Almost a decade in, 21grams, Dubai’s favourite Balkan bistro, is entering a new era, one that feels more expressive and intentional, while remaining deeply rooted in the Balkan soul that built it.
After a year of creative refinement led by founder Stasha Toncev and Executive Chef Milan Jurkovic, the bistro unveils a refreshed two-part menu format that reflects the organic evolution of 21grams – The Roots and Test Kitchen.
“This menu marks another step forward for 21grams. We are still rebuilding, still evolving and still learning, but we remain committed to moving forward with intention, creativity and care. While much has changed, the soul of 21grams remains the same – we are simply finding a new rhythm,” says Toncev.
Chef Jurkovic adds, “I’m most excited about our test kitchen dishes, as they allow me and the team to extend the boundaries of our culinary creativity.”
The new direction preserves the restaurant’s warmth, generosit
At its core, 21grams remains a comfort-forward brunch concept rooted in familiarity, emotional connection and soulful Balkan hospitality. The dishes guests have loved for years remain central to the experience, not as old menu items, but as the foundation of the restaurant itself.
The Roots menu
The Roots menu sits at the heart of 21grams. Built around signature dishes, guest favourites and Balkan comfort classics, it represents the identity, heritage and emo
Guests will be pleased to find comforting staples such as the pindjur eggs, poached eggs with spicy slow-roasted pepper and tomato relish with creamy yoghurt and a drizzle of chilli oil, the classic balkan breakfast, scrambled eggs in tomato, pepper and onion relish, beef chorizo sausages, white cow cheese, the mezze selection, where burnt eggplant hummus, chicken liver pate, and beetroot tzatziki still make the play. For a sweet breakfast, the princess crepe served with kajmak clotted cream, seasonal homemade jam and caramelised walnuts remains.
Not forgotten are also signature comforts like the cevapi, wagyu beef kebabs in beef jus with pickled onion dusted with chili flakes, and the sarma, slow-cooked sour cabbage rolls stuffed with minced beef, pulled beef and mashed potato.
To round up The Roots menu, the universally-loved chocolate hazelnut baklava is now served with olive oil ice cream.
Test Kitchen Menu
Alongside its Michelin-recognized signature favourites, 21grams introduces the Test Kitchen – a creative space dedicated to exploration, seasonality
Its first iteration brings together a comfort-forward selection of dishes that balances fire-led grill plates, lighter preparations and quietly nostalgic desserts.
Steak & eggs arrives deeply savoury and structured, with marinated steak, softly poached eggs, jir jir pesto and kashkaval bringing richness and lift in equal measure. Gyros chicken is more immediate and aromatic – marinated local chicken finished with lemon sauce, capers and herb oils that cut through with brightness and clarity. The Catch of The Day shifts with the market, a daily expression of freshness and restraint, prepared simply and without excess.
On the greener side, there are the produce-led plates: a farmer’s salad layered with fennel, cabbage and elderflower sweetness; a tomato salad that leans into ripeness and acidity; and baked cabbage, enriched with cheese and brown butter. A prawn omelette carries more depth: spiced, folded and enriched with xo-style heat and herbs. The offering closes with tufahiya: slow and warm sweetness of poached apples, walnuts and vanilla.
Drinks Programme
An updated drinks programme introduces homemade cordials, kombuchas, seasonal infusions and fermentation-led elements, supported by a greater focus on house-made ingredients and storytelling through flavours. Developed in collaboration with an in-house fermentation lab, the drinks evolve alongside the kitchen, creating a more integrated food and beverage experience.
Finally, guests will also notice a refined visual identity through newly curated dinnerware personally selected by Toncev, drawing inspiration from shared family tables: eclectic, layered and imperfect.
