At Bustanica, we’re thrilled to partner with Bull & Bear, the signature restaurant of Waldorf Astoria DIFC, to bring a groundbreaking dining experience that redefines what it means to serve fresh. Thanks to our state-of-the-art vertical farm located right within the Bull & Bear kitchen, microgreens are grown and harvested just steps away from the plates they’ll adorn.

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This setup ensures unmatched freshness, peak nutrition, and zero food miles. Chef Marc Hardiman and his talented team transform these greens into beautiful, sustainable dishes that truly celebrate innovation and responsibility.

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The menu features creations like Virgin Mary Sorbet with Tomato Ponzu and Basil Emulsion, Hydroponic Salad with Ginger Miso Dressing, Wagyu Beef Tartare with Pickled Shemiji and Perilla Leaf, Chicken Kyiv paired with Hydroponic Salad, and the decadent “After Eight” Mint & Chocolate Creation. Chef Marc beautifully sums it up with his mantra, “From seed to bloom, fresh is best,” emphasizing the powerful impact of on-site farming on sustainability and culinary artistry.

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By growing locally, Bull & Bear minimises waste and reduces their carbon footprint, creating a dining experience that’s as eco-conscious as it is exquisite. Experience how innovation and bold flavours come together at Bull & Bear, where every bite showcases the future of dining.

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Head down to Bull & Bear in Waldorf Astoria DIFC to explore this one-of-a-kind partnership and savour the incredible dishes crafted from Bustanica greens. Together, we’re creating moments where sustainability meets unforgettable flavour.

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