The Beam: A New Culinary Destination by Dubai's Acclaimed Chefs
By
March, 10 2025
Dubai’s dining scene just got even more exciting with the arrival of The Beam, a new restaurant at Le Royal Meridien Beach Resort & Spa in JBR. Helmed by celebrated chefs Nick Alvis, formerly of Folly and multiple Michelin-rated restaurants. It’s great to see Nick yet again supported by Bojan Cirjanik who was also the executive chef at Folly. This is a reunion I’ve been waiting for. I’ve had the pleasure of working with these guys over the years, and I know firsthand the level of care and expertise they bring to their kitchens.
A Seafood-Focused Experience—But So Much More
While The Beam specializes in seafood, it offers much more than just ocean-fresh delights. A striking raw bar showcases an impressive selection of seafood, but for those craving something heartier, the restaurant also boasts a meat locker stocked with premium cuts of steak. Whether you’re here for the finest fish, a perfectly cooked steak, or something a little extra special that you’ve come to expect from this culinary team The Beam has you covered. I visited on a Sunday, admittedly a little worried that Chef Nick might not be there. In many restaurants, Sundays can be the day the A-team take off, and you often don’t get the full experience. But I was pleasantly surprised to find Chef Bojan in the kitchen, which tells me that The Beam operates with its A-team at all times. That’s exactly what I want to see from a restaurant at this level. The ambiance is exactly what I look for—elegant but relaxed, with a mix of indoor, terrace, and garden seating. The layout is well thought out—spacious yet intimate, ensuring every seat feels like the best in the house.A Standout Beverage Program
A highlight of our visit was the thoughtfully curated drink program. The cocktail trolley, loaded with pre-batched gin cocktails, provided quick yet high-quality service. I know pre-batching is on the rise, and I’ve seen it go wrong too many times—watery, weak, or just uninspired drinks. But The Beam gets it right. Each cocktail was balanced, well-crafted, and packed with flavor, proving that pre-batching can be a time-saver without sacrificing quality. The wine list is another triumph. Mid-sized yet thoughtfully curated, and writen properly, with a well-rounded quality selection, with no basic-filler wines in sight. The real standout was the sparkling wine selection by the glass—There were five of them including Taittinger, Jacquesson, and Ayala. It’s refreshing to see a list that goes beyond the usual suspects and brings variety to Dubai’s wine scene. Any venue offering this level of choice in by-the-glass Champagnes gets my seal of approval. (Plus, they will be doubling down on their wine program in the coming months, read on for more details)Exceptional Cuisine at Great Value
The Beam delivers not just on atmosphere and drinks but also on food. Given the pedigree of the team behind it, I expected nothing less, and they exceeded my expectations. The pricing is fair, especially considering the prime location and high-quality ingredients, with starters ranging from AED 60-120 and mains from AED 130.My Top Picks:
- Strabena Tomatoes, Focaccia, Coriander, Green Chili & Almond (AED 60) Locally sourced tomatoes bursting with flavor, served with fresh focaccia.
- Dressed Crab Claw with Basil & Curly Kale (AED 120) Wonderfully fresh and beautifully presented, topped with crispy kale that added both texture and visual appeal.
- Butternut Squash, Crispy Sage & Feta (AED 60) Comforting and well-balanced, with the sage bringing an earthy, aromatic contrast to the sweetness of the squash.
- Whole Sea Bass Expertly cooked with a perfectly charred exterior and a fragrant herb-stuffed interior, making each bite a delight.
- Green Salad (AED 40) Herbs like mint and dill were treated as a central ingredient, enhancing the dish’s brightness and depth.
