Stay Restaurant by Yannick Alleno

Name: Stay Restaurant by Yannick Alleno
Address: Crescent Road (West), Palm Jumeirah, Dubai, AE
Telephone: +97144401010

Palm Jumeirah

Fine dining restaurant Open now 04 440 1010

STAY by Yannick Alléno is a French fine-dining restaurant at One&Only The Palm on Palm Jumeirah. Guests come for tasting menus featuring dishes such as wagyu, along with polished wine pairings and, on some visits, a glimpse into the kitchen.

Reputation Score

4.5

★★★★★

268 ratings

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The Good Stuff

Showing 2 of 6

French technique

Reviews describe carefully balanced French cooking, with familiar ingredients given modern treatment and precise presentation.

Standout wagyu

The wagyu is a recurring highlight, from a melting steak to the technically striking beef mille-feuille.

Let's go!

What to Eat at Stay Restaurant by Yannick Alleno

These items at Stay Restaurant by Yannick Alleno got the most positive mentions in user reviews. Check them out!

Food 1

Garlic ice cream Net +3

“Would definitely love to visit again for the Garlic Ice Cream!”

Honorable mentions (38)

6 Course emotion menu Net +1

“The food was lovely, we chose the 6 course Emotion menu.”
6 Course tasting menu Net +1

“We went for the 6 course tasting menu and received food of excellent quality and taste.”
Artichoke ice cream Net +1

“Surprise palate cleanser was the artichoke ice cream. Beautiful almost chewy texture and wonderful taste!”
Baby lamb Net +1

“The best courses were the turbot and the baby lamb: both unforgettable.”
Beef wagyu Net +1

“We thereafter took the beef Wagyu that was also tasty with a nice sauce but served as seen on the picture together with a green frozen salad.”
Beer tart Net +1

“The beer tart was an impressive finish.”
Butternut squash jelly Net +1

“The butternut squash jelly was a delight, though perhaps a touch understated. Nutmeg accentuated the squash’s natural sweetness, while the cream provided a luscious mouthfeel. The addition of nuts added both texture and depth, and the lemon zest brought a final burst of freshness.”
Chicken galantine Net +1

“As for our starters, we had the “Poached Langoustine”, “Chicken Galantine”, “Steamed Scallops with Oscietre Prestige”, and the “Truffle Frangipane Tart”. All of these dishes were amazing and I can easily say all of them get a 5/5 for presentation and 5/5 for Taste! It was absolutely amazing, my personal favorite of all of them were the “Steamed Scallops”, so I definitely recommend it as a must!”
Chocolate tart Net +1

“The chocolate tart, paired with a red wine, was equally indulgent.”
Citrus soufflé Net +1

“For the Desserts, we had ordered the “Pear and Chocolate Viennetta”, “Chocolate & Coffee Shell”, “ Citrus Soufflé”, “ Rum Baba”, and “ Coconut Bogue” All of the desserts we had were miraculous! It was just, ughhh, one of the most amazing desserts I have ever tried in my lifeeeeee😍 Taste: 6/5 ( because it was so good), and Presentation: 5/5.”
Coconut bogue Net +1

“For the Desserts, we had ordered the “Pear and Chocolate Viennetta”, “Chocolate & Coffee Shell”, “ Citrus Soufflé”, “ Rum Baba”, and “ Coconut Bogue” All of the desserts we had were miraculous! It was just, ughhh, one of the most amazing desserts I have ever tried in my lifeeeeee😍 Taste: 6/5 ( because it was so good), and Presentation: 5/5.”
Crab salad Net +1

“Our choices were on the fishy side and all was delicious, including the beautifully crafted crab salad.”
Emotions tasting menu Net +1

“I had the Emotions tasting menu which has two course zeros and actual 4 courses which they allowed to switch out my chicken dish for the Wagyu beef mille-feuille.”
French baguette Net +1

“A classic French baguette arrived warm, paired with salted butter that was rich, balanced, and utterly delicious.”
Guinness tart Net +1

“Outstanding! The Guinness tart was a delightful surprise and a perfect conclusion to the meal.”
Inspired (stroganoff ) kiwami wagyu beef Net +1

“As for the main course, I had ordered the “Inspired (Stroganoff ) Kiwami Wagyu Beef” and my family had ordered the “ Wood Fired Blue Lobster”, and “ Poached Wild Sea bass Fillet” All of the dishes again were spectacular. Presentation was absolutely beautiful and the taste was beyond compared to anything I have every tried.”
John dory fish Net +1

“The entire course was spectacular. The John Dory fish was outstanding. The marveilleux dessert left me speechless I have never tasted anything like it in my life. It was incredibly innovative, with exceptionally rich and layered textures.”
Langoustinenquiche with caviar Net +1

“The menu changes frequently, but we particularly enjoyed the turbot, the sea urchin emulsion and the langoustinenquiche with caviar.”
Lobster with young fir tree needle Net +1

