Scalini Dubai Is Back. First Stop? The Parmigiana

There are restaurants you go to because they're new, and then there are restaurants you go back to because you already know exactly what you want. Scalini Dubai falls firmly into the second category for us. And after temporarily closing its doors for a renovation, the Italian favourite is officially back today September 1, with a new look, a refreshed menu and, most importantly, the same spirit that made us love it in the first place.

And before we get into the interiors, the Amalfi Coast references or what's new on the menu, we need to talk about the Parmigiana.

Because Scalini's Parmigiana is genuinely one of our favourite dishes in the whole world. Not just one of our favourite Italian dishes in Dubai, no. The whole world. Have we been to Italy to say that? My Nonna was from Tuscany. So believe me on that one.

And so yes, we're very happy they're back.

Located at Restaurant Village at Four Seasons Resort Dubai at Jumeirah Beach, Scalini has given its home a Mediterranean refresh while keeping the familiar blue and yellow palette associated with the restaurant. The colours are now joined by ivory, striped fabrics, deep navy, timber and blue velvet, with references to Italy's seaside destinations running throughout the space. The open kitchen remains at the heart of the dining room, keeping that slightly theatrical element of watching the chefs at work.

But it's the veranda that might tempt us to stay particularly long once Dubai's weather starts behaving again (please behave presto, weather.)

Set beneath a white pergola, it's surrounded by citrus trees, traditional lanterns, woven chairs and striped textiles, drawing inspiration from the courtyards and terraces of the Amalfi Coast, Sicily and the Italian Riviera. Sicilian-inspired blue majolica tiles greet you at the entrance, completing the feeling that you've temporarily escaped Jumeirah for somewhere along the Italian coast.

So, What's for Lunch?

The menu continues to focus on the kind of Italian cooking we tend to love most: good ingredients, relatively simple combinations and no need to overcomplicate things.

Executive Chef Francesco Cortorillo has introduced dishes including Crudo di Gamberi Rossi di Mazara, made with raw red prawns from Mazara del Vallo, yellow Datterino tomatoes, Sicilian white grape vinegar, extra-virgin olive oil, basil and fresh chilli. There's also Tartara di Manzo, prepared tableside with two types of mustard, capers, chives and olive oil, bringing back some of the old-school restaurant theatre that makes eating out actually feel like an occasion.

And then there's the Linguine alla Nerano, inspired by the Amalfi Coast and made with gently fried Italian zucchini, basil and Provolone del Monaco, slowly brought together with the pasta until everything becomes silky and intensely comforting. For something fresher, the Insalata di Gamberi e Asparagi combines grilled prawns with white and green asparagus and avocado.

All very tempting (just coming back from Lebanon now and said DIET! but one more meal won't hurt?)

Some Things Don't Need Reinventing

Scalini first opened in London in 1988, eventually becoming known as much for its charismatic atmosphere and A-list following as its Italian food. Dubai carried that DNA over to the UAE, with its open kitchen, tableside preparation and the slightly chaotic warmth that a good Italian restaurant should have.

The new Scalini seems to understand something we wish more restaurant renovations did: if people already love you, you don't need to become an entirely different restaurant. The room can change, the menu can evolve, the chairs can get prettier.

Just don't touch our Parmigiana.

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