SANA Restaurant Opens in Jumeirah Mina Al Salam: A Culinary Journey Between Cultures
The vibrant culinary scene in Dubai has welcomed a remarkable new addition with the opening of SANA, a contemporary Uzbek restaurant at Jumeirah Mina Al Salam. This establishment embodies three decades of gastronomic mastery and aims to captivate the discerning palates of the city’s residents and visitors alike.
SANA is part of the esteemed BIK Hospitality Group, co-founded by Boris Kofman and Alexander Kolobov, who have reimagined their iconic Uzbekistan Restaurant Moscow specifically for Dubai’s cosmopolitan audience. This innovative dining destination not only pays homage to Uzbek culinary traditions but also skillfully bridges the gap between Eastern and Western cuisines, thereby offering a menu that features both authentic Uzbek classics and contemporary Asian-inspired dishes.
At the helm of the kitchen is Chef Glen Ballis, who is both the Brand Chef and Culinary Partner at SANA. With a rich international background that spans cities such as London, Melbourne, Moscow, and various Asian locales, Chef Glen brings a unique blend of heritage and innovation to the table. His professional journey has been characterized by a commitment to authenticity, honed through collaboration with a team of skilled Uzbek and Asian chefs. This synergy ensures that every dish reflects the robust traditional techniques and flavors while incorporating contemporary twists through Chef Glen’s global culinary lens.
The thoughtfully curated menu at SANA invites diners to experience the richness of Uzbek cuisine while also encouraging exploration of modern interpretations. Signature offerings include clay-oven-baked Tandir Non, complemented by artisanal dips, delicate dumplings, and wood-fired shashlik skewers. Each of these items encapsulates a profound respect for the craftsmanship that defines Uzbek cooking, offering guests the opportunity to indulge in a myriad of flavors and textures.
Among the standout dishes, guests can savor the traditional slow-cooked Plov, an Uzbek staple, alongside the Kamchatka crab belyash infused with truffle or the whole seabass baked with fresh herbs. The menu also boasts larger celebratory platters, such as a braised leg of lamb or a whole roasted baby lamb, each dish accompanied by a story of cultural exchange and gastronomic evolution. This unique approach fosters a dining experience that is both luxurious and profoundly soulful.
SANA transcends the definition of a typical restaurant; it aspires to be a cultural destination in its own right. The grand dome dining hall elegantly accommodates up to 110 guests, while the floating terrace offers an inviting outdoor dining space for the same number, each with serene water views. This design creates an ideal social atmosphere for diners to engage in lively conversations while enjoying shisha.
Nestled within the venue is the MOON BY SANA, a speakeasy-inspired lounge and event space that caters to up to 80 patrons. This intimate setting has been crafted with late-night cocktails and private gatherings in mind, further enriching the multicultural experience that SANA aims to provide.
The restaurant’s interiors are defined by earthy palettes, artisanal textures, and subtle Uzbek influences, resulting in a timeless environment that conveys both warmth and transcendence. Chef Glen Ballis articulates his vision succinctly: “With SANA, my intention is to honor the rich traditions of Uzbek cuisine while ensuring it is accessible and enjoyable for Dubai’s diverse diners. My experiences across Asia have informed my approach, yet authenticity and simplicity remain at the core of each dish. It’s about respecting tradition and allowing the ingredients to shine, enabling guests to enjoy food that feels familiar while also offering opportunities for discovery.”
Boris Kofman, Co-Founder of BIK Hospitality, emphasizes the competitive nature of Dubai’s restaurant landscape, stating, “With SANA, we aim to introduce something that feels both novel and deeply rooted. This opening represents more than just a new restaurant; it marks the genesis of a cultural dialogue between Moscow, Uzbekistan, and Dubai. Our goal is to celebrate tradition while crafting a space where people can come together to celebrate life and feel at home.”
In an era where culinary experiences are becoming increasingly pivotal in urban life, SANA stands as a testament to the beauty of cultural exchange through gastronomy. This new venture is not only about food but also about creating a welcoming atmosphere where diverse communities can connect, share, and celebrate their heritage.
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