Roberto’s Dubai, the established Italian dining destination in DIFC, is entering a new chapter in its evolution, building on the culinary identity, hospitality and sense of place it has developed since opening in 2012. At the heart of that progression is its long-standing relationship with Michelin-starred chef Enrico Bartolini, Roberto’s Culinary Ambassador and one of the most influential figures in contemporary Italian gastronomy.
For the past ten years, Bartolini’s involvement with Roberto’s has extended well beyond individual appearances or events. He has worked closely with the culinary team on menu development, training, innovation and regular culinary audits, contributing to the restaurant’s direction and the development of its chefs.
This established relationship has made Roberto’s, Bartolini’s culinary home in the UAE, while also forming part of his wider international collaborations.
His upcoming visit to Dubai continues that work across the wider Roberto’s brand, bringing together the restaurant itself, the evolving evening experience at Scala, and the dedicated private dining offering of Roberto’s Catering.
At Roberto’s, Bartolini will reconnect with Executive Chef Danilo Valla, who trained under him earlier in his career. Originally from Alba, Valla also worked under chefs including Gualtiero Marchesi and Damiano Nigro before joining Roberto’s in 2016 and becoming Executive Chef in 2023.
Their continued collaboration reflects a shared focus on Italian provenance, technical precision, ingredient-led cooking and ongoing culinary development, while reinforcing Roberto’s position as a contemporary Italian dining destination in Dubai.
CONTINUING THE EVOLUTION OF ROBERTO’S KITCHEN
Under Executive Chef Danilo Valla, Roberto’s continues to refine its culinary direction, balancing established signatures with new dishes that reflect a stronger focus on provenance, technique and ingredient quality.
Long-standing favourites including Fettuccina Roberto’s, Il Bosco and Tortello al Tartufo remain on the menu, alongside newer additions such as Calamarata al Pomod’orato e Basilico, Impanata and Le Vie del Sale. The I Crudi selection has also expanded to include dry-aged, natural and lightly marinated fish preparations.
This approach is supported by carefully selected Italian producers including Pomodori D’Auria, Dono Dorato extra virgin olive oil, Mancini Pastificio Agricolo and Riso San Massimo Riserva, strengthening the connection between the menu and its Italian roots.
Technique is equally central to the kitchen, from dry-aged fish within the Frollato selection to whole fish cooked in sea-salt crusts or aromatic salt dough and carved tableside.
Bartolini’s influence is woven into this ongoing development through regular collaboration with Valla and the wider culinary team. His role goes beyond individual menu input, contributing to how the kitchen approaches product selection, technique, innovation and the development of new ideas over time. Through continued culinary guidance and regular reviews, he helps ensure that Roberto’s evolves with consistency while staying grounded in its Italian identity.
This long-standing exchange also creates space for the culinary team to keep refining its own point of view, with Valla leading the day-to-day direction of the kitchen and Bartolini contributing an external perspective that supports its progression.
“Enrico has been an important influence throughout my career, and that connection has continued through our work together at Roberto’s. We share the same focus on ingredients, technique and constant development, while always looking at how Italian cuisine can continue to evolve in a way that feels relevant to Dubai.”
— Danilo Valla, Executive Chef, Roberto’s Dubai
A RENEWED SETTING FOR ROBERTO’S
The evolution of Roberto’s is also reflected in its renewed interiors, with a new design language developed by Forsite Creative and inspired by mid-century Milan.
Drawing from the craftsmanship, geometry and confidence of Italian design in the 1950s and 1960s, the refreshed space introduces a more considered and distinctive visual identity while remaining true to the character Roberto’s has established in DIFC.
The main dining room, Stile Milano, takes cues from the golden age of Italian design, combining sculpted stone, rich wood, tailored upholstery and clean architectural lines. The result is a setting that feels polished and contemporary, while still warm and expressive.
As the evening progresses, the atmosphere shifts into Notte Milano, where deeper tones, sculptural details and more dramatic lighting create a stronger sense of evening occasion. Rather than functioning as a separate concept, this transition is designed to evolve naturally with the rhythm of the day, allowing Roberto’s to move from daytime dining into a more atmospheric evening experience.
The renewed interiors place greater emphasis on materiality, mood and flow, giving the restaurant a clearer visual identity and creating stronger continuity between the dining room, the evening setting and the wider Roberto’s experience.
