1 · POSITION
GAIA opened in Dubai in 2018, establishing a Greek-Mediterranean restaurant in the financial district. Developed by Evgeny Kuzin and chef Izu Ani, it built a recognisable identity around seafood, sharing and a room designed for social dining. The Dubai kitchen credits both Ani and Orestis Kotefas, giving the menu a more specific authorship than the founder's name alone. [1, 2]
2 · THE FISH MARKET INSIDE
The restaurant's main room is organised around a daily fish display, a salad bar and a wood-fired oven. These elements bring ingredients and preparation into the space where guests gather. The fish counter, in particular, turns the choice of dinner into something visible before a plate arrives. Its presence gives the restaurant a market reference within a polished urban interior. [3]
3 · FAMILIAR NAMES, DISTINCT PREPARATIONS
The published Dubai menu moves from smoked aubergine with tahina and sourdough to sea-bream carpaccio with lemon, mandarin and truffle dressing. Baked feta arrives with honey, nuts and filo; grilled octopus is paired with fava purée and a tomato-parsley relish. These combinations locate the cooking within Greek and Mediterranean references while showing how individual preparations are adapted to the restaurant's own repertoire. [4]
4 · A SMALLER TABLE DOWNSTAIRS
On the lower floor, a twelve-seat Chef's Table creates a more intimate alternative to the main dining room. The arrangement lets the same restaurant serve different social occasions without reducing them to one atmosphere. Beyond Dubai, GAIA's own presentation includes addresses such as London and Monaco, extending a concept whose original identity was formed in the UAE. [2, 3]
5 · ⚑ CANDOUR
⚑ GAIA's Greek culinary identity should not be confused with a Greek origin for the restaurant business. Dubai is the founding address discussed here. Menus, rooms and service formats can differ elsewhere; the details above describe the Dubai restaurant and its published material. [1–4]