Love Levantine food? Dubai residents are in for a pleasant surprise, as Naranj Café, a Syrian-Levantine restaurant already popular across Syria, Lebanon, Iraq, Kuwait and Saudi Arabia, is now open in Dubai.

Khamas Hospitality, an established hospitality group in the GCC & worldwide, has brought Naranj Café to DoubleTree by Hilton Dubai Al Jadaf, introducing traditional Syrian Levantine cuisine in a contemporary ambience designed to welcome everyone in Dubai.

Every home has a story, told through the aromas of the kitchen, treasured family recipes, and meals lovingly prepared and shared around the table. Likewise, Naranj is inspired by the roots of Syrian cuisine and the timeless tradition of home cooking bringing together comforting dishes, familiar flavours, and recipes passed down through generations. Each plate reflects the warmth of homemade food, where simple ingredients, traditional cooking, and a love for sharing create something truly special.The philosophy is simple: clean ingredients, traditional recipes and authentic flavours, with dishes designed to be enjoyed, remembered and shared.

The name Naranj comes from the bitter orange tree and its fragrant blossoms, drawing inspiration from the citrusy aromas and rich food traditions of the Levant. The Dubai restaurant brings that Syrian heritage into a contemporary setting, with plenty of space for relaxed dining and socialising.

Spread across 385 sq m, the restaurant is located at DoubleTree by Hilton Dubai Al Jadaf, conveniently close to the nearby metro station, and can seat 170 guests, with 100 seats indoors and 70 outdoors. The space is warm and inviting, with arched details, patterned screens, warm wood, earthy tones and statement lighting giving the interiors a distinctly Levantine feel without making the space feel overly traditional.

Inside, there is a dedicated family dining area as well as a separate bar serving alcoholic drinks. The restaurant also features a live kitchen and grill, with freshly baked bread coming straight from the oven, filling the space with tempting aromas as soon as guests walk in.

Outside, the terrace offers a more relaxed setting for dining, drinks and shisha, making it a spot to settle in for a longer evening. The restaurant has been designed across distinct lounge, dining, bar and outdoor areas, combining Syrian Levantine flavours with an inviting contemporary Dubai dining experience.

The menu at Naranj brings together signature mezze, charcoal-grilled meats, slow-cooked specialities, unique desserts and beverages, while staying true to traditional Syrian cooking techniques.

You may find similar dishes across Dubai, but what sets Naranj apart is its focus on preserving the authentic flavours and traditional methods behind each dish. Rather than adapting traditional recipes to suit modern cooking methods, Naranj stays closely aligned with the techniques used in Syrian cuisine.

This consistency is an important part of Naranj’s growth story. Every new outlet follows the same approach, with the local team undergoing months of training to ensure that the dishes served at each location deliver the same authentic flavours and quality that guests have come to expect from Naranj.

The menu takes diners on a journey through the flavours of Syria, bringing together time-honoured recipes, charcoal-grilled specialities and contemporary interpretations of regional favourites. Highlights include Kebbeh Labanieh, delicate kibbeh simmered in a rich laban sauce; Borghol Be Dfin, a comforting preparation of red bulgur cooked with olive oil and lamb shank; and Vine Leaves with Lamb Chops, pairing tender stuffed vine leaves with succulent grilled lamb. Fatteh Mousakhan offers a Syrian take on the beloved Levantine dish, layering toasted bread, chicken, sumac and onions with tahini, while Kebab Khashkhash and Kebab Eggplant showcase the restaurant’s charcoal-grilled specialities. For a feast designed to share, the Naranj Mix Grill Daffat brings together a selection of grilled meats.

Desserts continue the Syrian-inspired journey, with Arabic Ice Cream with Ghazal Al Banat, Baklava Cheesecake, Dates Cake and Kunafa Cannoli Rolls offering a modern finish to traditional flavours. Among the highlights is the Syrian Debes & Tahini Ice Cream, made in-house from scratch to preserve its authentic flavours.

There is also a dedicated kids’ menu, while the drinks selection includes coffee, signature cocktails and a range of signature milkshakes. Standouts include the Cheesecake Shake, Baklava Shake and Barazek Shake, adding a playful twist to familiar Middle Eastern flavours..

Pratik Kachroo, Executive Director, Khamas Hospitality, said:
“Naranj is a very unique culinary experience, and bringing it to Dubai is a milestone we are truly proud of. It has a beautiful way of bringing people together through its flavours, traditions and warmth, and we wanted to create a space that captures this spirit while offering a memorable dining experience. It gives us immense pride to see Khamas Hospitality expand into the F&B space, build a portfolio of unique concepts that offer something distinctive to the city for the people. With Naranj, we hope to share a little piece of culture and hospitality with Dubai, creating a place where people come together over good food, meaningful conversations and lasting memories.

