A Taste of Uzbekistan: How SANA Brings Fresh Ingredients and Traditional Cooking to the Table

There is something particularly appealing about a restaurant that introduces you to a different food culture while encouraging you to slow down and enjoy the experience of sharing a meal. At SANA, located at Jumeirah Mina Al Salam, Uzbek cuisine takes centre stage, bringing together traditional recipes, bold flavours and generous hospitality. Inspired by the historic Silk Road, the restaurant offers a contemporary interpretation of Central Asian dining, with a menu that balances comforting classics with lighter dishes and fresh ingredients.

Part of BIK Hospitality Group, founded by Boris Kofman and Alexander Kolobov, SANA is led by Chef Glen Ballis, whose approach brings a modern sensibility to the culinary traditions of Uzbekistan. While the setting is undoubtedly stylish, with its distinctive restaurant dome and floating terrace, it is the food that makes the experience worth exploring.

For those interested in a more balanced approach to dining, the menu offers a welcome variety of ingredients and cooking styles. We began with the Uzbek tomato and red onion salad, a simple but particularly enjoyable combination of heirloom tomatoes, sharp red onion and olive oil. Fresh, colourful and naturally rich in flavour, it was a refreshing start to the meal.

Tomatoes provide vitamin C, potassium and the antioxidant lycopene, while olive oil contributes monounsaturated fats, making this a good example of how uncomplicated ingredients can create a satisfying dish.

The tandir non, a traditional bread baked in a clay oven, arrived warm and beautifully presented. Bread is an important part of Uzbek food culture, often served to accompany dishes and bring everyone together around the table. Naturally, it is more of an indulgence than a source of nutritional balance, but its traditional preparation and role in the meal are part of the experience.

We also tried the Samsa Tashkent, a pastry filled with lamb and adjika sauce. Rich and savoury, it is a more substantial option, with lamb providing protein, iron and vitamin B12, although the pastry makes it a dish best enjoyed as part of a shared meal.

The main courses offered two different experiences. The sea bass fillet with asparagus was the lighter choice, combining delicate fish with fresh vegetables. Sea bass is a source of high-quality protein and provides nutrients including selenium and vitamin B12, while asparagus contributes fibre, folate and antioxidants. It was a particularly good option for anyone looking for something nutritious without compromising on flavour.

For a more traditional taste of Uzbekistan, the Uzbek plov with slow-cooked lamb was a highlight. Made with rice, carrots and spices, this much-loved Central Asian dish is deeply rooted in the region's culinary heritage. The combination of rice and lamb makes it a hearty, energy-rich meal, with protein from the meat and beta-carotene from the carrots. It is not necessarily the lightest option on the menu, but its appeal lies in its comforting flavours and generous preparation.

Of course, no visit would be complete without dessert. The Oreshki, golden pastry shells filled with dulce de leche and crushed walnuts, offered a sweet, nutty finish, while the Bird's Milk Cake combined almond sponge, a light milk soufflé and a smooth dark chocolate glaze.

Both are indulgent choices, but the walnuts and almonds add some nutritional value through their healthy fats, fibre and minerals. These are very much treats to savour rather than everyday health foods, and there is certainly pleasure in making room for them.

The verdict

SANA offers a refreshing introduction to Uzbek cuisine, with a menu that moves between hearty traditional dishes, fresh vegetables, quality protein and more contemporary interpretations. From a nutritional perspective, the sea bass and asparagus and the tomato salad are particularly good choices for those seeking lighter options, while the plov and samsa provide a taste of the region's more substantial culinary traditions.

The experience is ultimately about balance: enjoying wholesome ingredients alongside the richer dishes that make a meal memorable. With its welcoming atmosphere, generous approach to sharing and distinctive culinary identity, SANA is well worth adding to your Dubai dining list.

For those who prefer to turn a meal into a longer social occasion, SANA Sundays Brunch takes place every Sunday from 12pm to 4pm. Launched last September, the brunch is designed around the Uzbek tradition of gathering over a generous, restorative feast. Guests begin with fresh Uzbek vegetables before moving on to the signature Hash, served with baked bone marrow and garlic.

The main course offers a choice between slow-cooked wagyu beef cheek with potato purée, carved tableside, or whole river-caught Sazan fish in garlic ajika sauce, followed by traditional Uzbek sweets. Packages start at AED 350 per person for the non-alcoholic option, AED 450 for the House package and AED 650 for Premium. It's an invitation to gather with friends and family, take your time and enjoy a different side of Sunday dining.

For reservations call +971 58 814 2936 or visit the website