If you saw my post a few weeks ago about a new foodie website that’s launched in Dubai, you’ll remember me saying I found an amazing restaurant that I was planning on taking Jack to, to round off the birthday celebrations. That restaurant is called Enigma and it will go down as one of the best restaurant concepts, and food I have had.

It changes it’s dining concept four times a year, each with a different world-class chef. The menu remains confidential until you actually arrive at the restaurant where you’re presented with a story book style menu unfolding the details and thought process behind each and every dish.

Enigma is a blank canvas for these talented chefs to paint their stories in whichever way they chose. Our chef, Björn Frantzén, who has earned himself 2 Michelin stars along the way, painted that picture extremely well.

We started with a glass of Champagne overlooking the pool side of the Palazzo Versace hotel, which Enigma backs onto.

Hey, birthday boy.

The restaurant interior is beautiful. It wasn’t the most atmospheric during the evening but we did go mid-week and because it’s a new concept, people are still only just discovering it.

The tables were dressed very minimalistic which reflected the nature elements of chef Björn Frantzén ‘Nordic journey.’

Tiny water glasses served with the largest bottle of San Pellegrino sparkling I have seen.

The three canopes were the first to hit the table (at precisely equal times).

Apple and Lingonberry Macaron; lingonberries were a new experience for me, they have a prominent acidity and sweetness that really lifted the flavour of the macaron.

Fun fact: They are commonly found on menus around Sweeden, usually in the form of a jam served with meatballs.

Tomato water “Golden Tea” and the most delicately mouth-watering Oyster, cooked at exactly 63.3℃, served with granita of sea buckthorn, juniper cream and sprouted walnut.

After just 3 courses, I felt like my senses had been awakened by so many new types of flavours and combinations I hadn’t experienced before … safe to say we were excited with what was to come!

I know sushi as fresh fish combined with sticky rice and flavours of wasabi and ginger. Our fourth course of ‘White moss “sushi” was something rather different! I wasn’t aware one could even eat moss, let alone make it taste exquisite but that’s exactly what this was.

One little bite of rich flavours and extraordinary textures!

Poached king crab served with wild trout roe & emulsion of brown crab meat. This was my highlight out of the ‘starters’ .. the emulsion of the brown crab lying on the bottom of the small stack was the key to this – it brought all the seafood flavours to life, I could eat this every single day!

The sixth course of the menu was Scallops, served with dried roe, fir tree, finger lime & ‘dashi’ which was a clear style broth poured into the scallop shell after it was finished. Both as good as each other.

6 brilliant courses down, 6 to go!

The Swedish ‘Knäckebröd’ served next was a welcome crunch and somewhat familiar taste with the salted homemade butter.

Best. Butter. Ever.

Slow-baked cod served with Swedish vendace roe from Kalix, beurre blanc flavoured with preserved anchovy juice, dill & young onions. Words cannot describe how soft and flakey this cod was, it fell apart as soon as the forked touched it. The young onions gave texture and a subtle sweetness to the cod – exquisite.

As I’m still on meat-free May, this next dish was made veggie for me. A ‘Hot-pot’ of cabbage, roasted cauliflower bouillon & truffles.

And J’s with the pink lamb …

Three desserts to finish off this inspired menu. Sticky beetroot served with blackberry and frozen lingonberries … Smoked ice cream, roasted nuts and tar syrup with salted fudge and cloves, and finally Cloudberry & thyme macaroon with wild berries.

Someone appeared to have finished the final two desserts off before pictures could be taken … I shall track them down.

In the mean time, let’s save the surprise.

If you want a completely unique dining experience with foods and flavour combinations no foodie here has ever tried before – I couldn’t recommend visiting Enigma highly enough. Chef Björn Frantzén is telling his story until the 30th June and then another world-renowned chef will take his place.

I shall be back, see you there! LLG X

Visit Enigma’s website to book your place on the dining experience here.