“The lobster with young fir tree needle was unlike anything we’ve tasted before—subtle, surprising, and delicious.”
Marveilleux dessert Net +1

“The entire course was spectacular. The John Dory fish was outstanding. The marveilleux dessert left me speechless I have never tasted anything like it in my life. It was incredibly innovative, with exceptionally rich and layered textures.”
Pear and chocolate viennetta Net +1

“For the Desserts, we had ordered the “Pear and Chocolate Viennetta”, “Chocolate & Coffee Shell”, “ Citrus Soufflé”, “ Rum Baba”, and “ Coconut Bogue” All of the desserts we had were miraculous! It was just, ughhh, one of the most amazing desserts I have ever tried in my lifeeeeee😍 Taste: 6/5 ( because it was so good), and Presentation: 5/5.”
Pear in almond crust Net +1

“The pear in almond crust was exceptional, with verjus bringing the pear to life and achieving a remarkable balance of flavour.”
Pear tatin Net +1

“The orange palet cleanser was fresh and the pear tatin was great and not too heavy.”
Poached langoustine Net +1

“As for our starters, we had the “Poached Langoustine”, “Chicken Galantine”, “Steamed Scallops with Oscietre Prestige”, and the “Truffle Frangipane Tart”. All of these dishes were amazing and I can easily say all of them get a 5/5 for presentation and 5/5 for Taste! It was absolutely amazing, my personal favorite of all of them were the “Steamed Scallops”, so I definitely recommend it as a must!”
Poached wild sea bass fillet Net +1

“As for the main course, I had ordered the “Inspired (Stroganoff ) Kiwami Wagyu Beef” and my family had ordered the “ Wood Fired Blue Lobster”, and “ Poached Wild Sea bass Fillet” All of the dishes again were spectacular. Presentation was absolutely beautiful and the taste was beyond compared to anything I have every tried. So overall for everything, Taste : 5/5. Presentation 5/5. My personal favorite was the Sea bass. Really moist and flavorful!”
Seabass course Net +1

“The seabass course was our least favorite - a good and well prepared dish but it could use with some extra flavour in our personal opinion.”
Spring lamb Net +1

“The spring lamb was equally impressive: perfectly cooked and full of flavor.”
Steamed cheese soufflé Net +1

“The steamed cheese soufflé delicious with added black truffle.”
Steamed scallops with oscietre prestige Net +1

“As for our starters, we had the “Poached Langoustine”, “Chicken Galantine”, “Steamed Scallops with Oscietre Prestige”, and the “Truffle Frangipane Tart”. All of these dishes were amazing and I can easily say all of them get a 5/5 for presentation and 5/5 for Taste! It was absolutely amazing, my personal favorite of all of them were the “Steamed Scallops”, so I definitely recommend it as a must!”
Tiger bread Net +1

“The tiger bread, a sourdough, brought a lovely freshness, while the ‘baba’, although enjoyable, didn’t quite match the excellence of the others.”
Truffle frangipane tart Net +1

“As for our starters, we had the “Poached Langoustine”, “Chicken Galantine”, “Steamed Scallops with Oscietre Prestige”, and the “Truffle Frangipane Tart”. All of these dishes were amazing and I can easily say all of them get a 5/5 for presentation and 5/5 for Taste! It was absolutely amazing, my personal favorite of all of them were the “Steamed Scallops”, so I definitely recommend it as a must!”
Turbot Net +1

“The menu changes frequently, but we particularly enjoyed the turbot, the sea urchin emulsion and the langoustinenquiche with caviar.”
Wagyu beef and mushroom mille-feuille Net +1

“The lamb was a bit bland for my liking and it’s side was more flavourful but they sent out a wagyu beef and mushroom mille-feuille and it more than redeemed them.”
Wagyu beef mille-feuille Net +1

“I had the Emotions tasting menu which has two course zeros and actual 4 courses which they allowed to switch out my chicken dish for the Wagyu beef mille-feuille. It is rare even for a fine dining restaurant to do two potential wine pairings per dish and allow the guest to choose their favourite for the rest of the dish. (I know this was a rare exception but they went out of the way since they knew I did love my wines) Thoroughly enjoyed some of the blind tastings with the dishes that came with it and sparring wine knowledge with the somm. All the selections were spot on (safe french wine options on the Grand cru labels, but there could be more room for creative french / non french / organic labels -- though one must understand this is 2* Michelin standard). Food wise, dishes were well presented and faultless though I share some of my comments and feedback from a europe-asian palate. The courses were beautiful prepared and structure. Filling but not 100% satisfying without a savoury carb side dish to round off the menu (the bread starters don't count). The real stand out dish of the menu has got to be the beef mille-feuille. The technique was extremely mind-blowing to see how the chef mastered the art of thinly slicing the beef that you pull it out as an 'accordion style' with 'million layers' (mille-feuille).”
Wagyu steak Net +1

