IN A NUTSHELL
This is Enigma's second culinary journey, this time with 2 Michelin Stars Swedish chef Bjorn Frantzen, owner of restaurant Frantzen, #31 in the world. The experience was good overall, but not great nor memorable. Maybe I would have felt differently had I gone to Stockholm and experienced Frantzen's food first hand, from his kitchen, in his restaurant. Maybe that experience will always be greater than that you experience in Dubai while chefs come here temporarily and serve you in the same restaurant a previous Michelin star chef had served you in a month before. Maybe the Enigma model is a broken model and is affecting my unimpressed reviews of the world's 50 best restaurants.
The restaurant was empty, it was just us and another table, which definitely has an impact on the overall experience. The decor was left unchanged from the last time we were at Enigma for Quique Dacosta, making the experience far less personalized.
We opted for the full story menu, which consisted of 12 courses. Some were okay, others were good and only a few were great. My favorites were the "white moss sushi with deer , frozen bird's liver" , the "onion soup" and the "sticky beetroot served with blackberries, frozen lingonberries, 100-year old vinegar & liquorice mousse"
AED 750 for the full story menu (excl alcohol)
Palazzo Versace Dubai
+971 4 556 8888