
-come with me to Aleppo — wagyu beef kebab / sour cherry / parsley / pine nuts / cinnamon (95 AED)
And you should definitely try at least one dish from the Pide section, which have proved particularly popular with guests. We opted for one of the most attractive & unusual ones:
Sujuk / sourdough / heirloom tomato / mint / Aleppo pepper / Urfa pepper / olive oil (90 AED)
All dishes are accompanied by soft drinks of ORFALI own making: kombucha, lemonades, cocktails and iced teas.
In our opinion, the most interesting drinks are:
-sparkling cider — fermented grape, apple (30 AED)
-blackberry tepache — fermented blackberry, star anise (35 AED)
-raspberry & sumac tepache — fermented raspberry, wild honey, sumac (37 AED)
-sour cherry kombucha — fermented English breakfast tea, Damask rose (39 AED)
Given that the two younger brothers Wassim and Omar are pastry “wizards”, it’s definitely worth leaving some room for dessert. Or if none has left (like in our case), you can order the cakes for take-away. The top floor of the kitchen is exactly where these amazing desserts are born. Both brothers are classic French-style patissiers but with contrasting approaches that delight with a stunning selection of pastries, scones, eclairs gracing the ORFALI BROS menu.
Adress: Wasl 51 Mall, Dubai, UAE
Opening hours: Sunday to Saturday: 12.00 — 23.30
Instagram: @orfalibros_bistro
3FILS
Award-winning contemporary Asian restaurant 3FILS is a love story between Japan and the Middle East, featuring a mesmerizing culinary mix that tells a unique story revealed in every bite with the passion and dedication of the Japanese to their centuries-old culinary traditions.
3FILS was opened in November 2016 on Dubai’s beautiful harbor with magnificent views of the city’s landmarks.
Headed by Chef Shun Shiroma, also nicknamed ‘the umami warrior’, 3FILS is a culinary innovator in Dubai, combining Japanese precision with a relaxed, contemporary atmosphere. The restaurant’s philosophy is to serve premium dishes prepared with attention to technique and using only the highest quality ingredients, majority of which is sourced from Tokyo’s Tsukiji Market.
The restaurant team is a family, available at all times, eliminating the “personal waiter” feeling in hospitality, who are passionate about what they do and strive to elevate your dining experience as high as possible, creating a sense of ease and comfort.
Arriving at the restaurant, we plunged into an exciting culinary adventure for real gourmets.
Before the start of the tasting, as an aperitif, we tried a specialty non-alcoholic drink that harmonizes well with the appetizers with its lightness and minerality: NASHI — Pear, thyme cordial, cinnamon, Mexican lime soda, lemon (32 AED)
-SCALLOP NIGIRI — Hokkaido scallops, Kaluga caviar, sudachi, nikiri sauce (82 AED)
-WAGYU + CAVIAR (135 AED)
-KAMPACHI TATAKI — Fish, Soy, Sesame
Yellowtail, tamari, yuzu, sesame (64 AED)
-SALMON NORI TEMPURA — Marinated Norwegian salmon, sushi rice, nori tempura (47 AED)
-TUNA CARPACCIO + UNI — Japanese Bluefin Tuna, Hokkaido Uni, Wakame Oil, Ponzu (218 AED)
The best of rolls:
-WAGYU MAKI + TRUFFLE — A5 Wagyu, foie gras, truffles, yuzu kosho, gochojang mayo, Ume sesame seeds, wasabi, nikiri sauce, truffle oil (197 AED)
-SALMON HANDROLL — Norwegian Salmon, nikiri sauce, spring onion (37 AED)
-DRAGON — Shrimp Tempura, gochujang, pickled onions (46 AED)
Spicy & tangy, an amazing ginger beer:
-3Fils Ginger Beer based on ginger, agave, barley malt (28 AED)
The following dish, as well as all the previous ones, perfectly shows the skill, which the team, affectionately called “the umami warriors”, combines the best of traditional Japanese cuisine flavors.
-WAGYU SANDO — A5 Wagyu tenderloin, Japanese bread, mustard, onion puree (385 AED)
Address: Jumeirah Fishing
Harbour 1, Al Urouba St, Jumeirah, Dubai, UAE
Opening hours: Monday to Sunday 12:00pm – 11:30 pm
Instagram: @3.fils
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
