MENA 50 Best Restaurants Awards returned with a gala celebration in partnership with the Department of Culture and Tourism – Abu Dhabi (DCT) this year with 50 restaurants representing 11 cities in the region being recognised at Erth Abu Dhabi.
On the sidelines of the prestigious dining awards, Charlie Cooksey sat down with some of the winning chefs and restaurateurs. From charcoal and wood-cooking and profound love for sandwiches to sustainability initiatives and being hyper-local, the conversations uncovered some heartwarming stories of the people behind MENA’s iconic dining establishments.
Marble started in 2018 as a small pop-up on Prince Turki Road, Saudi Arabia. Founded by Abdulrahman Alsowailem and Meshal Alakeel, it quickly gained a following for its premium steak dishes, leading to a full-scale restaurant. Known for quality and innovation, it offers seasonal specials celebrating local flavours.
Do you see the younger generation becoming more interested in joining the hospitality industry?
AA: Absolutely, yes. There has been a significant shift over the past four years, and we’re happy to see it. More young talents are now exploring careers in hospitality, whether as chefs, waiters, or other key roles, with a strong ambition to grow and build their future in the industry. It’s exciting to witness this change, and we’re thrilled to welcome the next generation of hospitality professionals.
MENA 50 Best No. 29
Marmellata Bakery, tucked in Abu Dhabi’s Mina Zayed, is a pizzeria and bakery run by father-son duo Raj and Sebastian Dagstani. Since 2019, this former hole-in-the-wall has become a beloved bistro, known for artisanal doughs, wood-fired pizzas, and rustic bread, with standout dishes like their signature Margherita pizza.
From a business perspective, it seems like there’s plenty of room to expand—whether through franchises or additional locations. Are you looking to grow further, or do you prefer to keep things as they are? What does the future look like?
RD: We’re focused on spin-offs but in a hyperlocal way. There’s a lot of opportunity, but this place is home—we’re deeply embedded in the city, and we’re on everyone’s bucket list. It’s a great place to be as a restaurant. For example, our sandwich sells out by 7:00 pm every day. Our current space is too small to handle both prep and service, so we can’t open for lunch. But we have an audience, a demand, and now, an opportunity. One morning, we were approached with a space just a minute down the road. So, we’re launching Bar Bassi, a snack bar dedicated to that signature sandwich. It’s the perfect fit—we have the product, the time slot, the audience, and now, the space.
MENA 50 Best No. 43
Cut by Wolfgang Puck at Four Seasons Bahrain Bay is a modern American steakhouse led by Chef Brian Becher. Known for premium cuts, innovative dishes, and exquisite desserts by Chef Pierre Chambon, it has ranked on MENA’s 50 Best Restaurants list for three years, showcasing exceptional cuisine and ambience.
As one of MENA’s 50 Best Restaurants, how has this recognition inspired your team? And what’s next for CUT Bahrain?
BB: The greatest reward is seeing what it means to the team. Watching them take pride in their work and knowing that their dedication is recognised—not just nationally, but internationally—makes it all worthwhile.
Another major benefit is how it helps us attract talent. Recognition like this adds credibility, not only to our restaurant but also to Bahrain as a dining destination. It shows that we have restaurants here that can stand alongside the best in the world. Moving forward, we’ll continue pushing boundaries while staying true to what makes CUT Bahrain special.
What are the most important lessons you’ve learned from Wolfgang Puck after working with him for so many years?
BB: Be yourself. That’s his biggest lesson. He always pushes us to put love into the food and be genuine. If you don’t truly want to cook a dish, don’t do it. Authenticity and passion are what make great food.
MENA 50 Best – Sustainable Restaurant Award
Founded in 2014 by Omar Shihab, Boca is a Dubai restaurant blending modern Spanish cuisine with sustainability. It champions local produce, diversity, and community initiatives. With Head Chef Patricia Roig and Sommelier Shiv Menon, Boca offers authentic dishes and innovative drinks. In 2024, it released the region’s first carbon emissions report.
If you could bring back one hospitality tradition or ritual from the past, what would it be?
OS: In the kitchen, I’d say preservation. It’s exciting because it transforms humble ingredients, even those that might not seem high quality at first glance. Techniques like fermentation and pickling can elevate simple ingredients in unexpected ways.
PR: Or, on the other hand, just focusing purely on the product. These days, more restaurants are embracing minimalism—serving one great ingredient, perfectly cooked, without unnecessary embellishments. No over-decoration, no excess. Just the best product, handled with precision, knowing exactly how long to cook it for the best possible result. A single ingredient on the plate, done right, can be more powerful than anything overcomplicated.
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