The fourth annual MICHELIN Guide Dubai ceremony unfolded with the weight of anticipation that only significant announcements carry. As the results emerged, it became clear we were observing a pivotal moment in the city’s culinary evolution. The guide now encompasses 119 establishments – a substantial expansion from the 69 venues featured when the guide debuted in 2022.
What struck us most profoundly was not simply the numerical growth, but the nature of the recognition. Three-star status represents the pinnacle of culinary achievement, a designation that inspires international travel and commands global attention. Dubai now possesses two such establishments, joining an exclusive circle of cities capable of sustaining this level of gastronomic excellence.
The evening’s announcements carried particular significance for anyone who has followed the emirate’s transformation from desert trading post to global metropolis. This latest validation from the world’s most respected culinary authority demonstrates that Dubai’s ambitions extend far beyond architectural spectacle or retail destinations. The city has cultivated a dining scene worthy of comparison with established European and Asian gastronomic capitals.
Two chefs, two extraordinary achievements
We have been following Trèsind Studio’s trajectory since its first star arrived in 2022. The progression from one star to two in 2023 suggested something exceptional was unfolding within this 20-seat restaurant. Now, with three stars, Chef Himanshu Saini has achieved what no Indian restaurant anywhere on the planet has accomplished.
The significance extends beyond national pride or regional bragging rights. Indian cuisine has long occupied an ambiguous position within Western fine dining hierarchies – celebrated in casual contexts, yet rarely accorded the reverence given to French, Japanese, or Nordic establishments. Trèsind Studio’s elevation challenges this disparity directly. Chef Saini’s insistence that his restaurant “can only be Trèsind Studio in Dubai” speaks to the unique conditions the city provides for culinary innovation.
FZN by Björn Frantzén’s achievement operates on a different but equally impressive scale. The Swedish chef already held three stars for Frantzén in Stockholm and Zén in Singapore. Adding a third three-starred establishment makes him the sole chef globally to maintain this distinction across three separate restaurants. This accomplishment demands not only culinary brilliance but organisational acumen and the ability to replicate excellence across vastly different markets and cultures.
The partnership between Frantzén and Atlantis Dubai illustrates the emirate’s approach to attracting international culinary talent. The chef spoke of seeking the right partner before committing to Dubai, suggesting a selectivity that should reassure anyone questioning whether such rapid expansion might compromise quality.
The complete picture
Beyond the headline achievements, the guide presents a detailed portrait of Dubai’s dining landscape. Three restaurants hold two MICHELIN Stars, while 14 establishments carry one star – including two fresh additions for 2025. The Bib Gourmand category, recognising exceptional value alongside quality, has expanded to 22 restaurants, with five new entries this year.
We appreciate the guide’s inclusion of three MICHELIN Green Star recipients, acknowledging establishments that prioritise sustainable practices. This category, introduced five years ago, reflects evolving priorities within the global culinary community. Its presence in Dubai suggests local restaurateurs are engaging with environmental considerations alongside their pursuit of gastronomic excellence.
The representation of 35 distinct cuisines within the guide’s selection reveals Dubai’s true character. This is not a city dominated by a single culinary tradition or approach. Rather, it functions as a global dining laboratory where chefs from every continent can find audiences sophisticated enough to appreciate their work. The diversity stems naturally from Dubai’s position as an international crossroads, with a population drawn from across the globe.
The growth from 69 to 119 recognised establishments in just three years indicates more than enthusiasm or generous evaluation. It suggests a maturing ecosystem where culinary standards are rising across multiple price points and cuisine types. The MICHELIN inspectors – who work anonymously and apply consistent criteria globally – have identified substantial quality across an expanding field.
What this means for Dubai
The correlation between culinary reputation and tourism figures cannot be ignored. Dubai recorded 7.15 million international overnight visitors between January and April 2025, representing 7% growth compared to the previous year. While multiple factors drive tourism, the city’s emergence as a gastronomic destination contributes significantly to its appeal.
Issam Kazim from Dubai Corporation for Tourism and Commerce Marketing drew a parallel we found apt: just as three MICHELIN Stars signify a restaurant worth travelling for specifically, Dubai itself warrants journeys undertaken primarily for dining experiences. This positioning distinguishes the emirate from destinations where gastronomy exists as a pleasant accompaniment to other attractions.
The economic implications extend throughout the hospitality sector. Internationally recognised restaurants create employment, drive property values in surrounding areas, and encourage investment in related services. They also elevate expectations across the entire dining spectrum – when three-starred establishments set benchmarks, the effect cascades downward through more accessible venues.
Culturally, the recognition validates Dubai’s vision of itself as a global city rather than a regional centre. The presence of 119 MICHELIN-recognised establishments positions the emirate alongside Paris, Tokyo, and New York in conversations about serious dining destinations. This status required years of infrastructure development, market cultivation, and the creation of conditions where ambitious chefs could thrive.
The achievement of Trèsind Studio carries particular cultural weight. By earning the highest possible recognition for Indian cuisine, Chef Saini has demonstrated that traditional culinary cultures can compete at the absolute pinnacle when given appropriate platforms and audiences. Dubai provided that platform – a validation of the city’s openness to culinary traditions beyond European fine dining conventions.
