I REVIEWED EVERY MICHELIN Starred Restaurant in DUBAI

Here it is. Our biggest video ever.
I ate at every Michelin starred restaurant in Dubai.
17 restaurants. Countless flavors. A lot of surprises.
Dubai’s fine dining scene like you’ve never seen it.

Chapters:

00:00 – 00:47 – INTRO
00:48 – 03:11 – AL MUNTAHA
03:12 – 06:39 – STAY BY YANNICK ALLÉNO
06:40 – 08:32 – ARMANI RISTORANTE
08:33 – 10:15 – DINNER BY HESTON
10:16 – 12:45 – ORFALI BROS
12:46 – 14:54 – ROW ON 45
14:55 – 17:02 – HŌSEKI
17:03 – 19:10 – SMOKED ROOM
19:11 – 21:10 – 11 WOODFIRE
21:11 – 23:37 – LA DAME DE PIC
23:38 – 25:30 – MOONRISE
25:31 – 28:44 – OSSIANO
28:45 – 30:25 – HAKKASAN
30:26 – 32:15 – AVATĀRA
32:16 – 33:54 – IL RISTORANTE NIKO ROMITO
33:55 – 36:42 – TRÈSIND STUDIO
36:43 – 39:47 – TASCA BY JOSÉ AVILLEZ
39:48 – 43:25 – MY HONEST OPINION

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Follow my journey on instagram: https://www.instagram.com/alexandertheguest

My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission – to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
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Check out my Michelin Starred restaurant:
https://www.instagram.com/42restaurant/

Tags:
I ATE at EVERY MICHELIN Starred Restaurant in DUBAI
row on 45,il ristorante – niko romito,stay by yannick alleno,tresind studio,11 woodfire,al muntaha,armani ristorante,avatara,dinner by heston blumenthal,hakkasan,hoseki,la dame de pic,moonrise,orfali bros,ossiano,smoked room,tasca by jose avillez

Today’s video is simple. I’m going to try every single 
Michelin-starred restaurant in Dubai. That means 17 restaurants. Seventeen! Dubai is known for a lot of crazy things. The biggest, the most 
expensive, the most extravagant. And of course, the restaurants are no exceptions. I’ll have lunch 200 meters above the ground; and there will be moments where 
sharks swim past me during dinner. We’ll visit traditional spots and 
restaurants by world-famous chefs. And there will be places that in my 
opinion, shouldn’t even be Michelin-starred. But also there will be one place among them 
I’d choose if it were my last day on earth. This video is not sponsored. Unfortunately. Because this is the most 
expensive video we’ve ever made. But enough talking. Let’s go to Dubai. This is the most iconic building here, 
and one of the most famous hotels The Burj Al Arab. I step into the lobby I take a 
look up and wow, it’s breathtaking To get to the restaurant, we need an elevator. I don’t mind a little stair walk, 
but Al Muntaha is 200 meters high. Ideal choice for those afraid of heights. When I step into the restaurant, 
a warm welcome awaits me. I’ve been here before, but it was a 
completely different place back then. The table setting is beautiful, the 
utensils are nice, expensive pieces. The vibes are great, I’m feeling 
good thanks to the cheerful staff. Then the chef appears at our 
table and we have a little chat. He’s from Italy and has been 
learning in France a lot. It’s lunch time so I ordered 
a solid 5 course meal. With wine, of course. Would be a shame to miss it, 
because they have a nice selection. They offer a Belle Epoque 
champagne by the glass for example. I guess there’s a lot of 
money flowing through here. I mean we’re at one of the most 
luxurious buildings in Dubai. So they can open such big labels, and they will sell just like 
any beer at Oktoberfest. As usual, we start with 
canapes, and they are delicious. They fired up my palette perfectly. Then a favorite of mine arrives: Bread with a beautiful butter presentation. Loved every piece of it. A salad comes after. It’s cold, acidic, crunchy, fantastic. Squid tatar is next with caviar 
with a rich champagne sauce. It looks stunning,and tastes stunning too. I love the textures as well. What follows it is blue lobster, 
which doesn’t require too many words. Absolutely delicious. The main dish is sea bass coming from 
Brittany, seaweed crust on the top, kombu,   leek jus and verjus
sauce. How does it taste? Watch me: The dessert is a classic one. Chocolate. A beautiful, carefully 
prepared chocolate dessert. This is a good restaurant, which 
is definitely worth a visit. And if you want to flex on Instagram: 
just take a look at that scenery. One&Only is a big hotel chain. I’ve stayed here before, but just like the 
bunnies in the garden, it has grown a bit old. In a city like Dubai, it’s hard 
to keep up with the business. Bigger, more luxurious hotels open every week. The race here is tighter 
than the Formula One in 1984. Our next restaurant is located inside this hotel, 
and belongs to the renowned chef, Yannick Alléno. He currently holds 17 Michelin stars 
with his restaurants all over the world. That, my friends, is a visible number. One could say he’s a superstar. Inside the restaurant, well… Let’s just say the years 
are visible on the interior. We take a seat and quickly make our order. We’re going for the “emotion” menu. We start with some canapes 
