BysairaFOOD & DRINKSNovember, 2025

AN AFRICAN JOURNEY WHERE EACH BITE CARRIES A MEMORY

Savryn led by Chef Shehab Medhat is a nostalgic culinary ode to his roots.

Masterminded by Chef Shehab Medhat, Savryn is a 28-seater dining destination that brings together several cultures-from Africa to the Levant. The food is a happy harmony of ingredients and flavours that reflect his Middle Eastern heritage and formative years in Ghana, the food is nothing short of extraordinary.

At just 25, Chef Medhat has built a remarkable career through grit and force-from washing dishes at 15 to winning Top Chef Middle East Season 8 (2025). Now, Savryn stands as his independent, chef-led dining room in the heart of Jumeirah.

Nothing could have prepared us for the delightful 10-course tasting menu that blends authentic African recipes with a touch of Middle Eastern flavour-for a truly delicious experience. Using seasonal, carefully sourced produce, Chef Shehab reinvents familiar tastes with a contemporary yet personal touch. Each dish honours heritage while pushing the boundaries of African-inspired cuisine.

From start to finish every dish was a star-bold flavour like Fufu Crab Croquette and Ostrich Sambousek-offering a refined twist on regional classics. Other favourites included sharp, salty labne (best scooped up with laffa bread) to the earthy, tender fried aubergine, adorned liberally with zingy, vivid-green zhoug-pure Middle Eastern joy on a plate!

The Kuku Paka Tartlet reimagines the beloved East African curry with shrimp, sweet chili jam, chives, and a touch of Oscietra caviar. It doesn’t get much more comforting than the moreish Golden Ribs-braised Wagyu short ribs glazed with rich African curry sauce, accompanied by coconut Zanzibar chutney and flaky East African flatbread-a soulful and satisfying nod to the continent’s rich culinary heritage.

One of the standout dishes to end the meal, Te Oyoo Tenn reimagines the humble lamb chop with a pomegranate molasses and soy glaze, served over creamy corn polenta, spicy Ghanaian shito, spinach cream, and golden fried plantain-a warm and inventive dish.

We finished with a touch of imaginative sweetness inspired by the Chef’s South African landlord’s favourite dessert, the Milk Custard Tart. its floral presentation mirrors the soft, delicate texture of milk, paired with a deconstructed tart of cinnamon-and-pecan biscuit tart.

Savryn is truly redefining Dubai’s dining landscape with each dish reflecting thoughtful passion and refined craft.