GAIA’s menu is built around three or four ingredients a plate, not thirty — the same restraint you would find in an Athens taverna rather than a hotel buffet. The whitewashed dining room borrows from Mykonos; the food does not try as hard as the décor. For more Greek dining in Dubai, see OPA and Nammos.
On the Menu
The house signature is whole fish from the display counter, priced by the kilo and prepared to order — raw, grilled, in a salt crust, with harissa, or pan-fried. Beyond it, the menu runs to Astakomakaronada, a lobster pasta (AED 368); Katsikaki, slow-cooked baby goat (AED 350 for 300 g, AED 635 for 600 g); Chtapodi Sti Schara, grilled octopus (AED 160); Varelisia Feta Psiti, barrel-aged baked feta (AED 74); and a Wagyu rib eye, Spalomprizola (AED 470). At lunch, a set menu (AED 130 per person) offers a starter and main, or a main and dessert, with water included; dinner has its own set format at AED 260 per person.
The Setting
Predominantly white, with marble detailing and stone tiling, black-and-white photography on the walls, a dedicated bar, a Chef’s Table and several more intimate seating areas beyond the main room — closer to a contemporary taverna than a hotel restaurant.
The Chef Behind the Magic: Chef Izu Ani
The secret ingredient behind GAIA’s success is Chef Izu Ani. His passion for Greek cuisine and commitment to authenticity infuses every dish. Like a maestro commanding an orchestra, Chef Ani blends each ingredient to produce harmonious symphonies of flavour.
Creating a Gastronomic Masterpiece: The Making of Moussaka
How does GAIA turn simple ingredients into a gastronomic masterpiece? Let’s unravel the magic behind Moussaka. It’s like preparing a beautiful tapestry, with each thread woven meticulously. The earthy eggplant, tender lamb, creamy béchamel sauce, and the golden-baked top layer form a dish that’s comforting, familiar, and indulgent all at once.
Good to Know
Smart elegant dress code — tailored shorts are welcome; sportswear and beachwear are not. Open for lunch (12:00pm-4:30pm weekdays, 12:30pm-4:30pm weekends) and dinner (6:30pm-11:30pm daily), with the bar running until 12:45am.
The Story
GAIA opened in October 2018 at Gate Village 4, DIFC, founded by Evgeny Kuzin with chef Izu Ani, previously of La Petite Maison and La Serre; Greek chef de cuisine Orestis Kotefas runs the kitchen day to day. GAIA placed 25th on MENA’s 50 Best Restaurants list in 2025 and 33rd in 2026.
FAQ
Each dish at GAIA is a culinary masterpiece. However, the Meze platter, Moussaka, and Baklava are particularly delightful.
Greek cuisine celebrates natural ingredients and simple preparations, resulting in dishes that are both flavourful and wholesome.
GAIA combines traditional Greek recipes, a warm and welcoming atmosphere, and top-notch service to deliver an authentic Greek dining experience.
GAIA is located in the DIFC area, one of Dubai’s most vibrant neighbourhoods.
Ready When You Are
The reservations that aren’t publicly available, arranged through a single request