Alaya, a new Mediterranean hotspot, is debuting in DIFC at the end of this month, courtesy of two of Dubai’s favourite sons—Chef Izu Ani and restauranteur Eygeny Kuzin.
The team behind Gaia, one of the 50 best restaurants in the Middle East, is partnering on the entirely new concept that will also feature Middle Eastern influences, inspired by their extensive travels and encounters across the region.
Bookings start July 27.
Alaya is born out of “their desire to pay tribute to the richness and beauty of the region. The latest addition to their ever-expanding portfolio demonstrates a drive to deliver excellence and push boundaries with a creative flair on every project,” said a statement from the team, with a menu that “aims to encapsulate the generosity and care the Middle East region is well known for.”
“Each dish has been designed to create meaningful experiences with carefully selected ingredients and rigorous cooking methods used to combine traditions with a contemporary approach,” the statement continues.
Chef Izu himself, Esquire Middle East’s September 2021 cover star, says it was all about bringing DIFC something it’s never seen before.
“I am thrilled to be continuing my partnership with Evgeny to create another unique homegrown dining concept in Dubai. Alaya is our tribute to the Middle East, born from a desire to bring an entirely new culinary experience to the DIFC scene. Our inspiration comes from a combination of our extensive travels across the Eastern Mediterranean and our deep affection for the region, resulting in an eclectic concept driven by creativity, generosity and honesty,” says Izu.
The menu focuses on fresh herbs and spices, prime meat and seafood; many different kinds of nuts including pine, pistachio, almond and sesame; as well as freekeh, pulses, and plenty of squeezes of lemon. Spices such as cumin, cinnamon, turmeric, nutmeg, cardamom or the lemony flavours of sumac are also a part of the menu’s flavour palette.
The restaurant’s interiors have been designed by Richard Saunders & Sagrada, interweaving “culture history and high design, aimed at bringing the beauty and worldliness of the Eastern Mediterranean region onto the DIFC dining scene,” with rich colors, intricate patterns and textures.
“Chef Izu and I are long term partners with a shared vision around creating homegrown concepts that will also appeal to an international audience” added Evgeny Kuzin. “Following the expansion of GAIA, ShanghaiME globally and the successful opening of La Maison Ani this year, it is our aim to continue on this path, sharing a new style of cuisine to a wider global audience.”
Find more here or call +971 (0)4 570 6289.