At Loma, the essence of the Mediterranean and the rich heritage of the Arab world blend to create an atmosphere of timeless elegance and balance.

Here, natural ingredients, energized water, and our signature fermented date fiber shape a cuisine that goes beyond mere flavor, offering an experience of wellbeing, authenticity, and harmony.

Every moment at the table is thoughtfully crafted to awaken the senses and celebrate the art of living well.

At Loma, gastronomy and science converge to shape a new vision of dining. Partnering with Dubai's own 'Siltrock', pioneers in probiotic innovation, and guided by Chef Matteo Casamichela — we transformed our cuisine into the soul of regenerative gastronomy. Our cuisine translates advances on the microbiome into Flavor, lightness, and wellbeing at the table.

Fermented fibers, probiotics, and premium ingredients are not trends, but the foundation of a dining philosophy that honors heritage while embracing innovation. A vision where tradition evolves, and every dish becomes a dialogue between culture and innovation.

Sicilian by origin, Matteo Casamichela was born with a dual soul: on one hand, an academic and professional path in the economic field – a degree in Economics and the beginning of a career in the banking sector – on the other, a burning passion for cooking that ultimately prevailed. He thus decided to radically change his life path by graduating from Alma – the International School of Italian Cuisine – where he had the honor of being a student of Master Gualtiero Marchesi. From that point on, his journey became intense and cosmopolitan.

In his career Casamichela collaborated with Michelin-starred kitchens and chefs of the caliber of Pino Cuttaia, building a solid profile based on technique, discipline, and a personal interpretation of Mediterranean cuisine.

In recent years, he led the kitchen of the Mammarà restaurant in Milan, where he brought to the table an elegant and contemporary Sicily, made of bold pairings and top-quality ingredients.