Samir Avasthi, General Manager, DoubleTree by Hilton Dubai Al Jadaf, said:
“We are delighted to welcome Naranj Café to DoubleTree by Hilton Dubai Al Jadaf and to introduce our guests and the wider Dubai community to its distinctive Syrian Levantine dining experience. Naranj brings together authentic flavours, warm hospitality and a beautifully designed space that adds a new dimension to our dining offering. We look forward to welcoming families, friends and visitors to experience the cuisine, ambiance, and hospitality that makes Naranj a special addition to Al Jadaf.”

Parmigiano Reggiano Day is celebrated worldwide on October 27. To mark the occasion in the UAE, the Parmigiano Reggiano Consortium has launched a week-long celebration in partnership with 13 Italian restaurants across Dubai and Abu Dhabi. Each selected restaurant will offer a curated menu of gourmet dishes featuring Parmigiano Reggiano at different stages of maturation. Several of the participating venues will also host the traditional Pasta alla Ruota experience, in which freshly cooked pasta is finished directly in a wheel of Parmigiano Reggiano.

Participating restaurants in Dubai include Gloria Osteria, Mamabella, Belcanto, Arrogante, Vera Versilia, Chic Nonna, Siena and Gigi Rigoletto. In Abu Dhabi, Italian food lovers can enjoy Parmigiano Reggiano based dishes in TOTÓ, Verso, Villa Toscana, Novikov and Amalfi Ristorante from October 26- November 1, 2026.

To celebrate the occasion, participating restaurants will give prominent visibility to the Parmigiano Reggiano branding, reinforcing a growing sense of community. The initiative is aligned with the Consortium’s international campaign, “Più Grande Insieme” (“Greater Together”), which celebrates the shared passion, expertise and connections that bring the world of Parmigiano Reggiano closer to consumers.

Nicola Bertinelli, President of the Consorzio del Formaggio Parmigiano Reggiano, comments: “Parmigiano Reggiano Day celebrates the ‘King of Cheese’ and Italian culinary heritage. The Middle East is an important market for us: in the first eight months of 2026, sales in the GCC increased by 10% compared with the same period last year, reaching 197 tonnes, up from 179 tonnes. More broadly, exports accounted for 54.8% of total Parmigiano Reggiano sales in the first eight months of 2026, up from 51.5% in the same period of 2025. We are delighted to celebrate Parmigiano Reggiano Day in the UAE with our partners, creating a week of memorable culinary experiences for cheese aficionados. Across Dubai and Abu Dhabi, selected Italian restaurants will give guests the opportunity to discover, taste and experience Parmigiano Reggiano through dedicated dishes created by their chefs, and through different tasting experiences.”

Parmigiano Reggiano Day was launched on October 27, 2012, following the twin earthquakes that struck the Emilia-Romagna region of Italy in May of the same year. The earthquakes damaged more than 360,000 wheels of ageing Parmigiano Reggiano, seriously affecting the livelihoods of many cheesemakers. The initiative invited people worldwide to cook dishes with Parmigiano Reggiano and share their creations on social media to raise awareness of the cheese and support the local dairy industry. The campaign received an extraordinary response, with thousands of participants joining the initiative and contributing to the sale of many affected wheels, helping the local cheese industry to recover.

Exclusive interview with Chef Luca Bertelloni, The Ritz-Carlton Abu Dhabi, Grand Canal

You have worked across a range of international culinary environments and cuisines. How has that journey shaped your approach to leading the culinary operations at The Ritz-Carlton Abu Dhabi, Grand Canal?

Working in different kitchens and across different cultures has taught me the importance of adaptability, creativity and respect for culinary traditions. My Italian roots gave me a strong foundation in discipline and an appreciation for quality ingredients. At the same time, my international career has broadened my understanding of different cuisines and approaches to hospitality.

These lessons are particularly valuable at The Ritz-Carlton Abu Dhabi, Grand Canal, where I oversee eight distinctive dining outlets, each with its own culinary identity. My role is to maintain a shared commitment to quality and consistency while giving our chefs the freedom to bring their own creativity and expertise to the table.

I have also learned that successful kitchens are built on strong teams. I lead by example, build trust, and create an environment where chefs feel supported and encouraged to grow. Ultimately, good leadership brings people together around a shared vision while allowing individual talent to flourish.

What role does local produce, culture, and heritage play in shaping the resort’s culinary offerings, and are there particular UAE ingredients or traditions that you enjoy working with?

Local produce, culture and heritage play an important role in shaping our culinary philosophy at The Ritz-Carlton Abu Dhabi, Grand Canal. For me, food is one of the most meaningful ways to connect with a destination, and the UAE has a rich culinary heritage worth celebrating. We are fortunate to have access to excellent local ingredients, from fresh seafood and oysters to dates and honey, and I believe in showcasing these products wherever possible.

