War in Iran Forces Dubai Chefs to Cut Menus and Seek Local Foods

Dubai chefs are tightening their menus because the war in Iran has made key ingredients like tomatillos and scallops hard to bring in. Shipping routes that once ran smoothly through the Strait of Hormuz are now blocked, and air freight costs have jumped as jet fuel prices soar.

Lila Molino Adjusts Strategy

Shaw Lash of Lila Molino in Alserkal Avenue now buys smaller loads of avocados and tomatillos, slashes staff numbers, and focuses on her popular at‑home fajita kits. She says the problem is temporary but will last until trade routes reopen.

Wider Industry Response

• Menu reductions: Some restaurants cut the number of dishes.
• Local sourcing: Others switch to regional produce that can travel more easily by road or rail.
• Government support: Dubai’s government has rolled out fee relief and marketing campaigns to keep diners coming.

The overall restaurant market—worth about 9.5 billion dollars last year—has seen a drop in growth predictions.

Tourism’s Impact

Tourism, a major driver of food sales, has been hit hard. When the U.S. and Israel struck Iran in February, the Gulf experienced missile attacks that scared visitors away. Even after a ceasefire, many tourists stay away, taking luxury malls and high‑end car sales with them. A survey of 30 restaurant owners found a 27 % drop in demand and a 13 % rise in supplier costs. The hardest hit were tourist‑focused venues; homes and residential restaurants fared better.

Adapting Menus

Kelvin Cheung from Jun’s Dubai has had to find new ways to get perishable goods. Norwegian scallops and Japanese seafood can no longer be flown cheaply, so he now uses local fish in a six‑course menu priced at 225 dirhams. Air freight rates have climbed up to 70 % on some routes, making imports prohibitively expensive. The war has also exposed the sector’s heavy reliance on fixed costs and tourism, a problem that existed before the conflict.

Looking Ahead

Despite the challenges, some restaurants are opening new places or launching special deals. A few high‑end spots have paused for renovations, while others like Siena in Dubai and Isabel Mayfair in Abu Dhabi are actively attracting diners. Cheung notes a gradual return to normal as schools reopen and the ceasefire eases tensions, but he warns that businesses will need tough choices to survive.