DUBAI: There is no dearth of restaurants in Dubai with big ticket celebrity chefs’ names embossed on the door. However, when one has been eight years in the making, expectations run high. That is particularly so when it is coming from not one but two renowned chefs who run Michelin-starred restaurants in London.
The Galvin brothers, Chris and Jeff, have been exploring entering this market for a while now, but wanted to wait until they had the right partners and team in place. It was about three years ago that that they finally committed, when they found that Dubai-based holding company Meraas’ vision for the Citywalk complex aligned perfectly with their “family-led” ethos.
The duo’s French brasserie and patisserie concept, Demoiselle, is located in the complex and it is soon to be joined by their newest restaurant, Galvin Dubai.
The older of the two brothers, Chris Galvin, is in Dubai to launch the restaurant and spoke to Arab News on the upcoming launch and the pair’s dining style.
“I’m a big family person, I like the thought of people having lunch or dinner, catching up, celebrating things together, that’s what our restaurants are about.”
This affinity with family may have something to do with their uniqueness — they are the only brother-duo celebrity chef brand with multiple awards and Michelin-starred restaurants to their credit. What most people do not know is that there is a third (middle) brother who also works with them in the business, but stays behind the scenes handling procurement and supplies.
Chris describes his relationship with Jeff as balanced and credits their individual humility for perfecting this dynamic. “I’m more of a dreamer, he’s more of a technician,” he said. “But the best thing about working together is knowing you’re always there for each other. We love each other desperately and we don’t talk an awful lot, but we have that funny thing where we know what the other one is doing.”
So, what did they jointly conjure up for their first fine dining restaurant outside the UK? For one, they have created a wholly bespoke concept for this region, instead of simply transplanting one of their existing successful brands.
Explaining the inspiration behind the concept, Chris said: “As soon as I step off the plane here, I immediately start to think of lighter foods, salads, carpaccio and so on — that’s what I want to eat here, I think Mediterranean flavors work well. We started thinking about the Mediterranean basin, which I don’t think I’ve ever heard of anyone else using before — this is a first. We’ve drawn influences from the west coast of Italy, south of France, Spain’s eastern coast and even North Africa — all of those flavors, you will find here. It’s light, sun-kissed, with hints of the spices of southern Europe.”
The menu will evolve according to the seasons, with seasonal ingredients — another key pillar of the Galvin brand — playing a big part. Chris defined the culinary philosophy as “market-led ingredients, carefully and simply cooked, humbly served in a highly professional but relaxed environment with first-class service.”
All of these boxes seem to have been successfully ticked in the Dubai restaurant. Whether it is the pretty-as-a-picture organic beetroot salad, with a delicate truffle goat’s curd texturally complemented by candied walnuts and chard, or the succulent pot roast chicken with puy lentils and pearl barley risotto, dripping with flavor, the menu seems to effectively capture the “flavors of the sun” that it set out to, underpinned by the finesse of French technique that the brothers have built their reputation on.
Some Galvin signature dishes are on offer as well, including their not-to-be-missed lasagna of Devon crab — a mousse-like confection of crab and scallop meat encased in a light pasta parcel atop a buttery, flavor-packed bisque, drizzled with lobster oil as a finishing touch.
It is masterful dishes such as this that will help the new restaurant stand out in a competitive market with discerning diners. “There’s a lot of energy here, I’ve always thought the Middle East was exciting,” Chris said. “Diners here really know what they want. I find there’s a lot of interest in what restaurants offer, and there’s a broad spectrum of different concepts to explore.”
And explore they will. Chris believes than a country like Saudi Arabia could be a successful new home for a concept like Demoiselle, in particular.
“I don’t know enough about the rest of the region yet, we haven’t really looked at it properly, but now I think we really should,” he said. “I just had a friend who is an international restaurant consultant suggest to me as well that we ought to explore Saudi Arabia. We’d be open to looking into it, as long as we can find the right ingredients and people… and feel like we can honestly, competently deliver something that we’d be proud of.”
This emphasis on having the right people on the ground resonates throughout our conversation. While the hand-picked Dubai team is ably led by head chef Luigi Vespero (who formerly worked with the brothers in London), Chris promises that theirs will not be yet another “soulless” restaurant with just their name above the door. “It has to bear scrutiny,” he says. “Whatever we do has to be there for a reason.”
