Oak Room, The Exceptional Steakhouse at The Abu Dhabi EDITION
Among the most sought-after dining spots in Abu Dhabi, Oak Room has established itself as a must-visit for lovers of exceptional meat and high-end cuisine. Nestled in the heart of the elegant The Abu Dhabi EDITION, this British steakhouse brilliantly reinvents the genre, blending tradition and modernity. Intrigued by its concept and reputation, I had the opportunity to enjoy a culinary experience as refined as it was memorable.
The Abu Dhabi EDITION, Where Design Meets Relaxation
Located on the Al Bateen Marina, in the heart of Abu Dhabi's central district, The Abu Dhabi EDITION perfectly embodies the spirit of the luxury boutique concept developed by Marriott. The hotel captivates with its refined aesthetics, blending contemporary elegance and ultimate comfort in an ambiance reminiscent of its prestigious counterparts in New York and Milan. Its architecture, inspired by the Gulf's traditional sails, blends harmoniously into its maritime environment. With 198 rooms and 57 residences, two swimming pools, state-of-the-art fitness centers, and a sumptuous spa, The Abu Dhabi EDITION offers an exclusive and sophisticated experience. It is within this jewel that we discovered Oak Room, an iconic British steakhouse.
Relaxed Elegance and Exceptional Meats
In a cozy atmosphere dominated by oak wood and leather, Oak Room boldly reinterprets the elegance of London clubs. Here, classic refinement merges with a distinctly rock'n'roll energy, driven by a 100% British soundtrack. Every detail of the décor evokes timeless sophistication—from warm wood paneling to patinated leather banquettes—while infusing a vibrant, relaxed yet decidedly upscale ambiance. Free from traditional steakhouse codes, Oak Room offers a modernized, bold, and elegant version, designed for lovers of fine cuts and true connoisseurs of taste.
Under the leadership of Chef Fernando Rodriguez Tapia, the restaurant elevates meat to an art form. The flagship concept, Steak & Wine, showcases exceptional cuts selected by meat sommelier Alejandro de la Fuente, enhanced by signature sauces, flavorful sides, and expert pairings by award-winning sommelier Mile Spasov. Each bite tells a story of terroir and craftsmanship. The culinary experience also includes unmissable weekly events like the four-course Sunday Roast, where British traditions and modern sophistication come together in a gourmet dance.
Our High-Flying Dinner
During our dinner at Oak Room, the experience was generous, elegant, and meticulously orchestrated, with a succession of dishes designed to awaken all the senses. My husband kicked things off with Purple Rain, a bold and refreshing alcohol-free cocktail blending green apple juice, apple cordial, lime, blackberries, fresh mint, and a subtle hint of chili flakes—a vibrant mix that set the tone for a great evening. As for me, I chose a glass of Kanonkop Kadette Cape Blend 2021, a South African red wine with intense aromas of dark fruits, spices, and smoky wood, whose roundness proved to be the perfect common thread throughout the meal. Even before the first course, a gesture that says a lot about attention to detail: the server presented us with a case of steak knives to choose from based on weight and grip. A refined and playful ritual that immediately immersed us in the restaurant's world.
For starters, we enjoyed delicate seared scallops accompanied by tikka masala cauliflower, fresh mango, and crispy wild rice—a subtle composition where marine flavors harmoniously blended with vegetal and sweet notes. Then came a bold indulgence: the Beef and Reef Burger, an original fusion of juicy beef steak and crab, enhanced with ginger chutney and lobster mayo, all served in a soft brioche bun with golden sweet potato fries.
But it was truly around the beef cut that the experience reached its peak. Guided by meat sommelier Alejandro de la Fuente, we opted for the Mackas Black Angus Striploin, an exceptional Australian meat, aged for 300 days and graded 5+. From the first slice, the tenderness of the meat impressed. On the palate, the aromatic richness, the persistence of flavors, and the balance of textures spoke to a rare quality. The perfectly mastered cooking enhanced the deep aromas of the meat, while a red wine and barbecue sauce underscored—without overpowering—the product's natural intensity. This is a cut for true connoisseurs, a celebration of the raw and noble taste of characterful meat.
To accompany the dishes, we shared a vibrant Heritage Salad mixing heirloom tomatoes, cucumbers, almonds, olives, and sumac, along with a delightfully creamy Mac and Cheese enriched with aged cheddar, parmesan, and truffle. For dessert, we were tempted by two choices: a delicate Madagascar Vanilla Crème Brûlée, subtly caramelized and served with red currants, and above all, a true favorite—the Molten Chocolate Soufflé. This dessert, with its perfectly molten texture, released a warm heart of intense dark chocolate, contrasted by the tangy freshness of raspberry sorbet. A pure moment of bliss for chocolate lovers, and a memorable conclusion to this exceptional dinner.
My Review
Our evening at Oak Room was excellent. I loved the cozy and chic atmosphere, which managed to be both elegant and warm. The attention to detail—from the steak knife selection to the impeccable service—immersed me in an exceptional gastronomic experience. Every dish was perfectly executed, with bold yet balanced flavor combinations. The beef cut we tasted was simply sublime, and the Molten Chocolate Soufflé will remain long in my memory. Oak Room far exceeds the expectations of a classic steakhouse: it's a place that celebrates meat with creativity, refinement, and passion.
Practical Information
Many thanks to Oak Room for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!
