MIKA, the acclaimed Yas Marina restaurant by Chef-Patron Mario Loi, unveils its new seasonal menu, a refined expression of modern Mediterranean cooking shaped by warmth, peak seasonal produce, and the rhythm of coastal dining.
Already recognised with both the MICHELIN Bib Gourmand and the MICHELIN Service Award, MIKA continues to position itself as one of Abu Dhabi’s most distinctive dining destinations. Built around an open kitchen, seasonal sourcing, and relaxed yet precise hospitality, the restaurant remains focused on creating food that is generous, expressive, and ingredient-led.
This new menu marks the arrival of summer on the plate, lighter textures, brighter acidity, and fire-driven cooking designed for sharing, comfort, and long afternoons by Yas Marina.
BREAD & FIRST BITES: WARM, RUSTIC, IMMEDIATE
The experience begins with the comfort of freshly baked bread and small plates that reflect MIKA’s focus on simplicity, craft, and bold flavour layering.
- House bread selection: focaccia, sourdough, sesame bagel, confit garlic oil
- Toasted sourdough, chicken liver parfait, plum jam
- Wood-grilled flatbread, king crab, chili
- Olive oil, confit garlic
CRUDO : CLEAN, BRIGHT, AND PRECISE
A section defined by purity and balance, where raw ingredients are treated with restraint and precision, layered with citrus, herbs, and global influences.
- Yellowtail skewer, guindilla, shiso, anchovy
- Wild bass carpaccio, lemongrass, nuoc cham, peanuts
- House-cured salmon, brown butter, toasted hazelnuts
- Scallop & rockfish ceviche, green chili, meyer lemon
SALADS & FRIED DISHES: TEXTURE, FRESHNESS, CONTRAST
Built for sharing, this section moves between freshness and indulgence—highlighting contrast, crunch, and Mediterranean vibrancy.
- Baby gem, cucumber, dill, confit garlic
- Stracciatella, radicchio, beetroot, candied walnuts
- Green herb falafel, tahini, za’atar, amba
- Salt cod croquettes, squid ink aioli
PASTA: COMFORT WITH DEPTH
Handcrafted pasta dishes bring richness and familiarity, balanced with acidity and seasonal structure, reflecting MIKA’s signature approach to comfort food with refinement.
- Hand-rolled gnocchi, lamb ragu, pecorino
- Lemon ricotta ravioli, brown butter, sage
- Rigatoni, beef cheek ragu, roasted tomato
- Tagliolini, crab bisque, red prawn crudo
FROM THE GRILL: FIRE, SMOKE, AND SIMPLICITY
At the core of the menu, the grill celebrates elemental cooking—fire, smoke, and high-quality ingredients treated with restraint and confidence.
- Octopus, labneh, dukkah
- Miso black salmon, brown shrimp, capers
- Whole sea bass, sauce vierge
- Dry-aged wagyu ribeye, PX peppercorn jus
SWEETS: COMFORT, NOSTALGIA, FINISH
Desserts close the experience with warmth and familiarity, blending indulgence with MIKA’s signature sense of balance and craft.
- Nonna’s tiramisu, coffee, mascarpone
- Warm chocolate tart, sourdough ice cream
- Sticky toffee pudding, labneh cream
- Cardamom cheesecake, apple, calvados
