Set along a quiet stretch of Bluewaters Island, Delano Dubai offers a rare sense of space with 250 meters of uninterrupted beachfront and open views of the Arabian Gulf.
Dinner at Blue Door took place in the gardens, where round tables dressed in white linen are arranged under trees, creating an open and peaceful outdoor space. The dining room inside follows a similar tone, with soft lighting and curved seating. After the meal, we also headed out to Rose Bar, where the all-over rose-coloured lighting casts a warm glow across the space.
The highlights
The meal opened with a thoughtful lineup of starters. The Hatay Humus was smooth and nutty, its base of chickpeas blended with tahini, lemon juice, garlic and cumin, then finished with olive oil. The Roka Salad was crisp and slightly bitter from the rocket leaves, balanced by sweet tomato, soft crumbles of Turkish Ezine cheese and toasted walnuts. A sharp pomegranate and lemon dressing cut through the richness of the table’s other dishes. The Atom, a blend of charcoal-grilled eggplant and garlic yoghurt, was topped with sautéed dried chilli peppers.
The Közde Ahtapot followed, with grilled octopus arranged beside grilled potato, garlic and sun-dried tomato. The octopus had a firm but tender bite and came together with a subtle smokiness. A dish we highly recommend while visiting the venue.
From the mains, the Adana brought heat and depth, with minced lamb grilled over charcoal and served with vegetables that absorbed the meat’s spice. The Dana Lokum took a different direction, offering grilled beef medallions over chickpeas and beans. The za’atar chimichurri on top added a fresh, herbal note that lifted the dish. As a side, the Mersin Patatesi delivered crisp potatoes tossed in sumac and herbs, with a thick yoghurt dip that added a cooling element.
We paired our mains with the Passion Fizz, a mix of ginger ale and passion fruit that was light and sweet. The Lychee Sips combined watermelon, strawberry, lychee, mint and lemonade, making for a fragrant, chilled drink that cut through the spices with ease.
For desserts, the Katmer came out hot, its layers of phyllo pastry filled with crushed pistachios and served with a cold scoop of Maras ice cream. The Sufle was a soft-set chocolate cake with a molten centre and a scoop of homemade ice cream. The perfect treat to complete our dinner.
Before heading home, we made a quick detour to Rose Bar. Draped in rich red velvet with mirrored ceilings and soft pools of light from crystal fixtures, the space feels both theatrical and secluded. Marble tables and curved seating offer an elegant spot to wind down. I chose the Miami Vice, a blend of strawberry and roasted piña with tropical undertones.
My dining partner went for the Green & Spiced, a fragrant mix of miso, pandan, ginger and citrus. Both drinks were layered and unexpected, closing the evening on a refreshing note.
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