The Review
History was made on the Palm Jumeirah in 2025. When the Michelin Guide Dubai awarded Trèsind Studio its third star, it was not simply another great restaurant receiving recognition — it was the end of a 150-year argument about whether Indian cuisine could belong at the highest table of fine dining. It can. Chef Himanshu Saini has proven it with an eighteen-course tasting menu called 'Rising India' that has no equal in its cuisine category anywhere on Earth.
The restaurant sits in a rooftop garden beside the St. Regis on the Palm — an intimate, white-walled space with an open kitchen at its centre that functions as a stage. The philosophy is built around the Indian concept of Atithi Devo Bhava — the guest is god — and every element of the service, from the first amuse-bouche to the final petits fours, is calibrated to that principle. Thirty covers. Two seatings per week. The most coveted reservation in the Emirates.
The menu is organised around India's geography — the Northern Plains, the Deccan Plateau, the Coastal Southwest — with each section delivering dishes that honour regional tradition while exhibiting the precision and imagination of three-star cooking. A small parcel of Rajasthani ker sangri (dried berries and beans) arrives as though assembled by a watchmaker. The Keralan coconut broth contains elements that have been prepared across three days. A course built around the tandoor is at once the most ancient thing you have eaten and the most modern.
Ranked 13th by the World's 50 Best Restaurants in 2025, Trèsind Studio is no longer just Dubai's best restaurant. It is one of the twenty most important restaurants on the planet. The tasting menu runs AED 1,095 per person, with beverage pairings from AED 750 to AED 1,500. Book eight weeks ahead during the October–April season.
Best for Impress Clients
Trèsind Studio is the most powerful statement any host can make in Dubai. When you bring a client here, you are telling them three things simultaneously: that you know this city, that you have pull, and that you value their time with an investment that is serious without being ostentatious. The cuisine is Indian — but so refined, so boundary-dissolving, that it becomes neutral ground. No one is out of their comfort zone. Everyone is amazed. The conversation flows because the food is doing the work. World's 50 Best, three Michelin stars, impossible reservation. There is no more effective client table in the Middle East.
Signature Dishes
The 'Rising India' menu changes seasonally, but certain cornerstones have become defining dishes of the Trèsind Studio experience. The opening sequence of street-food amuse-bouches — a micro-pani puri filled with tamarind water, a crunchy bhel puri bite reimagined with truffle — frames the intent: this is India, seen with fresh eyes. The Deccan Plateau course, built around millets, lentils, and smoked tamarind, is the finest argument for Southern Indian cooking in a restaurant context. The dessert sequence, which includes a chai-inspired course and a gulab jamun reconstruction of extraordinary delicacy, ends the meal on a note of pure joy.
What to Know Before You Go
Reservations open eight weeks in advance and fill within hours during peak season. Book directly at tresindstudio.com. The restaurant is open Tuesday through Sunday; Wednesday lunch is occasionally available. Pre-payment is required to secure a booking. The address is St. Regis Gardens, Palm Jumeirah — the restaurant has its own entrance on the garden side; request directions when you confirm. Smart-casual dress minimum; business attire is standard and appropriate. Dietary restrictions are accommodated through parallel vegetarian menus of equal ambition.
Also in Dubai, see FZN by Björn Frantzén for three-star Nordic-Asian cuisine, Il Ristorante – Niko Romito for Michelin-starred Italian, and Ossiano for the city's most visually spectacular dining experience. For all Impress Clients occasions globally, see our dedicated guide.