Known for its signature biga pre-ferment dough, crafted using the brand’s secret recipe, premium Italian ingredients and bold flavour combinations, Naughty Pizza has built a loyal following with standout creations. These include the Tartufino, featuring a truffle cream base, mixed mushrooms, stracciatella cheese and fresh truffle shavings; the hearty Don Brisket, topped with San Marzano tomato sauce, mozzarella fior di latte Agerola, 24-hour slow-cooked beef brisket, semi-dried red tomatoes, parmesan cream and fried rosemary; and the signature Naughty Pizza, made with a pecorino cheese cream base, fior di latte, crispy chicken tenders, fresh chili, basil, and spicy buffalo sauce. Guests can also enjoy a selection of handcrafted classics and seasonal specials that celebrate authentic Italian flavours with the brand’s distinctive twist.

The opening of the Naughty Pizza food truck at Alserkal Avenue marks another milestone for founder Bart Misztal, who launched Naughty Pizza in the UK during the Covid-19 pandemic, growing the brand when much of the hospitality industry faced unprecedented challenges. Building on that success, he brought the concept to Dubai in 2023, followed by a second location at Dubai Festival City. 

The Alserkal Avenue opening marks the brand’s third UAE location and represents a significant achievement, as Alserkal Avenue is widely recognised as one of Dubai’s most sought-after lifestyle and cultural destinations. Home to leading galleries, design studios and independent concepts, Alserkal Avenue carefully curates its tenant community, making the opportunity to open within the district a strong endorsement of Naughty Pizza’s growing reputation.

The expansion comes at a time when many independent restaurants are navigating softer consumer spending amid regional uncertainty and the annual summer slowdown. Rather than slowing its momentum, Naughty Pizza has continued to invest in growth while introducing creative collaborations and community-driven initiatives that keep guests engaged. Recent partnerships, including a collaboration with CAIA, brought together two homegrown brands through a limited-edition menu that generated strong interest during a traditionally quieter trading period.

Naughty Pizza officially opens at Alserkal Avenue on July 15, welcoming guests to experience its Italian-inspired menu in one of Dubai’s leading destinations for art, culture and creativity. To celebrate the opening, Alserkal Avenue visitors can enjoy 20 per cent off their orders during the first week of operations, offering the perfect opportunity to discover the brand’s signature pizzas at its newest location.

Coffee Planet, one of the GCC’s most established integrated coffee companies, has announced a series of major regional partnerships with IKEA operated by Al-Futtaim, Emarat and Union Coop, further cementing its position as a leading player within the Middle East’s evolving retail and self-service beverage sector.

The agreements mark a key milestone in the company’s growth strategy, expanding its footprint across high-volume retail, convenience and food service environments throughout the UAE and wider GCC.

Allan Jones, Founder and Chairman of Coffee Planet, said: “This latest phase of expansion represents a major step forward for Coffee Planet and reflects how rapidly consumer expectations are evolving across the region. Whether in retail, convenience or food service environments, customers today expect high-quality coffee experiences wherever they are, and that is exactly where we are positioning the brand.”

He added: “What makes these collaborations particularly significant is that they place Coffee Planet at the intersection of multiple high-growth channels. From IKEA’s integrated retail and food service ecosystem to Emarat’s convenience network and Union Coop’s large-scale retail presence, each partnership strengthens both our accessibility and our regional market leadership.”

As part of its partnership with IKEA operated by Al-Futtaim, Coffee Planet is now present across seven locations in the UAE, as well as stores in Oman and Qatar. The collaboration spans multiple customer touchpoints, including self-service coffee solutions in food courts, beverage offerings across snack and food kiosks, and retail placement of Coffee Planet’s packaged whole bean and ground coffee ranges.

The partnership is also set to expand further in the coming months, with capsules and instant coffee products due to launch across IKEA retail shelves, alongside a planned rollout into IKEA Egypt.

The brand has also expanded its presence across 80 Emarat petrol station locations in the UAE.

The rollout includes self-service espresso-based coffees, teas and matcha, supported by Coffee Planet’s integrated model spanning machines, consumables and supply operations. A new iced beverage range, including iced coffee and iced matcha, is also set to launch across locations later this year.

Meanwhile, Coffee Planet’s partnership with Union Coop will see branded self-service beverage units installed across 13 UAE locations by the end of summer, offering a range of hot coffee and tea beverages within one of the country’s leading retail cooperative networks.

The expansion reflects rising demand for premium coffee experiences beyond traditional café environments, as convenience, accessibility and self-service formats continue reshaping the regional beverage market.

Jones concluded: “As a UAE-born company, we are incredibly proud to see the brand continuing to scale across the GCC while competing confidently alongside international players. This is not just about expansion in footprint but about building long-term relevance within the everyday consumer landscape across the region.”

Founded in the UAE in 2005, Coffee Planet has grown into one of the region’s most established integrated coffee businesses, operating across roasting, distribution, retail and self-service beverage solutions, and serving customers across the GCC and international markets.

Exclusive interview with Andrea Orrú, General Manager, Al Baleed Resort Salalah by Anantara

1. Your journey has taken you from Sardinia to some of the world’s most celebrated luxury destinations. Looking back, what first inspired you to pursue hospitality, and what continues to excite you about the industry today?

What first drew me to hospitality was the human side of it. It is an industry built around people, stories and experiences, and no two days are ever quite the same. Since beginning my career in 1999, I have had the privilege of working in many different parts of the world, and that has given me a real sense of being a citizen of the world. Every destination, culture and team has shaped me in some way. What still excites me is seeing an idea come to life and witnessing the effect it has on a guest or a colleague. It could be a new experience, a thoughtful detail in the guest journey or an opportunity for someone in the team to grow.