and with an old friend; Krug. The wine list,by the way, 
is very much good-looking. A lot of big labels, and the “by the 
glass” selection is imposing as well. We won’t get this good wine list everywhere, 
because drinking alcohol in Dubai is a bit tricky. But we’ll talk about that later. Now let’s see what we got here. The bread is mind blowing. You might get bored of how much I always 
praise the bread, but I don’t care. In my opinion baking good bread in my opinion is one of humanity’s greatest achievements 
in the past thousands of years. Both the bread and the butter are top notch. Suddenly, a young gentleman comes to us. I thought he’s an intern, 
but turns out he’s the chef. Well I’m standing humbled. He’s only 23 years old… 23! We learn that they bake that amazing bread here. The amuse bouche was a little underwhelming, 
but then we arrived at our first course. King Crab. Oh. My. God. Strong flavors, great ingredients. After the crab we get a langoustine 
from Norway with truffles. This is a good dish, beautiful flavors, 
high quality, fresh ingredients. Next we have lobster from 
Brittany with seaweed sauce. This is really good. I can’t find the right words. “Oh my god” is starting to 
become my signature line. But this is the dish. It’s really delicious. I have to mention that their plates and 
utensils are beautiful and luxurious. Worthy for the level of these dishes and wines. The chef comes out again, 
and presents our main course. One of his favorites: Australian wagyu. Usually, it’s enough to look at 
the beef to tell if it’s good. Well, get your tissues ready and look at that. Oh boy… We close our meal with some 
sweets, starting with this: A strawberry tartlet but not in a classical form. The presentation is simply beautiful. Artistic, I would say. It’s a light, fresh, summer delicacy. Then for closure we have some 
nice petit fours, of course. The team was super professional. The service 
was immaculate, I had a really good time. And the chef: Congratulations to this young gentleman And also congratulations to Yannick Alléno 
there must be some masterfully crafted recipes behind the scenes, and clearly, he 
knows how to pass that knowledge on. This time we go to the Burj Khalifa, into 
a one star restaurant: Armani Ristorante. This is the highest building on planet 
earth, and it has a lot of restaurants. After a few thousand years of searching, 
we finally found the restaurant. We are being greeted by a 
silent and empty dining area. But in return it is beautiful. Welcome to Armani, my name is Sargent, and 
I’m going to be your waiter for tonight. After a glass of nice 
champagne we met with the menu. If it wasn’t obvious by the name of 
the restaurant, it is Italian cuisine. The chef is Giovanni Papi, 
a true Italian gentleman. He’s been working in some of the 
best Italian and Chinese restaurants,   before he finally settled in Dubai. We have two options for tasting 
menus, but we’re going for freestyle. We start the meal with some Italian classics. Breadsticks, different breads and olive oil. Next we had different Italian masterpieces. For example: Vitello tonnato 
, tortelli and Risotto. When it comes to Italian cuisine, you expect 
these characteristic Mediterranean flavors. Unfortunately, we didn’t get it this time. That might have a special reason. The chef announced his leaving 
two days before we came here. That was sensible on the meal. The excitement just wasn’t there. But there was someone, who saved the day. This gentleman, a ture Italian.. He had this kind of unbelievable energy 
and vibe, which I enjoyed so much. Genuine smiles, nice movements, 
high-end hospitality. The meal itself wasn’t that sharp for me. But, the service on the other hand was 
exceptional as soon as he showed up. Next up is a heavy-hitter, a name 
I’m sure everyone heard about. Heston Blumenthal and the Dinner 
By Heston in the Royal Atlantis. This is my go-to hotel in Dubai. So I’ve been to this restaurant 
more times than I could count. A lot of money was poured 
into this place, and it shows. It is beautiful, magical, so Heston! The concept here is to rethink 
English gastronomy in a modern way. The sommelier is one of my favorites in Dubai. A great character, and also a real pro. We have a chance to take 
a look inside the kitchen. Look at that thing. You don’t see anything like that anywhere else. Again, so Heston! When I am here, I always order a meat fruit. And despite the “fruit”, you will 
find strong and delicious flavors. One of my favorites here. The menu also shows some 
flashes of this madman’s mind. This for example is cod, with cyder 
butter, baby onions and caviar. Absolutely delicious. I really liked the chef Tom Allen, 
but sadly he is not there anymore. The dishes are well prepared and bloody delicious. There’s always a little 
something that makes you smile. Something…magical. For example when this snowman arrives, 
and the Frozen Theme song is playing. Or this thing that was 
