Jumeirah Muscat BayZuka

Laidback beachfront dining with fresh seafood, well-mixed drinks and stunning sunsets

CuisinesINTERNATIONAL
Scenic ViewSCENIC VIEW
LOACTION
Easily accessed from Jumeirah Muscat Bay’s pool and private beach
OPENING TIMES
Lunch: Sat - Sun: 12:00 - 18:00 | Dinner: Sat - Sun, 18:00 - 22:30
DRESS CODE
Smart elegant
AGE POLICY
All ages welcome
LOACTIONarrow
Easily accessed from Jumeirah Muscat Bay’s pool and private beach
OPENING TIMESarrow
Lunch: Sat - Sun: 12:00 - 18:00 | Dinner: Sat - Sun, 18:00 - 22:30
DRESS CODEarrow
Smart elegant
AGE POLICY arrow
All ages welcome
The Sicilian Master
Claudio Dieli
The Sicilian Master
Claudio Dieli

"Born in Sicily, Italy, chef Claudio began his career in 1995 as an apprentice at La Bussola, a Traditional Italian Restaurant in his hometown Pedara-Sicily. He inherited his love and passion for food from “Mamma Raffaella”, and stayed true to his roots, creating dishes which reflects her delicious and delightful approach to cooking. Now, with over 26 years’ experience around the world, Claudio has worked at renowned international hotels with three Michelin-starred chefs, including the “maestro”, Massimo Bottura. Claudio believes that a great chef can create a delicious meal from the simplest ingredients. The most valuable lesson he has learned is that you never stop learning in the kitchen. Each day, there is something new to discover or experiment with, and that is the beauty of cooking."

"Born in Sicily, Italy, chef Claudio began his career in 1995 as an apprentice at La Bussola, a Traditional Italian Restaurant in his hometown Pedara-Sicily. He inherited his love and passion for food from “Mamma Raffaella”, and stayed true to his roots, creating dishes which reflects her delicious and delightful approach to cooking. Now, with over 26 years’ experience around the world, Claudio has worked at renowned international hotels with three Michelin-starred chefs, including the “maestro”, Massimo Bottura. Claudio believes that a great chef can create a delicious meal from the simplest ingredients. The most valuable lesson he has learned is that you never stop learning in the kitchen. Each day, there is something new to discover or experiment with, and that is the beauty of cooking."

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