Anemos Taverna

Mediterranean

Rimal Walk, Jumeirah Beach Residence, Dubai

+971 50 111 2222

Charcoal skewers and cold meze from a Naxos family kitchen, with oregano, lemon and olive oil on everything.

Dishes

• 

  Galaktoboureko

  Semolina custard between filo sheets, baked and soaked in lemon syrup while still hot.

  AED 32.00
• 

  Htapodi sta Karvouna

  Octopus leg boiled soft, then charred over coals and dressed with vinegar and capers.

  AED 92.00
• 

  Pastitsio

  Tubular pasta and cinnamon-scented meat sauce, bound with bechamel and baked in a tray.

  AED 56.00
• 

  Moussaka

  Layers of aubergine, potato and minced lamb under bechamel, baked until the top sets.

  AED 62.00
• 

  Kontosouvli

  Large chunks of lamb shoulder turned slowly on a vertical spit for three hours.

  AED 82.00
• 

  Chicken Souvlaki

  Thigh cubes marinated in lemon, oregano and oil, skewered over coals, pita and onion beside.

  AED 48.00
• 

  Horiatiki Salad

  Tomato, cucumber, onion, caper and a slab of barrel-aged feta, with oregano and oil.

  AED 38.00
• 

  Saganaki

  A slab of kefalograviera seared in a small pan until the edges crust, lemon squeezed over.

  AED 36.00
• 

  Keftedakia

  Lamb and beef meatballs with mint and grated onion, fried in olive oil and served with lemon.

  AED 34.00
• 

  Dolmadakia

  Vine leaves rolled around rice, dill and pine nuts, served cold with lemon.

  AED 30.00
• 

  Taramosalata

  Cured cod roe whipped with bread, lemon and olive oil until pale pink.

  AED 28.00
• 

  Tzatziki

  Strained sheep yoghurt with grated cucumber, garlic and dill, olive oil poured over.

  AED 26.00