The Opus was designed as two separate towers that coalesce into a singular whole—taking the form of a cube. The cube has been ‘eroded’ in its centre, creating a free-form void that is an important volume of the design in its own right. The two halves of the building on either side of the void are linked by a four-storey atrium at ground level and also connected by an asymmetric 38 metre wide, threestorey bridge 71 metres above the ground

The curved façade was designed using digital 3D modelling that also identified specific zones which required tempered glass. During the day, the cube’s façade reflects the sky, the sun and the surrounding city; whilst at night, the void is illuminated by a dynamic light installation of individually controllable LEDs within each glass panel.



Furniture by Zaha Hadid Design is installed throughout the hotel, including the ‘Petalinas’ sofas and ‘Ottomans’ pods in the lobby that are fabricated from materials ensuring a long lifecycle and its components can be recycled.

The ME Dubai hotel incorporates 74 rooms and 19 suites, while the Opus building also houses offices floors, serviced residences and restaurants, cafes and bars including ROKA, the contemporary Japanese robatayaki restaurant and the MAINE Land Brasserie.
Sensors throughout the Opus automatically adjust the ventilation and lighting according to occupancy to conserve energy while ME Dubai follows Meliá Hotels International initiatives for sustainable practices.



The ‘Opus’ beds in each bedroom while the ‘Work & Play’ combination sofa with desk are installed in the suites. The hotel’s bedrooms also incorporate the ‘Vitae’ bathroom collection, designed by Hadid in 2015 for Noken Porcelanosa, continuing her fluid architectural language throughout the hotel’s interiors.

Besides hotel guests will receive stainless-steel water bottles to use during their stay with drinking water dispensers installed throughout the hotel. With no plastic bottles in guest rooms and a program to become entirely plastic free in all areas, the hotel is also reducing food waste by not serving buffets and has composters to recycle discarded organics.

Photography by Laurian Ghinitoiu

www.zaha-hadid.com