A quiet transformation is taking place in the city
The Dubai dining scene is undergoing a sophisticated transformation. Once treated as an afterthought, non-alcoholic drinks in Dubai have stepped firmly into the spotlight. The era of the mocktail, often a sugary afterthought of neon syrups and umbrellas, has been replaced by a new approach – non-alcoholic mixology.
Dubai’s top bars and restaurants are now treating spirit-free drinks with the same reverence as a vintage grape or a complex malt. To understand this shift, we spoke with two leaders at the forefront of the craft, Anoop Ravindran, General Manager of Khadak and Sulan Kumbure, Bar Manager of the award-winning 3Fils.
Building Complexity Without Alcohol
Traditionally, alcohol is relied on as a carrier of flavour, helping extract depth from botanicals and binding elements together. Without it, bartenders have had to rethink the structure entirely.
General Manager of Khadak, Anoop Ravindran, explains that the approach today relies on technique rather than a single dominant base. The casual Indian star in Dubai’s dining scene boasts an extensive and thoughtfully curated non-alcoholic beverage program, offering drinks with complex flavour profiles and real effort.
“Instead of relying on alcohol, we work with time, temperature and technique. This involves cold pressing, maceration and gentle infusions to extract botanical depths. The goal is a ‘layered’ experience where acidity, bitterness and texture unfold gradually on the palate.”
At 3Fils, another veteran of non-alcoholic mixology, Sulan Kumbure approaches complexity through contrast and progression. By utilising tea infusions, fermented elements and carbonation, he ensures the drink feels dynamic. “I want the drink to change slightly as you sip it,” Sulan says, aiming for a profile that feels alive rather than one-dimensional.
What Guests Are Actually Asking For
At Khadak, Anoop notes a consistent preference for bright, refreshing profiles over anything overly sweet. Citrus, herbs and gentle bitterness lead the way, often inspired by classic cocktail structures but reinterpreted through a non-alcoholic lens. Sweetness is used sparingly, supporting rather than dominating the menu. Guests want clean, refreshing flavours that feel light but still exciting.
Sulan echoes this at 3Fils, where guests regularly request citrus-forward flavours with subtle bitterness. Ingredients like yuzu, lime, grapefruit, ginger, mint, and light bitter notes give structure without heaviness, delivering drinks that feel refreshing yet deliberate.
Another shift is how non-alcoholic drinks are being used. Rather than being limited to social sipping, they are increasingly ordered alongside food.
Khadak designs its beverage program so that non-alcoholic drinks can do both. Each serve has a defined body and flavour profile that allows it to pair naturally with dishes without overpowering them, while still standing confidently on its own during social gatherings.
Why Presentation Matters More Than Ever
In a city that eats with its eyes or phones first, the visual presentation of a non-alcoholic drink is the first signal of its quality.
“Visual presentation is important not just for drinks but for the entire guest experience, including food, beverages, and the restaurant’s overall ambience. Everything needs to feel intentional and aligned with the space’s character,” says Ravindran.
When a guest engages with a drink, the experience begins with the senses. First, they see it. Then they feel the weight and texture of the glass. This is followed by aroma, flavour and, finally, the lasting impression the drink leaves.
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Sulan agrees, noting that in today’s social media culture, a well-designed drink becomes part of the guest’s personal story. Clean glassware, clarity, ice quality, colour balance, and a thoughtful garnish instantly elevate a non-alcoholic drink, creating anticipation and reinforcing craftsmanship before the guest takes their first sip.
The New Standard
Behind the scenes, non-alcoholic programs demand as much discipline as any cocktail list. At Khadak, the team undergoes extensive training in infusions, macerations, kombuchas, fermented drinks and traditional Indian beverage-making techniques. Months are dedicated to menu development and team preparation, ensuring consistency and intent behind every pour.
As more venues invest in this level of detail, non-alcoholic mixology in Dubai is settling into its place as a permanent, evolving category. The future points toward deeper collaboration between kitchens and bars, more thoughtful pairings and menus where zero-proof options are highlights in their own right.
Image credit: Supplied
Mariam Khawer is a Dubai-based writer and PR professional whose work spans food, art, and travel across the region. When she isn’t chasing deadlines, she’s likely at a gallery opening, testing out a new restaurant, piecing together one of her mixed-media art projects or at home with her four cats, who keep her on her toes.
