Dubai Municipality’s recent reinforcement of its alcohol-free dining regulation, originally established in 2010, has reignited conversations across the F&B industry.
This regulation emphasizes cultural values, prompting restaurants to adapt their menus creatively. How are chefs and managers embracing this change, and what does it mean for Dubai’s vibrant dining scene? We spoke to culinary professionals to find out.
Adapting Menus Creatively
Ramzy Eid, Sous Chef at CARO Steakhouse, noted some initial challenges, especially for dishes that traditionally used wine in sauces. “All our classic sauces had alcohol, so it took some experimenting to get the flavor just right without it,” he shared. Eid’s team now uses non-alcoholic alternatives to maintain flavor standards.
Executive Chef Roger Valero of HIKINA Restaurant faced minimal impact, having already designed his menu without alcohol. By using rich non-alcoholic alternatives like broths, herbal infusions, and enhanced stocks, he ensures the essence of each dish remains intact.
For Afshan Jivraj, F&B Manager at Jumeirah Zabeel Saray, this shift offers a chance for culinary creativity. “Without alcohol, chefs can explore unique ingredients and techniques, creating new flavors and experiences for diners,” said Jivraj.
Innovative Techniques
High-acid ingredients like apple cider vinegar and yuzu are popular choices to mimic the depth alcohol provides, said Hussein Hadla, Brand GM of Asil Restaurant. Chef Aniket Chatterjee at Atrangi also experiments with vinegars, fermentation, and homemade tinctures to bring out complex flavors in dishes.
Customer Reactions and Expectations
While it’s unclear how customers will react long-term, Eid is confident that high-quality ingredients will keep diners satisfied. Valero noted a rise in health-conscious dining, with positive feedback from diners appreciating fresh takes on classic recipes.
Jivraj sees this as a chance to draw in guests looking for alcohol-free luxury dining, aligning with Dubai’s cultural values. “This shift helps Dubai establish a distinct alcohol-free dining identity,” she shared.
Impact on International Diners
International guests may be surprised by alcohol-free menus at first, but chefs like Valero view it as an inclusive dining opportunity. “This is a chance to create a welcoming environment for all guests, including those who avoid alcohol,” he said.
Looking forward, the F&B industry is optimistic. Jivraj added, “The UAE’s commitment to alcohol-free dining could elevate the experience, making it appealing to travelers seeking unique culinary experiences.” Hadla agreed, highlighting that Dubai’s tourism and dining reputation will continue to flourish with or without alcohol on the menu.
As Dubai’s F&B industry embraces this regulation, chefs and restaurateurs view it as a pathway to innovation, offering diners a fresh and flavorful culinary experience.
