Mandarin Oriental Jumeira, Dubai
Mandarin Oriental Jumeria
Why we love it: A chic, contemporary hotel on a stunning beach between the Indian Ocean and Dubai’s fabled skyline
- The city’s only dedicated caviar restaurant
- Five pools and a relaxation room with lounging pods
- The glowing colonnade of 14 “tree” sculptures of glass and steel in the lobby, inspired by the area’s orange blossoms
The review: Acclaimed international designer Jeffrey Wilkes has brought contemporary, Asian-influenced style to Dubai's "old money" suburb of Jumeirah. While the hotel has the Mandarin Oriental hallmarks — like exquisite service and door staff in fedoras and frock coats — it also has a beachy elegance that’s welcome in glittering, fast-paced Dubai.
Skyline views unfurls from the superior rooms, where clean contemporary style incorporates organic elements, such as oak paneling in the foyer and mother of pearl inlayed on a black lacquered chair. Light cascades down from floor-to-ceiling windows, meeting a palette of soothing greys, white and beige with pops of teal. Statuario marble sheathes the bathrooms. The fanciest accommodations are the two-bedroom suites with sea views from balconies and a large private rooftop terrace. Traditional lattice work and paintings by contemporary local artists enliven the dining rooms, while the bathrooms dazzle with marble pedestal tubs, as well as walk-in showers. All rooms are stocked with Natura Bissé amenities and are lightly scented with the hotel’s fragrance, a mix of woods, mandarin orange and lily of the valley.
The Mandarin Oriental Jumeria has six restaurants. In the mood for more gastronomic extravagance? Turn to Dubai’s only dedicated caviar restaurant, Beluga, which even crafts a fish-egg bitter that enlivens the Caspian Farewell, a twist on a martini. Of especial note is Tasca, a contemporary Portuguese restaurant conceptualized by José Avillez, the wizard behind Michelin-starred Belcanto. Its Japanese steakhouse Netsu has also become a place to see and be seen under the guidance of Australian-born chef Ross Shonhan. Try for a table within sight of the warayaki grill, which burns straw from Kōchi, Japan, and can hit 1,652°F, lending meat a smoky flavor.