The Lana Dubai hotel set to debut in 2024

The Lana Dubai hotel set to debut in 2024

The Lana Dubai hotel slated for 2024

The Lana, Dubai is set to open on February 1, 2024. As one of the most highly anticipated hotel openings in the UAE, it represents the ultimate expression of trusted hospitality and elevated living.

The Lana will pioneer a new era of dining to Downtown Dubai, notably a place carved from bold ideas and conceived to introduce the best of Dubai. Foster + Partners stun with their architecture, while Gilles & Boissier actively design the captivating spaces.

Varied Culinary Destinations: Jara, Riviera, High Society, Bonbon Café Angelo Musa, and More

Jara by Martín Berasategui is a new dining concept developed by Martín Berasategui, an acclaimed chef, which will be debuting at the hotel. Berasategui holds the record for Michelin stars in Spain, with a total of 12. Jara will be his first restaurant in the Middle East and the first of its kind in Dubai. It will serve Basque cuisine as well as pintxos and cocktails at Jara Bar by Martín Berasategui.

Riviera by Jean Imbert will be a new, modern Mediterranean restaurant inspired by Jean Imbert’s heritage and travels. It will be his first restaurant in the Middle East, thus complementing his existing relationship with Dorchester Collection. Riviera by Jean Imbert will serve a-la-carte breakfast, lunch, and dinner. Furthermore, it aims to become a destination for creative Mediterranean cocktails, wines, Vermouths, aperitifs, and inventive Mediterranean bites.

High Society will be located on the rooftop with a concept developed by Jean Imbert. Serving hotel guests at the pool during the day, it will turn into a vibrant lounge from 5 pm. It will serve an extensive selection of champagnes, the largest in the UAE, wines and spirits. High Society is set to become the new lounge for sophisticated connections.

Bonbon Café Angelo Musa will be an entirely new pâtisserie. Renowned for pioneering avant-garde styles and creativity, Musa has also been awarded the title of Best Craftsman of France. He is widely celebrated as the world’s best pastry chef and has led the pastry kitchen at the Hôtel Plaza Athénée for more than eight years.

Diverse Dining Outlets: The Gallery, Veranda, and Bitter Honey

Other outlets include: The Gallery, Veranda and Bitter Honey on the second floor of the hotel. Txakolina, will be located on the 18th floor. They will all be led by executive chef of the hotel, Oliver Jackson.

The Gallery will be home of The Lana’s much-anticipated signature afternoon tea. The Gallery will also serve breakfast and light bites, as well as coffee, wine, and champagne.

 Veranda will be an open-air, lush garden bar serving signature cocktails, champagne and wine by the glass, paired with a sharing menu of tapas and international dishes with a Levantine influence.

Bitter Honey will be an intimate bar, nestled within the splendor of the lobby of The Lana. Bitter Honey’s cocktail list conceals the sweet mystery of its origins. Centuries-old tradition meets modern flair at Bitter Honey drinks, where botanical bitters and local honey enhance the menu with exquisite depth. Bitter Honey will serve table-side cocktails and bites.

Txakolina will be a secretly located cigar lounge. It will also serve more than 45 cigars from Cuba to the Dominican Republic, Nicaragua and Honduras.



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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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