Orient at Rixos Premium Saadiyat Island has evolved beyond the old database label of simply “Turkish”: the resort now presents it as a grill-led international restaurant with Turkish roots, premium cuts and a sixth-floor sense of occasion.
Oléa is the all-day dining heart of The St. Regis Saadiyat Island Resort, combining Mediterranean-influenced cooking, live stations and a wide international spread with indoor and alfresco seating overlooking the sea.
Olio at Anantara Al Yamm Villa Resort turns Sir Bani Yas Island’s shoreline into part of the meal, pairing Mediterranean cooking, homemade ravioli and Josper-grilled lamb with uninterrupted ocean views from breakfast through late evening.
Oak Room at The Abu Dhabi EDITION combines the intimacy of a wood-panelled London club with a modern British steakhouse, bringing prime beef, a meat sommelier, serious wine and MICHELIN Guide recognition to Al Bateen Marina.
Nuri Grill & Bar at Hilton Abu Dhabi Yas Island brings premium Korean barbecue, aged meats and banchan together with omakase, a full bar and private karaoke, turning the steakhouse format into one of Yas Bay’s more playful dining experiences.
NIRI at Mamsha Al Saadiyat strips Japanese dining back to yakitori, sushi and highballs, with chef Yasuyuki Takemoto’s precision and a relaxed beachfront setting helping the homegrown restaurant reach No.38 in MENA’s 50 Best Restaurants 2026.
Namak at Dusit Thani Abu Dhabi treats India as a collection of regional cuisines rather than one flavour profile, combining traditional techniques, bold presentation and generous sharing dishes in a MICHELIN-selected dining room.
Nalu on Hudayriyat Island turns the spectacle of Surf Abu Dhabi into part of the dining experience, serving all-day comfort food influenced by Latin America and Asia from breakfast through midnight in a deliberately laid-back surf-club setting.
Nahaam at Conrad Abu Dhabi Etihad Towers has re-emerged as a genuinely useful all-day address: bold global flavours, elevated comfort classics and a relaxed poolside terrace, with ingredients that now include herbs grown in the hotel’s own hydroponic farm.
Moksh at Etihad Towers treats India as a continent of ideas rather than a single menu, moving from chaat and biryani to black cod, lobster, dry-aged beef and gold-finished signatures while retaining MICHELIN Guide selection for 2026.
