A garden-led table arrives at Jumeirah Marsa Al Arab

The last food-and-drink opening at Jumeirah Marsa Al Arab1 is 12062, a restaurant built around ingredients rather than flourish. Head chef Stephanie Haywood, whose career has taken in Michelin-starred kitchens in the UK, Scandinavia and the GCC, brings a style rooted in British cooking and shaped by wider exchange with French, Mediterranean and Scandinavian traditions. The idea here is restraint: letting produce speak for itself, and building the menu around seasonality, provenance and responsible sourcing.

That shows up in the kitchen’s whole-ingredient approach. Vegetables are treated with the same weight as protein, and bones, shells and offcuts are reused in broths, sauces, stocks and drinks. Supper points to a langoustine dish as the clearest example: the tail is the centrepiece, the shells become bisque, the trimmings feed into the beverage programme, and what remains goes back into the soil of the terrace herb garden. That same garden supplies herbs, greens and botanicals for both the food and botanical-led cocktails, while the wine list looks to small producers and grower Champagne with an emphasis on sustainable, low-intervention winemaking.

AvroKO has designed the interiors with warm earthy colours, carved marble, handcrafted textures and custom cabinetry, drawing on Levantine coastal architecture and opening out to a large terrace. If you are already heading to the resort, this sounds like the place to book for cooking with a clear point of view rather than a long list of tricks.

Our summary of a story from Supper, published 6 October 2026. Read the original