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11 WOODFIRE

@11woodfire

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⭐️ @michelinguide
No.14 @theworlds50best MENA
12pm-12am Daily

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WE DID IT AGAIN!

One Michelin Star. Retained for 2026! 🌟

Another year of excellence. Another reason to celebrate.
And the fire has never burned brighter! 🔥

We’re beyond thrilled, proud, and grateful to retain our Michelin Star yet again!

A huge thank you to @michelinguide and @dubaidet for this incredible recognition and to our phenomenal team and amazing guests who make it all possible.

Here's to keeping the fire alive and reaching even greater heights! 🔥 by @11woodfire

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8 days ago

No. 14 Baby! @11woodfire

A huge jump from 28 in 2025, we are grateful and proud cause we know how hard we worked in the last one year to keep going! Thank you my team for your support and belief! Keep rocking. @chefbrandomoros taken in 11woodfire by @11woodfire

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8 months ago

Roman at the root. Woodfire at the edge.
Smoked Truffled Cacio E Pepe.
Bucatini, parmesan foam, truffle.

#11Woodfire #FireCooking #Classics by @11woodfire

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3 days ago

The flame sets the pace. The hands keep up.
Everything that follows begins here.

#11Woodfire #WoodfireDubai #MichelinDubai by @11woodfire

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14 days ago

Fire needs someone who knows how to wait.

Head bowed to the work, the room stripped back to shadow.

The hand behind the flame. Chef Brando Moros, at the pass.

#ChefBrando #11Woodfire #MichelinGuide by @11woodfire

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18 days ago

Brisket Burnt Ends.

Deep bark, tender centre, pickle alongside for the turn.
Hours of smoke in every piece. This is where the fire concentrates.

#11Woodfire #BurntEnds #Brisket by @11woodfire

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22 days ago

One ingredient. Different states.

Smoked octopus, sliced into carpaccio. Ash leche de tigre. Morita chili oil. Coconut granita.

And the part I wanted to bring back to the plate:
the broth naturally released from the octopus during sous-vide, concentrated and transformed into caviar.

Smoke. Ash. Acid. Heat. Cold.

Every element has a purpose.
Every part of the ingredient finds its way back into the dish.

SMOKED OCTOPUS CARPACCIO

Fire changes ingredients.
Technique gives them another dimension.

#chefbrandomoros #WoodfireCooking #SmokedOctopus #OctopusCarpaccio #livefirecooking taken in Dubai, United Arab Emirates by @11woodfire

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a month ago

The rub sets the tone, the coals finish the sentence.

Lamb chops, pimiento chilli worked deep, garlic crisped over the top.
Blackened bones, glazed crust, chilli warmth underneath.
Everything the fire touched, it kept.

#11Woodfire #WoodfireDubai #LambChops #PimientoRub by @11woodfire

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a month ago

Some sweetness needs a little burn.

Camel's milk crème brûlée under a lid of caramelised brown sugar, nested in hay.

Fire, milk, sugar, and time.

#11Woodfire #WoodfireDubai #CremeBrulee by @11woodfire

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a month ago

A rib that wears its fire proudly.
Lamb ribs glazed in coriander, finished with smoked dukkah and deep char.

Bold, smoky, unmistakably Woodfire.

#GlazedPepe #LambRibs #11Woodfire by @11woodfire

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a month ago

Jumbo prawns, seared and spiced, tender beneath a nutty brown butter.

Everything the Woodfire promises the ocean.

#11Woodfire #JumboPrawns #MichelinDubai by @11woodfire

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a month ago

Tradition, spoken in smoke.

Smoked bucatini, parmesan foam, cracked pepper, fresh truffle.

A dialogue between a classic and the flame.

Smoked Cacio e Pepe.

#11Woodfire #WoodfireDubai #MichelinDubai by @11woodfire

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2 months ago