Lebanese-Mediterranean dining — crafted over open flame, served with intention.
The showpiece. Wood-fired, smoked, carved tableside.
Charred over coals for 40 minutes. Tahini, pomegranate, mint oil.
Aged 14 days. Marinated 24 hours. Worth every minute.
Every dish at Manara begins the same way — with fire. Real charcoal, real wood, real smoke. We don't replicate tradition, we respect it.
Our chef spent twelve years in Beirut, Lyon and London before bringing his craft to Dubai. The result is a menu that honours its roots while speaking a global language.
There are 42 tables. No walk-ins after 8PM. This is not by accident.
"The lamb chops are worth flying to Dubai for. Zero exaggeration."
"We've tried every Arabic restaurant in JLT. Manara is in a different league."
"Booked for 2. Ended up recommending it to everyone in our group chat that same night."