You've probably already seen our extra amenities and activities? There are a lot of them and you can enjoy any. But today we want to make a special accent on the Island boat tours. Remember a book about Robinson Crusoe? You have a chance to experience a piece of his life on your own!
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Rachel Recommends: My Doha Dining Picks for July 2026Life on the Wedge
July in Doha means one thing: finding reasons to leave the air conditioning. This month’s dining hit list is doing exactly that, with four spots earning a place in my rotation.
Mykonos at the InterContinental Doha is serving up Greek island energy without the flight, Liang’s has the potential to become the best new happy hour in town, ADRIFT by Anda has nailed an Aperitivo Classico that actually tastes a little like Italy and not a hotel’s idea of it, and Mila’s Torba brunch is the kind of lazy, long-table family weekend ritual Doha needed more of.
Whether you’re after a sunset cocktail, a laid back weekend lunch, or somewhere new to add to the rotation this July, here’s where to eat and drink in Doha right now.
Mykonos
Can’t get to the Cyclades this summer? Mykonos at the Intercontinental Doha can at least give you a taste of the Aegean. This Greek spot just keeps reeling in the diners and a recent visit proved why. Fresh, clean flavors, generous portions and some very good sangria, which, while not entirely Greek, still hit the spot.
While the soulavki and lamb are both stars, I always head for the mezze style dips with freshly baked bread, the crisp calamari and other seafood. Special mention for the filo wrapped halloumi, tangy and given a touch of sweetness from a drizzle of honey. The Saturday Greek house band also brings the vibes.
If, like me, you haven’t visited for a while, now is the time.
The details: Mykonos at the Intercontinental Doha; open daily from 12.30pm; order this: all the dips; skip this: it’s a bit hot for the. outside terrace!
Liang Evenings
Liang Mandarin Oriental, Doha has finally entered the happy hour chat, and it seems to have been worth the wait. This mid-week offer is enough to get me out of the house and into hard pants after 6pm.
Guests are asked to choose between a hot or a cold platter, and I suggest strong-arming your happy hour partner into ordering one of each. The hot platter is a basket of their famed dumplings – four plump morsels in fact – each with their own unique flavor and texture. The cold platter features one of my favorite dishes in the city, a cold Sichuan spicy chicken, with that tingly pepper. As well as perfectly fried squid and a crispy beef morsel. All seemed designed to play into my obsessions, but are actually some of their most loved dishes.
Drinks are also a surprise, a choice from four, very strong themed cocktails as well as a red, white, and rose (no Table Mountain).
The details: Liang evenings at the Mandarin Oriental; Liang evenings at the Mandarin Oriental; Tuesdays and Wednesdays from 6pm to 11pm; QR118 for three drinks and a three apps; Order this: take a friend and order both sets!
Apertivo Classico at ADRIFT Anda
Le Royal Méridien Doha (Lusail) is hidning in plain sight with this belting happy hour. Apertivo Classic is offered daily from 5pm to 7pm in ADRIFT Anda, and I have to say, is incredible value. QR95 for three drinks (off a select menu) which included a choice from four cocktails; two wines and two beers plus, a pretty sizeable charcuterie board.
The good thing is, this is offered every day but Sunday (when the restaurant is closed). Another positive, the wines are NOT Table Mountain (yes, there’s a theme here).
The details: Aperitivo Classico at ADRIFT ANDA; Monday to Saturday 5pm to 7pm; QR95 for three drinks and a platter with some nice wines but also, Negroni
Torba Brunch at Mila
Mila Rosewood Doha might one of the more underrated five star venues in the city, despite its accolades. This brunch, a collaboration with the excellent Torba Market سوق تربة team , sees produce from their farm incorporated into the Saturday lunch menu. It’s a relaxed, family friendly experience, with a kids play area and a select number of vendors from Torba’s popular market.
The menu is fresh and leans heavily into the Chef’s Lebanese repertoire. Salads and starters are to share, with an umami laden carob carrot salad with whipped feta being among the stars. We made fast work of this gorgeous tangle of flavors and textures. Diners then choose between two soups – this week a carrot or a summery tomato take. You then choose one of the mains, all from the chargrill but with different flavor profiles.
I devoured the tender Australian beef and pepper skewers dressed with a herby chimichurri. But the grilled half chicken, the skin perfectly charred, its sweetness being drawn out by a side of a corn puree, was also a hit.
