MINA Brasserie Offers an Elevated Dining Experience
Award-winning Chef Michael Mina is the namesake and culinary genius behind MINA Brasserie, located at DIFC’s Four Seasons Hotel. The brasserie serves breakfast, lunch, and dinner in a modern setting that offers both indoor and an outdoor green terrace seating—complete with lush green trees and twinkling fairy lights.
Designed by Martin Brudnizki Design Studio (MBDS) alongside Michael Mina and Four Seasons Hotel DIFC, the central restaurant area includes white and blue marble patterned flooring, huge chandeliers, and seating in blue leather with booths divided using blue rippled glass screens. And despite the brasserie’s expansive size, the large paintings by artist Suzy Nasima coupled with the impact of the low lighting gives off a cozy, social vibe.
We were treated to Sweet Pea soup with king crab, served in tiny teacups. The crabmeat added heartiness to an otherwise typically vegetarian soup.
Another highlight was the Roasted Beets—served with gratinated goat’s cheese and a balsamic reduction; and garnished with Arugula and a smattering of hazelnuts. The Burrata Stracciatella was another nice starter that was balanced in flavors and textures.
We loved the Porcini Ravioli—with black truffle, parmesan, and roasted mushrooms; the cheesy sauce complemented the subtle hints of lobster. The showstopper of these was their Foie Gras—served with crispy kunafa noodles which lent a slightly sweet crispiness and was served with a carrot and potato mix, and garnished with fresh and glazed mango.
Our mains were varied—the Lamb Three ways was tender lamb chops and slow cooked lamb shoulder with black lime labneh and carrots. And we enjoyed the Roasted Norwegian Salmon which was well cooked with a crunchy top layer served atop creamy brown lentils, ember roasted carroti, and tomato confit. But our unanimous favorite was the signature Crispy Brussels sprouts—with a slightly sweet flavor, and crispy, and went nicely with the other mains.
We enjoyed three desserts; each with distinct flavors and tastes. The Pistachio Raspberry bar was a type of cake-like bar with vanilla Chantilly and honeycomb, and served with a scoop of raspberry sorbet. The Chocolate Bomb was deep and rich, with a hot double chocolate sauce poured over it at the table. Our favorite standout though was the Banana Tarte Tatin with salted toffee, honey ice cream, and gold leaf; it wasn’t super sweet, but really satisfied my sweet tooth.
The Verdict: MINA Brasserie presents that elevated dining experience that perfectly merges beautiful food within a high-end, sophisticated ambiance. I must add that the servers here are very friendly and make it an even more enjoyable dining experience.