Where Mediterranean flavours meet palace gardens under the Abu Dhabi sky
Lebanese Terrace arrived at Emirates Palace Mandarin Oriental in July 2023, introducing authentic Levantine cuisine to one of the capital’s most spectacular settings. Under the direction of Chef de Cuisine Gilber Sakr, the restaurant recreates the atmosphere of a traditional Lebanese coastal terrace within the palace grounds, where intricate aquamarine walls, olive trees, and coloured glass windows transport diners to Mediterranean shores. We spent an evening here exploring why this has quickly established itself as one of Abu Dhabi’s most authentic Lebanese dining experiences, where the char-grill reigns supreme and mezze arrive with the freshness and care that defines proper Levantine hospitality.
The two-storey space accommodates over 200 guests across indoor and outdoor areas, yet clever design ensures intimacy prevails. We chose an outdoor booth where fire elements provided warmth as the evening progressed and temperatures dropped. The setting felt immediately immersive, the kind of environment that makes you forget you’re dining within a hotel. Soaring greenery and decorated ceilings created visual interest without overwhelming, whilst the spacing between tables allowed conversation to remain genuinely private.
Opening with tradition
We began with fattoush, that deceptively simple Lebanese salad that reveals a kitchen’s approach immediately. Fresh tomatoes, cucumber, and lettuce formed the base, dressed with lemon juice, quality olive oil, and the distinctive tang of sumac powder. Everything had been cut to proper sizes, allowing each vegetable to be tasted individually whilst creating harmony when combined. The sumac provided that characteristic tartness that makes fattoush recognisable, balanced by fruity olive oil that added richness without heaviness. Crisp toasted pita pieces, added just before serving, retained their essential crunch, providing textural contrast against the vegetables’ freshness.
Hummus arrived simultaneously, a dish so common that excellence often passes unnoticed whilst mediocrity receives a pass. This deserved attention. The chickpea and tahini purée achieved proper balance between nutty richness and bright acidity. The texture was silky without being pasty, substantial enough to hold shape on the plate yet yielding immediately when scooped with warm bread. The quality of tahini made the difference, as it always does. A generous drizzle of olive oil and a sprinkle of paprika completed a dish that proved how elevated simplicity becomes when approached with care and quality ingredients.
The centrepiece
Our main course, an assorted seafood platter, arrived as a generous arrangement of grilled lobster tail, jumbo prawns, hammour, and salmon accompanied by grilled vegetables. This was the sort of dish that announces a kitchen’s capabilities within the first bite. The char-grilling had been executed with exceptional skill, achieving proper caramelisation and attractive grill marks without any trace of bitterness or acrid flavour.
The lobster tail emerged from the grill perfectly cooked, the meat opaque and tender with a slight resistance when bitten. Lobster is unforgiving, either undercooked and translucent or overcooked and rubbery. This was neither. The char added depth to the sweet, delicate flesh without masking its inherent character. Jumbo prawns received similar treatment, developing a lovely exterior crust whilst the interior remained juicy and tender.
Hammour, that prized Gulf fish with firm white flesh, had held together beautifully on the grill whilst developing those attractive char marks that signal proper technique. The salmon, richer and more robust than the other seafood, provided welcome contrast, its natural oils enhanced rather than diminished by the grilling process. Each protein had been treated with respect, allowed to express its own character whilst gaining complexity from the fire.
Grilled vegetables accompanied the seafood as genuine components rather than afterthoughts. Bell peppers, courgettes, and tomatoes had been grilled until tender and lightly caramelised, their natural sugars concentrated by the heat. These weren’t limp, steamed vegetables thrown on a plate for colour. They’d received the same attention and skill as the seafood itself.
The inspired addition
We added crispy chilli and garlic potato, which proved an inspired decision. Golden fried potato cubes arrived tossed with fresh green coriander and chilli that provided warmth without overwhelming heat. The potatoes were fluffy inside with a substantial, crisp exterior, the kind that requires proper temperature control and patience during frying. Fresh coriander added brightness and a herbal note, whilst the chilli built gradually, warming rather than burning. This was the sort of side dish that could easily overshadow the main course, yet somehow complemented the seafood perfectly, the richness of the fried potatoes balancing the leaner grilled fish.
