“Our ethos revolves around the community. We have an inclusive approach which means everyone should be able to partake in the dining experience without segregation. We cater for all dietary requirements and diners, including children. We make high-end restaurant dishes that are vegan and vegetarian-friendly without compromising on variety, execution, and flavour. We are reviving ‘cucina povera’ by using humble yet quality ingredients to create dishes that are more than the sum of their parts.”

Super green hummus; harissa Iberico lamb skewers; and “This is Jack“: a vegan dish of braised jackfruit and tempura vegetables in a bao bun.

BB, hidden away in Dubai’s financial district, is a speakeasy for restaurants, with its name a nod to a menu of bao buns, bites, bowls, and barbecue dishes. The three owners are also the operators helming the kitchen, restaurant, and marketing.

BB works with local producers where possible – cresses and herbs from horizontal farming enterprise Badia Farms, sustainable wild seabream from Fish Farm, beef brisket and duck eggs from family-owned smoker Mattar Farm, and chicken from Family Meat farm. All bao buns and baked produce are made from scratch in the kitchen overnight.

In the making is a re-useable takeaway box and a cookbook series that reworks traditional dishes.