The highly anticipated Taste of Abu Dhabi festival is set to return to Gateway Park North on Yas Island from November 14-16, 2025, promising an unforgettable three-day celebration of food, celebrity chefs, and live entertainment. Organised by MENA Live Events, the festival is expected to draw even larger crowds than last year’s record-breaking attendance of over 19,000 food enthusiasts. With its exciting line-up, this year’s event will showcase some of the finest culinary talent and a wide array of dining experiences.
Global Culinary Stars
Headlining the festival are three renowned chefs who are set to bring their expertise to the stage. Gino D’Acampo, the charming Italian chef and TV personality, will share his passion for authentic, bold flavours. Matt Preston, a beloved figure in the culinary world and a judge on MasterChef Australia, will captivate audiences with his flair for storytelling and appreciation of global cuisine. Meanwhile, Shivesh Bhatia, India’s digital baking sensation, will mesmerise fans with his creative desserts.
In addition to these global stars, festivalgoers will enjoy demonstrations from local favourites such as Jenny Morris, Rich from Dubai 92, and Harry Heals, among others. With a mix of local and international talent, the event promises a diverse and dynamic atmosphere.
Hands-On Cooking Features
Taste of Abu Dhabi offers much more than just food tastings. Attendees will have the opportunity to engage in various cooking sessions throughout the festival. The BLACK+DECKER Cook School will host multiple sessions, where visitors can cook alongside celebrity chefs, learning signature dishes with premium kitchen appliances. For those looking to expand their culinary skills, the NEZO Salt Flavour Partner Features will provide guests the chance to experiment at the Taste Chefs Hub or master grilling techniques at the Taste Fire Pit.
This year also introduces a new feature with Pasta-Making Workshops by Sagra Italian Pastificio. Visitors can try their hand at rolling and kneading pasta in line with Italian traditions, bringing a hands-on experience of one of Italy’s most beloved culinary staples. Best of all, all cooking sessions are free with event tickets.
Special Experiences and Firsts
For the first time, Bread Ahead Bakery will join the festival, with founder Matthew Jones hosting a Crème Brûlée Doughnut Masterclass. Attendees will have the chance to recreate the bakery’s viral doughnuts. Bread Ahead will also offer its signature treats for sale throughout the weekend, allowing guests to indulge in the sweet delights.
This year marks a milestone for the festival with the inclusion of Gala Gourmet, which will feature a fully vegetarian menu. The restaurant aims to highlight fresh, creative, and flavourful dishes, catering to the growing demand for more inclusive dining experiences. Guests can expect to sample dishes from 16 top restaurants, including Paradiso, Goldfish Sushi & Yakitori, and The Director’s Club, offering a truly diverse and exciting culinary journey.
Ticket Information and Group Deals
The festival provides a variety of ticket options to suit different needs. Standard tickets are available for Dh 80, with children under 12 entering for free. For those looking to experience more, the Taster Package offers entry, two food vouchers, and two drink vouchers for Dh 185. The VIP Package, priced at Dh 350, includes access to the VIP Lounge, fast-track entry, three food vouchers, and exclusive perks.
For larger groups, special Friday Team Packages are available, starting from Dh 130 per person, which include food vouchers, optional drinks, and VIP access before 3 pm on Friday. Additionally, there is a new Group Deal for four people, offering a special bundle rate for families and friends.
Tickets for Taste of Abu Dhabi can be purchased online here.
Taste of Abu Dhabi is shaping up to be a festival like no other, bringing together a stellar line-up of chefs, unique experiences, and top-tier restaurants for food lovers in the region. Don’t miss the chance to be part of this culinary celebration.
