How Dubai International Airport Became a Dining Hotspot

Dubai International Airport, which is just a mere 65 years old, has become a dining destination in and of itself — welcoming more than 85 million passengers in 2023 alone. Here’s what you can expect.

In 1960, Dubai was just a sleepy fishing village. So when its airport, the city’s first, opened that year, it wasn’t surprising that it featured a sole runway fashioned out of compacted sand, one that couldn’t accommodate an aircraft larger than a petite DC-3. 

Six years later, mere months after the airport’s inaugural asphalt runway was unveiled, Dubai discovered oil offshore. Suddenly, this obscure stretch of the United Arab Emirates was on its way to becoming the flashy powerhouse it is today. 

Dubai International Airport’s (DXB) growth mirrors that ascent. Dubai Duty-Free, now the world’s largest airport retailer, began operating out of DXB in 1983, and the homegrown Emirates Airlines, known for its polished service and upscale amenities, launched in 1985. It quickly ramped up its fleet, transporting swaths of newcomers to the Emirates.

Dubai’s rise, not just in the oil and gas industries, but also in real estate, tourism, finance, and transportation, and its convenient, central location that straddles the East and West, made it ripe for a world-class airport. 

DXB welcomed a record-breaking 87 million passengers in 2023. Last year’s figures have yet to be released, but the airport was on track for 91.9 million visitors, retaining its position, for the 10th year running, as the number one airport for annual international passenger traffic in each of the last 10 years. That’s an impressive transformation from the airport’s modest desert origins — a long way from the days of a single runway made of sand.

Now, travelers, many of them headed to Asia or the United States, rove through DXB’s three gleaming terminals (the most recent of which was built in 2008) inundated with appealing choices. They can nap in a sleep cabin, rejuvenate with a facial, or eat and drink exceptionally well.  

The latter path reflects Dubai’s reputation as a global crossroads, as dining options mingle Middle Eastern, Indian, European, and American flavors. 

In Terminal 1, go for a masala dosa at Taste of India, Sawa’s za’atar-sprinkled mana’eesh, or black pepper beef stir-fry at The Noodle House. For American, Marrybrown’s golden fried chicken and a Philly cheesesteak at The Draft House sports bar are also available. 

Terminal 3, the glass-clad, natural light-filled home of Emirates and a smattering of other international carriers, woos the ravenous. There’s miso salmon at Cho Gao, jerk chicken flatbread at Flour + Stone, and schiacciata sandwiches heaping with beef carpaccio and stracciatella cheese from Florentine purveyor All’Antico Vinaio. The Daily DXB, an urban food hall, gives favorites like pizza, poke, and wok dishes equal attention. 

Terminal 2, the domain for regional flights, offers tastes of Malaysia at Mamak (go for the mee goreng), while Indian paneer kathi rolls from Roti Bhai merit attention. 

The airport’s future is even brighter. Dubai is eager to attract more tourists annually, not just to pass through DBX but to vacation in the city. Through its Dubai Connect service, Emirates will book all customers with a layover exceeding 10 hours into a four- or five-star hotel that encourages a bit of sightseeing. With this effort to expand tourism, DBX needs more space. The solution? Relocate to Al Maktoum International Airport south of the city center.

Sheikh Mohammed bin Rashid al-Maktoum has approved the construction of a nearly $35 billion expansion to the site. Upon completion (the first phase is expected to wrap up by 2032), the airport will comprise 27 square miles, five times the size of DBX, and have the capacity to handle 260 million passengers per year. 

In grand Dubai fashion, the architecture will be eye-catchingly futuristic, all while it pays tribute to the city’s cultural heritage. We can’t wait to see which compelling restaurants will pop up in this shimmering new labyrinth.

To uncover the best food and drink experiences for travelers, Food & Wine polled over 400 chefs, travel experts, food and travel writers, and wine pros from across the globe for their top culinary travel experiences. We then turned the results over to our Global Advisory Board, who ranked the top nominees in each category. For the full list of all 165 winners, visit foodandwine.com/globaltastemakers.