An Evening at Farmhouse by Syrco, Al Wadi Desert
words: Sophie Alexander-Osman
photography: Sophie Alexander-Osman
published: October 30, 2026
There are some restaurants where the experience begins long before you reach the table. Farmhouse by Syrco at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, is one of them. Having recently reopened following a complete redesign, the restaurant welcomed us back for an evening of food, drinks and desert views, with a refreshed menu that puts local ingredients firmly at the centre of its offering.
Arriving at Al Wadi Desert is an experience in itself. The drive into the resort takes you through landscaped dunes along a winding road, with the desert stretching out on either side. At the entrance, the grand arrival sets the tone for what follows. Soft music played as we walked along the pathway towards reception, where we were greeted by the team and shown to a buggy for the journey across the grounds. Passing the resort's impressive villas, tucked away among the dunes, we eventually arrived at Farmhouse.
We were welcomed by Chef Syrco Bakker and Head Chef Florian van Dillen, known as Chef Flip, with welcome drinks and the restaurant's signature date muhammara. My husband was already sold after the first bite, declaring it one of his favourites of the evening before we'd even made it inside.
The reopening was celebrated with a relaxed reception, with a DJ and saxophonist providing the soundtrack as guests explored the newly redesigned restaurant. We arrived as the afternoon sun began to soften, casting a hazy golden light across the venue. Inside, the interiors immediately caught our attention. The redesign has introduced beautiful prints, carefully chosen fabrics and warmer tones, giving the restaurant a more intimate, comfortable feel without losing its connection to the surrounding landscape.
The space is divided into two main areas. The central dining room features an open kitchen with a raised chef's counter, allowing guests throughout the room to watch the team prepare dishes. A striking floor-to-ceiling farm door separates the dining area, with dry-aged meat and fish displayed behind the glass. Beyond the main restaurant, a large outdoor terrace overlooks a pond, where we spotted deer roaming nearby and grey herons standing at the water's edge.
It was here that we spent much of the evening, watching the desert change colour as the sun dropped behind the dunes. The landscape gradually turned orange, with the last of the afternoon light falling across the water and surrounding sand. With the UAE's cooler months approaching, it was a particularly lovely way to mark the beginning of the outdoor dining season.
Food and drinks were served throughout the evening, with dishes arriving in rounds, beginning with smaller cold bites before moving on to warmer creations and finishing with pastries and desserts. There was plenty to discover, from the local tuna tartlet with wakame, harissa and cucumber to the cured mahi mahi tartare with bell pepper and almond purée. The watermelon and tomato tartare served on toasted brioche with smoked egg yolk was another highlight for me, offering a clever take on two familiar ingredients.
Other dishes included aged and marinated red snapper with burnt lime, citrus koshu and smoked pine nuts, steak tartare with harissa and local caviar on toasted brioche, and lobster sunflower ravioli with sunflower seed purée and crustacean sauce. The warm selections included lamb kebab with date glaze and za'atar, and slow-cooked beef tongue with turnip and green pepper jus.
One of the things I particularly enjoyed was being able to watch the chefs at work. Throughout the evening, we returned to the raised counter to see dishes being assembled, including the macarons, which were prepared in front of us. There was also caviar served directly from the tin, with guests invited to try it straight from their hands, as well as a station dedicated to oysters. The restaurant's wine room offered another opportunity to explore the offering, with the team on hand to introduce guests to the selection.
What makes the new Farmhouse particularly interesting is its approach to sourcing. Living in Dubai, we're accustomed to seeing ingredients brought in from all over the world, with much of what appears on restaurant menus imported. At Farmhouse, there is a conscious effort to work with regional producers, home-grown ingredients and suppliers across the UAE, making local sourcing a central part of the restaurant's culinary philosophy. This was something the chefs returned to throughout the evening, explaining the origins of the produce and the importance of knowing where it comes from.
The menu features ingredients such as Dibba Bay oysters, local tuna and shrimp, alongside regional herbs and other UAE-sourced produce. Not everything comes from within the country, but the emphasis on showcasing local ingredients is clear. It is an approach championed by Chef Syrco, who is particularly passionate about building relationships with producers and making better use of what the region has to offer.
Originally from the Netherlands, Chef Syrco spent 13 years leading the kitchen at Pure C, where he earned two Michelin stars, before moving to Bali to establish Syrco BASÈ in Ubud. His cooking is strongly influenced by the ingredients and people behind them, with traceability, nature and transparency forming the foundations of his culinary philosophy. That same thinking is evident at Farmhouse, where he works alongside Chef Flip, who leads the kitchen on the ground in Ras Al Khaimah. Both chefs were generous with their time throughout the evening, moving between guests, explaining dishes and sharing more about the restaurant's direction. Chef Syrco's enthusiasm for the concept was particularly clear, while Chef Flip's presence and knowledge made it easy to appreciate the thought going into each creation.
And then there were the desserts. If there was one part of the evening that we were particularly reluctant to finish, it was this. The coconut madeleines with orange blossom crème suisse were a personal favourite, alongside the raspberry and rose creation with toasted white chocolate mousse. But the dessert we will remember for a long time was Passion & Chocolate. Served inside a frozen passionfruit shell, it featured passionfruit ice cream with chocolate elements and ras el hanout foam. The combination was excellent, and the presentation made it even more memorable. My husband was equally taken with the chocolate and orange macarons, which were among the final bites of the evening.
By the time we left, the sun had disappeared behind the dunes and the restaurant had taken on a different feel, with the music continuing, drinks flowing and guests settling in for the rest of the evening. It had been a lovely introduction to the new Farmhouse, and one where every part of the experience had something to offer.
From the journey through the desert and the welcome from the chefs to the redesigned interiors, thoughtful menu and views across the water, there was plenty to enjoy. But what stayed with us most was the food and the emphasis on local sourcing. Farmhouse by Syrco is a beautiful setting for an evening out of the city, with a menu that gives you a genuine appreciation of what the UAE has to offer.
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