Dubai Restaurant Week is now running until 31 May, giving residents and visitors more time to experience a curated selection of Dubai-born dining concepts that reflect the city’s fast-evolving culinary identity.
Organised by Dubai Festivals and Retail Establishment, part of the Dubai Department of Economy and Tourism, the dining initiative brings together more than 100 restaurants across the city, including over 50 homegrown concepts spanning fine dining, premium casual and globally inspired cuisine.
The programme offers specially curated set menus, with a two-course lunch priced at AED 125 and a three-course dinner at AED 250, available exclusively through Careem’s DineOut platform.
A spotlight on Dubai’s homegrown culinary identity
While Dubai continues to attract globally recognised dining brands, Dubai Restaurant Week places a strong emphasis on locally conceived concepts that have grown from independent beginnings into established names within the city’s dining landscape.
Among the participating restaurants is Gerbou, located in Nad Al Sheba. The Emirati-inspired concept is known for its contemporary interpretation of local cuisine, combining traditional flavours with modern techniques and a design language rooted in regional materials and craftsmanship.
Another standout is Girl & The Goose, a Mesoamerican-inspired dining concept created by chef Gabriela Chamorro. Originally starting as a supper club, the restaurant has evolved into a full-service dining destination at Anantara Downtown, offering dishes influenced by Central American culinary traditions and global travel experiences.
French brasserie-style dining is represented by CQ French Brasserie, which brings a classic Parisian approach to comfort-driven French cuisine, while maintaining a modern Dubai sensibility.
Korean-inspired innovation features at HANU, a contemporary concept from Sunset Hospitality Group that blends heritage techniques with modern presentation, particularly through its grill-focused dining experience and fusion-style dishes.
Japanese gastronomy is reinterpreted at REIF Kushiyaki, led by chef Reif Othman, where Singaporean influences intersect with Japanese culinary traditions and European techniques across its Dar Wasl and Dubai Hills locations.
A growing platform for culinary discovery
Other participating restaurants include names such as 11 Woodfire, Jun’s, Avli by Tashas, Tong Thai and Khadak, reflecting the diversity of cuisines and concepts contributing to Dubai’s evolving food culture.
With more than 25 cuisines represented, Dubai Restaurant Week continues to position itself as one of the city’s key culinary showcases, offering both residents and visitors access to premium dining experiences at accessible set prices.
For menus, bookings and participating venues, visitors can explore the official listings via Dubai Restaurant Week Official Page.
