“BOCA is a native homegrown restaurant that works with local farmers and fishermen to showcase the best of what they have to offer. Value for money is key when dining with us. Our home in Dubai’s financial district, also an important stop on the city’s art trail, has given us a passion for culture, with our walls and even part of our ceiling dedicated to a rotating art gallery.”
Dibba Bay oysters three ways; Emirati Sea Bass tartare with Cauliflower couscous, tomato and crème fraîche; and twelve-hour braised lamb with creamy polenta, Jerusalem artichokes, rosemary.
Eighty per cent of BOCA’s produce is sourced locally – a high figure for a nation that relies on imported produce. To reduce food waste, keep costs down, and offer an affordable menu, fresh ingredients are purchased on demand, so quantities are limited. The oysters are solely supplied by the UAE’s first oyster farm, Dibba Bay, Sea Bass is farmed locally and prawns, clams, squid and tuna are bought daily by the chef from the Waterfront Fish and Vegetable Market in Deira, always avoiding overfished species. Fruits and vegetables are also locally grown. The humble beetroot is the star of their new dish – the Paella Roja.
“BOCA, the laidback, funky restaurant and bar, takes tapas as its starting point and runs with it. Most of the dishes on the menu are Spanish but there are also French and other Mediterranean plates available, all done with the same eye for flair and emphasis on quality, tasty core ingredients."
Time Out Dubai
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