Dubai’s annual culinary and cultural festival returns on October 31 and November 1, bringing chefs, artists, farmers, thinkers and makers together under the theme Khubz wa Milh.
Dubai’s food scene is about to get a little more thoughtful. What The Food 2026, Alserkal Avenue’s annual food and culture festival, returns for its fifth edition on October 31 and November 1, bringing together food, art, heritage and community across two days in Al Quoz.
This year’s edition, presented in strategic partnership with Dubai Eats and curated by Leen Al Zaben, takes its inspiration from Khubz wa Milh, meaning “bread and salt”. The theme explores the traditions, relationships and sense of community built around sharing a meal, shifting the focus from simply what we eat to the stories and people behind it.
A Festival Built Around the Table
At the heart of What The Food 2026 will be a communal long table at The Yard, creating a shared space for visitors, chefs, makers and creatives to come together.
The programme goes beyond food tastings, bringing together talks, workshops, masterclasses, art installations, film screenings, performances and food concepts across Alserkal Avenue.
The idea is to explore food as a cultural language, looking at the traditions, craftsmanship, agriculture and communities that shape what eventually reaches the table.
One of the opening highlights will be a keynote by Aline Kamakian, entrepreneur and founder of Mayrig, exploring how food can preserve culture and bring communities together, drawing from her Armenian heritage and experience.
The programme will also feature Nazek Al Sabbagh, founder of Malleh Gourmet, in conversation with curator Leen Al Zaben about maleh, the Emirati tradition of salted, sun dried fish, and the importance of carrying culinary traditions forward.
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Where Food Meets Art and Culture
True to Alserkal Avenue’s creative identity, the festival will bring food into conversation with art, storytelling and performance. Filmmaker and storyteller Nadir Nahdi will present a lecture performance, while Emirati poet and artist Shamma Al Bastaki will take part in a conversation at Concrete.
Visitors can also take part in a series of hands on workshops designed to explore food through different creative perspectives. Artist Caroline Petit-Mason will lead A Collective Table, a collaborative porcelain workshop inspired by the concept of one person’s contribution becoming the starting point for another.
Meanwhile, Shereen Al Mulla, co-founder of Hikma Rituals, will explore the relationship between edible plants, food traditions and herbal medicine through Plants You Can Eat, Medicines You Can Taste. For those interested in culinary traditions and preservation, Faisal Al Mutairi, founder of House of Habanero, and Peruvian chef Roberto Segura will host a workshop inspired by the traditional sauce served with anticuchos, exploring the role of salt, spice and preservation.
What The Food Goes Beyond What’s on the Plate
A major part of this year’s programme is its focus on the stories and memories attached to food. Artist Nour Hage will present What We Leave Behind, a large scale textile commission created from personal recipes, ingredients and memories collected through participatory workshops.
The work adds another layer to the festival’s central idea: food is not simply something consumed, but something that carries memories, identities, traditions and connections between generations.
Off The Menu Starts Before the Main Festival
New for 2026 is Off The Menu, a series of conversations, collaborations and workshops taking place across Alserkal Avenue ahead of the main festival weekend.
Running on October 17 and 18, and October 24 and 25, the programme gives restaurants, chefs and food entrepreneurs an opportunity to connect with the wider creative community before What The Food officially begins.
The pre festival programme includes a salsa and guacamole workshop by Lila Molino, a sourdough workshop by Subko, and Our Mother’s Recipes Supper Club by Kave. Additional activations will feature House of Habanero, Maison Etherique and Cinema Akil.
The introduction of Off The Menu also reflects the festival’s evolution. After four previous editions, What The Food is expanding its programme to explore not only culinary experiences, but also the people, perspectives and creative practices that influence Dubai’s food culture.
What to Expect at What The Food 2026
With its fifth edition, What The Food is taking a more grounded approach to Dubai’s culinary landscape. Rather than focusing solely on restaurants and dishes, the festival brings together chefs, farmers, artists, thinkers, entrepreneurs and makers, creating a wider conversation around food and culture.
The Khubz wa Milh theme places community at the centre of that conversation, using the simple act of sharing bread and salt as a starting point for exploring hospitality, heritage and human connection.
Event Details
What: What The Food 2026
Theme: Khubz wa Milh
When: October 31 and November 1, 2026
Where: Alserkal Avenue, Al Quoz, Dubai
Curated by: Leen Al Zaben
Strategic partner: Dubai Eats
For two days, Alserkal Avenue will become a meeting point for food, culture and creativity, offering a different way to experience Dubai’s culinary scene. Rather than simply asking what is on the menu, What The Food 2026 invites visitors to consider the stories, traditions and people that brought it there.
