Sufra occupies Altaris Dubai's uppermost dining floor, its floor-to-ceiling glazing framing the Gulf horizon from every seat. Chef Zakariya Al-Rashid's contemporary Arabic menu draws on the rich culinary heritage of the region — slow-cooked kharouf, Gulf saffron, Omani honey — prepared with a precision that honours tradition while exercising a thoroughly modern editorial intelligence.
Sufra occupies Altaris Dubai's uppermost dining floor, its floor-to-ceiling glazing framing the Gulf horizon from every seat. Chef Zakariya Al-Rashid's contemporary Arabic menu draws on the rich culinary heritage of the region — slow-cooked kharouf, Gulf saffron, Omani honey, Yemeni spice routes — prepared with a precision that honours tradition while exercising a thoroughly modern editorial intelligence.
Drawing on the rich culinary heritage of the Gulf, the Levant, and the ancient spice trade routes that made this city what it is. Chef Layla Al-Rashid trained in Beirut and Istanbul before returning to Dubai with a vision for Arabic cuisine that honours its complexity while refusing its clichés — slow-cooked lamb shoulder, muhamarra of charred red pepper and Aleppo, and a mezze tradition assembled with the rigour of a Michelin tasting menu.
Fifty floors above the Gulf, The Gold Bar is one of the highest-altitude drinking rooms in the city. Head mixologist Nadia Ibrahim's programme draws from the Middle East's extraordinary botanical heritage — rose water, cardamom, saffron, dried Persian limes, and the extraordinary orange blossom of the Moroccan harvest — to produce cocktails with no direct equivalent elsewhere.
A landscaped terrace garden with views across the Gulf, Al Bustan offers an all-day Mediterranean and mezze programme in a setting of olive trees, jasmine, and the sound of moving water. Chef Karim Hassan's menu draws on the Eastern Mediterranean tradition — from the Levantine table to the Greek and Turkish coastlines.