Celebrity chef brothers bring their signature cooking to the Mideast
Celebrity chef brothers bring their signature cooking to the Mideast
Solo dining an emerging trend challenging Saudi traditional culture
- Saudi Arabia’s younger generation are subtly changing eating trends, moving from a full family table to a single seat
RIYADH: In Saudi Arabia, dining out has long been a social ritual, an experience shared with family and friends over lavish meals, full of conversation and camaraderie.
However, a subtle yet noticeable shift is taking place as more Saudis, especially the younger generation, are choosing to dine alone, seeking moments of solitude amid the hustle and bustle of everyday life.
Once considered a rare sight, solo diners are now becoming more common in cafes, restaurants and eateries across the Kingdom. For some, it is a matter of convenience, while for others it is a form of self-care, a way to recharge and reconnect with themselves.
This emerging trend challenges traditional Saudi dining culture, creating new opportunities for restaurants and altering societal perceptions.
For Zain Al-Mansour, solo dining is more than just an alternative to dining with others, it is an experience that he actively cherishes. “I much prefer it over dining with someone,” he says. “I seek it out and make a day out of it for myself. It’s relaxing, and it charges my energy.”
Solo dining has become Al-Mansour’s way to unwind, offering him a chance to indulge in his favorite foods without the distraction of company.
He acknowledges that not everyone feels comfortable dining alone, particularly in a culture where social gatherings are so deeply ingrained.
“Plenty of people would not go out unless it’s with someone else,” Al-Mansour said. “I think everyone should at least try solo dining once and truly treat themselves. Bring a book if you’re worried about boredom, and don’t think twice about what people might think. What matters is that you’re happy.”
Al-Mansour sees solo dining as a form of empowerment, encouraging others to overcome social anxieties and embrace the experience. “It pushes you to talk, at least to the workers, which helps improve social skills.”
In Saudi culture, dining has traditionally been a collective activity, with meals often serving as the focal point of family and social gatherings.
For Bashayer Al-Bloushi, dining alone offered a refreshing change from this norm. “What inspired me to start dining alone was my desire to explore a new experience that offers me space to reflect and relax away from the hustle of daily life,” she said.
Dining alone allows her to savor the ambiance and immerse herself in the restaurant environment without the usual pressure of conversation.
This experience of dining independently has become a cherished form of personal time for Al-Bloushi, allowing her to enjoy moments of solitude. She sees it as an act of self-care and independence, a rare opportunity to connect with oneself.
Al-Bloushi also believes that Saudi restaurants could do more to support this trend. “They could designate cozy, quiet spaces for individual diners and offer meals suitable for one person,” she said. By creating a welcoming and informal atmosphere, restaurants could encourage more people to dine solo without feeling out of place.
For Mira Fahad, solo dining started as a necessity due to her flexible remote job schedule. “As a morning person, I always wanted to go out during the day but couldn’t find anyone available in the mornings,” she said. Over time, solo dining became a cherished ritual. “It’s one of those ‘I need to do it at least once a month’ things, whether in the mornings or nights.”
She finds the experience peaceful and liberating. “You can choose the time and place to your liking, people-watch, read a book, plan your week, or just savor your meal in peace.” However, she admits that solo dining can lose its charm if overdone, emphasizing the importance of balance.
For some solo diners, cultural perceptions remain a challenge. Linah Al-Ahmadi has been dining alone since 2016 and considers it a normal part of her lifestyle. “I didn’t start this habit recently; I’ve been solo dining since I was a teenager,” she said. While she embraces the experience, she is aware of the societal views that make solo dining an unusual choice in Saudi Arabia. “We are a collective society, and we tend to do things within a circle. As a society, we have this notion that it’s abnormal to do things alone.”
Al-Ahmadi describes dining alone in a culture that values group activities as being “the stranger in the middle of the diner.” Despite this, she remains committed to her choice, valuing the independence and freedom it provides. For her, solo dining is not about isolation but rather about enjoying personal time without depending on others to accompany her.
The growing interest in solo dining presents an opportunity for Saudi restaurants to adapt and cater to individual diners. Al-Ahmadi points out that making reservations for one can be difficult, as many restaurants and apps only accept bookings for groups.
