Greek Roots, Dubai Vibes

The latest addition to the city’s diverse dining landscape, Veranda led by General Manager Konstantinos Kousiantzas and Executive Chef Antonis Melas, who bring over four decades of combined experience to create an authentic yet elevated Greek dining experience. With the tagline “Meat the Greeks,” Veranda specializes in Greek cuisine with a focus on high-quality meats and time-honoured grilling techniques. Signature dishes include Lamb Antikristo, slow cooked over olive wood with Greek herbs, Feta Tyropita, Chicken Exohiko, and handmade Spetsofai Pilliou sausage.

Just opened to the public, this restaurant promises to alter the taste buds of the food lovers of the region. Keeping their new launch in the backdrop, we spoke to Konstantinos Kousiantzas, General Manager and Chef Antonis Melas, Executive Chef, Veranda JLT, to explore their business plans and culinary thoughts.

The Middle East’s food service sector is bustling with innovative concepts. What made you venture into this region?

Konstantinos Kousiantzas:
Dubai is a culinary melting pot, and we felt there was space for a truly authentic, premium Greek dining experience centred around quality meats and fire-grilled traditions. The city’s appreciation for rich culture, great hospitality, and memorable food aligns perfectly with what Veranda represents. Our goal was to bring a piece of the Greek mainland here — not just through signature dishes, but through the warmth, heritage, and experience of Greek dining.

What sets you apart as compared to other brands offering the same cuisine?

Chef Antonis Melas:
Many restaurants offer Greek-inspired dishes, but at Veranda, we go deeper — sourcing traditional ingredients, respecting time-honoured techniques, and cooking with heart to give you a menu that celebrates meat. Our Lamb Antikristo, for instance, is slow cooked over olive wood using a method rarely seen outside of Greece. Everything from our handmade sausages to our pita is crafted with authenticity in mind. We’re not just serving food — we’re sharing tradition.
Also, the ambiance plays a huge role. Veranda isn’t just a restaurant; it’s a gathering space — with a stunning terrace, a lively bar, shisha lounge, and themed nights that bring the spirit of Greece to life in JLT.

This region values quality and an affordable price tag. When stepping into this region did you have to overcome any challenges to continue this trend?

Konstantinos Kousiantzas:
Absolutely. Striking the right balance between premium quality and value was key. Greek cuisine relies on fresh, honest ingredients — and we’re proud to use grass-fed, steroid-free meats and artisanal Greek products. To maintain affordability without compromising on quality, we focused on sourcing smartly, reducing waste through a zero-waste kitchen model, and ensuring operational efficiency. These decisions help us serve excellence at a fair price.

Shopping malls today are turning into social spaces. Do you want to continue Veranda’s journey in this region with high street locations or shift focus to prominent shopping centres?

Konstantinos Kousiantzas:
We believe in being where our guests feel most at home. Our flagship in JLT offers that lakeside, urban oasis vibe that resonates with Dubai’s cosmopolitan crowd. JLT has a very nature led feel (with the lake, trees, views etc) just like Greece. It also serves corporates, communities, commercial, so is truly an ideal location for an all-encompassing brand like ours that truly has something for everyone.

It’s all about finding the right space that allows people to gather, dine, and connect, Greek-style.

Any thoughts on customer loyalty? How do you plan to offer customer centricity through your services and marketing alongside serving the best cuisine in your unique way to the customers of this region?

Konstantinos Kousiantzas:
For us, loyalty starts with trust — in quality, in service, and in creating consistently great experiences. Our team is trained to offer highly personalized service, remembering preferences and celebrating special occasions. Through targeted social media, events like Greek Night, and exclusive experiences for regulars, we’re building a community — not just a customer base.

What do you see gaining more traction – online orders or in-restaurant dining?

Chef Antonis Melas:
Our food is best experienced fresh, with friends and laughter around the table — just like in Greece. The heart of Veranda is in-restaurant dining, and this is what we are focusing on. The smell of meats grilling, the atmosphere, the music — it all contributes to something delivery simply can’t replicate. Delivery is not something we offer for now.

How do you plan to expand from here in the region?

Konstantinos Kousiantzas:
We’re focused first on building a strong, loyal community in Dubai and making this flagship location feel like home. Once that foundation is solid, we’ll think of expansion and replicating the Veranda experience with the same passion and precision.