Established 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.
The 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".
The 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.
The 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.