inspired by the early 1900’s. This was made with liquid nitrogen, and it’s 
not only spectacular, but also very delicious. Spending some time in the Dinner is an 
experience that you definitely should have. Our next stop is the Jumeirah district in Dubai. We’re about to visit the best restaurant in 
the Middle East and North Africa according to the 50 Best list, they’ve held 
that title for the past three years. And also one of Dubai’s coolest places. What hits me when I enter the 
restaurant is zest, energy and kindness. What you can expect here is 
true, honest hospitality. This restaurant was founded 
and run by three brothers. Mohammad, Omar and Wassim Orfali. Mohammad is going to be our guide today, he is smiling, open-minded, and you can tell he loves what he does. I take a seat and dive into these colorful dishes. As they say, these dishes are to be shared. Although, I could eat them all just by myself. We started with one-bites, and there 
were beautiful flavors in them. But my favorite was the “oh lala”, which 
is practically a complete dinner in a bite. Acidity, fat, protein, sweetness, 
everything in one bite layers after layers. Then we moved to the cold dishes. Each of them was fresh and balanced, 
with characteristic flavors. We tried two hot dishes. Despite being completely 
different, they were in harmony. One was elegant and smooth, 
the other was homey and spicy. I had a really good time with the chef. There’s an unusual thing. There’s no alcohol in this restaurant. Although, the non-alcoholic pairing is nice. Not just according to me. It won the Gault Millau’s best 
non-alcoholic offering title in 2025. As I said before, drinking 
alcohol in Dubai is complicated. Alcohol here is only allowed in licenced 
venues, such as bars, restaurants and hotels. Public drinking is totally illegal. As a result of the many regulations, 
alcohol prices are incredibly high. What you can buy at the airport for 100 dollars, 
it could be 5 times that amount in a restaurant. The service is immaculate. It’s not tight, not fake. It makes you relaxed. The people who work here are really here. Not just to take orders, but they 
talk to you, they listen to you. And what’s most important: It is visible 
that they really care about this place. If I view it as a Michelin-star restaurant, 
maybe I would expect something different. Something more refined. But overall, fantastic dishes, 
kind people, great vibes. Again, we’re going high. To be exact, the 45th floor 
in the Grosvenor House. This is ROW on 45. This is Jason Atherton’s restaurant, who 
got famous as Gordon Ramsay’s apprentice. He currently leads 16 restaurants all over 
the world, and this is one of his flagships. Well, this is a sight. The interior is the most 
spectacular I have ever seen. If you’re planning to impress your special 
one, this is a good place to do that. This is called the champagne lounge. It’s like someone made this for me. This is my kind of place. The wine list and more specifically 
the champagne offers are fantastic. So, with a glass of champagne in 
hand, let’s move on to the food. The experience starts with a strong line 
of oysters, bluefin tuna and king crab. Fantastic opening. I could stay here all night, 
but there’s a lot more to see. We’re being escorted to another room. This is the main dining 
area with the open kitchen. The scenery, is literally breathtaking. The dishes start to fly to our table, 
and most of them are finished there. The service is beautiful, the 
staff is kind and professional. I know I say this all the time, but here in 
Dubai they put a great effort in hospitality. There are 17 courses, and of course 
I won’t present each of them. But we get langoustine with sea urchin, A really complex and phenomenal scallop, Turbot and A5 wagyu; And the beat goes on with similar 
luxurious and delicious food. Also the wine pairing I ordered 
goes really well with the dishes. The sommelier did a great job on it. Again, we’re being asked 
to leave for another room. This is the outro, where we have our 
sweets and tea or coffee, if we want. Most of the dishes were great and I loved them. I’d only say that maybe it 
lacked some originality. Nonetheless the flavors were fresh, 
the ingredients were great quality, And the overall experience was great. The name Bulgari is one with 
luxury and expensive accessories. Let’s see what they can offer 
in the hospitality business. The Bulgari Hotel by the way 
is in my Top 3 hotels in Dubai. If you wanna be at the core of 
the city and your wallet is thick, You can’t go wrong with this choice. Our way leads to Hōseki at 
the top of the building. Hōseki translates to “hidden gem”. And it is indeed. The interior is minimalistic and calming. Very zen. Just what you’d expect from a 
traditional Japanese restaurant. It only has 9 seats, so make sure you 
book your seat before coming here. The restaurant’s offerings change daily, based 
