The brothers reinterpret the traditional Levantine shish barak by plating it with Japanese-inspired precision. Hand-rolled semolina dumplings encase fragrant meat filling, then finished with cooling yogurt and a hit of browned garlic oil and crispy shallots. The fusion works because both cultures prize hand-crafting and umami—reviewers on Michelin guides praise this as one of the most memorable small plates on the menu.
Tips from diners
Ask your server to explain the filling—it's a secret blend, and understanding the Levantine spice profile makes you appreciate the gyoza presentation more.
The signature opening dish showcases three distinct corn preparations: silky corn puree, crispy corn crackling, and delicate corn mousse. A mountain of 36-month Parmigiano Reggiano is grated tableside, adding sharp umami that cuts through the sweetness. Reviewers consistently cite this as the reason they return—the interplay of textures and the theatrical presentation set the tone for the entire menu.
Tips from diners
This dish opens the OG menu and sets expectations high—expect bold, balanced flavors and technical precision throughout.
The sheer amount of Parmigiano adds richness, so pair it with the wine pairing or lighter drinks to avoid heaviness.
Tender wagyu meets the brightness of cherry sauce—a classic Middle Eastern flavor pairing executed with premium beef. The cherries are fermented to add depth, and the sauce balances sweet and sour without cloying. Multiple food media outlets highlight this as the perfect example of how the brothers blend tradition with refined technique, using European sourcing (the beef) with Levantine flavor foundations.
Tips from diners
The cherry sauce works beautifully with the house red wine pairing—this is where they shine.
A vegetable dish that feels as important as any meat course. The aubergine is charred until soft and smoky, then layered with makdous muhammara (a spiced walnut dip) and silky tarator (walnut-based sauce). A finish of tart verjus and fresh herbs brings it all into focus. Reviewers consistently say this changed their mind about what Levantine vegetable cooking could be.
Tips from diners
Don't skip this just because it's vegetables—it's one of the most refined plates on the menu.
An avant-garde interpretation of umami: a delicate choux shell houses creamy porcini filling, then finished with funky yeast garum (reminiscent of marmite), fermented quince glaze, and a dusting of cacao. Thin slices of beef coppa add textural contrast. Food media reviewers call it the most technically accomplished single bite on the menu—it's sweet, salty, funky, and bitter all at once, and somehow it works.
Tips from diners
Eat this in one bite to experience the full flavor arc—if you take it apart, you lose the intended interplay.
Founded by three Syrian brothers—Mohammad, Wassim, and Omar Orfali—the bistro earned a Michelin star and top spot on MENA's 50 Best Restaurants list for three consecutive years (2023–2025). The kitchen blends deep roots in traditional Levantine cooking with techniques and ingredients sourced from their travels across Europe and Asia. Every plate is plated with precision and playful naming that reflects both heritage and experimentation.
Book 2–3 weeks ahead on the SevenRooms platform. The restaurant is closed Sundays and only seats at 18:00 and 20:30 (tasting menu only—no à la carte).
Request the OG Menu (AED 350, 7 courses) as your introduction—it's their greatest hits. The Voyage Menu (AED 850, 13 courses) is for repeat visits.
No dress code, but the vibe is upscale casual. The open kitchen and high ceilings mean energy and noise, not silence—it's celebratory, not formal.
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