The story
Ariana's Persian Kitchen serves Persian fine dining at Atlantis The Royal, Crescent Road, Palm Jumeirah, Dubai, and earned a Forbes Travel Guide Four-Star rating for 2026.
Iranian-American chef, cookbook author and TV host Ariana Bundy leads the kitchen. She has more than two decades of experience and draws on an early childhood in Iran, where farming and food shaped her. She also hosted a Nat Geo People show about Iranian cuisine under the same name. The Michelin Guide lists the restaurant as recommended for 2026.
Forbes points to the rosewater sea bream, fesenjoon (chicken stew) and ghormeh sabzi (herb stew) as signatures. The joojeh, a saffron chicken kebab, arrives with jeweled rice topped in gold leaf. Herbs, pistachios, pomegranate and saffron decorate the plates without fuss. Newcomers to Persian cooking can lean on the staff, who gladly name the favorites.
Pink marble floors and gold accents set off a palette of pink, lilac and green under vaulted embossed ceilings. Rosewater scents the air by the bar. The décor takes cues from a historic house in Kashan, Iran, and the hammered copper tray tables come from the Grand Bazaar of Isfahan. From October to March, the terrace looks over the Skyblaze water and fire fountain.
Recognition
Details
History
While contemporary in a way that appeals to Dubai’s design-loving diners, the décor in the sumptuously appointed Dubai restaurant is inspired by a historic-home-turned-culinary-center, owned by Bundy, in Kashan, Iran. Thoughtful cultural references abound, from the hammered copper tray tables, sourced from the Grand Bazaar of Isfahan, to the artwork by Iranian artists on the walls. The lively pastel interior, full of character, feels like an extension of Bundy’s personality.With garnishes of herbs, microgreens, flower petals, saffron, pistachios and pomegranate, the presentation is light and beautiful, never taking away from the essence of the dish with unnecessary theatrics or ostentatiousness.From October to March, when the weather is pleasant enough for alfresco dining, ask for a table on the terrace to dine with views over the Skyblaze water and fire fountain.Scoring highly on flavors, textures and presentation, must-try signature dishes include the rosewater sea bream,fesenjoon(chicken stew) andghormeh sabzi(herb stew). Don’t miss the succulentjoojeh(saffron chicken) kebab, paired with the gold-leaf-topped jeweled rice.For those unacquainted with the cuisine, the friendly staff is on hand to make recommendations, and it will gladly mention favorites and best-selling dishes on the menu. The warm and attentive service instantly puts you at ease. Stepping into Ariana’s Persian Kitchen atAtlantis The Royalis a feast for the senses. The sweet scent of rosewater greets you as you walk past the bar; a palette of pink, lilac and green creates a pleasing contrast with elegant pink marble floors and gold accents; and plates of rose-petal-, pomegranate- and walnut-topped food arrive at tables under vaulted embossed ceilings and regal arches.At its helm is Iranian-American celebrity chef, cookbook author and TV host Ariana Bundy, who delves into her rich heritage to bring the robust flavors of Iranian cuisine to the city’s discerning gourmands. Besides more than two decades of experience as a chef and culinary personality, Bundy draws on her early childhood in Iran, where both farming and food were strong influences, that shaped her career path. Fueled by a strong desire to share the culinary traditions of her culture with the world, she was also the host ofAriana’s Persian Kitchen, a travel and food show about Iranian cuisine on Nat Geo People.
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