BÂOLI
BÂOLI – DUBAI
Stepping into Bâoli is like entering a destination where Mediterranean glamour meets Asian finesse. Located on J1 Beach in Dubai, this chic, open-air restaurant and lounge was born from the famed Bâoli in Cannes, a place frequented by jet-setters and celebrities for its glamorous fusion of flavor, design, and ambiance. The Dubai iteration channels that same Riviera charisma with an expansive resort-like aesthetic – think lush greenery, natural stone, and elegant wood accents to create a space that feels both relaxed and luxurious.
From the moment you step off the sand and into the dining room, it’s clear that Bâoli is as much about the experience as it is about food. Executive Chef Omar Basiony leads the kitchen with a philosophy rooted in allowing exceptional ingredients shine in the fine balance between French refinement and Japanese precision that defines the menu.
THE DECOR
The venue – masterfully designed by Lazaro Rosa Violan Design Studio – is the same creative force behind its iconic Cannes flagship. The interior transports you to a tropical hideaway with natural materials shaping a warm yet refined atmosphere.
Earthy tones and intricate textural elements from woven rattan to decorative wall details soften the space while making it both inviting and luxurious. Carefully crafted lighting enhances the mood as the day progresses, transforming the space from a breezy lunch spot into a seductive evening destination. Immersive sound design and reflective surfaces all contribute to a sensory experience that feels as vibrant as the food itself. Touches like hand-made local crockery, bespoke ceramic murals, lampshades of epic proportions and sculptural design elements elevate the aesthetic, striking a fine balance between French Riviera chic with Middle Eastern generosity.
One of the most impressive aspects of Bâoli is how the synergy between indoor and outdoor spaces. With a terrace that opens up to the energy of J1 Beach, it embodies the essence of Dubai’s seaside vibe. Inside, warm textures, subtle Riviera references and cascading light create a sense of occasion (you’ll find every excuse in the book to celebrate here) without overwhelming the dining experience.
Somehow, there’s a natural rhythm from day-time dining to late-night party atmosphere that Baoli has nailed seamlessly. Once outside, open air and palm trees sets the tone for evenings that stretch from sunset into night, blurring the line between restaurant, lounge, and party destination.
THE STORY
Bâoli’s story began in Cannes, where it quickly became synonymous with glamour, blending refined dining with an electric, celebratory atmosphere. The concept travelled to Miami, where it drew celebrities and tastemakers alike, turning every visit into an event. Now in Dubai at J1 Beach, Bâoli carries that same legacy – a place where exquisite cuisine, thoughtful design, and radiant energy merge, and where the art of celebrating life isn’t just a tagline, but a lived experience.
THE MENU
Signature dishes span premium sashimi and nigiri, a vibrant selection of handrolls and maki, tartares and carpaccios. Pink Uzbek Coeur de Bœuf tomatoes dressed with yuzu crème fraîche and a bright tomato vinaigrette shine along crave-worthy sides such as their robata potato (trust me, you want this). Caviar, of course, also features, while the robata and charcoal-grilled dishes remain central to the Bâoli identity, dividing their focus into the realms of land, sea, and earth.
THE CHEF
When I met with Chef Omar Basiony at Bâoli, it was clear his culinary philosophy embodies the restaurant’s own tagline: The Art of Celebrating Life. Trained in Michelin kitchens like L’Espalier in Boston and RIA at the Waldorf Astoria in Chicago, and seasoned in award-winning spots like Flamingo Room by Tasha’s, Chef Omar injects creativity, precision, and true leadership into every dish. From crafting menus to running high-pressure kitchens, his talent and vision are in full force here.
IN THE KITCHEN
Bâoli’s open-fire kitchen sits at the heart of the restaurant, strategically positioned so guests are never far from the action. Fully visible from the dining room, it’s anchored by both a traditional robata and the open wood fire grill, where flames lick, char, and finish dishes in full view.
watch chef Omar in the heat of a busy service, and you'll see precision that's the result of thousands of hours etched into muscle memory.
