Dubai Restaurant Week brings 25 cuisines, 125 restaurants to the table

DUBAI – Dubai Restaurant Week returns this May, bringing together more than 125 restaurants and over 25 cuisines in a citywide celebration of the emirate’s rapidly expanding culinary scene.

Running from May 1 to 17, the initiative offers residents and visitors access to specially curated set menus designed to showcase Dubai’s diversity as one of the world’s most dynamic food destinations.

This year’s edition spans fine dining establishments, premium casual venues and homegrown concepts, including restaurants recognised by the MICHELIN Guide, Gault&Millau and MENA’s 50 Best Restaurants. More than 30 MICHELIN-listed restaurants are taking part, including one MICHELIN-starred venue.

Each experience is priced at AED 125 for a two-course lunch and AED 250 for a three-course dinner, opening the doors to signature dishes from some of the city’s most sought-after kitchens.

The line-up includes internationally acclaimed chefs such as Nobu Matsuhisa, Gordon Ramsay, Izu Ani, Alvin Leung, Akira Back, Kelvin Cheung and Hadrien Villedieu, alongside a growing number of homegrown concepts, including Girl & The Goose – Restaurante Centroamericano by Gabriela Chamorro and Emirati-inspired fine dining venue Gerbou, which highlights local hospitality and culture.

“This year’s Dubai Restaurant Week demonstrates how much Dubai’s culinary scene has grown and the role it plays in shaping its future,” said Ahmad Al Khaja, chief executive of Dubai Festivals and Retail Establishment. He noted that the festival has expanded significantly since its launch, when it featured just 30 restaurants.

“Now we have more than 125 participating restaurants championing an exceptional mix of homegrown and international venues, making Dubai Restaurant Week one of the most anticipated events in the city each year,” he said. “Thanks to our partnership with Careem, the booking journey is now more seamless than ever, connecting diners directly with the experiences that they are looking for.”

New for 2026, all reservations are integrated through Careem DineOut, streamlining discovery and booking while allowing restaurants to reach wider audiences through digital engagement.

The programme reflects Dubai’s position as a global culinary crossroads, featuring cuisines ranging from Japanese, Italian, Indian, Middle Eastern and Latin American to emerging Emirati-led dining concepts. Organisers say the aim is to reflect both the international diversity of the city and the growing prominence of its local food identity.

Beyond restaurants, Dubai Restaurant Week also serves as a broader showcase of the city’s hospitality sector, which continues to attract world-renowned chefs and new independent ventures at pace.

Whether revisiting established favourites or exploring new dining experiences, the festival encourages residents and tourists alike to experience the city “one table at a time.”