Who Took Home the Top Honours at The Gault&Millau UAE Gala 2026
The chefs, restaurants and concepts shaping the year ahead
Finding a new restaurant worth your time can feel like such a gamble, especially when you’re surrounded by an abundance of spots that every Instagram influencer seems convinced is a ‘must-try’. This is where Gault&Millau’s annual guide comes in, with ratings and distinctions that help diners navigate the UAE’s food scene without feeling overwhelmed by its sheer volume.
That influence was clear on February 2, when the Gault&Millau UAE Gala 2026 brought the industry together at Atlantis The Royal to celebrate the year’s standout names. The exclusive ceremony welcomed 250 figures from across the hospitality world, as eighteen awards were presented over the course of the evening. This year was especially significant with the introduction of five new award categories, reflecting the expanding scope of the country’s fine-dining spaces.
Opening the ceremony, Ali Akawi, CEO of ITP Media Group, addressed the attendees with reflections on the country’s surge in creativity, pointing to the “growing richness, diversity and reach of the UAE’s restaurant and hospitality sector”.
Among the venue awards, JW Marriott Marquis Dubai took home Sustainable Kitchen of the Year, highlighting a continued focus on responsible practices. Birch at the Ritz-Carlton DIFC was named Breakthrough Restaurant of the Year, while Moonrise at Eden House received the Heritage Award.
Trèsind Studio dominated the evening, winning Home-grown Restaurant of the Year, as well as the coveted Restaurant of the Year title. Meanwhile, Atlantis The Palm’s FZN by Björn Frantzén was recognised as International Brand of the Year.
Both venues also received the exceptionally rare 5-toque rating (with 19 points each out of 20), the highest ever that the guide hands out, reserved for only the best in the world. In Gault&Millau’s ratings, toques are the measure of a restaurant’s quality, with more toques signalling a superior score and a stronger all-round experience. This year, 88 toques were handed out in the UAE, a testament to the ever-expanding variety of flavours and experiences the country has to offer.
The key people in the kitchens were equally in focus, with Carmen Rueda Hernandez of BRIX Journey being named Pastry Chef of the Year. Himanshu Saini of Trèsind Studio received Chef of the Year, adding another accolade to an already successful evening for the establishment.
Beyond the trophies, guests also received the fifth edition of the Gault&Millau UAE guide. This year’s edition expanded its arsenal to 203 listed dining destinations across four emirates.
For anyone planning where to book their next dinner table this year, the 2026 iteration of the Gault&Millau UAE Gala has offered a clear starting point.
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