Rüya, which means “dream” in Turkish, is planned to open in Dubai Marina’s Grosvenor House on September 8. It was designed by collaborative design studio Conran & Partners, and marks the company’s first UAE restaurant design.
Rüya will serve around 50 authentic Anatolian dishes using Turkish ingredients and recipes. Some of the menu highlights are Cağ kebabı, a horizontally stacked marinated rotating lamb kebab, baked traditional fish and meat dishes, rotisserie and traditional Anatolian bread, katmer.
The kitchen will be led by executive chef Colin Clague, who most recently headed up Jean Georges Dubai and Qbara in the city.
Clague brings a wealth of experience and talent with him, having previously worked at Jason Atherton’s Pollen in Singapore and Zuma in London and in Dubai.
Rüya will capture the cosmopolitan atmosphere of Istanbul, and will represent the history of Turkey through the food and ambience. The restaurant will have an entrance inside the hotel and one from the street. Some of the décor touches include handmade tiles, 800 hanging rolling pins, and white marble from the Marmara region of Turkey.
To read this in Arabic, click here.