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Watch out, Orlando, a new world theme park capital is rising in the Arabian desert
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For decades, Orlando has reigned as the global capital of theme parks — a place where Disney, Universal, SeaWorld and countless other attractions have drawn millions of visitors.

But a challenger for the crown has emerged from an unlikely place: the deserts of the Arabian Gulf. In a destination once known more for oil wealth and camel racing than roller coasters, Abu Dhabi is building an adrenaline-charged playground that could give Orlando a run for its money.

And it just landed the ultimate weapon: Disney.
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In May 2025, when Disney announced its first new theme park in 15 years, it chose Abu Dhabi over other key theme park destinations in California, Japan and even Orlando.

There was “no question,” says Josh D’Amaro, chairman of Disney Experiences. The UAE capital, already home to Ferrari World, with the world’s fastest roller coaster; Warner Bros. World (built under license by CNN’s parent company, Warner Brothers Discovery); Yas Waterworld, an epic network of slides and pools; and more recently, SeaWorld Yas Island Abu Dhabi. It’s clear the emirate is emerging as the most serious challenger Orlando has ever faced.

Ferrari World Abu Dhabi is home to the world's fastest rollercoaster and the highest loop ride.
Ferrari World Abu Dhabi is home to the world's fastest rollercoaster and the highest loop ride. Leisa Tyler/LightRocket/Getty Images
Disneyland Abu Dhabi, expected to open on Yas Island in the early 2030s, will be the company’s most technologically advanced park ever. Renderings show a shimmering, futuristic tower at its center — more closely resembling Abu Dhabi’s gleaming skyline than a traditional European castle. It will be the first Disney resort set on an accessible shoreline, located just 20 minutes from downtown Abu Dhabi.

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House beats and hidden venues: A new sound is emerging in Abu Dhabi

The theme park will be developed, built and operated by Miral, the Abu Dhabi company behind Yas Island’s roster of other attractions. Disney Imagineers will handle creative design and operational oversight, making sure the new park is in keeping with Disney’s brand.

Miral’s CEO, Mohamed Abdalla Al Zaabi, says demand already exists: 2024 saw a 20% rise in theme park attendance on Yas Island. And expansion is already in the works — a Harry Potter–themed land at Warner Bros. World, more record-breaking rides at Ferrari World, new themed hotels, and even two beaches along Yas Bay Waterfront.

‘This isn’t about building another theme park’

disney 3.jpg
Why Disney chose Abu Dhabi for their next theme park location
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Abu Dhabi’s location, a medium-haul flight away from both Europe and Asia, and relatively short hop away from India, means millions of potential visitors are within relatively easy reach.

“This isn’t about building another theme park,” Saleh Mohamed Al Geziry, Abu Dhabi’s director general of tourism, told CNN. “It’s about defining Abu Dhabi as a global destination where culture, entertainment and luxury intersect.”

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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.