STUDY IN QATAR


delicious food. Follow with desserts such as sweet dumplings flavoured with saffron and cardamom (luqaimat), washed down with karak tea or fresh juices.


High-end restaurants The blossoming of Doha’s high-end dining scene has helped cement the city’s status as a global gateway, its vast stock of luxury hotels replete with creative concepts from internationally renowned chefs. Some take a decidedly informal


approach to their food offering, while others favour a more classic, refined approach. The latter camp includes the French-inspired fayre of Quisine, by Guy Savoy, and IDAM by Alain Ducasse, atop the Museum of Islamic Art. Visitors can savour everything from the


Hakkasan, Doha RIGHT: Souq Waqif


Latin flavours of BiBo Dani Garcia, at Al Gassar Resort, to Mykonos, a celebration of Greek gastronomy at InterContinental Doha; El Faro, with its hearty Spanish fare; and Spice Market at the W, the dishes inspired by South East Asian street food. Or try the diverse flavours of Peruvian


contemporary cuisine at La Mar Doha by Gaston Acurio at the InterContinental Doha. Safe bets for Levantine and Middle Eastern-inspired dishes eateries include Al Sufra, at Marsa Malaz Kempinski; the recently opened Levantine, at Hilton the Pearl; and Vine. Indian options are plentiful with


Jamavar, at the Sheraton Grand, and Dalchini, devised by chef Alfred Prasad. Qalamkarri at Banyan Tree Doha offers a fusion of Qatari and Indian cuisine. Well-known international spots include the branches of Nobu and Hakkasan, or Lobito de Mar at Marsa Malaz Kempinski. Vegan and gluten-free offerings are


readily available, too. Consider new opening Thalatheen at the National Museum of Qatar, with its plant-based menu, or Rosado Café at the Pearl. Here, rising talent Noor Al Mazroei delights regulars with her heart-warming modern takes on Qatari dishes. Others taking a fresh look at regional classics include Pino Lavarra, executive chef at Al Messila, known for his take on the classic madrouba.


2022 | Study in Qatar 31


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