Named after the ancient olive groves of the Levant and inspired by the royal kitchens of Hindustan, ZAYTOUN is an ode to slow cooking. Every dish in our six-act film is crafted around three timeless elements: earthen clay, sealed steam, and patient ember.
Steam, Saffron & Patience
Inside heavy hand-hammered copper handis sealed with fermented wheat dough, ingredients cook in their own aromatic vapours—capturing delicate notes of Kashmiri saffron, kewra blossom, and roasted bone marrow.
18 Hours Over Dying Coals
True depth cannot be rushed. Our dals and makhanis simmer through the quiet hours of the night over banked tamarind and white-oak embers until lentils and heirloom tomatoes surrender into pure velvet.
480°C Earthen Radiance
From 48-hour cold-fermented sourdough slapped against glowing clay walls to hand-minced lamb seared on flat iron skewers over live binchotan, fire is our primary seasoning.
Long-grain aged basmati steamed beneath a hand-sealed pastry crust with Kashmiri mogra saffron, caramelized shallots, and twenty-four roasted heirloom spices.
Sun-cured yellow lentils slow-coddled over glowing tamarind embers, awakened at the last second with crackling cultured ghee, wild mountain cumin, and roasted garlic.
Vine-ripened heirloom tomatoes and black lentils reduced overnight over dying coals, folded with hand-churned white makkhan, crushed fenugreek leaf, and warm green cardamom.
Slow-cultured farm yogurt whipped with sun-ripened Ratnagiri Alphonso mango nectar, Iranian green pistachio, and a whisper of Damask rose.
Heritage stone-milled wheat fermented for forty-eight hours and hand-stretched against incandescent clay walls—yielding crisp, smoky blisters and cloud-soft layers brushed with saffron butter.
Hand-minced spiced lamb shoulder and roasted bone marrow threaded onto flat iron skewers, seared over live binchotan and white-oak embers until smoky, caramelized, and succulent.
Every creation is prepared to order using single-origin spices, cultured A2 ghee, and live white-oak and tamarind charcoal.
Scene 01 Signature · Sealed Copper Handi
24-month aged Himalayan basmati layered with slow-braised lamb shank, Kashmiri mogra saffron milk, crisp barista shallots, and wild mint, baked beneath a flaky saffron-wheat seal.
Scene 02 Signature · Live Ghee Tempering
Sun-dried yellow lentils simmered over tamarind wood, finished tableside with a crackling copper ladle of cultured A2 ghee, roasted mountain cumin, Kashmiri chilli, and blistered garlic.
Scene 03 Signature · 18-Hour Reduction
Overnight-simmered black lentils and vine-ripened heirloom tomatoes enriched with hand-churned white makkhan, toasted kasuri methi leaves, and freshly cracked green cardamom.
Scene 04 Signature · Chilled Orchard Elixir
Single-estate Ratnagiri Alphonso mango folded with house-cultured earthen-pot dahi, Damask rosewater mist, saffron threads, and hand-crushed Iranian green pistachio.
Scene 05 Signature · 480°C Earthen Tandoor
48-hour cold-fermented heritage wheat dough baked to blistered perfection in our seasoned clay tandoor, glazed with saffron-infused cultured butter, nigella seed, and sea salt flakes.
Scene 06 Signature · White-Oak Charcoal
Hand-minced spiced lamb shoulder and roasted bone marrow folded with charred shallots, fresh coriander root, and smoked Tellicherry pepper—seared over live white-oak coals.
Slow-Simmered Cauldron · Bone Marrow Glaze
12-hour braised MB9+ Wagyu short rib in a silky reduction of long pepper, sandalwood, and toasted fennel, garnished with julienned young ginger and lime leaf.
Clay Oven & Live Coal · Saffron Labneh
Line-caught Omani octopus glazed in Urfa chilli, tamarind, and burnt honey, blistered in the 480°C tandoor and rested over smoked garlic labneh.
Dum & Artisanal Breads · Laminated Crust
Flaky, multi-layered heritage flatbread stuffed with roasted bone marrow, aged Gruyère, and Périgord truffle butter, pulled golden from the clay wall.
Orchard Elixirs · Zero-Proof Botanical
Cold-macerated Smyrna fig, charred black cardamom pod, blood orange oleo, and cedarwood smoke served over hand-carved crystal ice.
Experience all six signature creations from our hero film—Royal Zafrani Dum Biryani, Smoked Tadka Dal, Velvet Makhani, Alphonso Saffron Lassi, Sourdough Roghani Naan, and Char-Seared Royal Seekh Kebab—served sequentially at your table.
Join us in the heart of Dubai International Financial Centre for an intimate evening of live-fire gastronomy, tableside unsealing of copper handis, and warm Levantine-Hindustani hospitality.
Gate Village 08, Podium Level
DIFC, Dubai, United Arab Emirates
Dinner Service · Tuesday – Sunday
18:00 – 00:30 (Last Tasting Seating at 22:15)