Brace yourself gastronomes, it seems Dubai is soon to be home to yet another glamorous restaurant, that’s certain to get the IT crowd talking.
d.ream Group (Dogus Restaurant Entertainment and Management), the culinary brains that brought Coya, Nusret, and Zuma to Dubai have revealed that they are expanding their portfolio, opening a “captivating” new restaurant concept in Dubai Marina.
The new venue, which will be opening at Grosvenor House Hotel in the third quarter of 2016, is renowned Turkish restaurant Rüya.
Meaning dream in Turkish, the venue fuses a vibrant restaurant, lounge and bar experience together, exploring the extremely rich history and diversity of Anatolian food, a cuisine that draws inspiration from a number of rich culinary traditions.
A spokesperson said: “Central to the story is the food offering, led by Executive Chef Colin Clague, one of the region’s most respected and celebrated culinary talents with an exceptional reputation having worked with the prestigious Burj Al Arab, award-winning Zuma in London and Dubai, The Caprice Group and Qbara.”
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The aim is to bring the legacy of the highly regarded family-owned and operated restaurant group in Turkey to the UAE.
Umut Özkanca, heir to the family of restauranteurs, is the creator and driving force behind Rüya. His aim behind bringing the restaurant to Dubai is to highlight the diversity, history and quality of Anatolian cuisine; starting from Dubai, and then eventually expanding on a global scale.
Özkanca said: “We are incredibly excited to launch Rüya in the UAE, and believe it will offer a new experience for both residents and guests of Dubai. We have a mission to redefine Anatolian Dining world-wide, and this new restaurant concept brings classic Anatolian cuisine to an international location with a contemporary twist encasing the cosmopolitan spirit of Istanbul as well as the incredible history of Anatolia through its food and ambience.”
It’s not just the cuisine that will have a Anatolian influence, the bespoke decor will take inspiration from Anatolian roots with elements of the historic Byzantine and Ottoman Empires seeping through.
Heading up the kitchen will be Executive Chef Colin Clague, who will create dishes that offer a present-day interpretation of Anatolian food, using ethically sourced Turkish and regional meat, fish, dairy and spices. Culinary highlights are said to include Cağ kebabı, a horizontally stacked marinated rotating lamb kebab.
Well, that’s whetted our appetite…
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Images: CGI Conran and Partners