Soraya Restaurant — Restaurant in Abu Dhabi

Soraya:Where the Flames of Persia Meet the Heart of Abu Dhabi In the past week, I found myself at Soraya twice — once for a business dinner with friends, and again with my family. Both visits confirmed Soraya’s reputation as a sought-after destination for Persian cuisine in Abu Dhabi, though the experience was not without its imperfections.

Securing a reservation was effortless, a promising prelude to the evening. The restaurant’s popularity is unmistakable; on my second visit, there was not an empty table for two consecutive hours. The interior, however, speaks of a bygone decade, with tables set a touch too close for leisurely conversation. The open kitchen and drink bar provide a theatre of aromas and activity, while flickering candles attempt to weave intimacy into the setting. Yet these candles, quick to melt and emitting faint tendrils of smoke, could benefit from the refinement of better quality.

The one jarring note in the ambiance was the music — a pulsing, nightclub-like rhythm at odds with the poetry of Persian hospitality. In a setting where the spirit of Hafez or the fragrances of Isfahan should guide the mood, softer, more contemplative melodies would allow the food to sing its own verses.

Soraya’s bread alone could be an opening chapter to an epic. The house flatbread, a sourdough baked in the wood-fired oven, is rustic and fragrant, each tear releasing the scent of fire and wheat. The cheese bread walks a delicious line between a flatbread pizza and manakish, with a salt-forward savor that invites another bite before the first is finished.

From the mezze, the hummus is competently executed, though the portion is modest; the sprinkle of crushed nuts adds texture and a hint of opulence. The kashk-e bademjan — a warm blend of smoked aubergine, whey, and walnuts — is deeply satisfying, though, like the hummus, leaves one wishing for a more generous portion.

The borani o labou, with beetroot, feta, and yogurt, arrives as a painter’s palette of fuchsia and cream, both cooling and invigorating. The Shirazi salad is fresh but timid — its pomegranate seeds too few, its dressing shy of the bold seasoning that defines its origin.

The kofteh shakriyeh — lamb meatballs cloaked in a creamy yogurt and mint sauce with pine nuts — is a triumph, especially when paired with the bread to catch every drop.

The undisputed jewel, however, is the lamb koobideh. Juicy, tender, and redolent with the warmth of Persian spice, it is presented with all the ceremonial accompaniments: blistered tomatoes, fresh herbs, sliced onions, a gently charred chili, and a sumac-dusted lemon wedge. Beneath it all, a thin flatbread soaks up the juices — the kind of detail that separates a meal from a memory.

The chicken jujeh suffers slightly from dryness, perhaps a casualty of the evening’s relentless pace. The ghormeh sabzi, by contrast, is impeccable — a dark, herbaceous stew of lamb shank and kidney beans, as true to its heritage as any prepared in Tehran or Shiraz.

Rice, that Persian measure of a kitchen’s mastery, was inconsistent: one serving flawless, each grain distinct and perfumed with saffron and butter; another, regrettably soggy. The herb rice that evening was the quiet victor, fresh and fragrant.

We closed with Basque cheesecakes in three guises — original, chocolate, and saffron. The saffron, with its golden hue and heady fragrance, became more than dessert; it was a personal reverie, carrying me back to the saffron fields of Kashmir, where my childhood was framed by the same intoxicating scent.

Soraya is a worthy stage for Persian flavors — bold where it should be, delicate where it must be — yet it would benefit from tuning its ambiance to the cadences of its cuisine. Go for the bread, stay for the koobideh and ghormeh sabzi, and let the saffron cheesecake be your...

As an Iranian, I love to visit Iranian restaurants to enjoy amazing food and in most cases I leave with 5 stars all around, not in this case.

I’ll start with the atmosphere, it was calm, fun and overall very pleasant experience. The designer did a good job.

The staff, were very friendly and helpful and in a small case they went above and beyond. I really appreciated their hospitality.

The food was delicious, honestly I have zero complaints about that, it was juicy it “Chaspid” in all the right ways.

The prices, here’s where my issue is. Who pays extra for rice? At an Iranian restaurant! Imagine going to an Indian restaurant and they charge you 26 dhs for naan.

Their prices for the kabobs while we’re 5-10dhs higher than average, it’s still reasonable, that is ofcourse, if it were served with rice.

So I thought “fine maybe it’s just their kabobs” so I asked about their Ghormeh Sabzi, an Iranian staple, a dish that makes every Iranian smile and think of their childhood.

That was shattered when they said it doesn’t come with rice. I don’t know how to explain this to non Iranians how weird that is because the dish COMES with rice.

Imagine a biryani without rice. Or no no, we’ll give you rice.. for a fee. Or imagine you go to any Mandi restaurant and you order a chicken Mandi and they bring you only the chicken. The standard comes with rice.

And that just annoyed the hell out of me. The food? Delicious but they want to charge me for rice? Okay. If I ever have any of the geniuses that thought of charging 26 dhs for rice (that should’ve been included in a 95-110 dhs meal) over for lunch I’m going to serve them ghorme sabzi or any other khoresht without rice and see how they like it.

I still wouldn’t do that because I could never bring myself to treat guests that way, but it IS tempting.

Anyway, what you need to know: food is delicious, prices are decent but they’ll make you pay for rice. Order a shawarma and it comes without bread. It’s being ripped off.

Let’s see if they’ll reply with a poem for...

2⭐ Second Visit – Updated Rating for Soraya – Yas Mall: 4.8 / 5

This was my second visit to Soraya, and once again, it was a memorable experience. The consistency in quality and service truly stands out.

🥩 Lamb Koobideh: 5/5 • Still one of the best koobideh dishes I’ve had — tender, well-seasoned, and full of flavor.

🍚 House Rice (Saffron & Whipped Butter): 4.5/5 • Light and fluffy with a rich buttery touch. I do wish the saffron flavor was slightly more pronounced.

🥤 Coca-Cola Light: 5/5 • Served chilled in a glass with ice — classic and refreshing, a great complement to the richness of the meal.

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✅ What continued to impress: • Excellent, fast service. • Friendly and professional staff. • Elegant ambiance with a refined Persian flair.

📝 Very happy to see the quality remain consistent. Soraya is quickly becoming one of my favorite dining spots in Yas Mall.

1⭐ My First Visit to a New Restaurant at Yas Mall

Today, I tried a new restaurant at Yas Mall, and the experience was exceptional from start to finish.

🪑 Ambience & Decor:

The interior design was tasteful and elegant. The tables were well-arranged with comfortable spacing, which added a pleasant sense of privacy and relaxation.

👨‍🍳 Service:

The service was excellent. The staff were cheerful, polite, and very professional.

🍽️ Dishes I Tried:

• Truffle Sibzamini – Crispy Fries with Truffle (AED 49): Crispy and flavorful, especially with the truffle sauce — it paired beautifully with the steak. A refined side dish with great flavor depth.

• Wagyu Striploin – Wagyu Steak (AED 210): I requested a specific doneness and it was spot on. Served with a special sauce, grilled tomatoes, and sumac-sprinkled onions on the side — a wonderful touch. I also dipped the steak in the truffle sauce, and the combination was absolutely delicious. (Limited-time item)

• Lemon Juice (AED 28): Very refreshing and well-balanced in flavor.

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✅ Final Thoughts: • Elegant atmosphere • Exceptional service • High-quality food Definitely worth a...