LF Review: ★★★★★
Once in a while, you come across an establishment that is not only offering what it is supposed to offer, but goes beyond to make you a part of itself, to draw you in. Dubai’s Gerbou is one of those. Meaning ‘welcome to our humble abode’ in Arabic, Gerbou is housed in a cream-hued 1987 building that has been thoughtfully restored. Located in Nad Al Sheba, away from the city’s hustle and bustle, the restaurant doffs its hat to all things local with a global twist.
Showcasing Emirati architecture
The restaurant’s architecture was developed in collaboration with the Tasmeem Tashkeel Art & Design Consultancy team, led by Her Highness Sheikha Lateefa bint Maktoum and Kristina Zanic Consultants. The 200-cover space has al fresco seating complete with a traditional Tandoor, an underground oven used to slow cook meat. The outside seating space is peppered with plants and beautiful outdoor furniture, a favourite spot during the winters and evenings.
The interiors are a nod to all things local. As you enter the Plypalm screen created by local designer Lina Ghalib from dried palm branches, a striking ghaf tree front desk, made from a naturally fallen tree, a bronze sculpture by artist Alice Andrea Ewing, symbolizing preservation and beauty, as well as an herbarium chandelier encasing dried foliage within glass, symbolizing the country’s resilience, greets you.
The flooring tiles have been retained from prior to the renovation. Panchali Mahendra, CEO, Atelier House Hospitality, who has conceptualized and managed the restaurant, says, “This is perhaps the city’s first modern Emirati Arabic restaurant in Dubai. Our endeavor was to pay homage to the country that has given so much to us. We were clear that the focus is on sustainability and making locally. We aim to eventually be a zero-waste restaurant.”
Even the plates here are designed by HH Sheikha Lateefa and are crafted by RAK Ceramics. The other stunning light fixture made by Wafa Al Falahi using dried henna leaves is a masterpiece. The mocktail bar has an embossed liquid metal bronze relief of a ghaf tree, symbolizing shade. All the furniture is made locally using contemporary design with Emirati influence and the heritage blockwork called the ‘Dubai Pattern’ is a constant fixture across the space. A sculptural mesh enclosure inspired by traditional fishing nets, made from recycled materials, is also a key aspect of the indoor dining space.
A gastronomic journey of fine flavors
The food story here is anchored by Chef Ionel Catau from Romania and pastry chef Sahar Al Awadhi from the UAE, and is rooted in a farm-to-plate sustainability philosophy, with 95% of ingredients sourced locally. We started our meal with the Mulukhiya Shorba, a soup that is traditionally prepared as a hearty stew using jute mallow leaves, garlic, and coriander, and often served over rice with chicken or lamb. At Gerbou, this classic has been reimagined into a comforting broth, blending garlic, cumin, coriander, parsley, caraway seeds, and chicken stock.
This was followed by the Gerbou’s Date Salad, a vibrant fusion of Emirati tradition and modern culinary artistry. Featuring farm-grown dates, caramelized pears, pomegranate, curried cauliflower, and crispy kale, the layered, spiced profile of this dish is amazing. The Charred Cabbage Salad was a celebration of local produce and traditional preservation techniques. Featuring locally grown cabbage paired with roasted walnuts and fresh dill, this dish is elevated by a fermented cabbage whey sauce, a nod to time-honoured fermentation practices that enhance both flavor and nutrition.
One of the must-try dishes here is the mezze board, a vibrant celebration of Middle Eastern culinary traditions, reimagined with innovative flair. It features a medley of dips: a creamy feta and pistachio blend, earthy black tahini, the sweet-spicy muhammara made from roasted red peppers and walnuts, and a smooth cashew nut hummus. Served alongside warm Arabic bread and crisp vegetable chips, this assortment offers a rich tapestry of textures and flavors, bridging heritage with contemporary tastes.
Do try Gerbou’s reimagined take on Arayes – a beloved street food – where crispy pita was stuffed with spiced minced meat and paired with a spring onion tartar sauce and slaw. The Sea Bream Dhin Khaneen, made with a locally sourced sea bream, charred pickled onions and caramelized onions, tahini, pine nuts, and Aleppo chili sauce, has the right notes of nuttiness and gentle heat. And the signature Machboos with aromatic rice and chicken seasoned with the Emirati blend of cumin, coriander, cardamom, and chili is the best main course to order. Served in the customary style with cooling yogurt, crisp kachumber salad, and Gerbou’s house-made achar, this is as wholesome as it is hearty.
Chef Catau reiterates the philosophy of Gerbou: “It is not just the food but the whole vision of the restaurant that is unique, as we wanted to showcase the finest Emirati dishes. As Dubai is an amalgamation of cultures, our food is influenced by the entire Arabian Peninsula, with small influences from India. We try to use ingredients in their entirety to ensure there is no wastage, so their peels make their way into a granola or into some fermentation, marinade, or seasoning, depending on the kind of ingredient. We not only support local farmers by working with them but also use traditional recipes from local Emiratis and add a contemporary touch with our sauces and techniques to elevate the dish and evoke memory, which is very important for us.”
Do not skip the desserts at this Michelin Guide restaurant. The date cake, made with locally sourced dates, is moist and is served with a savory sweet brown butter ice cream, topped with crunchy caramel and whole dates.
The winner, however, is the signature Taste of Gerbou; you will never expect to see something like this—a mini replica of the restaurant in pristine white. A colleague commented rightly that the dish looks so perfect that it feels illegal to cut through it. The brainchild of pastry chef Sahar Parham Al Awadhi, this layered creation features vanilla mousse, crunchy pistachios, and sponge and jam made from dates harvested on Gerbou’s own farm. Not too sweet, yet layered with so many textures, this one hit all the right spots. A perfect way to end a meal that is a true ode to how Dubai is making the case for food excellence one restaurant at a time.
LF Review: ★★★★★
Coordinates: Street – 20, Nadd Al Sheba Rd, Nad Al Sheba 1- Dubai, United Arab Emirates
