There’s something about spring that calls for renewal—a shift in palate, a fresh burst of color, a lighter touch. At Armani/Ristorante, perched within the soaring heights of the Burj Khalifa, this seasonal transformation arrives not just in view, but on the plate.
Under the thoughtful direction of Executive Head Chef Giovanni Papi, the Michelin-starred kitchen welcomes spring with a series of new à la carte dishes that lean into the essence of the season. Here, the language of Italian cuisine is spoken fluently, yet reimagined with vibrant local produce and global accents.
The menu is a study in contrasts—comfort and refinement, tradition and innovation. Consider Uovo in Primavera, a slow-cooked mountain egg, its richness uplifted by Krystal caviar, asparagus, orange, and a wisp of smoked foam. Or Battuto di Manzo, a Wagyu tartare layered with unexpected textures—crisp black rice chips, the bite of Pink Lady apples, and the bitterness of puntarella.
Pasta, as always, is treated with reverence. Tortelli arrives filled with Wagyu, dressed in Sardinian artichoke, pecorino fondue, and a delicate veil of black truffle—each bite a small indulgence. For something more playful, Linguine Monograno Felicetti pairs sea urchin with candied Amalfi lemon and green agretti, an unexpected brightness that speaks of coastal springtime.
