The story
In Dubai Hills Business Park, TERO offers a dining experience that is deliberately small and intensely personal. The restaurant seats just twelve guests per sitting, and the evening unfolds around a single counter. Chef Reif Othman and his team prepare each dish in full view, making the kitchen itself part of the performance. There is no fixed menu. Instead, TERO operates on an unconventional omakase model, where the sequence of courses is revealed only as the meal progresses.
The setting is designed for focus. With limited seating and a set start time, every element is calibrated to keep attention on the food and the conversation at the counter. The restaurant has earned a Michelin Recommended distinction, a recognition that speaks to the precision and ambition of what Chef Reif is building here.
TERO’s menu changes every quarter, each built around a single culinary theme. At the time of writing, the guiding idea is “Poultry & Birds,” which the team explores through refined flavours and creative interpretations. The meal begins with three snacks, followed by a six-course progression. The price is AED 550 per person, with beverages charged separately.
Because the menu is thematic and set, guests with dietary restrictions are asked to notify the team in advance. The kitchen uses common allergens, so advance communication is essential. The experience is designed to last two hours, and prompt arrival is requested to preserve the rhythm of the evening.
Chef Reif Othman sources ingredients from around the world, pairing them with wines chosen to complement each course. The approach is direct: fine produce, careful technique, and a menu that changes with the seasons rather than chasing trends. The small scale means every guest receives the same level of attention, and the open kitchen allows for a direct connection between the chef and the diner. TERO’s Michelin Recommended status reflects the consistency and care that define this intimate dining room.
Recognition
Ambience
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