Additionally, solo diners are often directed to bar seating or shared tables, which may not suit everyone’s preference for privacy.
“I struggle a lot with reservations,” Al-Ahmadi said. “Sometimes, I go out alone with the intention of not socializing, but being at a bar feels too intimate.” She advocates for solo diners to be given the choice of regular tables, creating a more inclusive environment for those who want to enjoy a meal without the company of others.
Mira Fahad offers additional suggestions, including creating solo dining tables in corners or quieter spots and offering digital menus for easy ordering. “Maybe provide small, single-portion meals and digital entertainment options for solo diners,” she said, adding that these touches could make the solo dining experience even more enjoyable.
As more Saudis explore the joys of solo dining, the trend reflects a broader shift in societal norms and individual lifestyles. Young people are carving out spaces for self-reflection and independence, challenging traditional perceptions about social activities. The popularity of solo dining represents a growing acceptance of self-care and personal freedom in Saudi Arabia, where dining alone is no longer seen as a solitary act but rather as a celebration of individuality.
Solo dining is more than just a meal, it is an experience that allows you to connect with yourself in a way that is both empowering and refreshing.
Where We Are Going Today: ‘Noto’ Italian cuisine in Jeddah
- The menu at Noto is as extensive as it is impressive
Nestled in Tahlia street at Jeddah Walk, Noto offers an Italian dining experience inspired by the timeless beauty of Sicily.
Drawing design cues from baroque architecture and Sicilian village charm, this restaurant is decorated with chandeliers, elegantly dressed tables with white linens, and plush, comfortable sofas. The ambiance is perfect for fine dining, with an inviting, lively atmosphere enhanced by live entertainment.
Noto’s dedication to Sicilian culture extends to its logo, which features the symbolic Sicilian lion, and its menu, which presents a harmonious fusion of Greek, Latin, and Arabic influences.
Every dish celebrates the heart of Sicily with flavors that feel both classic and inventive, promising a sensory journey that delights every palate.
The menu at Noto is as extensive as it is impressive. From the antipasti selection, highlights include the ricciola, a delicate yellowtail sashimi with lime vinaigrette and candied tomatoes, and the signature melanzane alla parmigiana, which transforms eggplant into a rich, layered dish.
For something warm, the zuppa di porcini e funghi di stagione is a seasonal mushroom soup that feels both comforting and earthy. For cheese lovers, the burrata al tartufo with truffle adds a luxurious touch to the meal.
In true Italian fashion, the pasta menu is rich, featuring classics like spaghetti al pomodoro with fresh cherry tomatoes and basil, the lasagne alla bolognese, and paccheri al branzino e pomodorini, a seabass pasta paired with juicy cherry tomatoes.
Exclusive offerings like the fettucine al caviale, with caviar, add an elevated twist to traditional Italian fare. Risotto fans will be delighted by the creamy risotto ai funghi, made with seasonal mushrooms.
For main courses, the secondi selection impresses with standout dishes such as the tagliata di black angus, accompanied by a decadent parmesan potato espuma and black truffle jus, and the agnello, succulent lamb chops seasoned with herb oil and sun-dried tomatoes. Diners can also enjoy fiorentina, a perfectly roasted T-bone steak from the grandi piatti menu.
The pizza menu features artisanal options such as the pizza funghi with truffle and mushrooms and the calzone filled with turkey ham and mushroom, offering a taste of Italian comfort.
To end on a sweet note, desserts like the traditional tiramisu and the creamy panna cotta with red berry sauce are satisfying options.
Check @noto.ksa on Instagram for more details.
Clinique La Prairie CEO talks ‘personalization’ of luxury healthcare ahead of Saudi opening
DUBAI: Switzerland-based luxury healthcare resort Clinique La Prairie is set to open in Saudi Arabia’s Amaala wellness retreat next year, with CEO Simone Gibertoni telling Arab News “personalization is fundamental.”
With just 50 rooms, the healthcare resort will offer guests a holistic approach to health and wellness, combining evidence-based medicine with unique well-being, nutrition and movement plans, according to its website.
and movement plans, according to its website. (Supplied)
“If you want to be really personalized, you need to cater (for) a very small number of clients,” Gibertoni explained, adding: “Another very important point for me is always to underline the fact that our role is not just to give information, but to change people … intervention must be focused and must be very personalized.”
