Jumeirah Al QasrPierchic
A multi-award-winning Italian restaurant set on the hotel's private pier overlooking the shimmering azure waters of the Arabian Gulf
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SPEISEN UNTER FREIEM HIMMEL
PREISGEKRÖNT
MALERISCHER AUSBLICK
SIGNATURE-DINING-ERLEBNIS
ITALIENISCHLOCATION
Easily accessed from Jumeirah Al Qasr’s pool and beach area
OPENING TIMES
Lunch: Daily, 13:00 - 14:30 | Dinner: Sun - Thurs 18:30 - 22:00, Fri - Sat 18:30 - 22:30
DRESS CODE
Smart elegant
POLICIES
Age Policy: 12 and over for Dinner|Lunch: All ages are accepted
Minimum order of 2 courses
LOCATION
Easily accessed from Jumeirah Al Qasr’s pool and beach area
OPENING TIMES
Lunch: Daily, 13:00 - 14:30 | Dinner: Sun - Thurs 18:30 - 22:00, Fri - Sat 18:30 - 22:30
DRESS CODE
Smart elegant
POLICIES
Age Policy: 12 and over for Dinner|Lunch: All ages are accepted
Minimum order of 2 courses
CONTACT
GALLERYElevated waterside dining
HEAD CHEF
Beatrice Segoni
HEAD CHEF
Beatrice Segoni
Having started her career in fashion, Beatrice Segoni soon realised she wanted to be a chef, and has channelled her creativity and sophistication into the culinary world ever since. Her passion for food eventually led her away from her quaint restaurant in the village of Porto Recanati to Florence's renowned Borgo San Jacopo, where she worked for 14 years. At Pierchic, Chef Beatrice hopes that "every guest who tastes my food realises that I cook with all my heart. The success of any restaurant comes from the passion that the chef puts into every single dish."
Having started her career in fashion, Beatrice Segoni soon realised she wanted to be a chef, and has channelled her creativity and sophistication into the culinary world ever since. Her passion for food eventually led her away from her quaint restaurant in the village of Porto Recanati to Florence's renowned Borgo San Jacopo, where she worked for 14 years. At Pierchic, Chef Beatrice hopes that "every guest who tastes my food realises that I cook with all my heart. The success of any restaurant comes from the passion that the chef puts into every single dish."