Menu to Taste

Gaia

Greek, Mediterranean · Dubai · Chef Izu Ani

Gaia in Dubai presents Izu Ani's Greek-Mediterranean cuisine. Opened in 2018, the restaurant's centrepiece is an ice counter where diners select fresh seafood, cooked to order. The menu blends tradition and simplicity, rooted in Grecian heritage.

Gate Village - 4 - Zaa'beel Second - DIFC - Dubai - United Arab Emirates, Dubai

  • MENA 50 Best
  • #33 MENA's 50 Best 2026

Menu

Dishes

  • Whole Fish — Sold by the kilo at market price. Our Chefs will recommend the appropriate cooking technique to suit the unique quality of each fish. Cooking techniques: Raw (Fish of your choice thinly sliced), Grilled (Simply grilled in the charcoal oven with lemon oil), Salt Crust (Steamed in salt crust with sage and orange zest), Harissa Style (Rosemary, garlic, chili, olive oil and lemon juice), Pan Fried (Lemon juice, dill, capers, dry tomatoes and almond).
  • Melitzanosalata (55) — Smoked aubergine, tahina, sourdough (N)(V)
  • Tzatziki (42) — Greek yogurt, garlic, cucumber, olive oil, dill, pita (D)(V)
  • Fava (40) — Fava beans, lemon juice and olive oil (D)
  • Tonos Tartar / Tuna Tartare (99) — Smoked bluefin tuna, toasted bread and spring onion (D)(G)
  • Tonos me Troufa / Tuna with Truffle (142) — Lightly smoked tuna carpaccio, black truffle dressing (G)
  • Tonos kai Haviari / Tuna Caviar (350) — Bluefin Tuna, shallot, caviar and olive cracker (G)
  • Tsipoura / Sea Bream Carpaccio (194) — Lemon, mandarin and truffle dressing (G)
  • Lavraki Marine / Sea Bass Cheviche (99) — Yellow chili, coriander, lime, and pear (G)
  • Stridia / Oysters — Market Price Per Piece

Cocktails

  • Leo (84) — Pink peppercorn vodka, pisco, pomegranate & blueberry
  • Theo (79) — Olive oil tequila, mastiha, basil & bergamot
  • Selini (74) — Tsipouro, cinnamon honey liqueur, pumpkin & kumquat
  • Talos (89) — Orange gin, house blend of wines, beetroot & dry fig
  • Pithari (105) — Aged tequila, roasted peach, cinnamon, pistachio & coconut
  • Propodes (99) — Bourbon & Greek brandy, honey, hops & apricot
  • Nerea (84) — Chamomile gin, sparkling wine syrup, cardamom & elderflower
  • Ippos (79) — Aged tequila, mezcal, tomato water, strawberry & grapefruit
  • Pithos (89) — Tsipouro, Italian bitters, plum & Greek mountain tea
  • Ataraxia (99) — Gin, tonic water, green apple, cucumber, lavender & citrus

The Experience

A relaxed and lively room with garden or terrace dining and built around the chef's counter. The meal is structured around à la carte dining. A good fit for group dining.

  • Occasion: Group
  • Atmosphere: Relaxed, Lively
  • Format: À la carte
  • Setting: Garden / terrace, Chef's counter

Phone: +971 4 241 4242

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