From 21 to 23 November, Abu Dhabi’s Emirates Palace Mandarin Oriental transforms into a stage for the world’s most celebrated chefs and their signature creations.
Stars don’t only shine in the sky. For three nights in November, they descend to dine — bringing their MICHELINbrilliance to the tables of one of the Gulf’s most iconic venues. From 21 to 23 November 2025, the lush gardens of the Emirates Palace Mandarin Oriental will host the third edition of the MICHELIN Guide Food Festival in Abu Dhabi, transforming its grand lawns into a living theatre of gastronomy. What makes this gathering especially compelling is its dual spirit: rooted in the Emirate yet reaching across borders, drawing chefs and guests from around the world and the Gulf.
This year’s festival brings together around 20 MICHELIN-recommended restaurants, blending local talent with globally celebrated chefs.
Among the culinary figures garnering the spotlight are Lee Kok Hua, the long-serving executive chef of Hakkasan Abu Dhabi, whose restaurant holds one MICHELIN Star; Luigi Stinga, of Talea by Antonio Guida, an Italian restaurant in the Emirates Palace that likewise has a MICHELIN Star; and Thinus van der Westhuizen, chef at 99 Sushi Bar, which earned its first MICHELIN Star according to the MICHELIN Guide Abu Dhabi. Also mentioned prominently is Alvin Leung, the famed “Demon Chef” behind Bo Innovation in Hong Kong, known for his bold reinterpretations of Chinese cuisine.
Over the course of the three-day festival, guests can wander freely between tasting stations that offer a broad spectrum of flavours — from sweet and sour to umami, bitter, tangy, and spicy — each station guided by talented chefs whose expertise brings these taste profiles to life. The Stars Table dinners are among the most talked-about experiences: on 21 November, Talea by Antonio Guida will host a six‑hand dinner, with its brigade collaborating with chefs from internationally recognised kitchens, creating a unique multi-course tasting journey that celebrates technical excellence, creative vision and harmonious interplay among cuisines.
The family side of the festival is equally enchanting: children gather around hands-on cooking classes and “Plant & Pot” herb workshops, exploring, tasting and learning with delight, while a bustling marketplace offers the very best of local produce.
Music drifts through the gardens, and performers move among the guests, adding moments of surprise and joy, creating an atmosphere that feels alive, intimate and full of shared wonder. For those who prefer a more relaxed culinary pace, the MICHELIN Guide Café provides premium à la carte dining and takeaway options. At the same time, cashless payment systems throughout the festival make the experience modern and seamless.
The choice of the Emirates Palace Mandarin Oriental as the festival site is more than symbolic — its palatial grandeur, sweeping gardens and refined service create a setting perfectly attuned to a gastronomic event of this calibre. The elegance of the venue elevates each dish into something theatrical, each tasting into a moment of reflection and discovery.
Historically, MICHELIN stars have represented the pinnacle of culinary achievement. The first stars were awarded in 1926, and the formal system of one, two and three stars was introduced ten years later — today, these accolades stand for far more than technical precision, symbolising creativity, innovation and cross-cultural dialogue. The MICHELIN Guide Food Festival Abu Dhabi carries forward that legacy, inviting guests not only to taste excellence but to connect with the community, the craft, and the culture behind it.
More than just a food festival, this is a celebration of shared experience — where families, culinary enthusiasts and global travellers alike can sit at a table beneath the stars, learning and indulging side by side. Flavours, creativity and skill come together, inviting diners into a world of culinary wonder. As twilight falls over the city and the stars light up the sky on a magical late-November evening, everything glows with beauty and culture. Each dish becomes an opportunity to be enriched, for at the table it is not just food that is served, but stories to share and experiences to be had together.
By Katya Marletta