Chef Omar was light-hearted from the moment we met, even jokingly asking if I wanted a job (an apprenticeship, perhaps?) before ushering me into what would soon become my workspace for the day. It's hard not to notice how he moves through the kitchen with the kind of ease that only comes from absolute mastery. Relaxed? Totally. But watch chef Omar in the heat of a busy service, and you'll see precision that's the result of thousands of hours etched into muscle memory.
Running a kitchen that handles a staggering 600 covers a day (and counting!), while keeping every station in perfect sync, every dish timed to precision, and every service executed flawlessly? Respect.
UMEBOSHI MISO-GLAZED CHILEAN SEA BASS
My day began with one of the restaurant’s signature seafood preparations: umeboshi miso-glazed Chilean sea bass. On the menu, the dish pairs an umeboshi miso glaze with yuzu and wasabi beurre blanc, fresh herbs, and a touch of rayu for complexity. Chef Omar gave me the rundown on how the fish is first skewered – an essential step that ensures even cooking and an elegant presentation. I tried my hand at inserting three metal skewers into the fish before it hit the robata, an act of delicate precision that keeps the flesh intact as it cooks over open fire.
Once on the robata, Omar carefully fanned the fish – not for drama, but for control. Fanning feeds oxygen to the embers, gently coaxing the heat without flaring the flames, allowing the glaze to caramelize evenly while protecting the fish’s buttery interior. A gentle char develops, enhancing the sweetness of the miso while preserving its richness. Finished with a wasabi beurre blanc, and topped with drops of chilli oil and micro greens, the dish – one with an unparalleled succulence, I might add – brings together Japanese technique and classic French finesse, resulting in something that feels both refined and soulful.
THAT SHORT RIB
Next up was the 12 hour slow-cooked Wagyu short rib, a cut that demands time and a gentle touch. Like the sea bass, it’s skewered and kissed by fierce robata flames to create a beautifully charred exterior, adding to textural complexity.
Chef Omar places the short rib in front of me and gives me a quick rundown on the process. “We marinate, we sous-vide, then we glaze it on the robata”, he explains. “We can slice it like a medium-rare steak, but the way we grill it and cook it over the robata gives it this finished texture of a slow-cooked short rib.” It’s a clever meeting of two very different techniques – one modern, one rooted in traditional Japanese cooking – and standing there, with the heat of the grill and the smell of caramelising glaze in the air, it felt less like service and more like a private masterclass. And I was definitely down for it.
We sliced and plated the meat beside the bone, garnishing with crispy Brussel sprouts and a dash of togarashi spice mixture – a house secret, and one that I hope to get my hands on one day.
THE FEAST
We eventually left the heat of the open fire behind and sat down together to eat the very dishes I had just watched come to life, flame-by-flame. What started as a light-hearted joke about an apprenticeship had, in its own way, unfolded into something real: a rare, generous window into the discipline and intuition of a seasoned kitchen.
Those pink Uzbek tomatoes showed up first, followed by that robata potato – both impossible to resist.
The team at Bâoli generously laid a feast before our eyes, placing one signature dish after another on the table – the very plates I’d been thinking about since the beginning of the day. Those pink Uzbek tomatoes showed up first, followed by that robata potato – both impossible to resist.
From fire to fork, cooking alongside Chef Omar and sharing the table was the natural closing of the circle. I learned that Bâoli is a place where celebration isn’t just about what’s on the plate or who’s at the party (and what a party); it lies in the process itself.
And for a few hours, I had a front-row seat to my own private masterclass - before the heat of kitchen turned into the heat of the night.
Special Thanks to chef Omar Basiony and the team at Bâoli
Words — Lidija Abu Ghazaleh
Photography — Esma Gok
Glam — Tanya Gagria
Assistant — Belinda Lee
A Lidija’s Kitchen Production