In a city of superlatives, a handful of MICHELIN-Starred restaurants are bringing a minimalist sensibility to their mixology efforts. Chefs and bar directors at two of the emirate’s Two-Star venues are transforming leftovers into imaginative, ingredient-forward cocktails using kitchen scraps that would otherwise be discarded. It's not just about minimizing waste, but also a creative extension of each restaurant's philosophy, where they take an innovative approach to honoring tradition while maintaining a sense of responsibility.
At Trèsind Studio, located in the towering St. Regis Dubai, The Palm, Chef Himanshu Saini views sustainability as a "guiding philosophy" that shapes both the kitchen and bar, where bottles are upcycled and compost fuels the on-site garden. “Our beverage program mirrors the kitchen's zero-waste ethos, transforming kitchen scraps and surplus ingredients into inventive, seasonal cocktails,” he says.
The restaurant’s current Synergy pairing also aligns with this principle, where a selection of cocktails and mocktails, as well as a curated wine list featuring biodynamic and natural options, accompany the seasonal tasting menu.
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The commitment to full-ingredient use runs deep. Think nose-to-tail dining but with fruit and vegetables. For example, fresh coconut water greets guests on arrival before coconut appears again across curries, desserts, and drinks, including the green-hued, milk-infused Konkan Kadi. Tea leaves from the final course in the Rising India degustation menu are reborn in a redistilled spirit called the Chai Highball, while banana peels enhance a popular black lime wine, and leftover yogurt whey is repurposed into a lassi combining date, rose, and dry vermouth. Even herb trimmings find new life in homemade botanical gins.
“Each drink tells a story of creativity, collaboration, and respect for every ingredient’s full potential.”
Meanwhile, at Il Ristorante – Niko Romito at the Bvlgari Resort Dubai, bar director Leonardo Zanini brings a similarly eco-conscious flair to the Bvlgari Bar menu. The approach “celebrates Italian tradition while embracing conscious creativity, resulting in drinks that are both refined and responsibly crafted,” he says.
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One standout is the Coppa del Nonno, an after-dinner cocktail that pays tribute to three staple Italian ingredients. Grappa Nonino is infused with leftover house-made bread from the restaurant, then blended with extra virgin olive oil and coffee, creating a drink that is rich and layered. Since the launch of a new cocktail menu in December 2023, the bar has also eliminated plastic from all infusion methods by switching to glass jars and drying edible flowers from service to produce floral powders for garnish. This adds visual appeal but also infuses aromatic complexity in the beverages.
“These initiatives reflect our commitment to reducing waste while elevating the guest experience through thoughtful, sustainable choices – something that feels particularly meaningful in a city like Dubai, where innovation and responsibility go hand in hand,” says Zanini.
These world-class venues already stand out in a competitive crowd, as two of only four Two-MICHELIN-Starred restaurants in the city, but now the bar is becoming another platform for chefs and mixologists to create with ambition. This approach to mixology allows them to respect every ingredient while also redefining Dubai’s fine-dining landscape for a new generation.
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