Dubai restaurants banned from using alcohol in food: How chefs, restaurants are adapting menus

The recent re-issuance of a long-standing regulation by Dubai Municipality, prohibiting the use of alcohol in food preparation and serving, has sparked conversations within the F&B industry.

While the regulation has been in place since 2010, its reinforcement now serves as a reminder to restaurants to strictly adhere to cultural and legal guidelines. But how are chefs and restaurant managers adapting to this shift, and how will it affect Dubai’s thriving dining scene? We spoke to several culinary professionals to get their insights.

Adapting menus

Ramzy Eid, Sous Chef at CARO Steakhouse, explained that while the alcohol ban created some challenges, particularly for dishes that relied on wine for flavour (such as homemade sauces), the team was able to find alternatives.

“All our homemade classical sauces contain alcohol, so it was a bit of a challenge to get it to the same standards without it, yet it was achievable,” he added. Substituting alcohol with non-alcoholic versions like wine alternatives allowed the kitchen to maintain the desired flavour profiles.

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Roger Valero, Executive Chef at HIKINA Restaurant, originally from Spain, shared that the shift has not significantly impacted his menu. Having already avoided alcohol in cooking in the UAE, his team simply replaced alcohol-based ingredients with flavourful non-alcoholic substitutes, such as non-alcoholic wines, broths, and herbal infusions. “We’ve enhanced stocks, broths, and reductions with richer, non-alcoholic ingredients, and this has allowed us to stay true to the essence of the dish without compromising on taste.”

For Afshan Jivraj, F&B manager and industry expert, the challenge is, in fact, more of an opportunity to innovate. “Restaurants would need to innovate, creating unique dishes and experiences that don’t rely on alcohol. This could foster creativity among chefs, as they explore new techniques, ingredients, and flavour profiles,” said the Kenyan expat.

Creative alternatives, techniques

As chefs work to replace the role of alcohol in their dishes, several creative techniques can be used in the process. For instance, Hussein Hadla, Brand General Manager of Asil Restaurant, highlighted the use of high-acidic ingredients such as apple cider vinegar and yuzu to replicate the flavour alcohol typically provides. “We don’t use alcohol in our dishes, however, restaurants can easily replicate by using the likes of Apple Cider Vinegar, Yuzu or other high acidity liquids or products,” he said.

Aniket Chatterjee, Chef de Cuisine at Atrangi, Jumeirah Al Qasr, sees this as an opportunity for experimentation. “We can explore techniques like fermentation or play around with various vinegars or homemade tinctures,” he shared. However, he also acknowledged that while these techniques open new possibilities, they may not completely replace alcohol’s depth of flavour.

Customer expectations

While the ban’s impact on customer preferences is still to be determined, Eid believes that most customers won’t notice a difference, as the emphasis remains on high-quality ingredients. “There shouldn’t be any shift in customer expectations since we will still deliver top-quality food,” said the British chef.

For Valero, there has already been a noticeable shift toward health-conscious dining. “We’ve had some positive feedback, with diners appreciating the fresh approaches to classic dishes,” he shared.

On the other hand, Hadla, originally from Lebanon, believes that as long as the flavours are maintained and the quality of the food stays high, customers will not be affected. “Alcohol has always been used as an enhancement and not as a core ingredient, so I don’t believe it will have much of an impact,” he said.

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