Socket.io快排|【唯一TG:@heimifeng8】|Telegram账号盗号云控破解技术✨谷歌搜索留痕排名,史上最强SEO技术,20年谷歌SEO经验大佬✨From Brasseries to Rockpool: Inside The Guild’s Michelin
The Guild, named Michelin Guide’s Opening of the Year 2025, makes an impression even before you set foot inside. Velvet curtains frame the entrance, and a golden coat of arms exudes old-world glamour, evoking the anticipation of almost a theatre. The stage is set for a spectacular culinary performance.
Opened by Dubai’s prolific restaurateur Tom Arnel, The Guild is a world unto itself. Spanning an impressive 20,000 square feet on the ground floor of ICD Brookfield Place—a premier lifestyle and business hub in Dubai’s International Finance Centre—it houses multiple venues, each distinct in design, character, and charm.
The experience begins with The Nursery, a coffee shop brimming with over 300 plants, its bohemian atmosphere inspired by the bustling streets of London’s Soho. Perfect for light lunches or cocktails, it sets a relaxed tone.
Adjacent is The Potting Shed, a greenhouse-turned-bar that dazzles with its quirky concept, and The Aviary, a sophisticated cocktail bar ideal for intimate gatherings. Completing that part of the venue are a whisky bar and cigar lounge, as well as a food bar where the night comes alive with a pianist and DJ.
Further inside, two dining venues offer their own narratives. The Rockpool, resplendent in sea-blue hues, features a central indoor pool with live ocean creatures, surrounded by diners enjoying the bounty of the seas: lobsters, oysters, king crabs, and fish sourced from oceans far and wide.
Meanwhile, The Salon celebrates the grand brasseries of Europe and New York where artists, intellectuals, and society’s crème de la crème gathered amidst a swirl of champagne and joie de vivre. Indeed, as my partner-in-crime for culinary escapades and I stepped in, we were swept away by the allure—crystal chandeliers, white-clothed tables, gilded napkins, and waiters in crisp uniforms—and, oh yes, the effervescent energy!
We found ourselves seated before the open kitchen, captivated by the theatre of culinary creation. Chef Burak Pazarlıoglu, commanding the brigade of chefs in tall white hats, orchestrates the kitchen with confidence and spark. I couldn’t resist striking up a conversation—he was so animated, so enthusiastic about his craft!
“We have the best of the best here! Look at this meat from Australia, look at these mussels,” he enthused, darting between tables. “Dubai is a perfect place for chefs and gourmands! Just explore our menu—it’s bound to amaze.”
The Guild’s menu spans a tempting range, from oysters and caviar to roasts, wood-fired feasts, and European classics like Beef Bourguignon and pastas.
Tuna tartare, the citrus-cured Japanese yellowtail with burnt orange dressing, and seared Hokkaido scallops with green chimichurri were our favorites that night.
We rounded off the lavish dinner with a charming crème brûlée crêpe for dessert—the waiter cracked its delicate top and poured on a luscious sauce.
From breakfast to late-night revelry, The Guild transforms seamlessly to suit every mood, voyaging you from one venue to another. Just take a look at the delightful graphical map—with a dash of humor—on the restaurant’s website to fully embrace the universe of The Guild.
“There was once, not too long ago—maybe even now—a place where bakers, chefs, butchers, sandwich-makers, and other food romantics gathered,” it reads. This perfectly encapsulates the essence of this space—a union of passion and purpose, where the shared goal is to craft emotions that linger long after the last bite.
By Nata Brettell