From a deconstructed lemon pie to cold yogurt pasta, we asked six chefs across Dubai to share the dish from their menu that best captures summer

Hadrien Villedieu, Chez Wam: Deconstructed lemon pie

“My favourite summer dish is our Deconstructed lemon pie. It’s cold, fresh, bright and full of acidity. The lemon and raspberry complement each other while the biscuit crumb and crisp meringue add texture to every bite. Instead of a traditional Italian meringue, we use a light white chocolate whipped ganache, creating something less sweet, more delicate and balanced. 

This dessert is also deeply personal. It’s my tribute to my late mum, Danielle, who made the best lemon tart I’ve ever tasted, probably because of the amount of butter she used in her curd. 

We always made it together during family holidays, laughing as she ignored every measurement. Even though I stood beside her and tried to memorise every step, I’ve never been able to recreate it exactly. It reminds me that cooking is never just about a recipe; it’s about the hands that make it, the people you share it with, and the memories they leave behind.” 

Salam Dakkak, Bait Maryam: Yoghurt pasta with meat

“One of my favourite summer dishes is our Yoghurt pasta with meat. There is something about cold yogurt in the warmer months that I have always loved. It cools the dish down, while the pasta and meat still make it feel generous and satisfying. For me, it is the kind of food you crave when it is hot outside but you still want a proper home cooked meal. I also love the contrast of flavours and textures, the tanginess of the yogurt with the warmth and richness of the meat. It is simple, familiar and the kind of dish I never get tired of.”

Carmen Rueda Hernandez, BRIX Journey and BRIX Café: Prawn and mango salad and Banana split

“When I think of summer, the first dish that comes to mind is our prawn and mango salad. For me, it perfectly captures everything I love about the season, it’s fresh, light, colourful, and full of flavours. The sweetness of ripe mango, the delicate taste of prawns, the freshness of herbs, and just a touch of spice create that refreshing yet satisfying combination. I love how versatile this dish is. You can be enjoyed as a light lunch, a starter for a summer dinner, or even shared with friends at a gathering. We tried to balance between sweet, savoury, spicy, and citrus flavours to make sure that it never feels too heavy, even on the hottest days.

Of course, as a pastry chef, I have to finish with dessert and for me, summer simply wouldn’t be summer without ice cream. It’s the dessert that instantly brings back memories of sunshine, holidays, and carefree moments with family and friends.

At SICREAM, my favourite has to be the Banana Split. It combines everything I love in a summer dessert: creamy ice cream, fresh bananas, and rich chocolate. It’s a nostalgic flavor that brings back childhood memories while still feeling exciting and fun to enjoy as an adult. For me, the perfect summer meal is all about freshness, balance, and happiness. A delicious prawn and mango salad followed by a Banana Split from SICREAM is my ideal way to celebrate the season.”

Alexandros Sperxos, The Dish by Chef Sperxos: Woodfire chilli garlic prawns

“Summer always reminds me of the Greek islands, where fresh seafood and simple ingredients create memorable meals. At The Dish by Chef Sperxos in Dubai, I bring that Mediterranean inspiration to every plate.

Our Woodfire chilli garlic prawns are made with jumbo prawns, fresh chilli, garlic and butter, creating a balance of fresh and bold flavours. Prawns are a good choice for summer, offering a light yet satisfying dish that’s ideal for sharing.” 

Fadi Naim, CQ French Brasserie: Steak tartare

“Steak tartare is the dish I feel most connected to because it reflects the way I like to cook, with patience and precision, respecting great ingredients and letting simple techniques speak for themselves. It’s a dish where every detail matters; there’s no room for error. 

I take pride in preparing each portion consistently, ensuring the beef maintains its natural texture while every ingredient complements rather than overpowers it. Paired with a fresh salad, toasted baguette and crispy fries, steak tartare is fresh, light and suited to warmer days. Seeing guests enjoy it and come back to CQ for it is what makes it rewarding.” 

Milan Jurkovic, 21grams: Steak and eggs

“My favourite summer dish is Steak and eggs because it’s packed with flavour, comforting without feeling heavy, while the fresh jirjir pesto adds the brightness that makes it perfect for summer.”