Visit Dubai’s only fish sommelier at Chef Izu Ani’s latest opening.
Fundamental Hospitality proves unstoppable in its global expansion of refined dining concepts. With GAIA already thriving in London, Marbella, Monaco, and soon Miami, the homegrown hospitality group has now turned its attention to Dubai’s shores with its most ambitious project yet.
Perched on the sands of the newly transformed J1 Beach development, formerly La Mer, Sirene by GAIA arrives with considerable fanfare, not least for being the world’s largest beach club. Backed by the powerhouse partnership of Fundamental Hospitality’s Evgeny Kuzin and Chef Izu Ani, the beautiful beach club and restaurant blend Aegean elegance with Dubai’s relentless pursuit of luxe.
It’s no small feat. At over 9,000 square metres, Sirene by GAIA is an expansive beachfront playground, home to everything from a temperature-controlled swimming pool and private cabanas to an indoor-outdoor restaurant with seating for 400. But it’s the execution, not just the scale, that makes the latest iteration of the ever-popular GAIA brand worth your attention.
Inspired by Greek mythology, Sirene channels the enchantment of the legendary Sirenes, mythical creatures known for their beauty and beguiling voices. That ethereal quality is echoed in the design, offering pared-back Greek tones of sand and white, offset with soft blues, bleached woods and sculptural stone. The space flows seamlessly from restaurant to beach, creating a layered experience that allows you to transition from a leisurely lunch to sunset cocktails. There’s texture in the fabrics, flowing bougainvillaea, and beats from the resident DJ that evolve as the day wears on.
Chef Izu Ani’s menu reflects the soul of the Mediterranean, with a focus on simplicity, purity of flavour, and seasonal finesse. Fans of GAIA will be pleased to find the restaurant’s signatures firmly intact, alongside exciting new creations like Rooster Pasta, Sirene Dakos, and an indulgent Caviar & Oyster experience.
The Seabream Carpaccio (AED 225), a dish as visually striking as it is flavourful, arrives reassembled within the fish’s own form. Thin slices of the mild white fish are complemented with a choice of citrus and truffle dressings. It’s a FACT-favourite, Insta-worthy dish of clean, delicate flavours with a meaty texture and a hint of sweetness.
Equally refreshing is the Watermelon Salad (AED 80), which stacks cubes of watermelon alongside feta, mint, basil and almonds like an edible Jenga tower. Meanwhile, the Prawn Saganaki (AED 145) is served in a pool of rich tomato sauce and confit shallots, a rustic dish elevated by Chef Izu’s touch and best enjoyed with torn chunks of GAIA’s excellent house bread.
Of the more theatrical offerings, the Cheese Pie (AED 140) offers a rare moment of flourish. What begins as an inflated balloon of dough is pressed and sliced tableside, revealing a truffle-laced blend of Greek cheeses. It’s slightly eccentric and thoroughly satisfying.
For something heartier, the Orzo Seafood (AED 245) doesn’t disappoint, combining calamari, prawns, and clams into a generous and soulful bowl. But it’s the Baby Goat (AED 345), a slow-cooked, fall-apart affair served with basmati rice that lingers longest in memory. While I’m more accustomed to the fiery flavours of a Jamaican curried goat, this subtle interpretation of the kid goat is tender, gently spiced, and surprisingly comforting for such a superb setting.
Dessert is where things go from memorable to monumental. Regular diners at Izu-fronted concepts will likely make a beeline for the Frozen Greek Yoghurt (AED 150). Presenting a literal mountain of Greek yoghurt piled high with caramelised walnuts, loukoumades, and a generous drizzle of honey, it’s a sweet treat that’s easily enough for two or three people to share.
Sirene’s strength lies in its flexibility. Whether it’s a languid lunch in the main dining room, a private gathering in the elevated balcony space, or a chilled afternoon on a beachfront sunbed, the venue adapts to mood and moment. The Beach and Pool zones offer a more relaxed pace, while the DJ-adjacent Restaurant Terrace and Sunset Lounge build toward something more vibrant as daylight fades. A particular highlight is the dedicated fish sommelier, the only one in Dubai, who guides diners through the fresh daily catch at the restaurant’s fish market, with dishes prepared grilled, baked, or dressed to showcase their natural flavour.
Service is intuitive, polished and warm. From the hostess stand to the beach attendants, staff glide through their roles with an understated professionalism that suggests both thorough training and pride in the product. Add to this a fully air-conditioned indoor space for the summer, and Sirene becomes an ideal year-round dining destination.
Of course, with record revenue and a clientele that already includes the likes of Jennifer Lopez, Ronaldinho and HH Sheikh Mohammed bin Rashid Al Maktoum, expectations are sky-high. That it still manages to deliver is a testament to Fundamental Hospitality’s precision and vision. In a few short months, the venue has already received the accolade of ‘Favourite Beach Club in Dubai’ at the FACT Spa & Wellness Awards UAE 2025.
Despite strong competition from Riviera-inspired imports like African Queen, Bâoli, and Gigi Rigolatto, Sirene by GAIA has emerged as the definitive destination at J1 Beach. With Shanghai Me set for its London debut and KIGO primed to launch in DIFC, Fundamental Hospitality continues to dominate the global dining scene.
Having dined at GAIA in both DIFC and Mayfair, Sirene might be my favourite iteration yet. This Aegean-inspired beach club expands the brand’s identity with confidence, elevating every aspect of the original concept’s charm.
If it’s good enough for Jennifer Lopez, it’s good enough for us!
GO: Visit www.sirenebeach.com for more information.