A traditional Turkish and Middle Eastern salad that appears on Nusr-Et menus worldwide but is refined here: very ripe tomatoes, toasted walnuts for crunch, bright red onion, crisp bell pepper, and mountains of fresh flat-leaf parsley. The dressing is a tart pomegranate vinaigrette balanced with quality olive oil. It's simple but requires perfect ingredients and careful assembly. Reviewers often order this as a palate-cleanser between heavy meat courses.
Tips from diners
Order this to balance the heavy wagyu courses. The brightness and acidity are exactly what you need between meat.
A massive, beautifully marbled tomahawk steak (bone-in ribeye) sourced by Nusret from premium Japanese and international producers, then dry-aged for 20 days minimum to develop flavor and tenderness. Grilled over charcoal to a precise temperature, it arrives at the table with golden salt crust and is sometimes finished tableside with a dusting of edible gold leaf. The marbling melts, the char creates depth, and the theatrical presentation makes it memorable. Reviewers note the quality is high, though the price reflects both steak and show.
Tips from diners
Request rare to medium-rare. The marbling renders perfectly at these temps. Well-done defeats the purpose of wagyu.
This is the iconic Nusr-Et dish. Come for the steak quality and the theatrics. Both are worth the price and the wait.
The classic Turkish pastry dessert: paper-thin phyllo sheets layered with toasted pistachio and walnut, baked until golden and crispy, then drizzled with warm honey syrup that soaks partway in, leaving some crunch. The result is sweet, nutty, and balanced by the textural contrast of crispy and soft. Nusr-Et's version uses quality nuts and doesn't oversaturate with syrup—a refined take on the traditional recipe.
Tips from diners
Order just before finishing your main—it's best served warm. The crispy texture disappears if it sits.
A luxe steakhouse side: hand-cut fries fried until crispy outside and fluffy inside, then tossed with black truffle oil, shaved Parmesan, fresh flat-leaf parsley, and fleur de sel. The truffle aroma is present but not overwhelming, and the Parmesan adds umami depth. A study in how to execute 'simple' sides with premium ingredients.
Tips from diners
Pair with the Tomahawk Wagyu. The truffle-Parmesan flavor is rich enough to stand next to the steak.
A classic steakhouse cut aged to develop a deep, concentrated beef flavor. The rib-eye's marbling renders to golden richness, and the bone adds flavor complexity. Aged minimum 20 days by Nusret's standards. Grilled hard to create a caramelized crust while the interior stays juicy and rare. Finished with premium fleur de sel and optional gold leaf. Reviewers often compare this to the Tomahawk—similar quality, slightly less theatrical, and a few hundred AED cheaper.
Tips from diners
This offers similar quality to the Tomahawk at a lower price. If you want premium beef without the extra theatrical budget, choose this.
Nusr-Et was founded in 2010 by Turkish butcher and celebrity chef Nusret Gökçe (known globally as Salt Bae for his theatrical salt-sprinkling presentation). The Dubai location at Four Seasons Resort Jumeirah Beach showcases his signature approach: prime cuts aged 20+ days, hand-selected by Nusret from producers worldwide, then grilled over charcoal and finished tableside. The Ottoman Salad (tomato, walnut, onion, pomegranate vinegar) and golden-salt-crusted steaks are designed for Instagram and Instagram-worthy flavor.
Book 4–6 weeks ahead for Friday and Saturday dinner. This location is heavily booked by tourists and locals. Weekday availability is better but still requires advance notice.
Budget AED 500–800 per person for steak, sides, salad, and drinks. The theatrical presentation and quality meat justify the cost, but it's not budget-friendly.
The Salt Bae tableside salt presentation is part of the experience—it's theatrics, but the steak quality backs it up. Embrace the show.
This is a destination restaurant for celebrations. The 360-degree views, beachfront location, and steak quality make it worth the splurge for anniversaries or major dinners.
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