Orfali Bros

1 · POSITION

Orfali Bros opened in Dubai in 2021, bringing together three Syrian brothers: Mohammad, Wassim and Omar Orfali. Aleppo provides the restaurant's point of departure, while its cooking draws on travel, research and the city's wider food culture. At Wasl 51, the family built an independent restaurant whose identity can be read in both its dishes and its unusual kitchen arrangement. [1, 2]

2 · TWO FLOORS OF CRAFT

Mohammad leads the savoury kitchen; Wassim and Omar contribute their pastry expertise. The pastry workshop sits above the main kitchen and overlooks the dining space. This arrangement gives the brothers' separate disciplines a visible relationship. Desserts belong to the restaurant's architecture and working structure, rather than appearing only as a final page on a menu. [2, 3]

3 · A DUMPLING CROSSES BORDERS

The 50 Best account names shish barak à la gyoza, OB croquettes and the corn bomb among the restaurant's recognisable dishes. The dumpling's name is particularly revealing: a familiar regional reference is joined to another culinary technique. Orfali's own account describes a dedicated fermentation and research laboratory, suggesting the experimentation is supported by ongoing work beyond the immediate demands of service. [1, 2]

4 · FROM BISTRO TO TASTING MENUS

Michelin's current description records a refreshed interior with wood panelling and an evolution towards tasting menus. The shorter OG selection revisits signatures, while Voyage 2.0 reflects wider travels and Syrian, Turkish and Armenian influences. Non-alcoholic pairings accompany the food. The two-storey kitchen remains, providing continuity as the format around it changes. [3]

5 · ⚑ CANDOUR

⚑ Older accounts of an informal small-plate bistro describe an earlier phase. The current restaurant should be understood through its published tasting formats. Its first-place MENA ranking in 2025 was a regional 50 Best award, distinct from a worldwide ranking or a Michelin distinction. [2, 3]