Rüya returns to Dubai with a renewed energy and reinvigorated menu
When Rüya in Dubai Marina closed down three years ago, Dubai foodies mourned the loss of its innovative take on Anatolian cuisine. Now, back on the scene at a sparkling new address, Rüya is rejuvenated and filled with eager diners.
Situated at the St. Regis The Palm, Dubai, Rüya offers sea views from its breezy terrace – complete with a pool, no less – and boasts interiors that are equally captivating. Sophisticated, unfussy and elegant, the space is cosy and punctuated with artefacts hinting at its Anatolian cuisine, that is, culinary magic hailing from the Asian side of Turkey. Hand-woven carpets are scattered throughout, pottery and jars of pickled goods line shelves above the open kitchen, while modern chandeliers that border on sculptures command attention in the dining room.
Settle into the plush booths with a group or opt for more intimate seating and sip on a meticulously crafted cocktail while you peruse the menu.
As the Michelin Guide points out, “there is plenty of choice,” and MOJEH advises ordering multiple dishes to sample as much as you can. Starters are divided by meze, cold plates, hot plates and bread. The Isli Paticlan, a moreish aubergine puree with crispy-coated aubergine chips, and Muhammara, roasted red pepper dip, are a delicious way to whet your appetite. Cig Köfte takes the Dubai favourite of beef tartare and lightens it by serving on bite-sized baby gem lettuce, and the selection of pide – cheesy, oven-fresh bread topped with either truffle, egg or sucuk, is the ultimate comfort food.
The best part? You can tuck into all the aforementioned starters (and much, much more) as part of Rüya’s new brunch offering. The brunch offers a set menu of stand-outs from the a la carte menu, served to the table. In addition to a plethora of starters, multiple generously portioned main dishes descend as the afternoon progresses. Hearty, perfectly cooked Australian grain-fed rib eye with a Turkish coffee rub, delicate grilled sea bass and a whole corn-fed baby chicken with a rich, smoky paprika sauce are served alongside Güveç – clay pot vegetables in a red pepper sauce – and triple-cooked chips.
Rise from your seat and dance along to the beats of the live music to make space for a selection of traditional-with-a-twist desserts. Think: orange cake, rice pudding, hazelnut baklava and the palate-cleansing Stamboul – white chocolate yoghurt cream with strawberry basil sorbet and pistachio sponge.
After brunch, meander to the lounge area to try more from the innovative cocktail menu, which infuses flavours of the region such as rose, Turkish coffee, cardamom and date syrup into beverages that not only spur conversation but facilitate dancing well into the evening. Book now
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- Words by Savanna Smith
