A new restaurant is putting health in the form of functional ingredients and natural fermentations at the forefront of their fine dining offering.
LOMA, located in the Oud Metha area in Dubai, prioritises the use of fermented date fibre through a process developed by ecological sanitation company Siltrock. Transforming raw ingredients into Mediterranean-inspired meals, dishes range from breads to desserts.
Sicily native chef Matteo Casamichela says LOMA’s approach blends culinary art with functionality. “Cooking for inner well-being is the new frontier of haute cuisine,” Casamichela says.
“With LOMA, we wanted to create a place where every dish is good for the body, without sacrificing elegance and pleasure. We have united culinary art with functionality. Not for fashion, but to offer a transformative experience: beautiful to look at, intense to taste, beneficial to live.”
Dishes contain fermented date fibre to combine flavour and health, which Casamichela says spells a new era in the world of fine probiotic dining.
“LOMA is not just a restaurant. It’s an invitation. To slow down, to savour, to rediscover what it means to feel good after eating. For me, cooking today means taking care. It is not enough to amaze: we must also regenerate. With LOMA, I wanted to go beyond the idea that health and pleasure are incompatible. I believe in a cuisine that nourishes, that moves and that respects the body.”
The venue combines wood, stone, ceramics and warm metals, using natural light to create a quiet, welcoming and “regenerating” atmosphere. There is an outdoor lounge and a private room for business lunches and corporate events and is designed “for an international and sophisticated audience”.
