Al Nafoorah in Jumeirah Emirates Towers, Sheikh Zayed Road, Dubai - Restaurant Reviews

Al Nafoorah

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Al Nafoorah is the newest arrival in the Emirates Towers shopping boulevard. It is opulent but also welcoming and comfortable, and there is no mistaking that it is an Arabic restaurant. The décor is in rich shades of gold and burgundy with wooden floorboards, dark wood panelling, mirrors, brass railings and mood photographs on the walls. The table settings are attractive: simple silver cutlery and fine glassware on sandy coloured table linen. The crockery, white with a burgundy and gold design, tones with the upholstery and the uniforms of the waiting staff, which are also in complementary hues of deep red and beige.

The menu offers the traditional fare plus a range of house specials. While making our choices we nibbled on pistachios, iced almonds and deliciously acidulated carrot sticks displayed on a vertical silver stand. We chose a selection of time honoured mezze to begin with; all were presented with flair and style. The tabouleh and fattoush were both very fresh and had a lovely flavour. The warm purée of roasted garlic potatoes was simple and stunning. Houmous was presented with warm pine kernels, olive oil and we loved the unusual addition of a sprinkling of cumin. The labneh with mint was creamy yet tangy and was the perfect accompaniment to the fresh warm Arabic breads which were constantly being replenished. Chicken livers with pomegranate sauce and the little cheese pastries were also delicious.

We made the mistake of filling up on the irresistible mezze. However, the shish taouk (marinated chicken kebab), that we had ordered for our main course, was so incredibly tender that it just melted in the mouth. That all disappeared too. Feeling quite replete we were intending to round off the meal with just a cup of coffee, when our waiter moved us to a new table which was set with two silver stands laden with dessert delicacies. We enjoyed the sliced fresh fruit, and were intrigued by the crystallised orange slices and green dates with walnuts in honey. We were also treated to fresh Lebanese cream with Lebanese honey drizzled onto it from a dizzy height, and a sprinkling of nuts. A thimble-full of aromatic Arabic coffee dispensed from a glistening brass coffee pot signalled the end of a long and memorable feast.

We usually give new restaurants at least a few days to settle in before visiting them, but we inadvertently found ourselves in Al Nafoorah for their very first lunch. We could fault nothing. We loved the setting and (slightly manic) ambience. We will have to return, not only for more good food but also to see if these commendably high standards are being maintained.

By Carolyn Robb