A small restaurant in Dubai has achieved something no other Indian restaurant has — three Michelin stars.
Trèsind Studio has not only made history but also satisfied many foodies around the world who had waited long enough for Indian food to receive this honour. Three stars is the highest rating a restaurant can receive from the respected Michelin Guide.
The recognition not only honours the restaurant’s exceptional culinary excellence but also its consistent focus on detail, creativity and respect for traditional flavours.
Nestled in the St. Regis Gardens on The Palm Jumeirah, Dubai, Trèsind Studio offers an intimate dining experience. It is a small place with just 20 seats and a rooftop area.
The restaurant is renowned for its surprise multi-course tasting menu which is full of innovation featuring flavours and tastes from all corners of India.
While the chefs stay focused in the open kitchen, the service team explains each dish to patrons.
Their emphasis on guest experience justifies the old Indian philosophy of “Atithi Devo Bhava,” which translates to“Guest Is God.” Trèsind Studio won ‘The Art of Hospitality’ title at the inaugural Middle East and North Africa’s 50 Best Restaurants 2022 awards by The World’s 50 Best Restaurants.
The restaurant received its third star at the Michelin Guide ceremony 2025 and is currently ranked No.11 on the world’s 50 Best Restaurants 2024.
Trèsind Studio is the brainchild of restaurateur Bhupender Nath and is a part of Passion F&B, a hospitality group started by him. He opened the first Trèsind in 2014 with the aim of redefining Indian cuisine. But the main person behind Trèsind’s success is Chef Himanshu Saini, who runs the kitchen. Saini started his culinary journey under the mentorship of the great Manish Mehrotra at Indian Accent in Delhi.
Saini is known for being creative yet grounded. He brings a fresh perspective to traditional Indian flavours and presents them in a way that feels fresh and comforting.
Saini has always emphasized sustainability in his dishes and focuses on changing the perception of Indian cuisine and the way we experience it today; the result of which is Trèsind Studio.
“I come from an agricultural family in India. I grew up spending a lot of time around fresh produce, herbs and flowers. This has created an innate inclination towards using locally sourced ingredients, which is organically expressed in our menu at Trèsind Studio. Indian food has so much to offer, with such diversity in the landscape, produce, culture and cuisine. My team and I are passionate about making dishes that we enjoy savouring, dishes that we want to share with our guests,” says the chef.
What makes Trèsind stand out is the way it presents Indian food. You won’t find your usual butter chicken or biryani here. Instead, all the dishes served at Trèsind are a mix of traditional flavours and modern cooking techniques. The ingredients are sourced locally from organic and sustainable farmers in the UAE.
It offers a degustation (tasting) menu — a fixed number of small courses, each carefully prepared and presented. The dishes often change based on the season.
Popular snacks include ‘Pani puri’ avocado, shiso khakra, gorgonzola dolce, ‘Not a nigiri’ langoustine, and naan soup-ffle. Other dishes such as kebab scarpetta, ghee roast crab, lobster tail, black fungus XO, and king oyster noodles are some of guest favourites.
Pecan tart, miso caramel, black fruits ice-cream and ‘Honeymoon’ tea are among the desserts served.
Trèsind also features a carefully curated selection of wines from around the world, chosen to complement the flavours of the tasting menu.
The main highlight of the restaurant is the Papadom Botanic Bar. It offers a unique beverage experience with a collection of specially crafted drinks and premium wine labels.
Their signature cocktail menu, designed by critically acclaimed star-mixologist Dom Carella from Italy, focuses on sustainable approach and innovative infusions in both spirit-based and non-spirit-based drinks.
Carella’s beverages incorporate a wide range of flavours and the drinks are made with herbs and spices. The ingredients are sourced from various markets in Dubai and the menu takes inspiration from diverse smells, colours and tastes.
Carella delivers his cocktail recipes while working in synergy with the kitchen by utilising previously unused byproducts, consciously reducing kitchen waste.
The Blessing, Mexican Sunset, You Know You Want It, Masala Chai Ghost, Halwai Negroni, Pani Puri Martini are some must try cocktails in Papadom.
The three Michelin stars awarded to Trèsind Studio marks a significant milestone for Indian cuisine. With this win, Chef Himanshu and his team have officially put Indian cuisine on the global fine dining map. The achievement is a testament to the restaurant’s dedication to innovation, excellence, and the rich diversity of Indian flavours — with a deep respect for ingredients, presentation, and storytelling.
The restaurant remains open Tuesday through Sunday from 6pm until 11pm.
In the hulabaloo over Tresind Studio’s three-star triumph, what may have gone unnoticed by many is that Michelin added only two new restaurants to its list of one-star places in Dubai, and both have Indian chefs.
The first of them is Jamavar, where Culinary Director Surender Mohan and Executive Head Chef Purushotham Naidu lead the culinary team. The second is Manāo, which the 30-year-old Abhiraj Khatwani helms in conjunction with Mohamad Orfali.
