Ruya restaurant has brought a slice of Anatolian cuisine to the UAE with its first eatery at the Grosvenor House Hotel in Dubai Marina. The Turkish restaurant is managed by the Dogus Restaurant Entertainment and Management group and will soon be opening outlets in London and New York in the next two years, as well.
The menu has been designed by executive chef Colin Clague and features Anatolian classics with a contemporary twist. Signature dishes include Midye Dolma (rice stuffed mussels), a variety of the classic Lahmacun and Pide, slow cooked Claypot Lamb Shank and Mint Manti.
Spread over 800 square metres of the hotel, the restaurant can seat 240 diners in its Mediterranean-themed indoors and outdoor terrace that overlooks the Dubai Marina.
• Ruya is open from 6pm until 1am from Sunday to Wednesday and 6pm until 2am on Thursday and Friday. For reservations, visit www.ruyadubai.com or call 04 399 9123
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