We work closely with local farmers and producers and have our own vertical farm at the hotel, where we grow fresh herbs used across our kitchens. This allows us to incorporate locally grown ingredients into our menus while supporting more sustainable culinary practices.

I also draw inspiration from Emirati and Middle Eastern hospitality traditions, particularly the emphasis on generosity, sharing, and bringing people together around the table. At Mijana, our MICHELIN Guide-selected restaurant, regional flavours and culinary traditions take centre stage. At the same time, Li Jiang combines contemporary Asian cuisine with magnificent views of the Sheikh Zayed Grand Mosque. Both offer guests a different perspective on Abu Dhabi’s rich cultural identity, something we aim to celebrate throughout our culinary offerings.

As guest expectations evolve, how do you see the relationship between luxury dining and sustainability changing? Can a more responsible approach also enhance the overall dining experience?

Sustainability and luxury dining are becoming increasingly connected, with guests more conscious of where their food comes from and how it is produced. Exceptional dining is no longer just about premium ingredients and presentation, but also about the responsibility we take in sourcing and preparing our food.

At The Ritz-Carlton Abu Dhabi, Grand Canal, sustainability is central to our operations. Our on-site vertical farm provides fresh herbs for our kitchens, while responsible sourcing and food waste management remain key priorities. Between May 2025 and July 2026, our on-site food-waste digester processed 59,755kg of food waste, while our switch to Elephant Gloves for F&B colleagues has saved approximately two tonnes of single-use plastic gloves. The hotel also has on-site solar systems as part of its wider environmental efforts and recorded an 18% year-on-year reduction in gas consumption in 2026.

I believe a more responsible approach can enhance the dining experience. Fresh, locally grown ingredients bring quality and flavour to the plate, while reducing waste encourages greater creativity and respect for every ingredient. Sustainability should never mean compromising on luxury; it should be an integral part of exceptional hospitality

With several MICHELIN Guide-recognised dining destinations within the resort, how do you continue to challenge your culinary teams to innovate while staying true to the identity of each restaurant?

Each of our eight dining outlets at The Ritz-Carlton Abu Dhabi, Grand Canal, has its own culinary identity, and we continue to innovate while respecting the traditions, flavours, and standards that define each restaurant.

I place great trust in our chefs, encouraging them to experiment, share ideas and draw inspiration from their own backgrounds. We work closely together on menu development and new concepts, always keeping our guests’ expectations in mind. At Li Jiang and Mijana, both recognised by the MICHELIN Guide, maintaining this balance between creativity, authenticity and consistency is particularly important.

Our dining concepts are continually evolving, with the latest addition being the new Sunday Roast at The Forge. We have taken a much-loved tradition and introduced it to our award-winning steakhouse, with premium cuts and classic accompaniments prepared with precision. Innovation doesn’t always mean reinventing something; it can mean finding fresh ways to celebrate familiar favourites while staying true to each restaurant’s identity.

Sunday Roast is a familiar culinary tradition, but every chef brings their own interpretation to it. How are you approaching the menu at The Forge, and are there any particular elements you are especially excited about?

A traditional Sunday Roast is all about generous portions, familiar flavours and bringing family and friends together around the table. At The Forge, we wanted to honour those traditions while incorporating the premium ingredients and precise cooking techniques our steakhouse is known for.

Our Chef de Cuisine, Nazerke Kossaliyeva, has led menu development, drawing on her extensive expertise in preparing premium meats. Guests can enjoy roasted prime beef striploin or a herb-marinated half chicken, served with Yorkshire pudding, goose-fat roasted potatoes, and rich homemade gravy.

We are not trying to reinvent a classic; we’re focused on getting every element right, from the tenderness of the meat to the perfectly roasted potatoes. The result is a traditional Sunday lunch that we hope will become a regular favourite among our guests.

Sustainability is becoming an increasingly important part of luxury hospitality. From your perspective as a chef, what does responsible dining look like in practice, from sourcing and seasonality to reducing food waste?

Responsible dining begins with understanding where our ingredients come from, working closely with local farmers and suppliers, and choosing seasonal produce at its best. It is about making decisions that benefit both the quality of our food and the environment.

At The Ritz-Carlton Abu Dhabi, Grand Canal, our vertical farm provides fresh herbs for our kitchens. At the same time, careful menu planning, responsible purchasing and portion control help us manage food waste across our eight dining outlets.

As chefs, we must lead by example, encouraging our teams to respect every ingredient and minimise waste. Often, the small decisions we make consistently every day have the greatest impact, without compromising the quality our guests expect.