ERTH RESTAURANT REVIEW: MODERN EMIRATI COOKING INSIDE THE ZAYED NATIONAL MUSEUM
The Cost -$44 per person
The Atmosphere – When I walked into Erth, I immediately noticed how intentional the space felt. The design is very minimal, with lots of concrete and soft curved lines that give the room a strong sense of identity. There is an outdoor patio, and while it’s visually beautiful, the nearby construction made it noisy and unpleasant, so I was much happier sitting inside. Indoors felt quiet, comfortable, and refined, the kind of place where you naturally slow down and focus on the meal in front of you.
Erth is not just another restaurant in a museum, it’s one of the first Emirati fine dining spots to earn a Michelin star in Abu Dhabi, and that alone sets it apart. The team behind it has worked to elevate traditional Emirati flavors and present them in a refined way, using local ingredients and modern technique. It sits inside the Zayed National Museum, a space dedicated to UAE heritage, but you don’t need a museum ticket to eat here.. The Michelin recognition and the museum location give Erth a sense of occasion, though it is also an easy place to have a casual meal.
The Great – The dish that really stood out to me was the creamy kale. It couldn’t be healthy, but it was absolutely delicious. The kale comes mixed with a Parmesan cream similar to a béchamel, and it has a slightly lighter texture than you expect, which keeps it from feeling overly heavy. There are crispy onions in the dish, not a ton, just enough for a nice crunch without feeling like a pile of fried onions. The flavor was rich and lovely and it was the best part of the meal. I’d give it a great rating all day.
The Good - The Emirati Dajaj Broth was pleasant and flavorful. The broth had a lovely chicken flavor and was smooth and satisfying. In the middle of the bowl there was apple and labneh, with some vermicelli, chickpeas for texture, and a little bit of chives. The labneh was a nice touch, adding a bit of extra richness and tang. I avoided the pieces of chicken and focused on the broth and all the little elements together. I’d give this dish a good rating, not amazing but enjoyable.
The two main courses, the red snapper and the lamb machbus, were both well presented but fell short of my expectations. The snapper looked very nice and smelled delicious, and on the side there was a roasted red pepper puree and some vegetables. The fish itself was cooked well, but it was a little dry for my liking. I made sure to eat it with the roasted red pepper puree, which helped, but it didn’t fully save the dish.
The lamb machbus was also a bit dry. It was beautiful on the plate with pomegranate seeds over the rice giving it color and a nice visual energy, and you can tell the quality of the meat is high. But it lacked flavor and didn’t have the tenderness or depth I expected, especially for a signature dish in a Michelin-recognized restaurant. I’d also give it a good rating, but it was a little disappointing.
The Verdict - I left Erth a little underwhelmed. I respect the mission to preserve and modernize Emirati food and the use of local ingredients, but the food didn’t live up to the setting or the praise from Michelin. There were bright spots, particularly the creamy kale and the soup broth, but not enough to convince me to return.
Erth Restaurant
Qasr Al Hosn, Al Hisn, Abu Dhabi, UAE