Set to raise the bar for Anatolian cuisine on an international level, the new restaurant and lounge brings the pinnacle of Anatolian hospitality with heartfelt service, palette-pleasing flavours and visually appealing decor, all in a vivacious ambiance that takes guests on an enchanting, sensorial journey and exudes the very definition of its name - which translates to ‘dream’ in Turkish.
Rüya Dubai’s Head Chef, Gökhan Cokelez, hails from Anatolian region and brings with him a wealth of experience, skill, and technique to ensure the most authentic talent crafts the most unmatched dishes. Guests can look forward to a plethora of dishes to be devoured with family and friends in a sharing concept, such as isli patlican (aubergine and walnut puree, crispy coated aubergine chips) for meze, cold and hot starters of levrek (thinly sliced raw seabass, mustard, apple, and shaved radish), courgette dolma (wild mushroom ragout, fennel, and oregano) and adana kebap (hand-cut lamb and burnt tomato). The menu also features a wide variety of large plates, including whole grilled seabream with spiced herb rub, lemon dressing and havuc salatasi, grain-fed rib-eye steak, Turkish coffee and isot, keşkek made with barley risotto, pulled lamb and spices, and selection of vegetarian, vegan, and gluten-free options.
While guests can look forward to excellently curated dishes from the theatrical open kitchen, the cocktail menu is equally inventive with strictly handmade cocktails- whether it is muddled, stirred, shaken, or layered. Infused with signature Turkish flavours, like hibiscus, rose, citrus, mint, dates, pomegranate, saffron, honey, and spices, each drink is a warm embrace in a glass that perfectly complements the exquisite views of the Arabian Gulf from the striking and sleek outdoor terrace, which is both a restaurant and lounge for alfresco season.
Founder of Rüya, Umut Özkanca, said, “I’ve been in the business of F&B for over 30 years, and Rüya is a concept closest to my heart. I wanted it to be authentically Anatolian, so those familiar with the cuisine gain a sense of nostalgia, yet modern enough for everyone to enjoy the flavours. To bring this dream to life at The St. Regis Dubai, The Palm, is a fabulous opportunity to have the Anatolian cuisine set on the culinary map of the city in one of the luxurious hotels on the iconic Palm Island.”
The new restaurant, which seats 175 patrons across the expansive indoor and outdoor space, has been designed by Conran and Partners to encapsulate the sultry spirit of an enchanting, exuberant and experiential space, with a nod to classic Anatolian charm in a contemporary setting. From the pide (traditional Turkish flatbread) oven greeting guests upon arrival to confirm that food is truly the heart and soul of the concept, Byzantine architecture-inspired dome-shaped chandeliers and intricately designed Turkish carpets that are reminiscent of the folklore ‘A Thousand and One Nights’, to the vibrant hues of 3D mosaic tiles against the amalgamation of marble, metal, brass, crystal and timber, the interiors layer a contemporary dining experience with cultural nuances that are truly a celebration of authentic Anatolian recipes relayed with a modern interpretation.
Marwan Fadel, General Manager of The St. Regis Dubai, The Palm, added, “The excitement of opening this vibrant dining concept is tangible. We are excited to elevate the dining options of the hotel and are looking forward to welcoming Dubai residents and world travellers for a unique experience at Rüya Dubai!”
The latest addition to Doğuş Restaurant Entertainment and Management (d.ream) and their slew of globally celebrated FB brands, Rüya Dubai is set to weave a new chapter of its culinary tale here in the Middle East, starting from Dubai to more venues in Doha and Riyadh planned in throughout the year.
Open daily for dinner from 6:00 PM onwards.
Children below 12 (early seating only).Guests below 21 years old are welcome till 10:30 PM only.
For bookings and more information, please call +971 (0) 4 218 0065, or email [email protected].