Rüya, the Art of Reinvented Anatolian Cuisine in Dubai

Elegance and Refinement at the St. Regis Dubai, The Palm

Occupying the first 18 floors of the glittering Palm Tower, the St. Regis Dubai, The Palm embodies refined and soothing luxury at the heart of the iconic Palm Jumeirah. Inspired by both New York glamour and local touches, the hotel reveals elegant interiors bathed in light thanks to its huge bay windows offering panoramic views of the palms, the skyline, and the Arabian Sea. Directly connected to the Nakheel Mall and its Palm Monorail station, it enjoys a privileged location, ideal for exploring Dubai's attractions with ease. It is in this sophisticated setting that we came to savor the refined cuisine of Rüya, established in the hotel since 2023.

A Reinvented Byzantine Jewel Box

Rüya, which means “dream” in Turkish, plunges its guests into a captivating universe as soon as they step inside. Designed by Conran and Partners studio, the venue masterfully combines contemporary elegance with the timeless charm of Anatolia. Behind a majestic ornamented wooden door, you discover a succession of warm spaces where brass, wood, and marble converse with dazzling three-dimensional mosaics, finely woven Turkish carpets, and dome-shaped chandeliers inspired by Byzantine architecture. At the heart of the room, the open pide oven immediately signals that gastronomy is the soul of the place, while the golden-toned bar invites you to extend the evening in a cozy setting. The intimate and vibrant atmosphere is enhanced by an elegant terrace, turning each dinner into a true dreamlike interlude.

A Gourmet Journey Through the Heart of Anatolia

Rüya celebrates the art of Anatolian gastronomy by infusing it with bold and refined modernity. Inspired by the Istanbul heritage of its founder Umut Özkanca and driven by the talent of executive chef Gökhan Cokelez, originally from Anatolia, the restaurant offers vibrant cuisine that spans the seven regions of the peninsula, from the Mediterranean to the Black Sea. Each dish pays homage to traditional recipes while reimagining them with freshness and creativity: flatbreads from the pide oven, spice-grilled meats, slow-cooked vegetables, and specialties infused with local herbs. Seasonal ingredients are carefully selected, plates are designed to be shared, and the convivial atmosphere invites guests to savor this culinary journey with family or friends.

The same creativity is reflected in the cocktail menu, conceived as a sensory extension of the cuisine. Rüya's mixologists craft original creations featuring emblematic flavors of Turkey — hibiscus, rose, mint, dates, pomegranate, pistachio, saffron, or honey — which they infuse, muddle, shake, and layer with artisanal precision. Each cocktail tells a facet of Anatolia, whether it's a revisited classic or a bespoke creation inspired by the mood of the moment. From the sparkling Nazar Sour to spirits from around the world, including a fine selection of raki and wines, the drinks menu offers a journey as enchanting as the cuisine, all in an atmosphere animated by a resident DJ and live performances.

From the Black Sea to the Mediterranean: Our Flavor Itinerary

The evening begins under the sign of creativity with two bar signatures. The Mandalina, a sunny and refined cocktail, blends white rum infused with tonka bean, sparkling yuzu, passion fruit, and vanilla for a first sip that's exotic and velvety. In a non-alcoholic version, the Bosphorus Bliss offers a fruity and spicy balance around Turkish tea, apple, blackberry, a spiced syrup, and a hint of lime — a duo that sets the tone for a gentle sensory journey.

We then embark on the Anatolian Experience, a menu imagined as a journey through the seven regions of Anatolia. As an appetizer, the tirnak pide, a traditional bread with a golden and crispy crust, arrives still warm, accompanied by whipped flavored butter and rosemary-marinated olives. A simple yet refined prelude, perfect to accompany our drinks. Then comes a culinary gem: the simit with Oscietra caviar. On a finely toasted simit bread with grilled sesame notes, a quenelle of tangy and creamy labneh hosts delicate black, lustrous Oscietra caviar pearls with subtly briny and nutty flavors. A few fresh herbs and crispy wafers complete this elegant and airy bite that immediately awakens the senses.

Freshness continues with the levrek, a thinly sliced raw sea bass. Its translucent, melt-in-the-mouth slices are enhanced by a mustard sauce bringing a lively touch, while julienned green apple and thin radish shavings add crunch and vegetal freshness. A few aromatic herbs and crispy wafers complete this light, marine, and tangy starter. The cig köfte revisits a traditional Anatolian specialty with modernity: beef tartare spiced with mild chili is mixed with bulgur for a delicate, grainy texture, then served in crunchy baby gem leaves with sliced radishes and a squeeze of lemon. Each bite combines aromatic power, tenderness, and vegetal freshness. In a more plant-based and surprising register, the karpuz domates marries compressed watermelon and plump tomatoes. Their fruity, juicy duo contrasts with creamy labneh pearls, enhanced by microgreens, fresh herbs, and radish petals: a dazzling, light, and refreshing dish.

The hot dishes then mark an intensification. The lamb manti, small lamb-filled dumplings, reveal a tender and flavorful heart wrapped in fine al dente dough. The mild spiced tomato sauce that coats them, as well as the creamy garlic yogurt on top, bring roundness and freshness, while some herbs and microgreens highlight the indulgence of this great Anatolian classic. The truffle börek seduces with the contrast of its crispy golden filo pastry enclosing a melting center of aged cheese with subtle truffle notes, elevated by a drizzle of honey that brings sweetness and shine: a bite as refined as it is comforting.

Then comes the imposing 24-hour braised short rib, with an incredibly tender texture. Slowly confit until it falls apart with a fork, the meat is glazed with a Turkish barbecue sauce infused with mild chili, giving it a subtle smoky and spicy touch. It rests on a creamy spiced chickpea purée from Konya, whose softness balances the intensity of the meat; crispy fried onions and fresh herbs complete this warm and generous plate. Alongside, Umut's Bayıldı, an eggplant confit inspired by the famous imam bayıldı, enchants with its melting flesh topped with caramelized onions and stewed tomatoes, all crowned with creamy feta, toasted pine nuts, and fresh herbs: a sunny, characterful vegetarian dish.

Finally, dinner ends on a sweet note with the Anatolian Toast, a dessert as surprising as it is alluring. This saffron-infused egg brioche is toasted until golden and caramelized on the outside while remaining soft inside. It is topped with a subtly star anise-flavored caramel sauce, then served with a juicy, slightly tangy roasted peach and a quenelle of floral mastic ice cream. On tasting, it is incredibly indulgent while remaining surprisingly light — far from the heavy, sugary dessert I expected, and a perfect way to close this culinary journey through Anatolia.

My Review

Rüya stands out as an exceptional address where every detail celebrates the Anatolian art of living with boldness and refinement. In an enchanting setting and cozy atmosphere, the creativity of its cuisine transports guests into a vibrant and refined universe. Every bite, every aroma, and every musical note compose a unique experience, leaving the memory of an unforgettable journey through the heart of Anatolia.

Practical Information

Many thanks to Rüya for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!