Dinner by Heston Blumenthal Dubai
On the second floor of the Forbes Travel Guide Five-Star Atlantis The Royal, Dinner by Heston Blumenthal impresses with its modern and artistic re-imagination of historical British cuisine through creative dishes that draw inspiration from the kitchens of common households and the tables of nobility, going back as far as the 1300s.
With head chef Tom Allen at the helm of the kitchen, the creative force behind this Dubai restaurant is acclaimed celebrity chef Heston Blumenthal, whose passion for historic gastronomy and extensive research, working with food historians and 14th-century cookbooks by chefs of royal households, led to his renowned namesake London restaurant opening its doors in 2011.
Perfectly suited to celebratory dinners and special occasions, Dinner by Heston Blumenthal feels sophisticated yet inviting and cozy with warm browns, polished black accents, elegant booths and a private dining room. Inside, chefs are at work in the show kitchen, while floor-to-ceiling windows offer views of Palm Jumeirah and the resort’s iconic Skyblaze fire and water fountain show.
- Mentioned alongside each dish on the menu is the year in which it was first served, promising diners that a meal at Dinner by Heston Blumenthal is an extraordinary experiential journey in gastronomy. Take advantage of service cards to let your server know how much of the storytelling element you’d like for each course during your meal. Whether you’d like the food to do the talking, or are curious about the history or creative inspiration behind each dish, the staff wows with its knowledge and impeccable service.
- The storytelling aspect is heightened through captivating design elements such as a paneled entrance room where you can breathe in the scents of frankincense while admiring the engraved Victorian-style animal sculptures on the panels.
- The Dubai restaurant’s visual centerpiece is The Dinner Escapement, a nearly seven-foot-high pineapple clock inspired by the watchmakers of Greenwich and the royal kitchen of Tudor England that features a pulley system based on a 16th-century design used for the British royal court. Besides creating a sense of intrigue when its mechanical arms open and close every 30 minutes (like the hour-long rotation of a clock’s minute hand), this system powers a rotisserie where pineapples are spit-roasted for the restaurant’s highly recommended 19th-century tipsy cake.
- With careful preparation, exceptional presentation and creative plating, the dishes embody Blumenthal’s talent for innovative, experimental cooking. The starter meat fruit looks like a mandarin, but when sliced open, reveals a velvety chicken liver parfait in mandarin gel to be enjoyed with toasted sourdough. Inspired by the medieval pome dorres or “apples of gold,” it is prepared over a few days, with three cooks on the cold larder station working five hours daily.
- For tableside theatrics, order the nitrogen ice cream trolly. This popular dessert is inspired by the work of 19th-century culinary entrepreneur, inventor and chef Agnes B. Marshall, who is believed to be the first person to reference the potential use of liquid gas to speed up the process of making ice cream.
- While drawing inspiration from traditional dishes—such as sauces, ingredients or cooking techniques—Blumenthal’s contemporary creations are known for their innovative twists and unexpected presentations. For instance, his truffle dish features a mushroom parfait that resembles a fresh truffle just dug from the ground. Additionally, the salamagundy combines smoked confit chicken, artichoke, beef bone marrow, pickled walnuts and horseradish cream, offering a modern interpretation of a 17th-century salad.
- Inspired by 'The Forme of Cury' 1390, the Compost Tart is a contemporary tribute to medieval vegetable cookery, celebrating a “compost-like” interplay of herbs, roots and fermentation. Silky pumpkin purée, a cèpe mushroom tart, goat’s cheese and barbecue root vegetables glazed with honey are lifted by bright, vinegar-led acidity, creating a dish of striking freshness, depth and balance. The roasted halibut is served with a green sauce that surprises with a pleasant eucalyptus flavor and is made all the more irresistible when paired with the accompanying triple-cooked chips.
- Be sure to save room for the signature Tipsy Cake, where pillowy brioche and sweet spit-roasted pineapple will have you reaching for seconds . Ice-cream lovers will also delight in the tableside theatrics of liquid nitrogen ice cream, a playful finale that brings out the childlike excitement in every guest.
Bar
Business casual
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations required 
Takeout
Valet parking
Vegetarian options
