The local seasonal dining concept, launched by Dubai-based restaurateur Peter Ahn, will work closely with local farmers across the UAE.
Situated at museum Jameel Arts Centre in Al Jaddaf, the venue intends to promote local and seasonal dining based on four key pillars: Sustainability, Seasonality, Simplicity and Integrity. This is one of the latest hottest venues to open in Dubai offering guests with casual, localised, sustainable dining.
Created by executive chef Carlos Frunze, who is working closely with local farmers across the UAE, the brand’s menu has been designed with Scandinavian sensibility. Serving seasonal harvests locally foraged and fermented, the kitchen team will even utilise the leftover whey from the cheese-making process to create caramel, serving as a sweetener for the tangy Sirniki cheesecake hotcakes. Other experimental dishes on offer include Camel Caramelle Pasta and Lamb & Kimchi, which brings together lamb, swiss chard, fermented kimchi, lamb jus and corn.
Founder, Peter Ahn said: “Teible is designed to be a forward-thinking gastronomic concept that focuses on the basic principles of creating good quality food made simply. Embracing local produce to support a more sustainable and wholesome dining experience, we aim to redefine the local food culture by putting an emphasis on craftsmanship and innovation.”
