Gaia Dubai, a guest review from @teenfoodcritic

Fellow Foodies, I’m back with another guest review for A to Za’atar (@teenfoodcritic)! This time around, I’m reviewing Gaia, an established Dubai fine-dining favorite, right in the heart of its Financial Centre, DIFC.  

The story began exactly 2 years ago – but, is it a guilty-pleasure romantic comedy with a happy ending, or does it end with a tragic twist of fate, just like its namesake? Keep reading to find out more.

Gaia was created by Chef Izu Ani, an integral and well-known part of the Dubai restaurant scene, with the support of the Bulldozer Group. On the off chance you’re unfamiliar with his work, the only thing you need to be aware of is his unmatched creativity in the kitchen. While many of the ingredient combinations may seem unusual, they all work in perfect harmony – whether that be a Watermelon and Feta Salad, or a Chocolate Soufflé with delectable Olive Oil Ice Cream (keep an eye out for this dish on the specials), he never seems to miss.

Upon entry to the restaurant, I was greeted by the wonderful hostesses, who escorted me politely and efficiently to my table. Once I sat down, I couldn’t help but notice not only how comfortable the chairs were, but how bright and airy the restaurant was. This was largely thanks to the high ceilings, soft white table linens; marble countertops occupied by fresh produce, and the light earthy tones, accentuated by slight touches of Greece’s signature shade of blue.

The quality of the food is unmistakable. For starters, we’d ordered the previously mentioned Watermelon Salad (AED55), the flawless Lobster Salad (AED110 – a family favorite – ideally with a yuzu dressing rather than mayo), the Prawn Saganaki (AED95), for which we’d asked for some more bread to wipe the plate clean of the addictive sauce, and the delicate Sea Bream Carpaccio (AED170), presented as a conversation-starting whole fish, accompanied by three equally delicious sauces (lemon-oil, mandarin, and truffle).

For mains, my father had a Sea Bass, steamed in a salt crust with sage and orange zest (Market Price), and a side of Broccolini. You might think it’s déjà-vu, but it’s not. It’s a flavor-packed option for someone trying to have a light yet fulfilling meal! The rest of the party and I decided to share two pasta dishes. The Truffle Pasta (AED280) was thoroughly enjoyable, as it was creamy, yet truffle-y; a hard balance to achieve. On the other hand, the dish that left its mark on me was the Lobster Linguini (AED290). The lobster was tender, and the al dente pasta was lined with a smooth and vibrant cherry tomato sauce. A true indulgence!

I look to the waitress, and she’s holding a gorgeous Dessert Platter (AED375) in her hands. I follow her movements closely. She was inching closer to me! If this had gone to another table, I would’ve been heartbroken, but luckily, it came to ours. I was impressed by the large variety of astounding desserts served on the bed of ice. From rich chocolate truffles to the crispy Filo Millefeuille, there’s a little bit of everything to enjoy. If you’re celebrating a special occasion, this dessert platter is DEFINITELY the way to go!

After one of the best meals I’ve had this year, came the bill, reminding us that we were in the best restaurant of its kind. This place is definitely not inexpensive, but it’s not trying, nor supposed to be.

This concludes my review of GAIA. Turns out, it’s a happy ending! It may be more of a Mediterranean-inspired menu than a traditional Greek one, but with cuisine this good, it doesn’t matter. Whether you’re treating yourself after payday, or celebrating a loved one’s birthday, this is the place to be for a memorable experience, in an appealing atmosphere full of class. My birthday’s not until December, but I already know where I’ll be celebrating.

A word of appreciation goes to Courtney, for her continued support, and for letting me use this amazing platform to share my reviews with the Dubai foodie scene and the esteemed readers of A to Za’atar!

Should you want to read Luca’s other review, please click here for a write up of Marcus Montreal.