ABOVE: From left, Heston Blumenthal, José Andrés, Ariana Bundy and Costas Spiladis RIGHT: La Mar by Gastón Acurio FACING PAGE: Clockwise from top left: Jaleo by José Andrés; Estiatorio Milos by Costas Spiliadis; Dinner by Heston Blumenthal; and Gastronomy


Ariana Bundy, who will serve up a modern twist to Persian classics. At Ariana’s Persian Kitchen, fruits, nuts and floral fragrances will take centre stage alongside meats, grains and vegetables, with highlights including Caspian-style filet kebab, rose-scented sea bass and Ariana’s take on classic Persian ice cream. Open for dinner six days a week, this female-led concept will also showcase creative cordials and traditional Persian tea for the ultimate celebration of Middle Eastern cuisine.


UNMATCHED EXPERIENCES Unique experiences for foodie clients come by the dozen at Atlantis The Royal. Learn how to make a cake fit


for a queen with baker-to-the-stars Mich Turner, whose couture cake atelier Little Venice Cake Company has created a host of sweet treats for the likes of Her Majesty the Queen, Pierce Brosnan, Sir Paul McCartney, Emma Thompson, Sharon and Ozzy Osbourne, Gordon Ramsay and David Beckham. At La Mar, guests can sit at Dubai’s only traditional cevichería – the first of its kind in the city – and watch experts craft this fresh-from- the-sea delicacy right before their eyes. The restaurant, by acclaimed South American chef Gastón Acurio, is all about bold flavours, with traditional seafood ceviche complemented by Peruvian fine


dining flavours. A chic space offering commanding views across the Palm, La Mar provides an authentic voyage across Peru, with recipes passed down from generations. From the terrace of Estiatorio


Milos, guests will be able to watch Skyblaze, the world’s only fire-and- water fountain, while enjoying the day’s freshest catches on sharing-style plates. The Mediterranean-inspired eatery, courtesy of Costas Spiliadis, offers a front-row seat to this exciting evening show, which sees water jets marry with plumes of fire. Known for his love of the purest ingredients, Spiliadis has also introduced a Raw Bar offering Greek wild oysters and whole-fish sashimi and tartare.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120