Sometimes, nothing but a bowl of pasta will do. From rich and hearty ragu with pappardelle to delicate ravioli, tortellini, and orzo, a simple flour and egg dough can be tailored to every mood – and Dubai’s most celebrated Italian restaurants know how to pack their plates with flavour. Of course, a basic pomodoro done well will always be beautiful. Nonetheless, these 10 elevated offerings take pasta to the next level.
Al Muntaha
This iconic eatery, located at the top of the Burj Al Arab, is as celebrated for its food as for its stellar views. The Gault&Millau four-toque-rated kitchen (and winner of Restaurant and Chef of the Year) has a signature Ravioli del Plin from chef Saverio Sbaragli, a harmonious blend of guinea fowl plin ravioli, delicate Parmesan cream and truffle. A truly luxurious plate of pasta.
Alici
Bluewaters favourite Alici might well specialise in seafood, but that doesn’t mean pasta is any less of a passion. In fact, the two combine in the restaurant’s signature ‘spaghetti alla ‘Chitarra’ con ricci e ricciola’, a decidedly decadent bowl of spaghetti with sea urchin and fresh amberjack that’s sure to please.
Armani/Ristorante
A truly high-end Italian eatery, two-toque-rated Armani/Ristorante offers an ever-changing variety of pasta dishes designed to make the most of seasonal produce. Made fresh every day, the ‘bottoni ripieni’ ravioli are currently stuffed with wagyu beef and served with an aromatic jus and vegetable brunoise.
Bungalo34
Bungalo34 remains an undeniable jewel in Dubai’s relatively small number of genuinely beachside dining spots. Found next to the picturesque Nikki Beach Dubai Resort & Spa on Pearl Jumeira island, this stunning restaurant offers uninterrupted sea views, enhanced by colourful striped umbrellas and intriguing prints.
The ever-evolving menu continues to impress with classics and new additions that keep diners coming back for more. Pasta lovers won’t be disappointed, and one of the signature dishes is Amalfi Lemon, which is a beautifully lemon-decorated bowl of bucatini pasta with cream, lemon and fresh parsley.
Il Borro Tuscan Bistro
No list of Italian eateries in Dubai would be complete without the one-toque-rated Il Borro Tuscan Bistro, a continually packed restaurant thanks to its crowd-pleasing favourites. While pasta fans are spoilt for choice, there’s little need to look past the signature ‘tagliatelle al tartufo’ – a simple but luxurious plate of homemade pasta with Umbrian black truffle and Parmesan.
Il Ristorante – Niko Romito
Situated in the upmarket Bvlgari Hotel, Il Ristorante – Niko Romito takes inspiration from classic Italian flavours but gives them a modern upgrade. The approach pays dividends on the interesting pasta menu, featuring homemade turbot tortelli enlivened with capers, lemon and marinated tomato.
L’Amo Bistro Del Mare
Seafood specialist L’Amo Bistro Del Mare prides itself on the quality of its daily catch, putting fresh fish and shellfish to inventive use across the whole menu. The kitchen’s signature Mediterranean style ‘tagliolino allo scoglio’ combines fresh, homemade tagliolino pasta ribbons with mussels, clams and razor clam.
Pierchic
Perched over the Arabian Gulf, Pierchic fuses coastal Italian flavours with stunning views. Head chef Beatrice Segoni has been in place for a few years, which has given her the chance to cement the restaurant’s evolution beyond its seafood origins to offer a broader culinary experience (though there is still plenty of fish on the menu). Still, we’re here to talk pasta, and the creamy tagliolini with freshly grated white truffle is an absolute classic.
Roberto’s
DIFC stalwart Roberto’s understands classic flavours but that doesn’t mean the kitchen isn’t afraid to push the boat out. Chef Danilo Valla’s ‘calamarata gamberi e pistacchi’ marries red shrimp and burrata with calamarata from his hometown of Naples and pistachio from his wife’s Sicilian roots.
The Artisan Il Ristorante
The Artisan, awarded two-toques by Gault&Millau this year, aims to tell the story of Italian culinary tradition via deceptively simple, ingredients-led plates. Nowhere is this clearer than chef Leonardo Galati’s ‘tortelli cacio e pepe ai carciofi’, featuring homemade cacio pepe tortelli served with artichokes and fresh marjoram.