ZĀHIR was born from a longing — for the scent of za'atar at dawn, the laughter around a crowded mezze table, and the unhurried evenings of the Levant. We built this house to honour those memories.
Karim Al‑Rashid
Founder & Executive Chef
"The table is not just where we eat — it's where we remember how to belong."
Karim begins hosting private Levantine dinners in a borrowed courtyard in Beirut.
Six months travelling through Andalusia, gathering spice routes and forgotten recipes.
Awarded the Gault & Millau Rising Chef title. The vision for ZĀHIR takes shape.
Gate Village 6, DIFC. A room designed for the long table and the second bottle.
Every ingredient, every gesture, every moment at ZĀHIR is guided by principles that have shaped the Levantine table for centuries.
We work exclusively with small farms across the Mediterranean basin. Nothing arrives on your plate that didn't arrive that morning.
Our grill burns live oak charcoal, the same way it has for generations. Smoke is an ingredient we treat with respect.
We hold only two sittings nightly. A ZĀHIR evening is meant to unfold at its own pace — never rushed, always savoured.
Our dining room is designed for sharing. The long table, the passed plates, the conversation that runs past midnight.
A kitchen is only as strong as the hands that shape it. Meet the artisans who bring ZĀHIR to life each evening.
Executive Chef
Sous Chef
Pastry Chef
Head Sommelier