on the ingredients available at the time. Since it’s an omakase restaurant, that 
means you can fully rely on the chef because he will prepare the dishes on 
the spot from the freshest ingredients. We could choose from three types of 
menus, and we went for the premium one. We start with a ginger shot to 
prepare our stomach and palette. Then a barracuda, with vinegar-shiso sauce. We also tried Kama-toro. It’s the fattiest part of the bluefin tuna. Amazing flavours. Again, I won’t walk you through the whole menu. But we had real Japanese classics, 
like sashimi, japanese trout, squid; and also miso soup,nigiris, and of course: saké I had two kinds of sake, served in beautiful cups. They had an impressive collection of these 
cups, and I even asked them to show it to me. They were stunning. I love the utensils here. These are gorgeous hand-crafted Japanese pieces. It’s obvious they take this business seriously. It’s a Japanese kitchen after all. For the desert, we have some sweets. Mostly Japanese fruits. Strawberry melon, and some 
matcha sweet and an egg-custard. The meal was an amazing experience that 
stayed with me for a very long time. Probably this is the best omakase 
experience in the Middle East. Just fresh, great ingredients,balanced flavors 
and amazing dishes perfected to the extreme. We’re heading to the famous Palm 
Jumeirah, to St. Regis Garden. Our next restaurant is on the 
very top of the Nakheel Mall. It is called: Smoked Room. To be honest, I didn’t have high 
expectations about this place. I had two underwhelming experiences 
at Dani Garcia’s restaurants. Let’s see how this place does. The interior looks cool and well designed. Okay, right after the first course I 
have very good feelings about this. It’s brioche bread with nori powder, and the 
butter is made with roasted yeast and miso. It leads us into a warm, umami flavored world. The chef here is another young 
prodigy, Chef Jesús Lobato, who won the Young Chef of The year award in 2024. He’s passionate, concentrated and very humble, and his energy flows through on the dishes. The name of the restaurant is 
not just something cool-sounding. You really can find smoke in 
everything, and I’m loving it the dining area is a bit 
warm and the air is smoky. but you know, it’s called 
the smoked room for a reason. We have something that’s 
called Sturgeon Nitro Tomato. This is one of chef Garcia’s signature dishes. It is served with horseradish cream and caviar. We also had sweet corn, clams, seared duck, 
wagyu, and I could list it for another day. The one thing I would mention on the 
contrary is the repetitive kind of acidity. I found citrus zest in many dishes. But nonetheless the flavors are 
there, and the menu is nice. The area is literally a theater. There’s fire cracking in the 
background, the energy flows through, Every movement is nicely orchestrated. The sommelier is very attentive and nice, 
she has a kind of energy I really like. The pairing she put together is exciting. Opting for the premium pairing, I thought we’d 
get a few rockstar bottles or one bad boy. This place is great, and a 
strong one-star restaurant. And I wouldn’t be surprised if it 
earned a second in the near future. I would bravely recommend it for anyone. There’s a saying that goes like this: Where’s smoke, there’s fire too. Or something like that. So after our last meal in the smoke, 
we’re walking straight into the fire. The next restaurant is called: 11 Woodfire. Inside everything is grey and reminds us of ashes. Not my taste, but they probably thought it is 
harmonious with the concept of the restaurant. They celebrate one of the most 
ancient cooking techniques here: Fire. The chef tells us that we can 
try several different cuisines. We can’t really decide, so we place 
ourselves in the chef’s hands. We’re going to try his personal favorites. Sounds great, let’s see. Two salads arrive. One is a very smoky one, the 
other is a beetroot salad. Which is probably my favorite vegetable. The smoky one is bloody delicious. Some kind of cheesy notes in it with grapes. We move on with bone marrow, beef 
tartare and scallops with foie gras. You literally taste the fire on 
everything, and it’s delicious. Strong, simple and rustic flavors. Fire is like butter: It makes everything better. Next we have a traditional 
Filipino dish: Chicken Adobo. I don’t know much about Filipino 
cuisine but judging by this; I love it. The story about this dish is, that 
it was originally a staff dish. But the chef loved it so much 
it made it onto the menu. We had a few more tasty dishes, 
but more from the bistro side. But overall everything was nice. Honest kitchen, lovely dishes. But definitely not a fine dining experience. I noticed before that there are a lot of seats. It’s hard to take care of 
that many guests properly, and I think that’s not a 
usual Michelin-experience. What stayed with me for a very 
