Fresh and flavourful, simple and delicious, this should be the focus of summer meals.

Summer dining is all about celebrating freshness, and ingredients that speak for themselves, kissed by fire and dressed in simplicity. At Énas Mediterranean Restaurant, the team embraces this philosophy with dishes that channel the spirit of the summer: think sun-ripened vegetables, fragrant herbs, and seafood grilled to perfection.

Enas Mediterranean Restaurant Dubai 3

Enas Mediterranean Restaurant Dubai 4

Set within Soluna Beach Club on Palm Jumeirah, Énas is a refined culinary destination in Dubai, on the edges of the Arabian Gulf. The name “Énas,” meaning “one” in Greek, reflects the restaurant’s ambition to offer a singularly exceptional dining experience. With interiors that blend earthy textures, soft lighting, and lush greenery, Énas creates a warm and elegant atmosphere that’s perfect for both intimate dinners and relaxed beachside lunches.

The menu at Énas is designed around the concept of sharing, celebrating the communal spirit of Mediterranean dining. Dishes are crafted using locally sourced and premium ingredients, and showcasing a both a fresh and traditional take on Mediterranean and Grecian flavours.

Charcoal Grilled Prawns & a Modern Greek Salad

Enas - King Prawn

Enas Salad

This seasonal recipe brings together two quintessential summer plates: Charcoal Grilled Jumbo King Prawns with a bright herbaceous garnish, and a Modern Greek Salad (Horiatiki) layered with heirloom tomatoes, crisp cucumber, and brought together with the rich depth of barrel-aged feta. Each element of this fresh, summer dish has been thoughtfully designed to highlight natural flavours, enhanced by cold-pressed olive oil, citrus, and aromatic herbs.

Ingredients for Charcoal Grilled Prawns:

3 pcs jumbo king prawn
10g of white onion
5g of garlic
20ml of olive oil (cold press)
5g of dried oregano
5g of salt
5g of pepper

Ingredients for Garnish Salad:

4 pearl onions, halved and seared
4 cherry tomatoes, halved and seared
3g of dill
3g of parsley
3g of chives (chopped)
5g of caper leaves
15g of kritamos

Method for Prawns & Garnish

Peel the body of the prawn
Season with kosher salt, white pepper, olive oil ,chopped white onion and garlic
Place prawn on the charcoal grill
Once cooked place on tray, add olive oil , squeeze of lemon and dry oregano
Plate the dish, pour over the juice from the tray over the prawn.
Add garnish salad on top of the prawns
Mix together all the garnish ingredients, and dress with olive oil

Ingredients for Greek Salad (Horiatiki):

60g of barrel aged feta (made from sheep and goat milk)
150g of cucumber, thinly sliced to approximately 5mm
3 pieces of heirloom tomatoes, cut into quarters
1 red pepper, diced (optional)
4 cherry tomatoes, sliced in half
8 Kalamata olives
25g of red onion, sliced
1 baby gem lettuce, cut into four
5g of dill
5g of oregano

Ingredients for Modern Greek Dressing:

20ml of lemon juice
100ml of olive oil
5g of sugar
10ml of yuzu juice
5g of salt
5g of dry oregano
5g of dill, chopped
5g of white pepper

Method for Greek Salad:

Whisk all dressing ingredients together in a bowl, and set aside
Place and marinate vegetable in the mixing bowl with dressing
Mix to release the juice from the tomatoes
Plate and dress the salad with the juice from the mixing bowl
Place slice of feta cheese on top of the salad
Add dill leaves and oregano on top.

Énas Mediterranean Restaurant
Soluna Beach Club, Ground Floor, The Palm Jumeirah, Dubai
@enasdxb
Make a reservation here

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