If you were asked to think of Dubai, there is no doubt that the first thing that comes to your imagination would be a land of truly unprecedented luxury. Between the excellent architecture and the luxurious finishes that can be found in seemingly every corner of the city, Dubai is a place that seems as if it genuinely exists in a different century.
Unsurprisingly, one of the most delightful elements of taking a trip to Dubai is the many distinctive dinning opportunities that you will inevitably discover. Located on the shores of the Persian Gulf, Dubai has established itself as one of the greatest seafood cities in the entire world. But recently, as the competition to be named the premier seafood restaurant in all of the United Arab Emirates (UAE), Chef Nathan Outlaw has begun to confidently make a name for himself.
Located at the Burj Al Arab Jumeirah—one of the most luxurious hotels in a city that is already well-recognized for its unapologetic commitment to luxury—Chef Nathan Outlaw has been working at Al Mahara ever since the restaurant first opened its doors in the year 2016. There, Nathan explores a wide array of seafood mediums ranging from caviar to octopus to everything in between.
A Commitment to Simplicity, Luxury, and Personal Accommodation
As one might expect, getting to experience Nathan Outlaw’s masterful touch almost always requires you to have a reservation a considerable amount of time in advance. However, once you have actually begun to experience his culinary expertise firsthand, you will quickly realize that this personalized experience was certainly worth the wait.
When designing the menu, Nathan and his team sought to create a culinary experience that would be simple, yet unchallenged. As you begin to walk around the restaurant, witnessing a tasteful arrangement of decorations and interior styles, you will already begin to recognize that you are truly embarking on an experience of a lifetime.
The team has also worked diligently to draft a careful collection of wines that can complement every conceivable dish on the menu. Ranging from Sauvignon Blanc from New Zealand to Cotes de Provence from France, to Castello di Nipozzano Chiatini Rufina Riserva from Italy, the dining simultaneously feels quite worldly, without managing to lose its incredible sense of intimacy.
