The Homegrown Edit
The Homegrown Edit | Vol.I
Rooted in Abu Dhabi
Some place become part of how a city is experience. Not through noise, but through consistency in what they do, and how they do it.
This first volume brings together a selection of venues shaped within Abu Dhabi, each defined by its own persepective, yet connected through a shared sense of care, craft and community. From kitchens led by heritage and technique to spaces built around people and place, these are addresses that continue to shape the city’s dining culture from within.
Not a list, but a reflection of what has been built here, and what continues to grow.
Soraya | Yas Mall
Est. 2024
At Soraya, the table fills quickly with dishes designed to be shared and passed between those gathered. The menu draws on Persian influences, where flavours are layered with depth, warmth, and a sense of generosity that runs through each plate. The room settles into its own rhythm as the evening unfolds, shaped by conversation, movement, and a natural sense of ease. It reflects a style of dining within Abu Dhabi where hospitality is expressed through abundance, and the experience is defined by the table.
Mika | Yas Marina
Est. 2023
Set along Yas Marina, Mika is guided by Chef Mario Loi’s Mediterranean perspective, where Middle Eastern influence is woven through a menu grounded in seasonality. The cooking is led by flavour, drawing on familiar foundations with clarity and restraint. The room carries a natural ease, supported by a team that understands its guests and brings a sense of familiarity to each visit, allowing the experience to move effortlessly from day into evening. Established within Abu Dhabi, it reflects a way of dining that feels both relaxed and considered, shaped by its setting and the people who gather there.
Niri | Mamsha Al Saadiyat
Est. 2021
Niri is shaped around precision, where each movement at the counter forms part of the experience. Set along Mamsha Al Saadiyat, the space is intimate, with a focus on omakase-style dining that unfolds in close proximity to the chef. The menu follows this same intent, guided by seasonality and handled with care, allowing the integrity of each ingredient to remain intact. It is a place defined by focus and consistency, where the experience is built through detail, and where the connection between chef, ingredient, and guest remains central to how it is understood.
Antonia | Mamsha Al Saadiyat | Al Zeina | Ansam Yas Island | Galleria Mall Al Maryah Island
Est. 2021
At Antonia, pizza al taglio sits at the centre of its identity, led by Chef Simone Federici and rooted in a method carried through generations. At its core is a sourdough first created in 1972 by his nonna, Antonia, forming the basis of its dough today. Each slice reflects that continuity, with toppings handled in a way that keeps the focus on balance and familiarity. It has become a natural place for aperitivo, where friends and family gather with ease. Born and grown in Abu Dhabi, it has extended across the Emirates, becoming part of how people gather and eat within different neighbourhoods.
Mysk | NYU Saadiyat Island
Est. 2023
Mysk brings together coffee and floristry within a space shaped by people, where care is evident in both what is served and what is created. The café and florist operate in tandem, with arrangements formed throughout the day, reinforcing a sense of attention that carries across the entire space. There is a respect for both product and pace, allowing it to become part of how people move through their day. Built in Abu Dhabi, it reflects a community-led way of living, where connection is formed through familiarity and small, considered details.
Marmellata | Mina Zayed at, Souq Al Mina
Est. 2019
At Souk Al Mina, Marmellata is led by Raj Dagstani and his sons, shaped as much by family as it is by craft. The menu draws on Italian foundations, with dough and fermentation at its core, while ingredients are sourced locally, from Liwa-grown figs to produce from regional farms. Pizzas emerge with clarity and character, supported by focaccia and sandwiches. Now part of the city’s fabric, it reflects a place defined by its own identity, where people gather early, return often, and the experience is shaped as much by those behind it as those who queue for it.
Blue | Mamsha Al Saadiyat
Est. 2026
At Mamsha Al Saadiyat, Blue is led by Head Chef Noah Muscat, with a menu shaped by seasonality and ingredient availability. Produce is sourced locally and regionally, with elements drawn from its own farm, shaping dishes that feel considered without excess. Nordic techniques appear through preservation and preparation, used to support the ingredient rather than define it. Plates are designed to be shared, alongside a curated selection of wines and infusions. It reflects a more ingredient-led approach to dining in Abu Dhabi, where simplicity, care, and precision come together on the plate.
Coffee Architecture | Mamsha Al Saadiyat
Est.2018
Coffee Architecture is guided by Emirati owner Nooran Albannay, where ownership and direction remain closely tied to the people behind it. The approach centres on quality, with a clear commitment to sourcing, preparation, and consistency across each cup. The team operates with a shared understanding of standards, creating a space where detail is not overstated but consistently delivered. It reflects a growing movement within Abu Dhabi, where community is shaped through intention, and where coffee becomes a point of connection grounded in craft and care.
The B Club | Abu Dhabi
Est. 2024
The B Club takes its name from a series of ideas shaped by its founders, where breakfast, baking, and bringing people together sit at its core. The menu moves easily from morning into later hours, with sandwiches, coffee and breads that anchor the experience. Music is part of the space through regular jam sessions, fostering community, creativity, and connection, forming part of a wider initiative to give something back to Abu Dhabi. It reflects a place where the day extends naturally, and where people return as much for the atmosphere as they do for what is served.
