Top 10 Best Restaurants in Dubai by Cuisine in 2026

Zuma's DIFC location serves yakitori, robata, and omakase to a clientele that includes virtually every finance professional in Dubai on any given Thursday evening, its two-storey terrace commanding views of the Gate towers.

Dining underwater inside Atlantis's aquarium at Ossiano, with seven-metre sharks swimming past your table during a 12-course tasting menu by a two-Michelin-starred chef, is an experience that has no equivalent anywhere in the world.

Vikas Khanna's first restaurant outside New York brings Michelin-level Indian cooking to the Raffles The Palm, its tasting menu tracing the spice routes of the subcontinent in a setting that respects the cuisine's regionality rather than flattening it.

Three-Michelin-star chef Massimo Bottura's Dubai venue is his most playful — a 1960s Italian resort concept at W Dubai, serving a menu that functions as an edible postcard from mid-century Rimini with contemporary technique.

Dubai's first and only restaurant to achieve a Michelin star for vegetarian Indian cuisine, Avatara deconstructs regional Indian vegetables into a 20-course tasting menu that converts meat-eaters with suspicious efficiency.

Reform Social & Grill in The Lakes compound has built the most convincing simulacrum of a British gastropub the Middle East has seen, its Sunday roast drawing queues from Dubai's 100,000-strong British expat community every weekend from October to April.

Tucked inside Souk Madinat Jumeirah, Folly produces some of Dubai's most technically accomplished cooking with a constantly rotating menu that reflects what the chefs ate on their most recent research trip rather than market demand.

In the Al Fahidi Historical Neighbourhood, the Arabian Tea House serves khameer bread with date honey, harees, and saffron-spiced luqaimat doughnuts in a courtyard so authentically traditional that it has appeared in more Dubai travel documentaries than any hotel lobby.

The Habtoor Palace's Li'ulu has imported dim sum masters from Hong Kong to produce har gow that Wan Chai regulars have described as acceptable — in Hong Kong dining culture, that qualifies as a standing ovation.

Zuma's DIFC location serves yakitori, robata, and omakase to a clientele that includes virtually every finance professional in Dubai on any given Thursday evening, its two-storey terrace commanding views of the Gate towers.

Dining underwater inside Atlantis's aquarium at Ossiano, with seven-metre sharks swimming past your table during a 12-course tasting menu by a two-Michelin-starred chef, is an experience that has no equivalent anywhere in the world.

Vikas Khanna's first restaurant outside New York brings Michelin-level Indian cooking to the Raffles The Palm, its tasting menu tracing the spice routes of the subcontinent in a setting that respects the cuisine's regionality rather than flattening it.

Three-Michelin-star chef Massimo Bottura's Dubai venue is his most playful — a 1960s Italian resort concept at W Dubai, serving a menu that functions as an edible postcard from mid-century Rimini with contemporary technique.

Dubai's first and only restaurant to achieve a Michelin star for vegetarian Indian cuisine, Avatara deconstructs regional Indian vegetables into a 20-course tasting menu that converts meat-eaters with suspicious efficiency.

Reform Social & Grill in The Lakes compound has built the most convincing simulacrum of a British gastropub the Middle East has seen, its Sunday roast drawing queues from Dubai's 100,000-strong British expat community every weekend from October to April.

Tucked inside Souk Madinat Jumeirah, Folly produces some of Dubai's most technically accomplished cooking with a constantly rotating menu that reflects what the chefs ate on their most recent research trip rather than market demand.

In the Al Fahidi Historical Neighbourhood, the Arabian Tea House serves khameer bread with date honey, harees, and saffron-spiced luqaimat doughnuts in a courtyard so authentically traditional that it has appeared in more Dubai travel documentaries than any hotel lobby.

The Habtoor Palace's Li'ulu has imported dim sum masters from Hong Kong to produce har gow that Wan Chai regulars have described as acceptable — in Hong Kong dining culture, that qualifies as a standing ovation.