We went behind the scenes at The Ritz-Carlton Abu Dhabi to see how the hotel prepares for the Holy Month
PARTNER CONTENT: Ramadan is now upon us, but it doesn’t sneak up on a hotel like The Ritz-Carlton Abu Dhabi, Grand Canal. Planning starts almost as soon as the previous season ends.
If you ever wondered what it’s like to get ready for a month of Iftars, we went behind the scenes at The Ritz-Carlton Abu Dhabi to see what preparing for the Holy Month in Abu Dhabi looks like.
Prepping starts a year in advance
“You start Ramadan when Ramadan finishes,” says Executive Chef Luca Bertelloni. “We sit with the team, we review everything. What worked? What didn’t? What do we improve next year?”
That post-mortem shapes the months ahead. Guest feedback is dissected. Trends are noted. Menus are recalibrated. In a city like Abu Dhabi – where Ramadan hospitality has evolved significantly over the past five years – standing still isn’t on the menu.
Balancing tradition and an international crowd
Ramadan in Abu Dhabi looks different today. Restaurants remain open. Hotels welcome residents and visitors of all backgrounds to experience Iftar. The Ritz-Carlton Abu Dhabi has leaned into that shift, but in its own unique way.
Firstly, the buffet reflects Abu Dhabi’s international demographic. On busy nights, more than half the guests could be non-local. The spread accommodates that – without turning Iftar into a generic global brunch.
“It’s a multi-ethnic city,” Luca says. “If I travel to Europe, I want to find different cuisines. It’s the same here.”
But while the buffet features international dishes that aren’t Ramadan-specific, the team has extensively researched different Ramadan dishes that are served not just in the UAE and other Arab countries, but also in other Muslim communities around the world.
This means diversity comes not only from adding your usual staples to the menu, but also from exploring what kitchens in Muslim communities around the world are putting on their tables when the Holy Month arrives.
Many local families arrive 20 to 30 minutes before sunset, and after a day of fasting, it’s important to have a buffet filled with fresh, delicious food ready for when they break their fast.
But once that first plate has been cleared, it’s time to hit all the live stations, where chefs are whipping up some of the hotel restaurants’ finest specialities right in front of you.
The structure is intentional: most dishes are presented and ready at the buffet, with select live stations adding interaction without slowing service.
The main event
The offering moves between traditional and international without overcomplicating.
There’s shawarma carved to order, fresh falafel and pita, live kunafa, and a Turkish ice cream station – complete with the theatrical vendor who stretches out the moment before finally handing over the cone. It’s a small detail, but it draws a crowd, especially little ones who may otherwise get bored.
Traditional Emirati luqaimat is prepared on the spot by local women, fried and drizzled with syrup, showcasing local culture.
Breaking fast in the kitchen
Many of the culinary team are fasting. Scheduling is adjusted during Ramadan, in line with local regulations and personal preference. Some chefs work mornings; others prefer evenings. Tasting protocols are handled to accommodate the staff.
When sunset arrives, some break their fast briefly at their stations before rotating off for a proper pause.
“There’s communication,” Chef Luca says simply. “We manage it together.”
It reflects the balance the hotel tries to maintain: respect for staff, respect for guests, and the type of service you’d expect at a hotel like The Ritz-Carlton Abu Dhabi.
This also puts the hotel’s ethos of “ladies and gentlemen serving ladies and gentlemen” in practice. Staff are honoured to come together with guests to celebrate a deeply meaningful daily ritual during the Holy Month.
Beyond the buffet
This year, the Iftar experience begins before the dining begins. Guests enter through a Turkish-inspired market installation featuring artisanal products, dates, chocolates, and The Ritz-Carlton Abu Dhabi-branded items. Floral arrangements – a signature across The Ritz-Carlton properties – are part of the display, and selected products are available for purchase.
There’s also a dedicated children’s area with familiar staples, featuring all the sweet and savoury treats a little one’s heart may desire.
However, the real aim for the team at The Ritz-Carlton Abu Dhabi is to transform it into a place that guests want to return to again and again.
“If guests come back more than once during the month, that’s the goal,” Chef Luca says. “It means they enjoyed the experience.”
That experience isn’t just about food quality. It’s about pace, atmosphere, and how guests feel in the space.
“You can eat very well somewhere and not go back,” he points out. “Maybe the vibe wasn’t right. Maybe you didn’t feel comfortable.”
Feedback, including complaints, is taken seriously.
“If you think you are the best, you will never grow,” he says. “Complaints help you improve.”
It’s a pragmatic approach in a competitive hospitality market. Ego has no operational value; guest response does.
The business of feeling welcome
The hotel’s internal campaign theme is simple: leave happy. For the culinary team, it means consistency across dozens of stations and hundreds of guests per night.
Ramadan at The Ritz-Carlton Abu Dhabi is built around a culturally significant moment. The cannon still sounds at sunset, families gather, and chefs move quickly before and after the fast is broken.
But behind the atmosphere is months of planning, careful calibration, and one clear objective: make guests want to return before the month is over.
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