Dubai's futuristic DIFC community feels away from the desert origins of the UAE. Between the twins Jumeirah Emirates Tower and the big-ben-style Al Ya v Tower, it’s easy to forget that until the 1960s, Dubai was essentially a small infrastructure arid fishing village. However, over the past few decades, modern Dubai has emerged, bringing a new era of innovation, high-rise buildings and avant-garde catering. With the continued rise of tourism in the UAE, many five-star hotels have also adopted culinary focus to attract travelers’ attention Waldorf Astoria Dubai International Financial Centre No exception. The hotel's signature under the guidance of Executive Chef Marc Hardiman Bulls and bears The restaurant continues to develop with the culinary world through integration with the sense of tradition.
Located on the 18th floor of the 275-room Waldorf Astoria difc, Bull & Bear is all cool, with shiny tones, chrome accents and floor-to-ceiling windows overlooking the skyscraper-filled landscape. Dubai’s crown jewel Burj Khalifa is visible, allowing guests to admire the world’s tallest building, while also smearing the restaurant’s iconic pearl diver Martini, made with exquisite oyster plug-in gin. “It's hard to compete with when the curtains open at dinner and when the Dubai skyline lights up on the center stage of Burj Khalifa,” Hardyman told Observer. “It sounds cliché, but it's perfect.” But the restaurant's iconic artwork is a life-sized metal sculpture of bull and bear, sandwiched between two huge glass cellars to reach the entrance to the restaurant.
Before moving to Dubai, Hardyman worked in his native country in the Cotswolds and London restaurants, including the Ritz-Carlton London and Beauwi Castle. “For me, it’s always been cooking delicious foods that are seasonal, flavor-driven and driven,” he explained. “I focused on buying the best ingredients and letting them speak for themselves.” Although Bull & Bear was previously marketed with a New York-style steakhouse, Hardiman shook everything by embracing a more European way of dining and introducing the restaurant’s first tasting menu.
Epicurean's journey begins with cultured butter and a layered croissant-like loaf that quickly reaches the table as you order your drink. The house's favorite among the 10-course menu is the Baerii Caviar-top crab sandwich, which uses the entire crab from the claws to the shell and sits on a grilled brioche slice, similar to a miniature lobster roll. The heritage carrots cooked on hot coals are another highlight, with a soft texture in the middle and a subtle crunch in the middle and spread over creamy homemade hummus with nut Egyptian spices. The Four Beef Beef Art was one of the richest bites of the night, delivered on delicate shiso leaves topped with miniature marinated mushrooms and delicate umami umami.
Although the menu will vary seasonally, these three iconic highlights are available year-round. The sommelier’s choice of wine pairings bring the meal together with bottles from around the world, but there is also a non-alcoholic beverage. For dessert, Hardiman's signature “eight times” pays tribute to the nostalgic English enjoyment. The mint and chocolate layers form infinite shapes, texture ranging from cream to crispy.
This restaurant’s love for environmentally friendly dining also brings new depth to your experience. “Sustainability has always been at the heart of my philosophy, and even back in the UK, I run my own farm,” Hardyman said. “In Dubai, we created our own hydroponics planting room through a partnership with Bustanica Farm, the first of its kind in the city.” Given Dubai’s arid climate and ruthless desert landscape, using nutrient-intensive aqueous solutions and indoor vertical farming is one of the only ways locals produce their own crops.
Bull & Bear's hydroponic planting room is visible and offers a peek into the open kitchen in the center of the dining room. The compact small sprout container holds over 30 different herbs such as green maroon, acacia jam and nasturtium. This modern farm-to-slab spirit makes a real difference that you can taste in dishes like Kyiv, which has a rich radish and ginger sausage topped with fresh herbal salads.
Another notable dish Hardiman is dedicated to growing on site is native tomatoes and herbs. A slice of juicy tomatoes, slightly green and edible flowers in the bed that looks like a scoop of sorbet, but is actually a rich, emulsified tomato that melts in your mouth. Although herbs are grown in Bull & Bear, these herbs are from Pure Harvest Smart Farm in Dubaiit uses indoor hydroponic agriculture with controlled temperature and humidity to replicate the appropriate season. Date is another local delicacy known to flourish in the UAE, given Dubai’s location along the Persian Gulf, special oysters can be sourced from Dibba Bay, the only Gourmet Oyster Farm in the Middle East.
Hardyman did not shy away from Michelin's ambitions. “I think most chefs will secretly dream of stars,” Hardyman shared. Although Dubai has become a hub for hydroponics and vertical agriculture, Bull & Bear was the first local restaurant to open a hydroponics planting room, and since then, the effort has been mimicked by other institutions, such as the Italian language of Conrad Dubai ballaróit houses the entire hydroponic farm in its own shed. “Sustainability is part of our DNA,” Hardyman said. “If our work does lead to [Michelin] Green Star, we will be very honored and grateful. But we won't forget the cooking from the heart. ”
Over the next few weeks, Hardiman paid tribute to his roots with special turbofish and chips, a modern British classic. Guests can also expect classic and refreshing summer dishes such as Burrata, as well as fresh peaches and Mediterranean bass, piquillo peppers with flames and earthy herbs. “We are constantly adapting to our best and best and working closely with our suppliers to gain insight from them.”
Since joining the team in late 2024, Hardiman has helped bring Bull & Bear from the standard hotel steakhouse to a dining destination worthwhile. Despite some novel surroundings, Arab hotels shine from beginning to end. Whether you are on an a la carte journey or putting your destiny into a chef-driven tasting menu, Bull & Bear offers a new perspective on the possibilities of a Dubai dining scene.
