Four Seasons Resort Dubai at Jumeirah Beach.

The resort's Mediterranean restaurant and brasserie, serving lobster linguine, sea bass and artichoke risotto across breakfast, lunch and dinner, with a La Pause lunch selection, a Saturday brunch and a signature tiramisu created by Senior Executive Chef Nicolas Lambert. Breakfast is served daily from early morning.

The Dubai outpost of the Mykonos beach-club restaurant, reached by buggy through a run of arches. The entrance opens under a pergola framed by koi ponds and Aegean-inspired archways, and the terrace runs straight onto the shoreline with palm-framed sea views.

The steakhouse from Turkish butcher and restaurateur Nusret Gokce, where beef and lamb are the focus and the cooking is done with deliberate showmanship. Signature dishes include asado ribs, the Nusret spaghetti and the golden steak.

The Dubai branch of the Peruvian restaurant group, serving Latin American cooking alongside pisco infusions, with cultural events and late-night programming built into the room. Reservations are taken directly by the restaurant.

A restaurant that sets Far Eastern cooking against Western influences, described by the resort as time-honoured cuisine reworked with new thinking. Reservations are taken directly by the restaurant.

An Italian restaurant working in the sharing tradition, with a menu built for the table rather than the individual plate and seasonal ingredients driving the kitchen's reading of Italian classics.

A Parisian import named for the restaurant on Avenue George V, serving avant-garde French cooking. The resort presents it as its French restaurant without limits; reservations are taken directly by the venue.

A beachfront bar with seating overlooking the sea and a sunken lounge around a fire pit, serving signature cocktails alongside tempura prawns and grilled Hokkaido scallops. Open Friday to Sunday from midday until late, with shisha service through the afternoon and evening.

A salon under an intricate lattice ceiling serving fresh-brewed coffee and tea, meze plates and light meals. Breakfast opens the day, all-day dining runs until the early hours, afternoon tea is served through the late afternoon, and shisha service follows in the evening.

A cocktail bar built around experimental mixology, with drinks credited to the recipes of the traveller Sir James Hendricks. Elegant interiors and a quiet register make it a conversation room rather than a party one. Open daily from late afternoon until the early hours.

A rooftop dining and drinking destination set between the sea and the skyline, serving seasonal sharing plates and cocktails after dark. The resort currently lists it as available for private bookings only; smart casual dress and an age minimum apply.