'Skinny' Menu, Small Plates: How Weight-Loss Jabs Are Impacting Dubai's Fine Dining Scene

2026-02-03 04:17:52

(MENAFN- Khaleej Times)

As thousands across the UAE turn to GLP-1 weight-loss injections, luxury restaurants are ditching excess for "mini" dishes to accommodate a new generation of conscious diners

PUBLISHED: Tue 3 Feb 2026, 10:15 AM

By:
Melanie Swan

With rising numbers of men and women turning to weight loss medication, it's having noticeable impacts on the country's fine dining scene. From specially curated 'skinny' menus to protein-dominant dishes, luxury restaurants are trying to stay one step ahead of the curve.

In Downtown Dubai, The Banc has noticed growing numbers of guests who are using weight-loss injections such as Ozempic, Mounjaro, and Wegovy, all of which lead to reduced appetites and more conscious dining decisions.

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As a result, scaled down sizes and calorie-conscious cocktails are part of a new offering as it tries to accommodate a trend that threatens to become more of a norm than a fad.

“Initially we worried weight-loss jabs might mean fewer customers through the door,” said Mazlum Topcu, co-founder of The Banc.“But that hasn't been the case. People are still dining out - they're just arriving less hungry. What this new guest really wants is the chance to eat less without drawing attention to it in front of the whole restaurant. Sharing plates help with that and we've even pre-sliced steaks to make splitting food easier. But not everyone is keen on this style of dining, so the new menu offers smaller dishes, designed for lighter, more intentional dining.”

The restaurant had run a pilot at is London location before recently rolling out in Dubai. Dishes offered now include half-sized grilled sea bream and BBQ melt chicken, alongside scaled-down starters such as lamb kebab, tiger prawns and wagyu beef tartare. Petite desserts are now paired down versions of their former selves, including baklava bites and half-sized apple pie.

But not everyone is open about their shifting habits.“Some diners don't want to admit they're on the jab,” added Can Topcu, co-founder of The Banc.“They'll order a big spread, push food around their plate and hope someone else does the heavy lifting. The funny thing is that half the table is probably doing the same thing - so you end up with too much food and unnecessary waste. Our approach makes it easier for everyone to eat the way they want, without the fuss.”

Topcu said that since appetite-suppressing medications have also been shown to dampen alcohol cravings, mini versions - although not mini prices at Dh48 per drink - now offer a compromise for guests who still want the flavour and experience of a full-strength drink, without having to cut down on the social experience.

While official numbers of people using the weight-loss drugs are not available in the UAE, doctors tell Khaleej Times that they are reporting a surge in demand for GLP-1 weight loss injections, with more than 1,600 people signing up through virtual healthcare platforms in recent months.

“We have seen a 100 per cent success rate in terms of weight loss,” said Keswin Suresh, co-founder of DarDoc, noting that patients typically spend around Dh149 per month for the programme.

But it is a global trend. As of 2024, survey results from the KFF Health Tracking Poll showed that about 13 per cent of American adults have used a GLP-1 agonist, a class of drugs prescribed for weight loss, to treat diabetes, or to reduce the risk of heart attack and stroke in adults with heart disease.

In the UK, University College London announced this month that an estimated 1.6 million adults in England, Wales and Scotland used drugs such as Wegovy and Mounjaro to help lose weight between early 2024 and early 2025.

The research, published in BMC Medicine and funded by Cancer Research UK, found that an additional 3.3 million people said they would be interested in using weight loss drugs over the next year.

At 99 Sushi Bar, culinary director Thinus Van Der Westhuizen said that the change in consumer dining habits has become apparent.“This isn't about trends or theories; it's coming directly from guest behaviour and the questions they ask our teams,” he said.“Firstly, guests order more consciously. We see tables sharing more dishes rather than each person ordering multiple individual portions. Many guests now ask for guidance on balanced dishes, such as pairing richer items like toro or wagyu with cleaner, lighter dishes such as sashimi, ceviche-style plates, or vegetable-led courses.”

A move towards more raw or minimally dressed foods such as sashimi and tartars are replacing heavier dishes with fried elements and heavy sauces. Even seafood is overtaking meat.

“In terms of portion sizes, we increasingly get requests for half portions or smaller plates to allow variety without overindulgence; flexible tasting menus where guests can skip or replace heavier courses; and shorter menus earlier in the week, especially midweek business meals,” he added, as the bid to beat calories remains at the forefront. While guests may not ask for calorie count, they ask about how 'clean' the dish is in terms of its composition of things such as sugars and fats.

“More importantly, this isn't driven by restriction, it's driven by quality over quantity and a more balanced and wholesome lifestyle. Guests still want luxury, but they want to leave feeling energised rather than over-full. In short, people aren't dining out less, they're dining smarter. And luxury dining today means giving guests control, clarity, and refinement, not excess.”

Narjesene Rasheed, head of wellness and weight management at Kaya Clinics ME said that while the use of medical weight-loss solutions has increased significantly in recent years, both globally and within the region, it is having a profound effect on social habits.

“Appetite regulation and heightened awareness around nutrition often mean smaller portions, more selective eating, and a shift away from purely indulgent habits. In cultures where dining is deeply social, this is subtly changing how people engage at restaurants, celebrations, and social gatherings,” she said.

But rather than avoiding restaurants, many individuals are learning to dine out more mindfully, she says, for example prioritising protein-rich dishes, opting for vegetable-forward meals, sharing portions, or focusing on quality over quantity.

“For many, dining out is evolving from an experience centred on excess to one centred on enjoyment, connection, and balance. Within the Kaya Body Reset philosophy, this adaptation is encouraged, patients are guided on how to socialise, eat out, and enjoy food without guilt or disruption to their health goals. The emphasis is on sustainability, not restriction,” she added.“Medications, when used, are positioned as one component within a comprehensive plan, rather than the solution on their own.”