Spoiler Alert: I think Ninive Dubai is going to be everything Zahira couldn’t. I know, I know, that’s a little harsh but I’ve always been one to say it as I see it.
I’m not the biggest fan of Arab/Middle Eastern food, but when I heard that Ninive is led by the same head chef as La Cantine Du Faubourg, Gilles Bosquet, I knew I had to try it out. So, I accepted the tasting invite and headed over for dinner with M.
In case you’re wondering, the word Ninive represents one of the ancient Babylonian hanging gardens.
Here are some exciting things that happened that night:
- I got a workout on my way to dinner because we to climb a million stairs to get to the restaurant
- I got carded, because the bouncer gentleman thought I looked under 21. Made my month.
- We instantly feel in love with the ambience. I’m talking alfresco, Middle Eastern tent feels with heavy influence from the Moroccan culture in particular.
What’s most interesting is that this Middle Eastern/Levant restaurant is being led by a French chef who has only a French background in cooking, and he has managed to elevate your favorite Arab dishes using French cooking techniques, all the while staying true to the rustic appeal of Arab food. attention to details such as slower cooking, cooking in smaller batches, and applying some French flair have really taken our childhood favorites to the next level.
Make no mistakes, this NOT where you come to find traditional Arab food. This is, however, where you should bring your out-of-town guests to, especially those seeking a taste of Middle Eastern culture and vibes without the staged feel, and are seeking comforting food that will taste very much like it came out of a Middle Eastern grandma’s kitchen.
My pictures aren’t doing justice to how lovely the decor and ambience were at Ninive.
I’ve been a fan of Gilles Bosquet since I tried La Cantine Du Faubourg, but now it’s set in stone. This guy is not kidding around and his love and passion for serving up only the finest truly translates onto your plate.
Here’s what we had:
Ugh, such a shite picture, but these marinated olives with walnuts and pomegranate jewels were way too good not to be shared here.
M had a cocktail that I can’t recall the name of, but clearly it wasn’t very memorable.
Super fresh, super cute, super delicious bread! In hindsight, if all we had was just bread and mezze, we still would have been happy campers!
Fattoush because when can I ever pass on fattoush?
The minute I saw the those cute little fresh, warm pita breads, I began craving a creamy dip. Believe it or not but they don’t have hommus on the menu! No biggie, I ordered the Masto Khair instead, which was very much like the cucumber yogurt I make at home, but much thicker, creamier and more luscious!
I had major reservations about these “Tuna Btricks”, especially since the manager was honest enough to admit that the tuna isn’t fresh (of course I had to ask, I hate canned tuna, canned tuna is cat food). I mean, I really REALLY hate canned tuna. BUT, these tuna and potato spring rolls weren’t bad at all! They actually tasted very much like the tuna and potato cutlets moms usually make at home, and I later learnt from the chef that that’s exactly the feed they were going for, and want this menu to come across as a slightly elevated take on nostalgic, home made classics!
I had my reservations about this Beef Fatayer as well, because I’m really not a fan of raisins and in my meat or icing sugar on my pastilla. Verdict: this was also really good! The raisins lent just the right amount of sweetness, without being overpowering, and the pomegranate added a burst of freshness. This was really good!
Form mains, I went with our server’s (insistent) suggestion and chose the monkfish. It was good. The tomato jam was tart, and it was a truly savory, juicy, gravy laden main course. I still remember how it tasted, and wouldn’t mind ordering it again, so that’s a dish done well.
M (but of course) had to have the Adana kabab. I don’t do lamb, ever. He loved it.
He also really, really loved the Vegetable tagine. I thought it ws pretty but I still don’t like tagine.
You know what I did love? Dessert. This chocolate tart (which may be perceived as out of place by some) was absolutely necessary because every menu should have one rich, indulgent, chocolatey dessert, regardless of the cuisine. this was exactly that, and it checked all boxes.
We concluded the meal with what was easily the best Moroccan tea we’ve ever had, because we requested it without sugar and it still tasted good. It wasn’t as strong a brew as Moroccan tea usually is, which is why it usually requires a kilo of sugar per cup.
If you’re looking for a licensed restaurant that’s serving up Arab/Levant/Ottoman food with similar vibes too, Ninive Dubai is the place for you. If I had to form a comparison, I’d say it were the Arab version of Flair No. 5 at the Ritz Carlton DIFC, but with proper focus on food, and stellar service.
You may also like