Rather than reinventing the restaurant, the renovation refines what is already established, bringing greater depth to the space through a stronger connection to Milanese design, contemporary Italian hospitality and the sense of occasion that has long defined Roberto’s in DIFC.
SCALA ELEVATES THE MILANESE EVENING
Alongside Roberto’s, Scala is evolving as a more defined part of the wider evening experience, bringing together mixology, music, design and tableside rituals through a concept rooted in Milanese culture.
Its positioning, “Mid-Century Milan. Poured Today.”, reflects a more elevated interpretation of the evening, where aperitivo becomes a point of connection between food, cocktails and atmosphere.
On 2nd November, Scala will introduce Aperitivo N°1, the first edition of a new series and a further expression of Enrico Bartolini’s continued contribution to culinary innovation across the Roberto’s brand.
Rather than being presented as a standalone chef activation, the experience builds on Bartolini’s ongoing collaboration with Roberto’s, translating his culinary input into a new format at Scala. Six creations developed by Bartolini will be paired with five Scala cocktails, creating a considered dialogue between the kitchen and bar.
Inspired by Milan’s Line 1 tram route, which passes Teatro alla Scala, each pairing represents a different stop along the journey, while the menu itself takes the form of a Milan tram ticket.
The culinary selection includes fennel tartelette with radish and oscietra caviar, saffron rice with Parmigiano Reggiano and gold, sesame cannolo with tuna tartare, pulled wagyu oxtail, and soft broccoli with black winter truffle and Piedmont hazelnut.
Through Aperitivo N°1, Bartolini’s influence extends naturally into Scala, showing how his role within Roberto’s continues to evolve beyond the restaurant itself. The experience brings together culinary innovation, mixology and the social ritual of aperitivo, while remaining connected to Roberto’s identity and its ongoing collaboration with him.
ROBERTO’S CATERING EXTENDS THE COLLABORATION BEYOND DIFC
On 3rd November, following the launch of Aperitivo N°1 at Scala on 2 November, Bartolini’s Dubai programme will continue with an invitation-only hosted dinner presented by Roberto’s Catering, Roberto’s dedicated catering arm.
Separate from the Scala aperitivo, the dinner will highlight another expression of the wider Roberto’s brand, bringing its culinary approach, service and hospitality into a bespoke off-site setting.
The experience will be created and delivered by Roberto’s Catering, with Bartolini’s involvement reflecting the same ongoing culinary collaboration that continues across Roberto’s and Scala. Rather than positioning the dinner as a standalone chef appearance, it reinforces how his influence extends across the wider brand through different formats and experiences.
The dinner will also give Roberto’s Catering a distinct role within the programme, showcasing its ability to translate Roberto’s culinary identity beyond the restaurant through tailored private dining and event experiences.
Together with the Scala aperitivo, the hosted dinner demonstrates the breadth of Bartolini’s continued relationship with Roberto’s, from the restaurant’s culinary development, to innovation at Scala, and into the dedicated catering arm of the brand.
ONE CULINARY RELATIONSHIP ACROSS THE ROBERTO’S BRAND
Bartolini’s upcoming Dubai programme reflects the next stage of his long-standing involvement with Roberto’s, with his influence now visible across several parts of the brand.
At Roberto’s, this continues through menu development, chef progression and the culinary standards that shape the restaurant. At Scala, it takes a more experiential form through Aperitivo N°1, pairing his creations with cocktails in a format inspired by Milanese aperitivo culture. Through Roberto’s Catering, that same culinary approach is carried into bespoke private dining beyond DIFC.
“Enrico has been part of Roberto’s culinary journey for many years, and his contribution continues to be felt across the brand. What matters to us is that the relationship keeps moving forward — through the restaurant, new experiences at Scala and the work of Roberto’s Catering. It gives us the opportunity to keep developing the brand while staying true to the culinary foundations we’ve built together.”
— Andrea Sacchi, Chief Operations Officer, Skelmore Hospitality Partners
Since opening in DIFC in 2012, Roberto’s has established itself as one of Dubai’s recognised Italian dining destinations, with a reputation shaped by cuisine, hospitality and a strong sense of place.
Its next chapter builds on those foundations, bringing together a more focused culinary direction, a renewed Milanese design language and a broader expression of the Roberto’s experience across dining, evening culture and catering.
Roberto’s is located at Gate Village Building No. 1, DIFC, Dubai.
The restaurant and Scala are open daily, with reservations available via phone, WhatsApp, email and SevenRooms.