long time is the bone marrow. That was some crazy stuff. Very unique flavors, absolutely delicious. The service was kind and did a good job. We have to go a bit far for our 
next Michelin-starred restaurant. La Dame De Pic is also 
located in the One Za’abeel. Entering the restaurant this is what you see: Pure beauty, pale tones, floral 
patterns, design furniture. Nothing is underwhelming, nothing is overdone. Not just a well designed 
area, but well composed too. This is just simple, unbeatable elegance. This restaurant belongs to Anne-Sophie Pic She’s one of the most decorated 
female chefs in the world. By that I’m not surprised 
everything is beautiful here. The kitchen is run by Justine Ravetti, who has won 
The Future Great award in 2025 by Gault Millau. I have a strong feeling that 
we’ll be in good hands here. Let’s see. The canapes arrive, then the 
beautiful bread and butter. In terms of bread this one is 
a really really really serious. Then asparagus and shiso sorbet, with 
a bavarois infused with anise perfume. What a gorgeous plate, and the dish itself is amazing as well. Simple, bold, perfect opening. Then a dish arrives, which I 
remembered for a very long time. Little pasta jewels filled with aged 
comté cheese, served with a consommé. The sommelier lady is amazing. I could listen to her all day. It feels like you can always 
learn something from her. I still remember her presence. Nice character, beautiful soul. Another brilliant dish called “The White dish”. Its norwegian scallop cooked in brown butter It was served with celeriac 
farci and coconut-yuzu sauce. The sauce was so good, I actually asked for 
a little cup of it after finishing the plate. Outstanding dish. The welsh lamb that came 
after was also exceptional. Simply perfect. Again: Bold flavors, great ingredients. Let’s move to the desserts. This is a pineapple baba 
infused with chamomile and gin. Powerful flavors, I think 
this is a perfect restaurant. This restaurant’s only 
disadvantage is its location. This is the best one michelin starred 
restaurant i have ever been to, The second star must arrive soon. One of the best experiences in Dubai,a must visit. Moving forward we find ourselves in 
this small, intimate rooftop restaurant. It is called Moonrise, and it can be found on the 
Jumeirah Beach Road, at the top of Eden House. The interior is not about shine 
and glitter, silk and gold. Fire, silence, intimacy, focus. Soleman Haddad is only 28 years old, but moves 
like he’s been doing this for fifty years. He’s like a samurai in the kitchen. There’s not a hint of doubt in any of his moves. We went big and tried everything 
from roots to grilled cheese; From alfredo pasta to abood juice; And even the bold and play explosion 
with foie gras and szechuan pepper. After a few courses I had the suspicion 
that it wasn’t gonna be an ordinary meal. I wasn’t wrong. It wasn’t ordinary indeed. I loved it very much. Complex and absolutely delicious 
dishes, with great ideas. The chef grew up in Dubai, so there are a lot of 
flavors of Middle-Eastern cuisine in the dishes. But the Japanese influence 
is also clearly sensible. I loved watching chef soleman 
working with laser focus. What I would also like to highlight 
is the Market Prawns and Khoory Kabab. The market prawns were Gambero Rosso from Sicily. Served with Aleppo chili, black lime, 
ponzu and Pedro Ximenez balsamic vinegar; Finished with Toum-Ranch sauce. The flavor built gradually, and 
it was absolutely phenomenal. The Khoory Kabab used A5 
wagyu from Saroma in Hokkaido. It was marinated in a style inspired by Loomi 
Tikka, and served with flowers and greens. The rhythm of the dining was very pleasant. Time just flew, and there wasn’t a dull moment. It was a pleasure to experience 
a local chef cooking for us, a refreshing exception in a place 
where most of the things are imported. Next we’re going to do something crazy. We’re going to dine with sharks. I mean not literally… but kinda literally. Welcome to Ossiano. This spectacular restaurant is 
located in the Atlantis The Palm,   which is Dubai’s most iconic resort. The first thing you probably hear 
about Ossiano is the aquarium. Fortunately, there’s a lot more to tell about it. The first three bites were oyster with 
lemon granita, toro caviar and king crab. Flavorwise they were good, but in terms of 
structure they were kind of all the same. The first dish is pea panna cotta 
with hazelnut and green curry. I had this feeling it came 
straight from the fridge. But the next dish was something I really enjoyed. Coconut jelly with scallop. Overall I’m not a fan of foams, 
but it was like a nice perfume. And the presentation was also really nice. We closed the opening act 
with tuna tatar and tomato. Then bread with seaweed flavored butter. And after that, we finally 
arrived at the real flavors. Cod, thyme, piri-piri, chimichurri, 
finger lime and caviar. That was something I needed some time to process. A beautiful combination of 
strong flavors and temperature. And then something arrived 
