SANA has opened its doors at Jumeirah Mina Al Salam, offering a fresh take on Uzbek cuisine honed over three decades
SANA, a contemporary Uzbek restaurant, has officially opened its doors on October 1st at Jumeirah Mina Al Salam, bringing to life three decades of flavour mastery, designed to captivate the city’s most discerning palates.
Part of the BIK Hospitality Group, founded by Boris Kofman and Alexander Kolobov, SANA is a reimagining of the iconic Uzbekistan Restaurant Moscow, reinterpreted for Dubai’s cosmopolitan audience. At its heart, it bridges East and West, offering a menu that balances authentic Uzbek classics with contemporary Asian-inspired creations.
Leading the kitchen is Chef Glen Ballis, Brand Chef & Culinary Partner, whose international career has passed through London, Melbourne, Moscow and Asia, allowing him to become a master in both heritage and innovation. Chef Glen has worked closely with a team of authentic Uzbek and Asian chefs, ensuring every dish preserves its traditional techniques and flavours, while subtly elevating them with his global culinary perspective.
The menu at SANA has been designed to showcase the richness of Uzbek cuisine while inviting guests to explore modern interpretations. From clay-oven baked Tandir Non served with artisanal dips, to delicate dumplings and wood-fired shashlik skewers, every element reflects a deep respect for craftsmanship. Guests can indulge in slow-cooked Plov prepared in traditional style, Kamchatka crab belyash with truffle, and whole seabass baked with herbs, alongside larger celebratory dishes such as braised leg of lamb or whole roasted baby lamb. Each plate tells a story of cultural exchange and gastronomic evolution, offering a dining experience that is both luxurious and soulful.
“With SANA, my vision was to stay true to the rich traditions of Uzbek cuisine while making it accessible and comfortable for Dubai’s diners,” said Chef Glen Ballis, Brand Chef & Culinary Partner at SANA. “I’ve drawn on my experiences across Asia and beyond, but the focus remains on authenticity, flavour, and simplicity. For me, it’s about respecting tradition and letting the ingredients shine, so guests can enjoy food that feels both familiar yet full of discovery.”
More than a restaurant, SANA is a cultural destination. Its grand dome dining hall provides an atmospheric setting for up to 110 guests, while the floating terrace offers al fresco dining for 110 with serene water views, creating a relaxed social atmosphere complete with shisha. Tucked away within the venue, the MOON BY SANA reveals a speakeasy-inspired lounge and event space, with capacity for 80 people, designed for late-night cocktails and private gatherings. `The interiors, defined by earthy palettes, artisanal textures, and subtle Uzbek touches, create a timeless setting that feels both transportive and welcoming. Every detail, from the architecture to the service philosophy, has been carefully considered to reflect the warmth and generosity of Uzbek hospitality while aligning with Dubai’s global standards of luxury.
“Dubai is one of the most competitive dining destinations in the world, and with SANA, we wanted to bring something that feels both new and deeply rooted,” said Boris Kofman, Co-Founder of BIK Hospitality. “This is more than the opening of a restaurant; it is the beginning of a cultural experience between Moscow, Uzbekistan, and Dubai. Our vision is to honour tradition while creating a space where people come together, celebrate life, and feel at home.”
