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Thu 5 Mar 2015 05:06 PM

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Top 10 hottest new hotel restaurants

Hotelier picks its selection of the best new and refurbished outlets in hotels in the Middle East

Top 10 hottest new hotel restaurants

\nLocation: Al Qasr Hotel, Madinat Jumeirah.
\nOpening date (after refurbishment): October 2014.
\nCuisine: Mediterranean seafood.
\nHead chef: Rosalind Parsk.
\nConcept: The refurbished Pierchic is aiming to set the seafood standard thanks to a partnership between Laurent Gras — who was awarded three Michelin stars for L2O in Chicago — and Pierchic’s head chef Rosalind Parsk. Together they have created an innovative Mediterranean menu combining the fresh flavours of the ocean with a confident cooking style that enables the ingredients to take centre stage.
\nInterior designer: Khuan Chew.
\nSeating capacity: 185 including bar seating; Chic Lounge: 35; Chic Bar: 45.
\nSummary of USPs: Pierchic offers an over-the-water dining experience unmatched anywhere in Dubai with an innovative seafood menu.
\nHotelier’s favourite feature: Hotelier welcomes the newly constructed over-water pods — Chic Bar and Chic Lounge — located off each side of the pier offering 360º views. The pods enhance the dining experience with cocktails from head mixologist Kevin Leclerc and a seafood bar of ceviche, caviar and oysters.
Top 10 hottest new hotel restaurants
The 31

\nLocation: Sofitel Dubai Downtown.
\nOpening date: May 2014.
\nCuisine: Arabic and international snacks.
\nHead chef: Cedric D’Ambrosio.
\nConcept: Stylish bar and penthouse that offers a panoramic view of Downtown Dubai.
\nInterior designer: Wilson Associates.
\nSeating capacity: Seated: 120; total capacity: 350.
\nSummary of USPs: Great views of Burj Khalifa and Downtown Dubai, an extensive cocktail list, and a cigar room are what set this outlet apart.
\nHotelier’s favourite feature: This elegantly designed nightlife hotspot sparkles with unusual lighting and art deco-inspired design.
Top 10 hottest new hotel restaurants

\nLocation: Shangri-La Hotel, Dubai.
\nOpening date: January 2015.
\nCuisine: Contemporary Indian cuisine.
\nHead chef: Steven Hubbell.
\nConcept: Junoon is a Michelin-starred concept from New York City, and Dubai is its second location. The menu focuses on high quality, sustainable ingredients, with an innovative take on pure and traditional Indian recipes. The culinary team has adapted the NYC menu for Dubai by devising several distinctive dishes, based on the local ingredients available to them. The diverse menu is paired with a carefully crafted beverage list, and finished with proficient service in a relaxed atmosphere.
\nInterior designer: Tarik Currimbhoy.
\nSeating capacity: 120.
\nSummary of USPs: With four consecutive Michelin stars in the NYC flagship location, Junoon is known for serving the finest in Indian cuisine and maintaining an unwavering focus on service.
\nHotelier’s favourite features: Junoon features five traditional cooking elements from India: tandoor – clay oven; tawa – cast iron cooking; digri – open fire pit; handi – curry and patthar – stone cooking, in all their cultural glory. Additionally, the rich brown vintage-inspired interiors are beautifully complemented by purpura seating and attentive service.
Top 10 hottest new hotel restaurants

\nLocation: Four Seasons Resort Dubai at Jumeirah Beach.
\nOpening date: December 2014.
\nCuisine: Peruvian.
\nHead chef: Benjamin Wan.
\nConcept: The award-winning brand from London brings the soul and experience of South America to Dubai in every aspect of the restaurant.
\nInterior designer: Sagrada.
\nSeating capacity: Restaurant: 189; Terrace: 40.
\nSummary of USPs: Coya offers a multi-dimensional dining experience with a Peruvian theme that offers exciting flavours such as kingfish and truffle oil. Every piece of bespoke furniture has been hand-selected. From the crushed velvet-textured chairs, the historic art and zesty Incan colours, the outlet is creatively styled down to the finest detail.
\nHotelier’s favourite feature: Coya’s fully-stocked Pisco Bar and Lounge includes the largest infused pisco selection with more than 25 homemade infusions of pisco in a variety of flavours such as mango, pineapple, pear, strawberry, passion fruit and raspberry, making for a truly striking display.
Top 10 hottest new hotel restaurants