that begged to be photographed; Blue Lobster from Brittany, with spinach 
tortilla and mole sauce on the side. Fortunately, it wasn’t only good 
looking, but it was also truly delicious. Suddenly a small boat with two bottles shows up. Inside the bottles are messages. While I’m playing that certain 
Police song in my head, It turns out these are the main dishes. We can choose from wagyu with 
beetroot and moroccan spices; or croque monsieur with veal ham and truffles. Luckily we were two at the table, so 
we could try both. and they were good. We started the desserts with a 
refreshing sudachi coconut ice cream. Then finished the meal with; chocolate crumble, chocolate 
cream and barley miso ice cream. A great way to end the meal. The service is strong, the wine list is solid, 
and there are definitely some great dishes. I always felt that the first part of 
the menu here was a bit over-prepped. But the second part… Well that’s a whole different story. That’s real cooking, and I loved it. The location is special, and it 
definitely brings the wow factor. If you’re someone who visits 
fine dining spots regularly, the storytelling might feel a bit much at times. But on the other hand, they 
are located in a resort. so probably this restaurant is the 
first fine dining experience for many. People love stories, and 
people need to be entertained. and yet, this place is absolutely one of a kind. This was my sixth visit, 
and I’ll keep coming back. and one more thing. There are suites in this resort   with floor-to-ceiling windows 
facing that massive aquarium. I mean… imagine sleeping there. I wish I could stay in one of those at least once. Along with that I also wish 
you subscribed to this channel. A lot of things are coming, and 
it would be a shame to miss them. So hit that button, and thank you! After a short walk in the same 
hotel we arrived at Hakkasan. This is a globally operated restaurant brand. You’ll find it in many big cities. You don’t have to be Sherlock to guess 
that a Chinese meal awaits us here. The interior is beautiful, 
modern and yet authentic,   maybe a little bit too dark for my taste. The welcome is warm and kind. Since it’s a dark, intimate place, 
there are small lamps on the table. Which eventually burned out. Rest in peace. But that doesn’t turn us off. Let’s see what we get here. I start with a rose champagne from 
Möet, that’s the by the glass option. In the meal we had some great Chinese 
inspired dishes like: Sweet and sour chicken Golden Yuan Bao; Steamed Dimsum; And the list goes on. My favorite was probably 
the sweet and sour chicken. Which is funny, because I 
ordered it for my children. The Australian wagyu was also a good one. And also, it seems like the famous, 
long lost lamb sauce was here all along. That, combined with the pineapples and plum 
powder gave a nice sweet and sour flavor. Really enjoyed it. One more highlight; Hokkaido Scallops with rice. And what’s interesting here, is not the 
scallops, which was great by the way. But the rice! The rice alone was totally fantastic. I’d eat that even without the scallops. We had two desserts; A strawberry one and a milk chocolate one. Before them the chef came out to greet us. The service was kind and cheerful, 
but there were some glitches in it. But anyway Hakkasan is not my kind of experience, but I would come back for the 
sweet and sour chicken anyday. In the next restaurant I’m gonna 
do something I usually don’t. I’ll only eat vegetables. Because our way leads to Avatara 
located on Dubai Hills Estate This is a one Michelin-star Indian restaurant. we start the dinner with a krug 169, 
this is the way a dinner should start. The first six courses arrived at the same time. I love eating with my hands,so 
this was pure joy for me. A bonbon, a fritter, a cookie, 
a tart, a roasti and a taco. Next was as amazing drink 
created by the general manager Surprisingly strong opening, 
took all my words away. We went on with salad, watermelon and 
kohlrabi, then dumpling onion and kokam. I gotta say that these dishes are very 
creative and I’m quite amazed so far. Without the protein these dishes 
are complete and delicious. Beautiful play with the textures 
and temperatures all along the menu. Meanwhile I took a good look at the interior. It’s not luxurious but it is colourful, 
playful, full of tiny details. I love the peacock, and it’s everywhere. Fits perfectly into this atmosphere. We get a palate cleanser sorbet, then 
a kebab made of jackfruit and mustard. I’m simply blown away how 
meaty it is without any meat. We go through the desserts. And what’s closing the meal for us is this 
little flower that blooms in warm water. This place is a perfect example that 
something can be modern, precise,   yet very traditional and
authentic at the same time. Me, as a true meatlover, absolutely loved it. It felt good to be here, and in that, the warm 
