A sanctuary of sophisticated dining unfolds within Dubai’s financial district, where culinary artistry converges with legendary craftsmanship. NAHATÉ represents a new paradigm of luxury hospitality, where each evening promises discoveries that linger long after the final course.
Perched on the third floor of DIFC’s Gate Village, NAHATÉ Dubai emerges as something far beyond conventional fine dining. This family-run establishment, conceived by co-founders Sam Florentsev and Jenya Makeeva, occupies an entire floor spanning over 1,100 square metres, creating an atmosphere that feels remarkably like stepping into the most refined private residence imaginable.
The space transforms throughout the evening, beginning as an intimate dining sanctuary before evolving into Dubai’s most sophisticated nightlife destination from Thursday to Saturday. Yet it’s both experiences – the refined dining and the electric nighttime transformation – that truly capture the essence of what makes this venue exceptional.
As the final dinner plates are cleared and the clock approaches midnight, NAHATÉ undergoes a remarkable metamorphosis. The grand piano at the main room’s centre transforms into DJ decks, becoming the focal point around which the entire evening revolves. High-profile DJs take their position at this unexpected console, creating an atmosphere that feels both communal and intensely exclusive.
The energy shifts palpably as the music intensifies and the lighting adjusts to create a more intimate, party-focused environment. What emerges is a hyper-exclusive VIP club experience where dinner guests seamlessly transition into sophisticated revellers. The atmosphere becomes electric yet refined, maintaining the venue’s commitment to elegance while embracing a more playful celebration of nightlife.
This transformation creates something genuinely unique in Dubai’s nightlife landscape – a space where the evening’s dining guests naturally evolve into the night’s party participants, fostering an intimate community of sophisticated celebrants. The communal nature of the experience, centered around that piano-turned-DJ-booth, encourages interaction while maintaining the exclusivity that defines the venue’s character.
The artistry of ambiance
Walking through the entrance, we’re immediately struck by the “jungle meets jewel box” aesthetic that defines the interior design. Hand-painted gold leaf adorns the walls, while custom-made fabrics with intricate embroidery create an environment of tactile luxury. The jungle-themed décor features spiritual totems and hand-drawn animal artwork, including tigers and leopards, each piece telling its own story within the greater narrative of the space.
The central dining room flows naturally around a magnificent Baccarat crystal Zenith chandelier, which serves as both illumination and sculptural centrepiece. The attention to detail extends to every surface, from the bespoke furnishings to the carefully curated Baccarat glassware.
Culinary philosophy and execution
Executive Chef Daniel Baratier, working alongside Chef Pâtissier Yazid Ichemrahen, has crafted what they describe as “modern nomadic cuisine.” This approach celebrates the concept of bringing people together around the table, drawing inspiration from global culinary traditions while maintaining the intimacy of family cooking.
The raw bar foundation
Reif Othman’s raw bar presents an opening act that establishes the evening’s trajectory. The Wagyu Tataki emerges as a revelation, each slice glistening with truffle ponzu while fresh seasonal truffle shavings crown the composition. The beef, seared to perfection, offers that distinctive Wagyu richness while the ponzu provides a bright, acidic counterpoint that prevents the dish from overwhelming the palate. The truffle additions feel generous rather than ostentatious, creating aromatic waves that announce themselves before the first bite.
The Sliced Hokkaido Scallops present a masterclass in restraint. Each medallion, translucent and yielding, carries the sweet minerality that only the finest Japanese shellfish possess. The yuzu den miso glaze adds complexity without masking the scallop’s natural character, the fermented soybean paste providing earthiness while the yuzu brightens everything with its distinctive citrus punch.
Starter compositions
The Tomato Tartare arrives as an unexpected delight, transforming humble vegetables into something approaching luxury. DOP San Marzano tomatoes, diced with surgical precision, form the foundation while chives add a gentle onion note. The tobiko provides tiny bursts of brine and texture, but it’s the black caviar that elevates the entire composition. Each pearl delivers a concentrated hit of intensity that transforms the familiar into something genuinely surprising.
Our Creamy Mini Tarts offer a different kind of pleasure entirely. The pastry shells, delicate and buttery, cradle a filling of cream cheese enriched with confit onions. Black olives contribute a Mediterranean salinity while anchovy sauce weaves through each bite with its distinctive umami depth. These small bites pack considerable flavour complexity into their compact format.
The King Crab Pizzette, designed for sharing, arrives as a study in oceanic luxury. The crab meat, sweet and substantial, mingles with creamy avocado while tobiko adds textural interest. Black caviar crowns the composition. The base, crisp and supportive, provides the perfect vehicle for this symphony of light and tasty ingredients.
Equally compelling is the Potatoes and Caviar, where humble Grenaille potatoes are elevated to luxury status. The small, fluffy potatoes provide an earthy foundation while cream cheese adds richness and smoothness. The black caviar delivers those familiar bursts of flavour, transforming what could be a simple side dish into something genuinely indulgent.
Main course revelations
The Steamed Black Cod represents a sophisticated offering. The fish emerges from its steaming process with flesh so tender it barely holds together, each flake melting on the tongue. The tuna garum glaze provides an umami bomb that coats the palate. Fresh coriander brightens the dish, and the Thai sauce weaves through everything with its complex interplay of sweet, sour, and spicy notes.
The Australian Wagyu MB7+ beef tenderloin commands attention from the moment it arrives. The exterior, caramelised to deep mahogany, gives way to an interior of shocking pink that seems to glow against the dark crust. The marbling, so extensive, it creates a texture that’s part steak, part butter. Korean mustard provides heat and pungency that cuts through the richness, while the caramelised soy sauce adds layers of sweetness and umami that complement rather than compete with the beef’s natural flavours.
