E-Paper
Sign In
Restaurant Review: Duo Gastrobar is a showcase of technical, culinary skill
The Dubai restaurant serves up simple pleasures, executed to perfection
- PUBLISHED: Fri 16 May 2025, 4:51 PM UPDATED: Mon 2 Jun 2025, 6:01 PM
If you’re looking for substance over style, Scandi-inspired decor, and classic, well-executed dishes, then look no further than Duo Gastrobar.
Upon walking in, you’re greeted with light, bright interiors, enhanced by high ceilings and plush white tablecloths. The meal commenced with some spectacular shaken drinks, including a matcha-inspired martini mixed over a dry London spirit.
Recommended For You
We enjoyed some delicious chilled small plates, including an inspiringly unique ‘broccoli pâté’ topped with mixed nuts and crispy kale. This was a truly perfect bite, with the creaminess of the pâté seamlessly marrying with the raw crunch of the broccoli, kale, and nutty garnish. We also selected the braised aubergine—seemingly steamed and pulled—then adorned with chilli butter and thick yogurt. Delicately simple, perfectly dressed, and subtly spicy, it was the ideal way to start an indulgent dinner.
Next came the hot starters. These were truly fantastic, my favourite being the Taleggio and oxtail pie, which has not left my mind since. The thick pastry casing was filled with tender, flavourful beef and topped with tart, creamy Taleggio. This dish felt like something magical for the festive season. It was served alongside young cabbage topped with shaved black truffles—again, a seemingly simple dish, yet elevated by high-quality ingredients. Each layer of lightly charred cabbage delicately caressed the creamy sauce, further enhanced by the generous mounds of shaved black summer truffles adorning the top.
The mains were executed with the same technical skill and balance of flavours as the smaller plates. The lemon butter chicken was juicy, with a perfectly crispy skin—another seemingly simple dish made memorable through its execution. The cacio e pepe was utterly flawless, with hand-rolled pici pasta cooked to the perfect al dente, gently hugging the creamy pepper and pecorino sauce. We finished with a fantastic drop of red grape, which accompanied a densely layered honey cake.