Magadan is nestled right along the stunning Palm West Beach with ocean breeze, swaying palm trees and sweeping views of the Palm beach. It’s actually part of the Radisson Beach Resort. Sleek nautical interiors, airy lighting, white tablecloths, colorful velvet seats. The terrace offers a breezy, beachside vibe. What’s unique about this seafood restaurant is it’s Russian born, so you’ll see plenty of Russian influence on the menu with a touch of international flair, unlike other seafood restaurants found in UAE.
The Start
We started off our lunch with a beautifully balanced meal consisting of a large Green Salad, Salmon Tartare and Salmon Scallop Roll. A trio that turned out to be fresh, flavorful, and surprisingly satisfying. The salad was generously portioned. A mix of romaine, arugula, cucumber and baby spinach formed the base. Simple, green, clean, and refreshing salad. The salmon scallop roll was my personal favourite. This roll combined richness and delicacy in every bite. The salmon was smooth and flavorful, while the scallops added a slightly sweet, ocean-fresh contrast wrapped in perfectly seasoned sushi rice. The salmon tartar was incredibly fresh where you had salmon diced into tender buttery cubes that practically melted in the mouth. The avocado added a creamy, smooth contrast creating a luxurious mouthfeel in every bite. The salmon-eel-cucumber-avocado maki roll from the first bite, delivered everything you’d expect from a quality sushi. Clean flavors, precise construction and a satisfying balance of texture. The rice was perfectly seasoned, slightly tangy with a hint of sweetness and held together just enough without being sticky or heavy. It’s the kind of roll that feels satisfying, thoughtful and versatile.
Seafood Platter
There’s something about seafood on ice that feels timeless. The presentation is what sets the tone. The moment they’re placed in front of you, nestled in crushed ice, shells glistening, you know you’re about to experience the ocean in its purest form. The oysters and prawns arrived on a bed of shaved ice, neatly arranged like jewels in a treasure chest. Beside them lemon wedges and a small bottle of homemade mignonette sauce to make it more indulgent. Oysters when paired with lemon juice, they brightened beautifully. The mignonette sauce which is a tangy mix of vinegar and shallots, added a zing. Don’t hesitate to order Oysters when you are here. Order half a dozen, squeeze a lemon, take a deep breath, and dive in. The platter featured signature Magadan shrimps too. The shrimps themselves are springy fresh, it felt like right out of the sea. I am usually after ‘grilled’ prawns so this was a lot different from that experience. You really need to have a flair to eating chilled prawns.
Crispy Egg Plant
After having the pleasure of tasting a dish of crispy eggplant at Magadan, it completely redefined how I think about this humble vegetable. Traditionally soft and silky when cooked, I realized eggplant takes on a whole new identity when it’s fried or roasted to a golden crunchy perfection. From the first crunch, it was clear this was no ordinary eggplant. The exterior was perfectly crisp, golden, and slightly caramelized. Interior was Soft, creamy, and almost melt in your mouth. Crispy eggplant at Magadan is a proof that vegetables when treated right can steal the spotlight.
Mains
The Russian style chicken cutlets were tender, juicy, and buttery. It was lightly seasoned, savory depth unfolded with each bite alongside the creamy mash. The grilled sea bass is crisp, well-seared skin with subtle char marks, offering a delicate crunch. It felt moist, flaky flesh with a clean, sweet ocean flavor. The grilled sea bream impresses by offering a memorable dish that feels composed, fresh and refined. Beef Stroganoff is a Russian Classic and a must try at Magadan. Rich, creamy and full of flavor. It plenty of ingredients on top including strips of beef. It was warm, flavorful, and satisfying. It’s perfect when you want something hearty, but not heavy, rich but not overwhelming.
Dessert
Then we got a treat to a slice of this multi-layered wonder and I’m still thinking about it as I type. Napoleon cake is simply made of thin, flaky layers of puff pastry stacked with rich, silky pastry cream. At Magadan you can expect to have one of the best Napoleon cake. The first thing I noticed when I picked up the fork was how fragile the top layer was. It flaked under the lightest touch, releasing the faintest buttery aroma. I cut into it gently, watching the cream start to ooze slightly between the crisp pastry sheets. The textures alone were enough to make me pause. A real melt in your mouth dessert. It’s more of a whisper of vanilla and sweetness that lets the pastry shine. The tarts were wild and juicy in the Berry pie dessert. The crust had that ideal texture, crumbly and rich like a soft shortbread. A mix of raspberries, blueberries, and blackberries where each one bursting with natural flavor. No sugar overload, no artificial syrupy glaze just pure, clean taste of fresh fruits. The kind of treat you want with a cup of tea.
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