A new Turkish restaurant, lounge and bar will open in Grosvenor House Hotel, Dubai Marina in the third quarter of 2016.
Named Rüya, which means ‘dream’ in Turkish, it will explore the quality, history and diversity of Anatolian food.
It is the latest concept from d.ream Group (Dogus Restaurant Entertainment and Management), the partners in Coya, Nusret and Zuma.
Umut Özkanca, a second generation restaurateur and entrepreneur is the driving force behind Rüya.
Chef Colin Clague, previously head chef at Jean Georges and Qbara in Dubai, and executive chef of Zuma in London and Dubai, will oversee the culinary operation.
Maintaining the authenticity of Anatolian food, ingredients will be enhanced to suit a contemporary market in an international location.
Meat, fish, dairy, spices and selected dry goods will be ethically and regionally sourced.
Some of the menu highlights are Cağ kebabı, a horizontally stacked marinated rotating lamb kebab; baked traditional fish and meat dishes, rotisserie and traditional Anatolian bread, katmer.
Rüya was designed by collaborative design studio Conran and Partners, and marks the company’s first UAE restaurant design.
It will capture the cosmopolitan atmosphere of Istanbul, and will represent the history of Turkey through the food and ambience.
The founders aim to make Rüya the first internationally recognised Anatolian restaurant in the world, with the concept to be established first in Dubai before being rolled out globally.
