Dubai’s growing appetite for matcha is showing up on dessert menus across the city, where the ingredient is being used in everything from cheesecakes and brownies to mille-crêpe cakes and ice cream. Dedicated matcha cafés are also giving the tea a bigger role in their menus, creating a wider selection of desserts for the summer season.

 Matcha Cheesecake Brownies at NETTE

Photo: Instagram- @G- Dubai

NETTE brings matcha and chocolate together in its matcha cheesecake brownie. The dessert combines a dark chocolate brownies with matcha cheesecake mousse, fresh berries and ceremonial-grade matcha.

Coconut Matcha Cheesecake at The Surf Café

The Surf Café serves a coconut matcha cheesecake. Made with ingredients including cashews, coconut, soya yoghurt, coconut milk, maple syrup and matcha, the dessert is vegan and gluten-free and served semi-frozen. Matcha and coconut give the cheesecake an earthy, creamy base, balanced by the sweetness of dates and maple syrup and the freshness of strawberries.

Japanese Matcha Cake at Matcha16

At Matcha16, matcha appears in a layered Japanese-style cake made with delicate crêpes and pistachio mousse infused with premium matcha. The cake is finished with an in-house raspberry coulis, adding a tart fruit note to the pistachio and matcha .

Matcha Soft Cream at THE MATCHA TOKYO

Photo: Ujicha Matcha

For another way to enjoy matcha as a dessert, THE MATCHA TOKYO serves matcha soft cream at its Dubai locations. The soft cream combines a creamy texture with the earthy flavour of matcha, keeping the tea’s distinctive taste prominent in the dessert.

Matcha Tiramisu

At Tiramisu Café in Downtown Dubai, matcha also features in the café’s dessert-inspired menu, giving the familiar Italian dessert a Japanese-inspired twist. The café’s matcha offering combines the earthy flavour of green tea with the creamy character associated with tiramisu, creating a dessert built around the contrast between matcha and its rich, sweet base.

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On Rue de Chabrol in Paris, Almas brings together the flavours of Russia, Iran and Lebanon. Opened in 2025 by Anna Kazachek, Maryam Lévy and Sandra Sfeir, the restaurant draws on their Russian, Iranian and Lebanese backgrounds to create a menu rooted in family recipes, shared memories and seasonal cooking.

Photo: Instagram-@signorsassidubai

The three founders met while working at chef Alessandro Montagne’s Nosso kitchens. Although their professional backgrounds differed, they eventually found a shared path in food. At Almas, those different perspectives come together without trying to make one cuisine fit neatly into another.

The restaurant’s name reflects that sense of connection. “Almas” means “diamond” in Persian, Russian and Arabic, while the letters also correspond to the founders’ initials. For the trio, the name captures the personal nature of the project.

Photo: Instagram- @Almas.restaurantparis

At the center of the menu is pirozhki, the Russian stuffed bread that provides a base for flavours drawn from all three cultures. Fillings range from spinach, lemon and sumac to white fish with tahini. Traditional flavours are adapted rather than simply reproduced, turning familiar family dishes into something distinctly Almas.

The menu changes with the seasons, with soups, salads and desserts adding to the offering. Iranian and Lebanese influences appear in dishes such as Shirazi salad and tabbouleh, while desserts include a pear cake inspired by Lévy’s mother and a pistachio-chocolate halva cookie.

Photo: Le Royal Monceau

Much of the cooking begins with recipes passed down through family members, often without measurements or detailed instructions. The founders recreate those dishes through memory, taste and experimentation, preserving the flavours while giving them a new form.

That personal approach extends into the dining room. Designed by the founders themselves, the space features marble tables, mismatched wooden chairs, family photographs and shelves filled with well-used recipe books. The space feels more like a lived-in home than a conventional restaurant.

Photo: Instagram-@almas.restaurantparis

For Almas, the food is only part of the experience. At its heart, Almas is about friendship and bringing different backgrounds together over food. Russian pirozhki, Iranian spices and Lebanese flavours come together as a reflection of the three founders’ backgrounds and their shared life in Paris.

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Puente Romano resort has long held its ground as one of Europe’s most celebrated gastronomic addresses. With more than twenty restaurants and bars spread across its whitewashed Andalusian village-style grounds, the Marbella property draws discerning travelers as much for its food as for its sunshine, and this week it fully delivered on that reputation.

Photo: Instagram

Nearly 300 guests gathered at La Plaza for the second edition of Culinary Icons, the resort’s annual food event, enjoying an afternoon of live cooking, tastings, and stories from the chefs behind the dishes. The event was opened by resort owner Daniel Shamoon, who has long-standing ties with several of the chefs present. He brought Nobu Matsuhisa to Spain in 2017 to open the country’s first Nobu restaurant, followed by the hotel in 2018. A young Dani García also once worked in the resort’s kitchens under his supervision.

Photo: Instagram

Five celebrated chefs took to the stage, Nobu Matsuhisa, Izu Ani, Dani García, Yiannis Kioroglou and Albert Adrià. Four of them are already part of the resort’s culinary offering through their permanent restaurants. The fifth, Albert Adrià, brought the afternoon to a fitting close with dessert.

Photo: Instagram

Each chef presented a dish that reflected years of experience and a distinct culinary perspective. Nobu Matsuhisa served tuna tataki tosazu and seabass kombujime oshi sushi. The tuna was lightly seared, the seabass delicate, each bite subtle but distinct. Izu Ani who built his culinary reputation in Dubai and runs several restaurants in Dubai, including GAIA, followed with a Salt Crusted King Crab, a dish that made its presence felt immediately. Dani García presented his signature Nitro Tomato with green gazpacho and Motril shrimps, a plate closely associated with his approach to contemporary Spanish cuisine and one that traces its origins to the resort more than 20 years ago. Representing the French Riviera, Yiannis Kioroglou served Rigatoni aux Truffes alongside a Caviar Pissaladière. Adrià rounded off the evening with two distinctive desserts: the Cork Stopper, a dessert resembling a wine cork, made with meticulous care, paired with a chocolate-and-yuzu waffle that mixes dark chocolate and zesty yuzu.

Drinks throughout the afternoon were led by SIPS Barcelona, currently on a three-month summer residency at Bar La Plaza, a fitting pairing, given its status as World’s Best Bar. Proceeds from the event went to the Spanish Red Cross in support of its humanitarian work.

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