KAIZU in Al Zahiyah merges dramatic copper and gold interiors with inventive sushi, sashimi, ramen and seafood, offering central Abu Dhabi a vibrant and independent interpretation of Japanese dining.
Perched upon the pristine northern shoreline of Sir Bani Yas Island, Al Shams captures the unhurried spirit of island life through cuisine, sea breezes and the gentle rhythm of day turning to dusk.
On Airport Road, Al Mrzab honours the authentic flavours of Emirati and Kuwaiti home cooking, where fragrant rice, slow cooked meats and generous portions invite guests to experience the warmth of family tradition.
José Pizarro’s first restaurant beyond London brings the convivial spirit of authentic Spanish tapas to one of Abu Dhabi’s most distinguished addresses, where rustic small plates unfold beneath the refined confidence of Etihad Towers.
Jing Asia at Crowne Plaza Yas Island transforms all day dining into a sophisticated culinary odyssey, seamlessly blending live cooking stations, themed buffets and commanding terrace views across Yas Links and the shimmering lagoon beyond.
A graceful modern interpretation of Emirati gathering tradition, Al Meylas unfolds across the ground floor of Four Seasons Abu Dhabi as an elegant living room for the capital’s most discerning guests.
A polished Indian restaurant centred on a visible show kitchen and traditional tandoori ovens, where chef Rajendra Singh’s contemporary interpretation of his Uttarakhand upbringing elevates classical subcontinental cuisine.
A UAE born institution since 1997, India Palace on Salam Street celebrates the culinary heritage of the Mughal courts and North West Frontier through clay oven kebabs, fragrant biryanis and slow cooked curries.
One hundred and thirty three rooms, suites, villas and beachfront chalets grace eight hundred metres of private beach on Abu Dhabi’s western coast, a coastal sanctuary two hundred and twenty kilometres from the capital.
Thirty pool villas nestled within the Arabian Wildlife Park, where cheetahs, giraffes, hyenas and oryx roam freely across the savannah that Sheikh Zayed planted and cultivated.
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