Trèsind Studio

Trèsind Studio, on the Palm Jumeirah in Dubai, serves one menu to twenty people at a time. In May 2025 it became the first Indian restaurant in the world to earn three Michelin stars, and in October 2026 it kept them. The menu is called Rising India, and it travels: fifteen dishes grouped by region, from the Thar Desert to the Himalayas. You cannot change the route. What you can choose, you choose before you arrive.

Before the map

Six o’clock or quarter past nine

There are two seatings, Monday to Saturday: six to nine, and a quarter past nine to midnight. Take the first. The table is held for fifteen minutes, and the kitchen keeps its rhythm, not yours.

The menu is AED 1,350 a person. To confirm a booking you pay it in advance, through a link the restaurant sends; cancel more than 48 hours ahead and it comes back, after that it does not. For more than five people, call. The site does not say how far ahead tables open, so ask on the phone, +971 58 895 1272.

Say it all when you book: every allergy, for everyone at the table, and whether you want the full vegetarian menu or the 60% vegetarian option. The vegetarian menu follows the same route, with different stops.

The room is at St. Regis Gardens, Entrance B. Valet parking is free. Wear long pants or jeans and closed shoes; a jacket is recommended for men. Sneakers and beachwear are turned away, traditional dress of every country is welcome. No one under fourteen.

Inside, round white tables face an open kitchen. One wall is a map of India built from clay tiles stamped with forts and city gates. Ask for a table facing the kitchen. The map is on the wall, and on the menu.

Snacks

Five bites, and a crab

Dinner opens with five small things. A medu vada, the South Indian lentil fritter, with gorgonzola dolce and a kimchi of tender coconut. A shiso khakra with yogurt crémeux. A naan the menu calls a “soup-fflé.” And ghee roast crab, with burnt cinnamon and a crisp of curry leaf, which becomes jackfruit on the vegetarian menu.

The chef is Himanshu Saini. He trained under Manish Mehrotra at Indian Accent, in Delhi, opened the first Trèsind in Dubai in 2014, and Trèsind Studio in 2018. He says he comes from a farming family in India, and the restaurant says it buys from organic and sustainable farmers in the UAE. In 2026, The World’s 50 Best Restaurants ranked it No. 28, and named it the best restaurant in the Middle East.

The first Indian restaurant with three Michelin stars is not in India.

Thar Desert · Deccan Plateau

West, then south

The desert comes as pickled pepper with tangerine flowers and a khandvi ice cream, then duck haleem on foie gras toast with chickpea raab. On the vegetarian menu, the haleem is made with tempeh, and the toast with tofu.

On the Deccan Plateau, the scallop, or the carrot, sits with Guntur chili sambal, rojak bhel and a koshimbir broth. The next course takes its name, Inspiration “Sadya,” from the feast of the South; the menu calls it a celebration of flavors.

Decide on the drinks early. The Synergy pairing moves from shiso, yuzu and gin to Ruinart Blanc de Blancs, then to persimmon with French marigold. The non-alcoholic pairing follows the same course with its own glasses, from lacto-fermented blueberries with kokum and tea to dates with umeboshi. The restaurant does not publish the price of either.

Coastal Plains

Lobster, and a rule for the sea

On the coast, a first course comes dressed with curry-leaf vinaigrette and a celeriac curry. Then lobster tail, with smoked chili jam, a tomato moilee and a tomato XO; on the vegetarian menu, salsify takes its place.

The restaurant sets its own rule for the sea: shellfish only when it is certified, when it is an invasive species where it was caught, or when it is a by-product.

Northern Plains

Tortellini with raita

The plains bring white asparagus in a “rice no rice,” with pandan curry and an asparagus and anise broth. Then tortellini with a raita of goat cheese and a slow-cooked lamb curry, or turnip, if you said vegetarian.

Further down its list, the Synergy pairing turns to green apple with mustard oil and mezcal. It closes on sweet corn, buckwheat tea and corn spirit, then a glass of Henri Giraud’s Ratafia “Solera,” from Champagne.

Himalayan Mountains

Dessert at altitude

The route ends high. Bakarkhani, a flaky layered bread, comes with white corn ice cream, baby corn “caviar” and a caramel of tsampa tea. Then a hazelnut praline parfait with black apple ice cream and a twig of artichoke. The pastry chef is Love Gupta.

Before you leave, the bar, Papadom, runs the same map in a glass. Its Negroni Journey offers five Negronis named for the five regions, AED 115 each: the Thar Desert with ghee-washed gin and a saffron and date vermouth; the Himalayan Mountains with masala chai gin and a black tea vermouth. Order the one for the region you liked best at dinner.