Several Dubai eateries have been recognized as winners in the inaugural edition of the Food Elite program, launched by Dubai Municipality (DM). The 'elite' accolades were distributed across three categories of restaurants: those situated in hotels, standalone establishments, and quick service venues. Mediterraneo restaurant at Armani Hotel Burj Khalifa secured the top spot in the hotel category, with Cucina restaurant at Marriott Palm Jumeirah and Brasserie Boulud at Sofitel Dubai the Obelisk following in second and third places, respectively.
In the standalone category, Clap restaurant at DIFC Gate Village emerged victorious. Leila restaurant in Downtown Dubai and Bab Al Mansour at Mohammed bin Rashid boulevard claimed the second and third positions, respectively. The quick service restaurant category saw Trader’s House at Dubai World Trade Centre take the lead, with McDonalds in Blue Tower as the runner-up and Albaik in Diyafa securing third place.
The announcement was made during the 18th edition of DM’s food safety conference, which commenced in Dubai on Monday. The program celebrated restaurants in Dubai that have consistently showcased leadership in food safety excellence, coupled with a commitment to sustainability, nutrition, and social responsibility.
Sultan Al Taher, Director of Food Safety Department at Dubai Municipality, emphasized that the awards were distinctive in their comprehensive scope. “We examined best practices from around the globe,” he stated. “While there are numerous awards, their scope is often limited to either food safety or sustainability. Our program encompasses multiple facets.” According to Al Taher, over 400 restaurants applied for the awards, with ten being shortlisted in each category. “This year, we imposed certain restrictions, allowing only Grade A-rated restaurants to apply,” he noted. He also hinted at the possibility of expanding the categories for the following year.
In a subsequent session, food safety expert Mohamed Mohamady highlighted that all 30 shortlisted restaurants would receive a detailed report outlining their strengths and areas for improvement. Kayan Al Jaff, Head of Mission and Advisor at the Food and Agriculture Organisation (FAO), described the awards as “innovative” and highlighted their dual purpose. “Recognizing these restaurants motivates them to enhance their sustainability efforts,” he explained. “Moreover, it provides a platform for them to learn from each other. Acknowledging these restaurants, regardless of their size or newness, instills hope for the future, which is crucial.” Al Jaff also commended Dubai Municipality for its pioneering role in such initiatives and suggested that future efforts should extend recognition to more farmers.
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