A diversity of desert dining.
Originally Appeared on Condé Nast Traveler
Tell us about your first impressions when you arrived. Milas, tucked into the first floor of the Shangri-La, is decidedly modern with purple neon light fixtures and stark black interiors. For all the heavy-handed contemporary accents though, there are softer tributes to local heritage through touches like old-timey photos and, most notably, the menu.
What was the crowd like? Curious travelers who have diligently sought out local cuisine amid Abu Dhabi’s landscape of restaurant imports.
What should we be drinking? The beverage menu is alcohol free; instead, you’ll find plenty of fresh-squeezed juices (pomegranate, apple, carrot) and tropical drinks.
Main event: the food. Give us the lowdown—especially what not to miss. Standouts include the rosemary lamb chops, grilled halloumi, and dill kashmiri: dill bread filled with potato and green mung sprout and served in a tamarind-yogurt sauce with mint chutney. More adventurous eaters should try the chicken livers in a pomegranate-molasses dressing.
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