\nLocation: Southern Sun Abu Dhabi.
\nOpening date: May 2014.
\nCuisine: Contemporary Middle Eastern.
\nHead chef: Ahmad Awad Alfakier.
\nConcept: Kahraman serves local classics garnished with an innovative touch. A central sushi counter within the restaurant invites diners to experiment with art of fusion food, savouring the fresh flavours of sashimi and nigiri alongside traditional Arabic mezze.
\nInterior designer: HLA Singapore.
\nSeating capacity: 70.
\nSummary of USPs: Middle Eastern cuisine with a twist; sushi counter at the centre of the restaurant.
\nHotelier’s favourite feature: The dimly lit interiors and latticework free walls create private dining areas.
Top 10 hottest new hotel restaurants
Nobu Doha

\nLocation: Four Seasons Hotel Doha.
\nOpening date: March 2015.
\nCuisine: Japanese.
\nHead chef: Andrew Bozoki.
\nConcept: Designed by David Rockwell, Nobu Doha will showcase renowned Chef, Nobu Matsuhisa’s signature new-style Japanese cuisine, as well as new creations infusing local ingredients representative of the region.
\nInterior designer: Rockwell Group.
\nSeating capacity: 192 indoors; two exclusive private dining rooms; 82 in the rooftop lounge.
\nSummary of USPs: Nobu Doha will be the second Nobu in the Middle East. It will have a unique design combining tri-level architecture and panoramic views of the Arabian Gulf.
\nHotelier’s favourite feature: The bronze accents on the river-stone exterior of the restaurant resemble a coiled shell, and the design pays homage to Doha’s culture, including its pearl diving history.
Top 10 hottest new hotel restaurants

\nLocation: InterContinental Abu Dhabi.
\nOpening date: November 2014.
\nCuisine: Italian.
\nHead chef: Luca Banfi.
\nConcept: Inspired by vintage circus tents, and with locations in New York and Las Vegas, Circo offers upscale Italian flair built upon a foundation of signature Tuscan recipes from the kitchen of Maccioni matriarch Egidiana and prepared by Luca Banfi. The menu features signature Tuscan dishes with authentic recipes passed down through the generations of the Maccioni family who founded the restaurant.
\nInterior designer: 2020 Interiors.
\nSeating capacity: 140.
\nSummary of USPs: Circo is the sister restaurant of Le Cirque in New York, one of the city’s most famous restaurants.
\nHotelier’s favourite feature: Hotelier loves the lively, sophisticated setting reminiscent of old-style European circus tents, which has inspired the restaurant’s name. We love the imaginative and charming design, and the colour palette creates a vibrant, whimsical ambience.
Top 10 hottest new hotel restaurants
Cut by Wolfgang Puck

\nLocation: The Address Downtown Dubai.
\nOpening date: May 2014.
\nCuisine: Modern American steakhouse.
\nHead chef: Raymond Weber.
\nConcept: The menu offers a modern take on the classic American steak restaurant through global influences and Puck’s philosophy of offering the finest and freshest ingredients. The cuisine is paired with a carefully crafted wine list of 430 labels from all around the world.
\nInterior designer: Tony Chi.
\nSeating capacity: 120.
\nSummary of USPs: Critically acclaimed, the award-winning modern steak restaurant has become widely recognised as one of the most popular in America, Singapore, London and now Dubai.
\nHotelier’s favourite feature: The deep red interiors and opulent design hark back to the classic steakhouse, while high windows provide plenty of light and fantastic views of Burj Khalifa.
Top 10 hottest new hotel restaurants
Boulevard Kitchen

\nLocation: Manzil Downtown Dubai.
\nOpening date: January 2015.
\nCuisine: Middle Eastern.
\nHead chef: Spencer Black.
\nConcept: With an open-plan kitchen to serve food cooked à la minute, and an Arabic fusion beverage menu served in the lounge section, guests can dine on the terrace overlooking \nthe boulevard.
\nInterior designer: HBA International.
\nSeating capacity: Indoor: 43; outdoor: 80.
\nSummary of USPs: The restaurant features stunning views of Burj Khalifa from the terrace.
\nHotelier’s favourite feature: The Arabesque theme of the Manzil brand continues into the F&B area, with its delicate latticework and Middle Eastern lighting features.
Top 10 hottest new hotel restaurants
Marina Social

\nLocation: InterContinental Dubai Marina.
\nOpening date: Q2 2015.
\nCuisine: Modern British.
\nHead chef: Jason Atherton.
\nConcept: Michelin-starred chef Jason Atherton’s Dubai restaurant will offer light lunches, late dinners, parties on the weekends, and sundowners. There is a terrace for guests to enjoy music, sip cocktais and watch the boats on the marina as the sun goes down.
\nInterior designer: Draw Link Group.
\nSeating capacity: 160.
\nSummary of USPs: Marina Social will be Atherton’s first restaurant in the Middle East. The venture is a culmination of Atherton’s international experience and knowledge of the region.
\nHotelier’s favourite feature: Hotelier is looking forward to the informal fine dining concept prominent in all of Atherton’s restaurants, along with a world-class bar serving a great selection of cocktails.