Dubai, United Arab Emirates

The restaurant website states that the team "wants to stop throwing the word 'sustainability' around and start making a difference" and that is precisely what is happening at this buzzy bistro in the heart of Dubai’s financial centre. Dishes such as beetroot risotto and grilled calamari may reference the coastal regions of Spain, Italy and France, but the menu is locally sourced, a rarity in a desert nation where so many restaurants boast about flying in luxuries from abroad. Desert plants are in the spotlight here: pickled khansour blooms, pureed homaid leaves and salty seedaf vinaigrette with Dibba Bay oysters, alongside kingfish from the Arabian Gulf and vegetables grown locally using hydroponics. The Spanish wine list gives equal credence to smaller, lesser-known regions, such as Castilla and Somontano, while cocktails use ingredients from the kitchen that may otherwise go to waste, such as a mixer made from pineapple skins. Impressive stuff.

Key Information


Gate Village 6, DIFC, Dubai,