While the Swiss flagship boasts picturesque views and state of the art facilities, he insists: “The view of the lake is not enough, the nice food is not enough … there must be this idea that you feel better, you feel (like) a kind of new person and that’s why people are coming back.”
The Red Sea resort is not the first outside Switzerland; Clinique La Prairie Anji, on a tea plantation 180km west of Shanghai, China, opened its doors in 2024. Meanwhile, Dubai’s One & Only One Za’abeel hotel is home to a Clinique La Prairie Longevity Hub, billed as a day center rather than a resort-style experience.
When it comes to why the brand selected Saudi Arabia for such an investment, Gibertoni pointed to an alignment in healthcare philosophies.
“For such a big investment in Saudi, we are going to have only 50 rooms. In China, it’s another huge investment and we have only 29 rooms. It’s not easy to find the developer which is able to accept our philosophy and this is happening in Saudi Arabia,” he said.
The CEO also referred to long-term clients from the Gulf who have travelled to the European clinic for decades. The lure of a hub a little closer to home could be another reason for the brand’s latest venture.
Located on Saudi Arabia’s north-western coast, the Amaala resort will feature 30 brands, with Clinique La Prairie billed as one of the anchor offerings.
Last week, Gibertoni was in Dubai to announce the Longevity Fund, an endeavor to identify companies that “revolutionize the landscape of aging, health, and wellbeing.”
The fund will focus on driving science-based advancements in longevity under four banners — medical care, nutrition, movement and well-being.
Gibertoni explained: “Whenever there is a company with an innovation which is on the way to be ready for the market, this company always approaches us. So our question was ‘how can we be more impactful and not only introduce this technology to Clinique La Prairie … but can we also help this company to grow?”
Where We Are Going Today: Mexika restaurant in Riyadh
Mexika brings a taste of Mexico to the table with a menu balancing classic flavors with vibrant twists, making it an inviting spot for Mexican food lovers in Riyadh.
One standout dish is their burrito, which is not only generous in portion but also packed with tastes that satisfy. The filling is well seasoned and hearty, with fresh ingredients that harmonize.
Other options shine, too. Nachos come topped with sour cream, guacamole and a hint of jalapeno spice, and are available in various sizes costing from SR 8 ($2.13) to SR 19 ($5.06). Or try the quesadillas and empanadas, with choices from chicken to cheese to suit every palate.
For those craving something more substantial, the fajita selections and chicken lemon chimichanga are real highlights.
However, there is one small drawback; some dishes, including the burrito, tend to become soggy rather quickly. A crispier exterior would enhance the texture, maintaining that satisfying crunch.
The menu offers an exciting variety of food, from snackable samosas starting at SR 4 to substantial party boxes ideal for larger gatherings. With everything from light bites to full meals covered, Mexika is a versatile option for any dining occasion and impresses with its portion sizes, flavors and diversity.
For anyone looking to indulge their tastebuds with Mexican cuisine that has a Saudi twist, this place has a lot to offer. Just keep an eye on the texture of that burrito!
For more information, check their Instagram profile, @mexica.sa.
Where We Are Going Today: Dank Sandwich in Riyadh
Dank Sandwich in Riyadh has become a go-to destination for those craving filling sandwiches.
The menu offers a variety of options, with popular choices like the Philadelphia steak meal for SR39 ($10.40) which features tender steak and melted cheese, and the brisket meal known for its rich, smoky flavor.
For spice lovers, the dynamite meal brings a satisfying kick, while the crispy chicken meal delivers crunch and flavor.
Dank Sandwich also provides a variety of sides to enhance the experience, including classic French fries and sweet potato fries, which add balance to the hearty sandwiches.
For dessert, the choco marshmallow offers a sweet finish, and fresh juices like orange complement the bold flavors of the meals.
A minor drawback, however, is the pricing. While the meals are substantial and flavorful, they might appear a bit pricey for casual dining.
More affordable options could make Dank Sandwich even more appealing for regular visits.
Overall, Dank Sandwich in Riyadh impresses with generous portions and robust flavors, making it an excellent choice for those seeking comfort food with a twist.
For more information, check their Instagram @dank_ksa.
