BIRCH ST. PETERSBURG, RUSSIA
Birch has become one of the defining names in contemporary Russian dining, building its reputation on a style of cooking that draws on Asian influences while incorporating European and Latin American techniques. Founded in St Petersburg by chefs Hezret-Arslan Berdiev, Murad Berdiev, Tatiana Kryakunova and Alexander Sanzhimitupov, the restaurant offers tasting menus and à la carte dishes that combine technical precision with a sense of curiosity and experimentation. It is known for bringing together unexpected flavour combinations and references from diverse culinary traditions. Hezret-Arslan Berdiev, who trained under Michelin-starred chef Andrea Accordi, has helped shape a culinary identity that continues to evolve while remaining distinctly its own.
ASTÉRIA MANAMA, BAHRAIN
Inspired by the flavours and traditions of Greece, Astéria brings a contemporary take on Mediterranean dining to Bahrain’s vibrant Adliya dining district. The restaurant celebrates the richness of Greek cuisine through a menu of authentic mezze, fresh seafood, grilled specialities, and dishes designed for sharing, all served in an elegant setting. Complementing its culinary offering is a curated calendar of weekly experiences, from lively social evenings and celebratory gatherings to intimate dinners and sunset occasions, each reflecting the warmth and generosity at the heart of Greek hospitality. Combining vibrant flavours, stylish surroundings, and a distinctly modern approach to dining, Astéria has become a destination for those seeking an authentic taste of Greece in the Kingdom.
CULINARA DUBAI, UAE
Perched 100 metres above the city within The Link at One Za’abeel, Culinara is an innovative dining hall that brings together a collection original concepts from some of Dubai’s leading chefs and restaurateurs. Showcasing cuisines that range from Greek-Mediterranean and Japanese to Persian and Lebanese, the venue reflects the diversity and ambition of the city’s dining scene. Designed as a social dining destination, it encourages guests to explore different cuisines in a single visit, pairing the energy of a food hall with a more elevated ус approach to hospitality. Framed by panoramic views of Dubai’s skyline, Culinara is a modern expression of the city’s multicultural food culture.
NOBU DUBAI DUBAI, UAE
One of the most influential names in contemporary dining, Nobu Dubai has played a defining role
in shaping the city’s fine-dining landscape since opening at Atlantis, The Palm. Founded by acclaimed chef Nobu Matsuhisa, the restaurant is renowned for its signature blend of Japanese cuisine and Peruvian influences, a style that has become synonymous with the global Nobu brand. The menu combines longstanding classics with modern creations, including Yellowtail Jalapeño, Rock Shrimp Tempura, and the restaurant’s celebrated Black Cod with Den Miso. Defined by bold flavours and an emphasis on sharing, Nobu remains one of Dubai’s most internationally recognised dining destinations.
CANTON BLUE LONDON, UK
Located within The Peninsula London, Canton Blue is a refined celebration of Cantonese cuisine, heritage, and craftsmanship. Drawing inspiration from the historic maritime trade routes between China and Britain, the restaurant blends authentic Cantonese flavours with contemporary elegance in a series of beautifully designed dining spaces. Signature dishes include expertly crafted dim sum, premium seafood, and traditional favourites such as Peking duck, all served with the meticulous attention to detail for which The Peninsula is renowned. Canton Blue offers a sophisticated dining experience that combines exceptional cuisine and impeccable hospitality.
TABLE 3 CASABLANCA, MOROCCO
One of the most exciting additions to Morocco’s fine-dining landscape, Table 3 is the creation of Chef Faycal Bettioui, whose return to Casablanca follows a distinguished career that included earning a Michelin star in Germany. Recently recognised with the American Express One To Watch Award 2025 by Middle East & North Africa’s 50 Best Restaurants, the intimate restaurant celebrates Moroccan terroir through a contemporary lens. Drawing on locally sourced produce, much of it grown on the restaurant’s own land, Bettioui combines French technique with Japanese restraint to create a menu that is both deeply personal and unmistakably modern. With its open kitchen, residential atmosphere and unwavering focus on ingredient-driven cuisine, Table 3 offers a refined expression of Morocco’s evolving gastronomic identity.
