When exploring how culinary greats were first inspired to start preparing their signature dishes, there is a feature that resounds in all stories told: connection. Connection to a memory, a person, a place. A sense of self and tradition, a representation of identity, a fusion of worlds and influences as incredible chefs transmit their passions into remarkable creations. Taking responsibility for heritage and how it is portrayed through cuisine is a fascinating process. Understanding the history and origins of a meal shapes the gastronomy of the future. From the careful selection of the finest ingredients, through the mastery of cooking techniques, to the artful presentation on the plate, each step plays an important part in the creation of favorite dishes and cherished moments.
Over the years, the 50 Best Restaurants Awards have celebrated numerous exceptional dining establishments. Through this platform, the ability to continue inspiring cuisine is made more possible. This has been exemplified by Chef Gaggan Anand, who has infused more expressive, unexpected, and creative dishes, at his Bangkok based restaurant, Gaggan, which has been named The Best Restaurant in Asia four times. Gaggan aims to integrate dishes that not only make the world a more colorful place but also inspire human behaviour. His restaurant acknowledges changes in flavors and seasons, but the ideas remain the same. Some ideas are born to challenge assumptions… How would you feel about someone referring to a curry as an ice cream dish?
Disfrutar of Barcelona, named The World’s Best Restaurant 2024, is owned and run by chefs Oriol Castro, Eduard Xatruch, and Mateu Casañas. They are moved by the concept of refined technique that is honest, ordered, and passionate, always bringing their creations back to the connections of mind, heart, and memory. Inspired by how technique can be used to create light and delectable creations, they produce a stage for emotions, giving the flavors the opportunity to speak. They asked guests who have enjoyed their creations more than twenty times to give insights into what they believed lies behind the food at Disfrutar. Sensations, memories, exclusivity, technique, experience, and friendship were prominent answers. What a remarkable way to capture the essence of your plate.
The Middle East & North Africa’s 50 Best Restaurants 2025 awards ceremony found its perfect home at the Erth Hotel Abu Dhabi, a venue that aptly blends past, present, and future. The MENA awards, hosted in partnership with the Department of Culture and Tourism – Abu Dhabi, presented accolades from the voices of over 200 independent restaurant industry experts and well-travelled gourmets from across the region. The evening was a celebration of the region’s finest restaurants, highlighting their pivotal role in serving tradition and culture onto the global plate. These chefs, as custodians of culinary art, bridge the gap between local and international producers, crafting experiences that honour both individuality and community. Recognition by the Middle East & North Africa’s 50 Best Restaurants 2025 awards is an honour and a testament to their creations of self-expression and diverse stories.
Who says you can’t start with dessert? The spotlight shone brightly on Chef Carmen Rueda Hernández from Brix Desserts, her exceptional pastry and sweet creations earned her Middle East & North Africa’s Best Pastry Chef. Chef Rueda Hernández leads the way down memory lane, “living sweet emotions”, at Dubai’s premier fine dining dessert restaurant, the first and only dessert tasting menu experience. What a treat.
Dara Dining by Palestinian-Jordanian Chef Sara Aqel in Amman made its grand debut at No. 18, earning the Highest New Entry Award. The name “dar,” meaning house or home in Arabic, reflects the deep roots that inspire Chef Aqel’s creations. The restaurant now sits in a lovingly restored villa, previously home to two families who still frequent its warm embrace. This generational essence breathes life into the kitchen, where Chef Aqel crafts a menu that honours local ingredients, seasonal produce, and small-scale farmers. At Dara Dining you are invited to savour Jordanian produce at its peak.
In a heartwarming tale of culinary passion, mother-daughter duo Chef Yasmina Hayek and Mireille Hayek have captured the hearts of many. Together, they have crafted a legacy that celebrates Lebanese culinary heritage. Chef Yasmina, inspired by her mother’s dedication to preserving ancient techniques, has been recognised with the Best Female Chef Award for her leadership and impact. She aims to show how connected we all can be through the universal language of food.
Mireille Hayek opened her first restaurant, Em Sherif, in Beirut, Lebanon, in 2011, and has since expanded to 12 locations across the Middle East. The first Em Sherif Restaurant in Europe, located in Harrods, offers a traditional and refined cultural experience. Em Sherif ranked number 9 overall in the MENA region and has been named The Best Restaurant in Lebanon 2025. Chef Yasmina lives by Leonard Cohen’s phrase, “We humans are always looking for things to do between meals.”
Omar Shihab, the visionary behind Boca, Dubai, has been celebrated with the prestigious Icon Award for his remarkable contributions to responsible and sustainable dining. His dedication to creating a restaurant rooted in sustainability continues to set new standards. It is no surprise then that the Sustainable Restaurant Award has also been won by this homegrown restaurant. Boca is a modern Spanish restaurant under the inspired leadership of Omar and the culinary expertise of Executive Chef Patricia Roig. With a vibrant and laidback dining experience, it merges sophistication, sustainability, and a wonderfully radiant atmosphere.
Seamless service, ambiance, and personal touches can transform a meal into a lasting impression of genuine hospitality and excellence. Ossiano has been awarded the Art of Hospitality at MENA’s 50 Best Restaurants 2025. Their exceptional personalization, ability to create meaningful connections, and truly goosebump-worthy experiences is showstopping. The dedication and determination of Guillaume Barray, General Manager of Ossiano, and his team are paramount to this achievement. Situated at Atlantis, The Palm, with its mesmerizing underwater backdrop, Ossiano exemplifies the pinnacle of refinement and creativity.
Orfali Bros Bistro in Dubai has clinched the titles of The Best Restaurant in the Middle East & North Africa 2025 and The Best Restaurant in the UAE 2025. This bistro is led by the magic of the Orfali brothers from Aleppo, Syria. Affectionately referred to as “treble trouble,” this family affair is led by the eldest brother, Mohammad, who handles all things savoury, while younger brothers Wassim and Omar, classic pâtissiers in the French mould, use contrasting approaches to their dessert creations.
Orfali Bros Bistro is a delightful celebration of the brothers’ pan-regional favorites that will leave your taste buds dancing. Since opening in 2021, this neighborhood eatery in Dubai’s Wasl 51 has become a beloved spot. Guests come for the food and stay for the family charm, and they really are charming. They have been awarded the number-one spot for The MENA Best Restaurants for the third year in a row. Remarkable.
Textures, flavours and complexity all define our taste preferences. This connection to an experience, be it a family gathering, a discussion with a loved one, moments of laughter, a memory of returning to someone or somewhere familiar.
These awards capture restaurants that are inspired by generational experiences, and it is wonderful to be part of. To this end, the 50 Best Restaurants 2025 represents an opportunity to travel inspired by these values, inspired by food and the potential for new connections, conversation and moments shared. Food has most certainly come from places and people, and it will take you to places and towards people.
