SEARCH

Conran and Partners makes first appearance in Dubai with Rüya

by Cheryl Lau on Nov 28, 2016 in Lifestyle
Share on FacebookTweet about this on TwitterShare on Google+Share on Sina WeiboShare on Tencent WeiboEmail this to someone
All images courtesy Rita Tesandori

All images courtesy Rita Tesandori

Conran and Partners debuts an Anatolian-themed restaurant and bar – Rüya, their first design in Dubai

ruya-dubai-5-rita-tesandoriEstablished inside the Grosvenor House Hotel of Dubai, Marina, is Rüya, which connotes as ‘dream’ in Turkish. It is the creation of Turkish restaurateur Umut Ozkanca and backed by d.ream (Dogus Restaurant Entertainment and Management Group) to spread Turkish cuisine internationally.

ruya-dubai-4-rita-tesandoriThe restaurant can hold approximately 230 guests in a space that embodies a blend of indoor dining spaces inclusive of a bar, lounge, private dining and outdoor terrace blessed with views of the Marina.

With goals to provide unique dining adventures, Tina Norden, director of Conran and Partners states that they "set out to create a vibrant and contemporary new concept which would showcase the rich heritage of Anatolian and Turkish cuisine but with a modern styling for a contemporary international audience. The design seeks to draw upon elements of Turkish history and the meeting of Eastern and Western cultural influences from the Byzantine and Ottoman Empires to the present day, reinterpreting them in the materials, patterns, textures and colours we have used".

ruya-dubai-7-rita-tesandoriThe restaurant uses a mostly cool-toned palette for the interior and warm lighting. Adding on to the authenticity element of Rüya, the 3D tiles in the restaurant are made by traditional Turkish craftsmen and styled by Conran and Partners. The restaurant also has an open kitchen design with a freestanding oven so guests can enjoy watching their food being freshly prepared and cooked for them.

main-interior-dining-space-ruya-dubai-rita-tesandoriThe restaurant's menu is planned by executive chef Colin Clague, featuring a range of Anatolian classics with a contemporary twist. Highlights include Midye Dolma (rice-stuffed mussels), a variety of the classic Lahmacun and Pide, as well as signature dishes, such as slow-cooked Claypot Lamb Shank and Goat's Cheese.

, , , , , , , , , , ,

Recent Posts

  • Vessel by Heatherwick Studio

    Vessel


    At the heart of Hudson Yards, Thomas Heatherwick’s much-anticipated 45-metre-high Vessel opens to the public

    Posted on Apr 18, 2019
    View
  • Kiruna City Hall, The Crystal by Henning Larsen

    Jewel in the crown


    Copenhagen’s Henning Larsen unveils the Crystal, a sparkling city hall for the northern Swedish mining town of Kiruna

    Posted on Apr 16, 2019
    View
  • Snøhetta completes Europe's first underwater restaurant in Norway

    Waterworld


    Inside Europe's first underwater restaurant located at the southernmost point of the Norwegian coastline

    Posted on Apr 3, 2019
    View
  • UNStudio

    Future legacy


    Amsterdam-based UNStudio brings its signature financial and social sustainability credentials to Hong Kong’s West Kowloon Cultural District

    Posted on Apr 1, 2019
    View
Top