Sufret Maryam

"This second venture from Bait Maryam chef Salam Dakkak is another homage to her mother. Meaning “Maryam’s Dining Table” in Arabic, the restaurant’s homey feel is reflected across the Palestinian art adorning the walls and menu. A plentiful supply of warm, freshly baked breads, including a stellar 48-hour fermented sourdough, and a selection of refined Levantine dishes are generous in flavour and in portions, so sharing is encouraged. Don’t miss the labneh crème brûlée topped with za'atar ice cream and sumac." - Michelin Inspector

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"In a stone-arched, homely space that recalls Bait Maryam, I appreciated Salam Dakkar’s elevated Levantine menu that reads like a refined family table: starters, salads, hot and cold mezze and comforting mains. Standouts include the 48-hour fermented khobez al bait with lebneh crème and confit garlic, punchy muhammara with walnuts and pomegranate, jumbo grilled shrimp on tomato salsa, and the memorable labneh crème brûlée served with homemade za'atar ice cream." - Claudia de Brito, Sophie Prideaux

Chefs in Dubai Are Putting Regional Flavors Back on the Menu

"An upscale Levantine restaurant by Salam Daqqaq, offering elevated meze plates."