The new menu begins with a warm welcome of classic Antipasti. The Fritto Misto is a medley of fried, marinated seafood, served with lemon and basil aioli offering a light yet crispy bite. The Polpette delights with sweet tender beef meatballs simmered in rich marinara sauce, topped with parmesan cheese and a drizzle of extra virgin olive oil. For something fresh and refined, the Crudo di Salmone offers delicate cured salmon slices topped with radish, apple and a zesty lemon-mustard dressing.

Fi’lia’s handmade pasta continues to evolve with dishes that feel both nostalgic and new. The Tagliolini al Limone pasta brings Sicilian flavours to the table with a bright, buttery lemon sauce and Espelette pepper, and fresh basil, inspired by the coastal scenery and citrus groves. For a touch of decadence, guests can savour the Mafaldine al Tartufo and its truffle butter sauce, aged parmesan cheese and a flourish of truffle. The new menu also honours the beauty of sharing with La Famiglia, a selection of generous, shareable dishes. Guests can partake in the Tagliatelle al Ragù with its beef short ribs slowly cooked into a rich sauce, layered over handmade tagliatelle pasta with parmesan. For a hearty plate, the Costoletta Alla Milanese is a 600g veal with golden crust, topped with eggs, truffle and parmesan, a show-stopping dish made to gather around.

For the mains, Chef Célia infuses personal touch, drawing on the coastal influences of Provence with the Dentice, featuring locally sourced red snapper paired with smoked aioli, bisque sauce, confit potato, mussels and Salicornia. The Melanzane showcases simplicity at its best with layers of grilled breaded eggplant and mixed candy tomatoes, balanced by parmesan’s savoury flavour. Another standout is the Sogliola, a delicate Dover sole cooked meunière style in brown butter, finished with hazelnuts and lemon, which is inspired by Chef Célia’s childhood spent between Alsace and the South of France.

With the restaurant’s impressive copper ovens, Fi’lia’s pizzas are a masterclass in tradition crafted with artisan dough fermented for 72 hours. The Salame e Parmigiano with buffalo mozzarella, salami parmigiano, rocket and aged parmesan bursts with flavours, while the Calzone is a rustic favourite, stuffed with buffalo mozzarella, tomato sauce, veal ham, ricotta and basil. Finally, the Bresaola e Burrata marries Italian burrata and beef bresaola with olives and tomato, offering a satisfying taste of Neapolitan heritage.

To end on a sweet note, the new dessert offering is an ode to the comforting delights of home. The Fi’lia Gelato is a decadent creation of amarena ice cream, rich chocolate sauce, confit cherries, and cocoa crumble, while the Torta della Mamma is a rich caramelia fondant cake served with vanilla mascarpone and salted caramel and the Limone is a refreshing treat inspired by Italian and Mediterranean flavours, featuring lemon, yoghurt mousse, citrus sorbet, white chocolate and revani crumble.

Fi’lia’s new menu is perfectly complemented by its extensive wine list and curated beverage programme, featuring creative cocktails, with both alcoholic and non-alcoholic options that pair beautifully with every dish.

At Fi’lia, the menu evolves with the seasons, with each dish inspired by the freshest ingredients available. It’s a destination that celebrates empowerment and the warm spirit of Italian hospitality through artisanal cuisine steeped in tradition and savoir-faire.

Location: 70th Floor, Fi’lia, SLS Dubai, Business Bay

Reservations: Call +971 56 508 0655 or email filia.dubai@slshotels.com.