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

  • Wanchai – the gentrification of Hong Kong

    Making a meal of it


    In the rush to gentrify parts of Hong Kong, essential elements of the city’s vibrant nature are being lost, John Batten explains

    Posted on Sep 19, 2018
    View
  • DSC_0060

    Voices heard


    Perspective sits down with RIBA chief executive Alan Vallance and director of international relations Azlina Bulmer

    Posted on Sep 14, 2018
    View
  • Contact 15-min.jpg copy

    IFLA World Congress


    The 55th IFLA World Congress was held in Singapore in July – the event is the largest and most significant to be held for landscape professionals in the world

    Posted on Sep 11, 2018
    View
  • marshall blecher

    Drift wood


    The Copenhagen Islands project, an archipelago of nine, has been introduced as a floating public park concept

    Posted on Sep 4, 2018
    View
Top