The best, now better than ever
After months behind closed doors, Orfali Bros reopened quietly a few weeks ago. No relaunch fanfare, no attempt to reintroduce itself. The confidence here lies in the fact that it does not need to. With one MICHELIN star and three consecutive years as MENA’s Best Restaurant, Orfali Bros returns knowing exactly where it stands.
This reopening is not a reset. It is a recalibration. The restaurant has used the pause to make considered shifts rather than dramatic ones. The most significant change is structural. Orfali Bros now operates exclusively as a tasting menu restaurant. The move away from à la carte dining brings clarity of intent and allows the kitchen to control the experience from start to finish. Their ‘brother’ restaurant, Three Bros, continues to serve approachable, casual dishes, while Orfali Bros steps fully into its role as the most focused gastronomic expression.
The cooking has never belonged to a single cuisine. While there are clear references to Syrian heritage, particularly in flavour memory, the approach remains global. The food resists easy labels. Orfalian remains the most accurate description. A cuisine shaped by instinct rather than geography. What emerges in the new format is the same Orfalian magic, now delivered with sharper focus.
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The experience begins before the first course. A new, cosy welcome area softens the arrival and sets the tone for the evening. It is a small but meaningful addition, designed to slow the pace and ease guests into the meal rather than usher them straight to the table.
On the plate, familiar flavours are pushed forward rather than replaced. Some dishes feel more restrained, others more expressive. The difference lies in control. Technique supports flavour, never the other way around. The tasting menu format allows the kitchen to build rhythm and depth without excess.
Much of this evolution is supported by what is happening behind the scenes. Fermentation now plays a central role, developed through the Orfali Bros Lab. These elements are woven into dishes, adding depth without distraction. Alongside this is in-house dry aging, including the coppa, an Italian dry-cured meat, and a standout sujuk – dry-cured Middle Eastern sausage. These processes are no longer experiments. They are foundational.
The non-alcoholic pairing programme reflects the same level of intent. Thoughtful and technically precise, it treats non-alcoholic beverages as part of the menu rather than an alternative to it. A brown butter washed ‘chardonnay’ style pairing was particularly striking, offering richness and aroma you cannot forget.
There is also a clearer sense of collaboration between the brothers. Pastry techniques now appear within savoury courses in subtle ways. These moments add finesse without disrupting balance. They feel instinctive rather than conceptual.
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The refurbished dining room mirrors the food. Calm and considered, it creates space for the experience to unfold without distraction. Nothing competes for attention. Everything supports the meal.
Service is where the shift is most immediately felt. Polished and assured, the team operates at a high level while retaining warmth. The pacing is confident, the interaction natural. It brings the entire experience into sharper alignment.
The meal ends with petits that feel deliberate rather than ceremonial. A quiet finish that suits the tone of the restaurant.
What defines Orfali Bros in this phase is restraint. The kitchen has refined what already worked and given it structure. Flavours are clearer, techniques more integrated, and the experience more cohesive. Fermentation and dry aging are now part of the restaurant’s core language.
Orfali Bros has not changed its identity. It has sharpened it. This is Orfali Bros 2.0, settled into its rhythm and moving forward with intent.
Image credit: @orfalibros on Instagram
Pallavi is a freelance food and travel writer who has explored more than 35 countries and dined at over 130 Michelin-starred restaurants. Born and raised in the UAE, she spent three decades witnessing Dubai’s transformation into a global culinary hub.