and welcoming service also had a huge part. This is a good one star place. I recommend it for everyone. Niko Romito’s name could be familiar. He is a 3 Michelin star chef, and he has 
a lot of restaurants around the world, including here, in Dubai. We’re going to check it next! It is located in the Bulgari Resort The dining area is beautiful. Every detail 
is in place, everything is taken care of. The thing I found a bit 
uncomfortable is the chair. It is too low in my opinion, and in a longer 
meal it could be uncomfortable after a while. Without further ado,let’s get 
right into the middle of it. There are two menus, we choose the one 
with the chef’s most renowned dishes. The opening dish was a really 
clean and elegant creation. Marinated beef carpaccio with a tomato mayo. Then a parmigiano reggiano cream with spring   vegetables and a Milanese 
style risotto with saffron. Again: Nice, elegant plates 
with good flavors and textures. We’ve got an extra dish which wasn’t on the menu. Spaghetti. A simple, classic spaghetti, executed perfectly. We closed our main dishes with a black cod. It was served with spiced tomato, 
potato cream and a gazpacho-like sauce. It was nice, but it was nice but that memorable. We cleaned our palette with a classical sgroppino. Then for dessert we got a buffalo ricotta cheese 
ice cream with blackberries and balsamic vinegar. We had nice, authentic dishes, well 
prepared and with good ingredients. But here’s the thing. Everything is high quality, which you would 
expect from a two-michelin star restaurant. But this place is somehow not resonating with me. It’s no secret that one of my favorite places 
in Dubai and in general is Trèsind Studio. It is located at the top of St. Regis 
Gardens, and that’s where we’re heading to. Stepping inside the general 
manager and the chef greets us. Vipin Panwar and chef Himanshu Saini. You might remember them from my video before. I start the night as a proper 
human being: At the bar. But this time I’m only having coconut water. We take a seat, get a nice warm 
towel, and the show begins. Let’s explore India again. Very good evening, welcome back! Pani Puri is a tradition here, and 
this menu always starts with it. A spectacular presentation and I love it. The puri arrives, and by now it 
is filled with the plum water. It’s crunchy, delicious and punchy! After a few snacks I have something 
I’ve never seen here before. Tomato-tikka masala with naan souffle. I’m literally getting mad over the flavors. Perfect harmony. Perfect in every way. We end up in the Thar desert, where 
I get one of my favorite dishes. White asparagus, pandan kadhi, 
asparagus and anise broth. Mind. Blowing. Flavors. Next we check the Deccan Plateau, where we’re 
having tender coconut kushiyaki and yuzu rasam. This is a really clever dish. Perfect balance, beautiful flavors. On the coastal plains we get a taste of the ocean. Lobster tail, pickled carrot, alleppey curry. and the flavors just like before are fantastic. We go to the Northern Plains 
and Himalayan Mountains. Kebab and kebab scarpetta with sourdough toasts. This one I had to finish myself. Funny, playful, great dish. The service here is always amazing. Indian hospitality has a 
special place in my heart. Vipin, for example, is a self-taught professional. And it seems like passionate 
work actually pays off. Since my last visit he has won Gault 
Millau’s Manager of The Year award in 2025. A well deserved accolade and I’m sure 
there’s still plenty ahead of him. Then there’s the chef: Himanshu Saini. The food here is a bridge between cultures. Unbelievable flavors and clever dishes. He literally translates Indian 
culture for the rest of the world. The end of the meal is close, 
so we jump into the desserts. We had a couple, like pecan tart,   banana and hazelnut tortellini and 
even south indian filter coffee. Well, what could I say? I could eat Himanshu’s 
dishes all day long, anytime. This was my fifth visit. And I’m definitely gonna come back 
here whenever I have the opportunity. We’re at the final destination. Tasca. Which currently holds one Michelin-star. This is where I’d spend my 
last meal if it was brunch. I’ve already been here 7 times. I think that sums it up. It is located on the 6th floor of the 
prestigious Mandarin Oriental Hotel. Another hotel in my top 3 in Dubai. This is the first international restaurant 
of the renowned chef, José Avillez. The chef, who runs the kitchen is José 
Barrosso, and he’s the one who greets us. They show us to our table, we take a seat, 
and allow us a few moments to enjoy the view. This is something, right? Sitting on a terrace under the shade, listening 
to the live music, while everything is buzzing. The vibes are amazing. It’s not even lunch 
time but the place is almost full already. We have the menus in our hand, and it 
radiates beautiful Portuguese vibes. Since we are regulars, we are 
going to have a special menu. The Chef will make some dishes only for us. I start with a champagne, 
