Back in the old school days, some 23 years ago, the F&B landscape across Dubai was packed with thematic concepts.

Take an Italian restaurant for example; now designers and operators have become more innovative in their approaches; subtly introducing touches of Italy through fabrics or colour tones, whereas in those days they were heavily themed trattorias.

It wasn’t until around 2005/06 that brands started to move away from ingrained traditional ideologies in their craving for something more adventurous.

Cin Cin in the Fairmont Hotel exposed the demographic to something different back in 2006 through its transportive interiors. Guests felt they could be anywhere in the world.

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Coinciding with the time that these venues were being created, Dubai had commenced its evolution as a tourism destination, in turn initiating a peak in the regions economic boom. Investments and careful consideration were dedicated to the development of megaprojects, such as The Palm Jumeirah, to fulfill tourist desires in the creation of intriguing destinations and offerings. This is why Cin Cin and similar venues alike were, and still continue to be, inevitably successful. They represent Dubai’s initial beginnings into a social and travel hub, and have spawned the impressive growth of unique F&B and leisure offerings that we as a region now pride ourselves on.

As the region pathed its way towards a booming economy, the desert became attractive to operators and designers from across the globe. With unlimited potential for business opportunities, industry professionals swarmed the city with the hopes of becoming an integral part of the region’s growth and success. However, following the unstoppable hunger for greater and larger destinations, a financial crisis soon hit in late 2008 and as such a multitude of brands and individuals began to fade away in response to market uncertainty.

For those that remained in the region following the recession, it became paramount that the efforts contributed to Dubai’s revolution continued, so innovative concepts were conjured up and executed to the greatest standard possible alongside obvious financial constraints.

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Offerings patrons a fresh and sophisticated contemporary-American restaurant experience, Caramel in DIFC reflects a transformation for Dubai’s F&B offerings following its debut in 2010. Its aesthetic is incredibly modern and ahead of its time.


Dubai’s F&B landscape has become a global pioneer in unique concepts.

A true culinary hotspot in the country now, as opposed to days passed, Dubai is home to a multitude of both homegrown and international brands that adopt the most stylish of aesthetics.

Bringing a refreshed contemporary style to Dubai, La Serre instantly became a hit amongst diners upon its opening in 2013.



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As designers and creators of these venues, we need to continuously mature alongside Dubai’s evolution, and it is absolutely integral we remain in tune to the diverse crowds we are now catering for.

Looking ahead, Dubai will be an impressive manifestation of immersive experiences as the younger social savvy generation desire memorable and engaging encounters, integrating the finest Instagram opportunities and modern technologies.

Ketch Up, situated upon Meraas’ latest entertainment hotspot Bluewaters Island, is a flawless depiction of Dubai’s evolved ideologies with its edgy personality and utterly stylish interior.



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