Sweet conclusions
Chef Yazid’s dessert programme deserves particular recognition, especially the Scandal, which arrives as a work of edible art. The gold leaf panna cotta catches the light like precious metal. Beneath the theatrical presentation lies a dessert of remarkable sophistication. The panna cotta itself delivers pure, creamy luxury while white chocolate provides sweetness without cloying. Red berry sauce cuts through the richness with its bright acidity, and caramelised pistachios add both crunch and nutty depth that grounds the entire composition.
The Baccarat Signature dessert offers a more light approach, featuring yogurt ice cream paired with chocolate sauce. The yogurt ice cream provides a refreshing tartness that cleanses the palate, while the chocolate sauce adds richness without overwhelming the delicate frozen base. This dessert embodies the sophisticated simplicity that defines the venue’s approach to luxury.
Mixology and libations
Under the creative direction of Andrey Bolshakov, the cocktail programme deserves particular recognition. We discovered five of our new favourite cocktails, served in crystal glasses, each reflect the brand’s universe while maintaining their own distinct character. The Golden Ember, combining bourbon, Hennessy VS, red vermouth, benedictine, and coffee tincture, arrives in a Massena coupe glass and provides a sophisticated balance of spirits and aromatics.
The Myrtle 75, crafted with Bombay Sapphire, sparkling wine, myrtle, lychee, and verjus, demonstrates the team’s attention to both flavour and presentation. The glass arrives covered in white chocolate powder, decorated with tiny panther paw prints in the “snow,” creating a playful element that enhances the drinking experience.
Equally theatrical is the Save the Bear, a vodka-based cocktail enriched with tonka, vanilla, coffee, and blackcurrant. This signature creation arrives with a large cola-flavoured teddy bear that slowly dissolves into the drink, adding both visual drama and evolving flavours throughout the drinking experience.
The Mandarin Sgroppino offers another playful surprise, combining pisco with sparkling wine and mandarin sorbet. Served in a bath-shaped glass complete with edible floating ducks, this cocktail embodies the venue’s commitment to creating memorable moments alongside exceptional flavours.
For those preferring something lighter, the Frozen Bellini provides elegant simplicity with sparkling wine, peach, and mango, delivering refreshing fruit flavours in a sophisticated presentation.
The wine programme shows equal sophistication, with particular attention paid to Dom Pérignon selections. The NAHATÉ x Dom Pérignon collection, celebrating the legacy of Jean-Michel Basquiat with three artistic variations, represents the kind of exclusive offering that defines the venue’s approach to hospitality.
The Baccarat experience
The Baccarat Chef’s Table provides an entirely different dining experience within the same space. Located in the Red Room, this private dining area seats sixteen guests around a custom table beneath that stunning Baccarat chandelier. The walls, covered in faux suede in creamy, neutral tones with rich red accents, create an acoustic environment that allows for intimate conversation.
The Jacob & Co. sanctuary
The world’s first Jacob & Co. Cigar Lounge provides another layer to the evening’s possibilities. This private space, accommodating up to 80 guests, offers an environment of complete exclusivity. The lounge recently gained international attention when it hosted the launch of the Billionaire Jewellery Card, a $100,000 Visa card limited to just four pieces worldwide and the only credit card legally permitted to incorporate precious stones.
The partnership between Jacob & Co. and NAHATÉ extends beyond simple branding. The collaboration represents a shared philosophy of creating experiences that transcend traditional hospitality boundaries. The lounge stocks curated timepieces alongside rare cigars, including Cohiba cigars aged over five years in French cognac barrels.
Service and hospitality
The service throughout the evening maintains the balance between attentiveness and discretion that defines truly exceptional hospitality. The staff’s knowledge of both the menu and wine pairings demonstrates the kind of training that creates memorable experiences rather than simply competent service.
The personal approach extends to every aspect of the evening, from the initial greeting to the final farewell. Even the small gestures like assisting with connecting to the wifi, and recognising returning guests, makes a big difference to the guest experience. This attention to individual guests creates an atmosphere where dining becomes a form of entertainment, and entertainment becomes a form of art.
A new standard
NAHATÉ Dubai represents something genuinely new in Dubai’s competitive dining and nightlife landscape. The combination of exceptional cuisine, sophisticated design, exclusive partnerships, and seamless transformation into a pulsating nightclub creates an environment where each evening feels like a private celebration that evolves with the night.
The venue’s remarkable ability to transition from intimate dining sanctuary to vibrant nightlife destination speaks to the versatility that modern luxury demands. Watching the grand piano transform into DJ decks while maintaining the space’s inherent sophistication demonstrates a level of thoughtful design that few venues achieve. The result is an experience where dinner guests naturally become party participants, creating a sense of community that feels both exclusive and welcoming.
The integration of partnerships with Baccarat and Jacob & Co. feels organic rather than forced, creating opportunities for experiences that simply cannot be replicated elsewhere. Whether enjoying the Baccarat Chef’s Table, exploring the extensive wine programme, relaxing in the Jacob & Co. Cigar Lounge, or dancing around the central DJ booth as the evening reaches its crescendo, each element contributes to a night that feels both exclusive and welcoming.
NAHATÉ succeeds because it understands that true luxury lies not in individual elements but in the seamless integration of exceptional experiences. From the first cocktail to the final song, every moment has been crafted to create memories that extend far beyond the evening itself. The venue has created something rare: a destination where fine dining and sophisticated nightlife coexist without compromise, offering Dubai’s elite a complete evening experience under one magnificent roof.