Having worked across Europe, Asia, the Middle East and the Maldives, what has each region taught you about the true meaning of luxury hospitality?

Every region has shaped my understanding of luxury in a different way. Europe taught me to appreciate heritage, craftsmanship and the discipline behind consistently high standards. Asia showed me the beauty of intuitive service, where the smallest details are often noticed without the guest needing to ask. The Maldives reinforced the importance of privacy, personalisation and caring for a fragile natural environment. The Middle East has taught me a great deal about generosity, warmth and creating experiences that speak to couples, families and multigenerational travellers alike. Australia also holds a very special place in my heart. It was an important chapter both professionally and personally, as it is where I met my wife, Jana. Today, we have two beautiful children together, so my time there will always remain especially meaningful to me. What I have learnt across all of these destinations is that luxury is not necessarily about having more. It is about making every element feel considered. Guests remember how smoothly everything flowed, how well the team understood them and whether they felt a genuine connection to the place. The setting is important, of course, but the people bring it to life. That is where true luxury is found.

Al Baleed Resort Salalah by Anantara has consistently strengthened its position as one of Oman’s leading luxury destinations. What has been the biggest contributor to that success?

Without question, it is our people. A beautiful resort gives you a strong foundation, but it is the team who create the experience guests remember. Our success has come from having a clear direction and a team that understands what we are trying to achieve together. We have continued to strengthen the resort around what makes both Anantara and Salalah special: a strong sense of place, meaningful wellness, memorable dining and a genuine commitment to sustainability. You can see this in many areas, from the personalised service offered by our villa hosts to our locally inspired wellness experiences and the annual culinary festival, which brings international chefs from Michelin-starred backgrounds alongside Omani talent.

Luxury hotels often tell their own stories. Al Baleed Resort seems to tell Salalah’s story instead. Was that always the vision?

Yes, absolutely. Anantara is at its best when the hotel becomes a gateway to the destination rather than a world separated from it. Al Baleed sits beside the UNESCO World Heritage site of the Land of Frankincense and is surrounded by an extraordinary combination of coastline, mountains and Dhofari culture, so it would be a missed opportunity for the resort to focus only on itself. We aim to showcase Salalah through the guest journey: locally inspired design, frankincense rituals, regional ingredients, Omani culinary experiences, cultural excursions with our Salalah Insider and collaborations that place local creativity alongside international expertise. Even contemporary concepts, such as the Anantara Khareef Chocolate, are developed with ingredients and stories rooted in Dhofar. Ideally, the resort should give visitors the confidence and curiosity to explore beyond its gates.

The frankincense tree-planting ceremony is a distinctive addition to your 25th anniversary experience. How does this initiative reflect Al Baleed Resort Salalah by Anantara’s broader approach to sustainability and responsible tourism?

Frankincense is deeply woven into Dhofar’s identity, so the tree-planting experience felt like a meaningful way to mark Anantara’s 25th anniversary. It allows guests to contribute to the destination, rather than simply experience it from the outside. Each tree is marked with a bespoke engraved plaque, and guests receive a keepsake pouch of frankincense to take home. They also receive quarterly updates from our Farm Guru, so the connection continues long after their stay and they can follow the progress of the tree they planted. The experience reflects our wider approach to sustainability, which is not centred on one initiative alone, but on the choices we make every day. Our on-site farm supports farm-to-table dining and gives guests the opportunity to understand more about local cultivation. Our in-house water-bottling operation helps reduce reliance on single-use plastic, and we were the first resort in Dhofar to introduce electric-vehicle charging. We also support beach clean-ups and work with organisations including the Environment Society of Oman to help protect local wildlife. For us, responsible tourism should leave something positive behind. The frankincense tree is a lasting symbol of that commitment and gives guests a personal connection to the heritage and future of Dhofar.

Rapid Round

What is one hidden gem in Salalah that every first-time visitor should experience?

It’s difficult to choose just one. I would recommend the Sugar Dunes in Fushi, around two hours from Salalah, where powder-white dunes meet the coastline, as well as Al Hawta, with its dramatic waves, green landscapes and its seasonal waterfall. Al Hawta is especially beautiful during Khareef, when the microclimate brings the scenery to life, while the Sugar Dunes remain striking throughout the year.

Coming from Sardinia, is there anything that reminds you of home when you are in Salalah?

There are several similarities. Both Sardinia and Salalah have areas of unspoilt, almost untouched scenery, with dramatic coastlines, mountains and landscapes that still feel wonderfully undiscovered.

They also share a long history and a very strong sense of heritage. What perhaps reminds me most of home, however, is the warmth of the people. Much like Omanis, Sardinians are proud of where they come from and genuinely want visitors to experience the beauty, traditions and character of their land.

What hospitality trend do you think is currently overhyped?

I think the industry sometimes becomes too focused on adding more, more concepts, more technology and more touchpoints, when what guests often value most is simplicity. They want things to feel effortless, personal and well considered.

Luxury should not feel complicated or overproduced. The most memorable experiences are often the quietest ones: being recognised, having a preference remembered or receiving thoughtful service at exactly the right moment.

If guests leave Al Baleed remembering just one feeling rather than one facility, what would you want that feeling to be?

I would want them to feel that Al Baleed was not simply a place where they stayed, but a destination they came to experience.

That means feeling genuinely cared for, having the small details noticed and being encouraged to discover Salalah in a way that feels personal. Ideally, they leave with beautiful memories of the resort, but also with a deeper connection to Dhofar and a desire to return.