Greek island staple — octopus is grilled whole over charcoal until the exterior chars and crisps while the interior stays tender. Finished with a squeeze of fresh lemon and a drizzle of herb-infused olive oil. The interplay of char, lemon, and tender protein is the essence of Greek coastal cooking. Chef Gkipalis sources this octopus with the same attention he gives to his produce imports.
Tips from diners
Request it be charred well — the contrast of crispy exterior and tender interior is what makes this dish.
A whole Mediterranean branzino is grilled whole and filleted tableside. The fish stays moist inside its skin; the exterior crisps from the flame. Served with seasonal grilled vegetables (often charred zucchini or eggplant) and a vibrant herb oil. The emphasis is on the quality of the fish and the restraint of the preparation.
Tips from diners
Request a whole fish grilled skin-side down for maximum flavor. The skin crisps and the flesh cooks gently below.
This is designed to be filleted and shared. Order for two and divide the fillets.
A traditional Greek dessert reimagined — crispy phyllo layers are brushed with butter and orange zest, then baked until golden. Served warm with a scoop of house-made Greek yogurt ice cream and a drizzle of orange syrup. The contrast of warm pastry and cool ice cream is textural; the orange is bright and cutting.
Tips from diners
Eat this warm — the phyllo should still crackle when you cut into it. Let the ice cream melt slightly into the gaps.
A curated spread of Iliana's house-made mezze: tzatziki (cool, herby yogurt), melitzanosalata (charred eggplant dip), htipiti (whipped feta), fresh vegetables (tomato, cucumber, radish), Kalamata olives, and warm flatbread. Each dip is made fresh daily using Greek traditions. A beautiful, shareable start that shows the kitchen's attention to fundamentals.
Tips from diners
Order this for the whole table — it's designed for sharing and pairs with any main you choose.
Greek lamb chops sourced and finished with the same care as the fish — marinated lightly in oregano and lemon, then grilled over charcoal. The meat is tender and the exterior develops a savory crust. Finished with a squeeze of fresh lemon and herbs. A simple but powerful main showcasing ingredient quality.
Tips from diners
Ask how these are sourced — Chef Gkipalis has direct relationships with Greek suppliers. The quality reflects that commitment.
Iliana is the newest fine-dining destination at Jumeirah Marsa Al Arab, opened in March 2025 and helmed by chef Andreas Gkipalis. The restaurant channels the culinary traditions of the Greek islands through organic produce sourced directly from Greece, natural stone interiors, and a sprawling terrace. Spear's named it Dubai's best restaurant.
Request a table on the terrace overlooking the Arabian Gulf and Burj Al Arab — the views are dramatic, especially at sunset. Interior seating faces away from the water.
Book well in advance, especially for dinner or weekend lunch. This is a popular new opening and fills quickly. Dress code is Smart Casual for lunch, Chic Elegant for dinner.
The wine list emphasizes Greek and Mediterranean regions. Ask your server for a pairing recommendation — they know the list and Chef Gkipalis's preferences well.
Page last updated: