Ruya, Grosvenor House Hotel – Dubai

This new restaurant addition to the existing Grosvenor House Hotel, Dubai Marina brings a slice of Anatolian cuisine to the UAE. The Turkish restaurant is managed by the Dogus Restaurant Entertainment and
Management group (d.ream) who are also looking to open outlets in London and New York in the next two
years, as well.

The menu has been designed by executive chef Colin Clague and features Anatolian classics with a contemporary twist. Signature dishes include Midye Dolma (rice stuffed mussels), a variety of the classic Lahmacun and Pide, slow cooked Claypot Lamb Shank and Mint Manti. Spread over 800 square metres of the hotel, the restaurant can seat 240 diners in its Mediterranean-themed indoors and outdoor terrace that overlooks the Dubai Marina.

Tricon worked closely with Interior Designers, Conran & Partners in developing the show kitchen design interfacing with the dining room and the feature wood burning rotisseries that create a feature on arrival as part of our overall responsibilities of developing the kitchen and bars design.


ClientRuya, Grosvenor House HotelSectorHotels & Restaurants

LONDON OFFICE
+44 (0)20 8591 5593

DUBAI OFFICE
+971 (0)4 323 7525

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Tricon Foodservice Consultants Ltd
⋅ St James’s House ⋅ 27-43 Eastern Road ⋅ Romford ⋅ Essex ⋅ RM1 3NH ⋅ UK
⋅ Office Suite 6-206 ⋅ Building 6 ⋅ Gold & Diamond Park ⋅ Sheikh Zayed Road ⋅ PO Box 120410 ⋅ Dubai, UAE

LONDON OFFICE
+44 (0)20 8591 5593
St James’s House ⋅ 27-43 Eastern Road ⋅ Romford ⋅ Essex ⋅ RM1 3NH ⋅ UK

DUBAI OFFICE
+971 (0)4 323 7525
Office Suite 6-206 ⋅ Building 6 ⋅ Gold & Diamond Park ⋅ Sheikh Zayed Road ⋅ PO Box 120410 ⋅ Dubai, UAE

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