This summer, Jumeirah is delighted to offer guests a series of unforgettable dining experiences across its European portfolio, with properties located in Capri, Mallorca and London. Whether enjoying four-hand dinners at Jumeirah Capri Palace and Jumeirah Mallorca, exploring soon-to-open a-Ma-Re Capri at Jumeirah Capri Palace or the newly opened Le Maison Ani at Jumeirah Carlton Tower, or indulging in Jumeirah Carlton Tower’s new seasonal afternoon inspired by Highgrove House & Gardens, guests can enjoy unrivalled gastronomy this season. 

La Dolce Vita Michelin-starred dining in Capri 

Globally renowned for its exceptional dining experiences, this summer Jumeirah Capri Palace is elevating its offering with a series of four-hand dinners at L’Olivo – Capri’s only two-Michelin-starred restaurant. Launching on 05 June, with subsequent dinners on 17 June and 05 August, the three-part series is hosted by Jumeirah Capri Palace’s Executive Culinary Chef Andrea Migliaccio and Executive Chef Salvatore Elefante who will team up with the three-Michelin-starred chefs Alessandro Cerea of Da Vittorio and Paolo Casagrande of Restaurant Lasarte, as well as the two-Michelin-starred Nino di Costanzo of Danì Maison, to showcase the very best of Italian cuisine. 

This season also sees the launch of a-Ma-Re Capri at Jumeirah Capri Palace – developed in collaboration with globally renowned pizza artisan Franco Pepe – which opens its doors to guests from Friday 07 June. Designed with the Italian summer in mind, the new restaurant will offer guests traditional Neapolitan favourites against the backdrop of the Blue Island. With signature pizzas designed by Franco Pepe himself, the opening of a-Ma-Re presents an all-new dining experience, perfectly complimenting the hotel’s impressive roster of existing restaurants. 

World-class gastronomy in Mallorca’s clifftop destination 

This summer, Jumeirah Mallorca will continue its series of four-hand dinners at the dramatic coastal dining destination on Saturday 22 and Sunday 23 June. Es Fanals will see Executive Chef Javier Lopez combine his creative genius with the culinary mastery of Jumeirah Capri Palace and Jumeirah Burj Al Arab’s two-Michelin-starred Executive Culinary Chef Andrea Migliaccio, to craft unforgettable gastronomic moments for guests. The philosophy of Es Fanals is to elevate the authentic flavours from the Balearic Islands to the centre stage and champion local, seasonal ingredients. With dishes that focus on flavours of the Mediterranean, this series of events encapsulates the essence of Jumeirah Mallorca’s commitment to culinary excellence and innovation. 

Refined French cuisine and seasonal British teatime in Knightsbridge 

Recently opened to the public on Saturday 25 May, the brand-new La Maison Ani at Jumeirah Carlton Tower is an elegant restaurant and boulangerie that blends sophistication with quintessential Parisian ambiance. Led by Evgeny Kuzin and renowned Chef Izu Ani, the charming eatery brings the best of French cuisine to the heart of Knightsbridge, transforming from artisanal bakery in the morning to elegant brasserie in the evening. Offering a menu of dishes that highlight both the rustic charm of the French countryside and the elegance of Parisian bistros, the menu showcases Chef Izu’s mastery of French cuisine, with a focus on simple, fresh ingredients.  

On Friday 14 June, Jumeirah Carlton Tower will unveil its latest afternoon tea experience, inspired by Highgrove House & Gardens, the iconic gardens developed by His Majesty King Charles III. The new offering brings guests a seasonal, botanically inspired experience that champions sustainability and seasonality, elevating the hotel’s award-winning ‘A Tribute to Nature’ afternoon tea in an ode to the most iconic of British gardens. The carefully curated menu incorporates a selection of dishes inspired by the gardens and their royal connection, from a classically British coronation chicken sandwich to a delightful fruit cake inspired by His Majesty’s own favourite sweet treat. 

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Sam Allcock, a seasoned entrepreneur with over two decades of expertise in Food & Drink Editorial.

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