Entertain Me Lifestyle

Michelin Stars at Taste of Dubai

Foodies and culinaires rejoice for Taste of Dubai is back this March.

This three-day event is a real treat closing the Dubai Food Festival from March 10-12th with a mouthwatering line-up of celebrity chefs, fine-dining restaurants and brand new features.

If there’s ever an excuse to get chomping it’s our favourite Dubai based event, now in it’s ninth year, confirmed celebrity chefs Nathan Outlaw, Tom Aikens (who has recently opened his new concept restaurant Pots, Pans and Boards, in Dubai) Alfred Prasad and Atul Kochhar, who have seven Michelin stars between them are all getting involved in the action.


Feast on delicious dishes from 20 fine-dining restaurants in Dubai including new favourites such as Catch, Atisuto, Bull and Roo and Fratelli La Bufala and the old haunts of Gaucho, Sonamu, The Gramercy and Royal Orchid.

This year visitors to the festival can even take on their very own cooking challenges with dishes judged by Taste’s star-studded line-up of celebrity chefs and expect prizes galore! If you’re more into tasting than the cooking itself, there will be a brand new Cheese and Grape feature as well as a DeLonghi Coffee Lounge to whittle away the sun-filled hours.

Creating the lively atmosphere that this much-loved festival is known for, the entertainment stage will host an exciting line-up of bands, musicians and DJs with “4THEMUSIC” once again being the headline act, back by popular demand.

Taste of Dubai 2014 -Crowd- 108

Taste of Dubai, in association with and taking place as part of the Dubai Food Festival 2016 (25 February – 12 March), returns to the Dubai Media City Amphitheatre from Thursday 10 to Saturday 12 March. Taste of Dubai will run from 4pm – 12am on Thursday, 12pm – 12am on Friday and 12pm – 11pm on Saturday.

Tickets will be available next week on www.tasteofdubaifestival.com, starting with an amazing early bird offer, saving over 80%. Standard tickets 2 for AED99, VIP tickets 2 for AED399. Kids under 12 can enter for free.

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