just to stay in the mood. The bread and butter arrives. The butter is amazing, and I really 
like the texture of the bread. I ask the sommelier to put 
together a Portuguese wine pairing. The first bites arrived, and they immediately 
reminded me why I love this place so much. Colorful, playful flavors with acidity, 
sweetness, saltiness, you name it. Next we have garlic prawns, 
clams and spicy roasted octopus. Immaculate dishes. I can’t say anything but, they 
were perfect till the last crumble. With the next dish chef Barrosso also arrives. He presents us with a traditional Portuguese dish: Cod with a sorda. Sorda is often called “the poor man’s dish”. I love chef Barrosso and keep coming back here. In return, he prepared this dish 
specially for us which isn’t on the menu. This is true hospitality, 
and a really nice gesture. The kitchen is unbelievably balanced and stable. They respect the ingredients and don’t want 
to do more than what is absolutely needed. Round, complete dishes. The cheerful Portuguese vibes 
run through everything here. Big smiles, big joy. It’s so good to be here and just chill. This is my happy place. We move on to the desserts, and a 
mandarin orange with egg custard arrives. Nice, refreshing and the sweetness is in 
perfect balance with the citrus notes. Also, we get something that is one 
of my personal favorite desserts. Pastel de Nata. I could eat a lot of this. I feel that whoever works in 
the kitchen loves what they do. They don’t do unnecessary 
magic tricks or anything. Just simple, but perfect dishes with big flavors. And I think that fits very well to this place. This is honest hospitality, 
and an amazing experience. Tasca is not a fine dining restaurant but I would 
recommend it to anyone, without any hesitation. That would be all, if I’m not mistaken. All 17 Michelin-star restaurants in Dubai. Now is the time to name my top 3. Without putting them in order. Le Dame Du pic. This is an evident choice for me. Everything there is immaculate. Including the interior, the 
staff and the kitchen of course. This is the strongest one-star 
restaurant I’ve ever been to. Trèsind Studio. This restaurant has a dedicated place in my heart. Chef Saini’s dishes are one 
of the best I’ve ever had. Fresh, creative ideas with huge flavours. Guest centered hospitality led by Vipin. It is a genuine heartwarming experience. I’m rooting for you guys! And last, but absolutely not least: Tasca. The best brunch experience ever in my life. This is one of my go-to places in Dubai. Passionate and honest kitchen, beautiful 
view, lively music, cheerful vibes. That sums it up quite well. I strongly recommend it. Now… It was a damn long ride. Now let’s take a breath and take a look 
back on what I’ve learned of all this. I’ve travelled a lot over the past few years. After visiting countless Fine dining 
restaurants, I can confidently say: The Michelin Guide is still the 
most reliable guide out there. Obviously, there are things I don’t agree with. and I think they judge different 
regions from different angles. What the star means can be different 
from one country to another. Even within Dubai, the gap is huge. There are serious differences between 
restaurants, and not only in cooking techniques. But in philosophy, atmosphere, 
and target audience. The restaurants are businesses, so at the end of the day, they need to make money. First of all, Dubai attracts 
people from all over the world with different backgrounds, 
tastes, and expectations. Secondly, the population of Dubai is very young. Finally,Dubai is home to people from 
more than 50 different nationalities, and their cuisines are all represented here. These could be the reasons for the diversity. The market here is tough. Every year, hundreds, maybe even 
thousands of restaurants, open. And hundreds close. Even some of the world’s 
biggest chefs have failed here. So you kinda have to be special 
to stand out from the rest. Hotels, big restaurant chains, beach 
clubs, they all fight for attention. These things make Dubai one of the 
most exciting food cities in the world. However, the fine dining 
scene is still very young. Only 5 Michelin starred 
restaurants are older than 8 years. On May 22, the Michelin ceremony 
will take place in Dubai. So first of all, best of luck to everyone! Secondly, fingers crossed 
for my 2 starless favorites. FZN and Studio Frantzen. I have a bold guess and say FZN is gonna 
get 3 stars, and the studio will get one. I love them, and I think, here they deserve it. Overall the fine dining scene 
has room for improvement. There are some places that 
just don’t call me back. And then there are others I keep 
going back to, again and again. Because no matter how nice these awards are, at 
the end of the day, the old truth still holds. The guests vote with their feet. and that does it for this episode, Thank you for joining me! If you like this video, hit subscribe! See you next time!