One of the newest and most exciting restaurants on Dubai’s F&B scene is North Miznon, a soulful Mediterranean restaurant with a Levantine twist from Israeli chef Eyal Shani. With venues in New York, Miami, Singapore, Vienna and Tel Aviv, the Dubai outpost lands itself at DoubleTree by Hilton – Dubai Jumeirah Beach.
Considered a cultural global phenomenon, chef Eyal is the brains behind more over 40 restaurants worldwide, having honed the culinary skills initially instilled in him by his grandfather – an agronomist and dedicated vegan. As a child he would accompany his grandfather to local markets, fields and vineyards, moving on to open his first restaurant, Oceanus, in his hometown of Jerusalem, in 1989.
Having starred in the cooking TV show Food For Thought and appeared on the panel of judges during the past six seasons of MasterChef, Chef Eyal’s star status keeps on skyrocketing.
His new restaurant, North Miznon Dubai, is an ode to the Mediterranean, celebrating the vibrant, local-ingredients-forward cuisine of the Med. A passionate proponent of locally-grown ingredients, his Dubai restaurant sources its medley of vegetables, fruits and herbs from Veggie Tech Farm in Sharjah, including heirloom tomatoes, leafy greens, eggplants, exotic mushrooms, figs and strawberries.
The industrial-cool restaurant interiors mirror the vivid colours on the plate, with bright pops of pomegranate and turquoise, rustic timbers, exposed pipes and a terrace that feels like an oasis. When it comes to feasting, there’s Chef Eyal’s vibrant tomato carpaccio, hummus with shrimps cooked in green chilli and garlic, his famous whole-roasted baby cauliflower, grilled fish and meat and so much more.