“The star of the evening! The wagyu steak was perfectly balanced, rich, and deeply flavoured. The truffle complemented it beautifully, and the foie gras was prepared with the expertise only French cuisine can deliver. This dish alone was worth the visit.”
Whelk with amaranth and curry powder Net +1

“The whelk with amaranth and curry powder was a light, savoury introduction, offering a delightful umami hit with a subtle hint of seafood ozone. The curry powder elevated the dish beautifully, adding an unexpected warmth.”
White truffle menu Net +1

“I had the white truffle menu and I really did love it although one of the wine was a bit overpowering the delicacy of the truffle. According to me, it felt like velvet in my mouth and almost perfect equilibrium throughout the menu.”
Wood fired blue lobster Net +1

“As for the main course, I had ordered the “Inspired (Stroganoff ) Kiwami Wagyu Beef” and my family had ordered the “ Wood Fired Blue Lobster”, and “ Poached Wild Sea bass Fillet” All of the dishes again were spectacular. Presentation was absolutely beautiful and the taste was beyond compared to anything I have every tried.”

Drinks 2

Chocolate & coffee shell Net +1

“For the Desserts, we had ordered the “Pear and Chocolate Viennetta”, “Chocolate & Coffee Shell”, “ Citrus Soufflé”, “ Rum Baba”, and “ Coconut Bogue” All of the desserts we had were miraculous! It was just, ughhh, one of the most amazing desserts I have ever tried in my lifeeeeee😍 Taste: 6/5 ( because it was so good), and Presentation: 5/5.”
Rum baba Net +1

“For the Desserts, we had ordered the “Pear and Chocolate Viennetta”, “Chocolate & Coffee Shell”, “ Citrus Soufflé”, “ Rum Baba”, and “ Coconut Bogue” All of the desserts we had were miraculous! It was just, ughhh, one of the most amazing desserts I have ever tried in my lifeeeeee😍 Taste: 6/5 ( because it was so good), and Presentation: 5/5.”

What to Avoid (2)

Food 2

Foie gras Net −1

“The foie gras was really runny and the seabass was very odd--they made it look like a Christmas ornament by adding all of these speckles of random spices.”
Seabass Net −1

“The foie gras was really runny and the seabass was very odd--they made it look like a Christmas ornament by adding all of these speckles of random spices.”

Tips for a Better Visit

Showing 2 of 6

Check seating. If choosing the terrace, ask where the table is located; one guest reported hookah smoke drifting up from the poolside lounge.

Ask dessert options. Ask about the available dessert selection before leaving the choice to the restaurant; one diner only discovered it after departing.

Plan the visit

Practical details

Crescent Road (West)

The Palm Jumeirah, Dubai

04 440 1010

Mon	6:30 PM – 12:00 AM
Tue	6:30 PM – 12:00 AM
Wed	6:30 PM – 12:00 AM
Thu	6:30 PM – 12:00 AM
Fri	6:30 PM – 12:00 AM
Sat	12:30 PM – 3:00 PM, 6:30 PM – 12:00 AM
Sun	6:30 PM – 12:00 AM

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Common Concerns

Showing 2 of 5

High pricing

One diner reported a 2,250 AED bill for two without alcohol; others felt the food did not justify the cost.

Uneven cooking

Several reviews found individual dishes memorable, but felt the overall menu did not consistently reach the expected two-star level.

Customer-reported prices

These are customer-reported mentions, not a current price list. Prices may have changed.

2250AED

bill for 2 only no alcohol

“bill is 2250AED for 2 only no alcohol”

Google review · May 2025

DXB
LOCAL

The Bottom Line

STAY by Yannick Alléno is a two-Michelin-star French restaurant at One&Only The Palm on Palm Jumeirah, built around tasting menus and detailed dining-room service. You can choose an Emotions tasting menu, add a wine pairing, and look out for dishes such as wagyu, turbot, langoustine with caviar or the famously unusual garlic ice cream. Some guests have also been invited into the kitchen, which adds a useful behind-the-scenes moment to a long dinner.

The setting is a major part of the appeal. Reviews describe the dining room as elegant and intimate, while the terrace can feel charming and relaxed at night. It suits anniversaries and other special occasions, although one terrace diner reported hookah smoke drifting up from the poolside lounge, so seating is worth checking in advance.

Service is usually warm, knowledgeable and attentive without being intrusive. Wine explanations are a particular strength, though one review found the pairing disappointing and another felt a wine overwhelmed the delicacy of the truffle. Dietary requests were handled thoughtfully in several accounts, including gluten, seafood and pregnancy-related adaptations.

Expect a serious bill: one diner reported 2,250 AED for two without alcohol. Portions were called small for larger groups, and a few diners felt the food did not consistently justify the Michelin-level pricing. STAY is most compelling when you value ceremony, unusual techniques and standout courses rather than guaranteed value.