Sweet conclusion
Gazleyah concluded our meal with unexpected playfulness. This cotton candy dessert combined muhalabia, a traditional Middle Eastern milk pudding, with cotton candy and caramel sauce in a presentation that looked whimsical but tasted sophisticated. The muhalabia itself was delicate, with subtle sweetness and a creamy texture that dissolved on the tongue. The cotton candy, which could have been pure gimmick, actually contributed to the dish, melting into sugary wisps that combined with the caramel sauce to create layers of sweetness and texture. This was playful without being frivolous, unexpected without being bizarre. It felt like a dish rooted in tradition that had been given a contemporary presentation, which aligned perfectly with the restaurant’s overall philosophy.
The environment
Lebanese Terrace succeeds in creating an authentically Lebanese atmosphere whilst sitting firmly within Emirates Palace’s grounds. The design elements work in harmony rather than competition. Olive trees provide vertical interest and natural shade, their silvery leaves catching ambient light. Stained-glass windows filter sunlight during day service, creating patterns on tables and floors. The aquamarine walls reference Mediterranean coastal architecture without being literal or heavy-handed.
Our outdoor booth proved ideal for the evening’s temperature. Fire elements provided warmth as the sun set and the air cooled, creating comfortable pockets of heat without making the space feel enclosed or stuffy. The booth design allowed comfortable facing whilst maintaining privacy from neighbouring tables. Service staff could approach easily without hovering constantly, and clear sightlines to the kitchen and bar kept the space feeling connected to the larger restaurant operation.
Drinks and pairings
The beverage programme focuses on Lebanese wines and arak, that traditional anise-flavoured spirit that pairs so naturally with mezze. We sampled several cocktails throughout the meal, each incorporating Middle Eastern flavours and ingredients with genuine skill. The mixologists clearly understood the cuisine they were supporting, creating drinks that complemented rather than competed with the bold flavours on our plates.
Fresh juices and traditional teas rounded out the non-alcoholic offerings. The attention paid to these options felt genuine rather than obligatory, with fresh ingredients and proper preparation elevating what could have been afterthoughts into beverages worth ordering independently of the food.
Chef Gilber’s philosophy
Chef Gilber Sakr’s connection to his Lebanese homeland comes through clearly in every dish. This isn’t fusion cooking or deconstructed reinterpretation. It’s traditional Lebanese cuisine prepared with excellent ingredients and proper technique, allowing the food to speak for itself. The menu features charcoal-grilled meats, seafood platters, and mezze that follow established recipes whilst benefiting from ingredient quality and technical skill.
The kitchen prioritises freshness, preparing dishes like Hummus Bel Habak, Cabbage rolled with Castaletta, and Kafta Bel Habak daily. This commitment to freshness means the menu can shift slightly based on availability, though core offerings remain consistent. It’s an approach that respects both the cuisine’s traditions and the practical reality of seasonal availability.
The service experience
Throughout our evening, the service team proved knowledgeable about the menu without sounding rehearsed or mechanical. When we asked about ingredients or preparation methods, we received clear, informative answers. Recommendations felt genuine, based on what we’d already ordered and enjoyed rather than what needed to be promoted that particular evening.
The pacing worked well, with sufficient time between courses to enjoy and discuss what we’d eaten without waiting so long that momentum was lost. Water glasses stayed filled, used plates were cleared promptly without rushing us, and new courses arrived at proper temperatures. These fundamentals, executed consistently throughout the evening, separated the experience from adequate service and elevated it to genuinely good hospitality.
Concluding thoughts
Lebanese Terrace brings authentic Lebanese coastal cuisine to Emirates Palace with skill and genuine care. The setting transports diners to Mediterranean shores whilst remaining distinctly part of the palace environment. Chef Gilber Sakr’s cooking honours Lebanese traditions without being limited by them, allowing quality ingredients and proper technique to create dishes that feel both familiar and special.
The assorted seafood platter alone justifies a visit, with char-grilling executed at a level that many restaurants aspire to but rarely achieve. The mezze selections, from silky hummus to bright fattoush, prove that simple dishes become extraordinary when approached with care and quality ingredients. Even the playful dessert, which could have been merely theatrical, worked beautifully as both presentation and flavour.
For anyone seeking Lebanese cuisine in Abu Dhabi, Lebanese Terrace deserves serious consideration. This is cooking rooted in tradition, executed with skill, and served in an environment that enhances rather than distracts from the food. We left satisfied, impressed, and already planning our return to explore more of the extensive menu. The scents of wild herbs and spices transported us to Mediterranean shores, whilst the setting reminded us we were dining somewhere genuinely special within one of the world’s most extraordinary hotels.