At Rüya, enjoy authentic, contemporary Anatolian cuisine in a lively yet relaxed setting. Indulge in a culinary journey rooted in Turkey’s rich history and appreciate the luxury of sitting in a gorgeous restaurant. The Anatolian kitchen is as rich in flavours as the history of its lands. The team truly put on a show here at Rüya through the passion and personality boldly recreated by head chef Colin Clague. Relax on the outdoor terrace overlooking the marina and experience the contemporary venue influenced by the tradition and warmth of Turkish hospitality.
With mezes from Marmara, pides from the black sea region, olives from the Aegean Sea and kebabs from southeastern Anatolia, the food is outstanding. Enjoy nibbles at the beginning, such as isli patlican, an eggplant puree with walnuts and crispy coated eggplant crisps before you dig into starters. Speaking of starters, refresh yourselves with one of their cold starters such as Levrek; seabass sashimi with mustard apple and shaved radish; or homemade pastrima cured beef with pickled baby vegetables and grilled sourdough. Alternatively, indulge in something a little warmer like lamb manti with tomato roast garlic, yoghurt and thyme, or zeytinyagli ahtapot, a dish consisting of marinated grilled octopus black-eyed beans and apple vinaigrette. What’s for mains, you ask? Order lahmacun from the central oven: a spicy lamb dish with vegetables and herbs served with smoked eggplant flavoured with Turkish chilli. Or maybe try their mufta, sahanda karides, which delights with lightly spiced prawns and fennel pilav.
Later on, enjoying signature cocktails in Rüya’s vibrant lounge is a pleasure, a modern Meyhane in Dubai. For example, the Anatolian fizz refreshes with pomegranate molasses, citrus, rose, raspberry and sparkling wine. If you’re not drinking tonight, then their alcohol-free cocktails - such as Mad Honey consisting of sumac, grapefruit, cherry mint and honey - are sure to please.