Derived from the Arabic word for “pairing”, Thanani’s culinary inspiration comes from the power house kitchens of modern-day Europe, Paris, Barcelona, London, Rome and the north of Italy. Featuring a unique European “grazing” style with sumptuous dishes designed to be shared, the chefs at Thanani customise dishes according to the European seasons and ensure that ingredients used are of the highest quality. Thanani prides itself on paying attention to flavour pairing and staying well-rooted in traditional combinations with a signature twist.
Thanani is a contemporary European restaurant and terrace, serving sharing plates from across Europe with an Arabic influence, which is complemented by a bespoke and well-crafted beverage menu with a refreshing take on classics. High-quality produce such as incredible cuts of meat from livestock raised on the lush pastures of European countries and sustainably-sourced seafood and fresh fish caught off the European coasts is imported directly to Dubai. The premise of Thanani is simple – clean, distinct flavours presented in a simple but beautiful way. Head Chef Ricardo Menta’s vision is to always utilise the finest ingredients and to enhance rather than overpower their natural flavour profile.
The team at Thanani is led by the expertise of Head Chef Ricardo Menta who has proved his culinary chops by working for 12 years in London in a variety of high-end restaurants that specialise in everything from fine dining to tapas. The management team also boasts a proven track record with Amy Siviter-Smith handling the role of General Manager and Zdenka Spickova as Events Manager. Thanani currently has a core team of 40 employees of diverse nationalities from Venezuelan to Filipino, Sri Lankan, Indian, African, Pakistani and Italian.
Thanani is a unique sharing concept, serving modern European cuisine with an Arabic influence. Thanani offers an array of specially curated specialities including a bespoke Burrata trolley featuring imported flavoured Burrata from Puglia in Italy with infused sea salts and dressings, all dressed table side – totally unique to Thanani and the MENA region.
Air-dried Galician beef imported especially for Thanani, Spanish mountain lamb seared on Himalayan salt blocks, which are heated to high temperatures, oak plank baked Loch Duart salmon, focaccia sliders with Italian beef and smoked bone marrow, smoked mozzarella, Loch Duart salmon cured and smoked in-house and freshly baked baskets of focaccia and flavoured briocheare just some of the delicacies diners can savour at Thanani.
An urban sanctuary, Thanani is tucked away in Ajman’s idyllic Al Zorah Pavilion and boasts an amazing outdoor terrace area with a sweeping panoramic view of the Al Zorah creek and one of the region’s most prized natural mangrove forests. Al Zorah is also home to an unspoiled ecosystem that affords views of bird migration. Golfing enthusiasts can take in landscaped vistas of the 18-hole golf course and its fairway.
“Diners can also enjoy a lounge-style seating area and a dedicated smoking and seating area.”