Dubai’s restaurant scene continues to flourish alongside the city’s expanding skyline, with around 13,000 food and drink establishments offering everything from affordable biryani to luxurious dishes adorned with edible gold. Unique dining experiences, such as suspended tables and underwater lounges, help the emirate stand out in one of the world’s most saturated markets. This diversity and innovation have positioned Dubai ahead of regional competitors like Saudi Arabia and Qatar, boasting more restaurants per capita than any major city except Paris.
However, this rapid growth is putting pressure on Dubai’s “growth-at-all-costs” approach, raising concerns about the sustainability of its booming food industry. The market is intensely competitive, where presentation and social media appeal are as important as taste. High rents and the challenge of catering to a diverse, demanding clientele—including a population dominated by expatriates and tourists—make it difficult for many establishments to thrive.
Despite these challenges, Dubai’s reputation as a food capital is growing. Tourists significantly outspend visitors to other major destinations, supporting a vibrant dining culture. Notably, high-end venues like FZN by Björn Frantzén, which earned three Michelin stars, highlight the city’s ambition to become a global culinary hub, according to industry experts.