The details: Torba lunch at Mila, Rosewood Doha; Saturdays 1pm to 4pm; QR285 including water and soft drinks; order this: the beef skewers are a real surprise; good to know: there isn’t an alcoholic drinks package.
That’s four reasons to leave the air conditioning this July but we know Doha’s dining scene moves fast, and there’s always something new worth your table time. Got a spot I should be checking out, or already tried one of these?
Drop me a comment or find me on Instagram — and if you want this kind of recommendation landing in your inbox every week, subscribe to Life on the Wedge so you never miss what’s actually worth it.
While you are here…
And my favourite ongoing project is the Rachel Recommends Google Map – the first of its kind in Qatar, every tried-and-tested spot I love, right there in your phone. And this is updated weekly with freh picks and information.
For deeper dives on food and the industry, I am over on my Substack too. And you can read last month’s picks here.
Please note: while I pay for a large portion of the experiences I write about, I am sometimes provided meals or experiences free of charge or at a reduced rate. I am, however, under no obligation to give a positive review.
Rachel Recommends: My Doha Dining Picks for June 2026
Well, we made it to June and half way through the year. The thermometer is flirting with the mid-forties, half my feed is already posting from somewhere with a sea breeze, and the city has slipped into its summer rhythm – quieter dining rooms, smaller menus, and the diehards who, like me, refuse to let a little heat get between us and a good meal.
The upside of summer in Doha, well THIS summer, in Doha? The deals are flowing and the venues are working hard to lure us through the door. So here are four spots I have been loving this month – from a 44th-floor dim sum marathon to one of the finest tasting menus in the country.
Limitless Dim Sum at Yun
I will go a long way for good dim sum, and at Yun that “long way” is straight up — 44 floors up, to be precise, to the Waldorf Astoria’s glossy, 1930s-Shanghai-by-way-of-Doha dining room with views that do half the work before the trolley even arrives.
The unlimited dim sum offer is excellent value.
This is proper Cantonese cooking from a Michelin Guide selected kitchen, so we are not talking sad freezer dumplings on rotation – the har gau are plump and glassy, the xiao long bao actually deliver that little scald of soup, and the char siu buns are pillowy soft..
Pace yourself, because their Forbidden City roast duck is also lurking on the main menu (for an extra charge) and you will want room. It is not the cheapest dim sum in town, but for the room, the view and the quality, it earns its keep. Go hungry and go with people who understand that ordering “let’s do that again” is a binding friendship contract – the limit does not exist.
The details: Yun, 44th floor, Waldorf Astoria Doha West Bay, Al Dafna. Unlimited dim sum on Mondays from 6pm, QR189 per person with two hours of drinks for an extra QR99.
Order this: everything on the menu. Skip this: lunch beforehand.
Steak Diane at Inginuity, Radisson Blu
Some of you will remember when this room at the Radisson Blu Doha was Maxim’s – secret lift, retro velvet furnishing, the lot. Inginuity has kept those good bones and turned them into a proper little Parisian-leaning bistro-bar, complete with one of the better gin lists in the city. But we are here for the theatre and for Jimmy, who is as much of an institution as the hotel itself.
The Steak Diane is flambéed tableside by Jimmy, and yes, I am a sucker for a bit of fire and showmanship with my dinner. The Aussie tenderloin arrives, after the baptism of fire, in that classic creamy, peppery, mustard-forward sauce, finished right in front of you – and the genuine surprise is the price. At around QR129, it is, pound for pound, some of the best value steak in Doha.
The kitchen’s UK love affair shows up in the smaller plates too, so don’t sleep on the beef pie and the proper fish and chips (with malt vinegar and mushy peas)! It is old-school in the best possible way: a bit of drama, a proper cocktail, and a dish that has earned its loyal following.
The details: Inginuity, Radisson Blu Hotel Doha, C-Ring Road / Salwa Road, Muntazah. Open from 12pm daily. Order this: the Steak Diane, obviously. Skip this: sitting too far from the flambé trolley.
Cozy Curry
As you know, I have a soft spot for the small, neighborhood places, and Cozy Curry is exactly the sort of unfussy, do-one-thing-well spot Doha needs more of. Japanese curry is the ultimate comfort food – that thick, glossy, gently sweet roux, not a chilli-forward curry but a hug-in-a-bowl curry. And when you top it with a panko cutlet fried to a proper shattering crunch, well, that is a very good eating day, as I like to say.
The katsu here is, at the time of visiting, chicken only and is tender, with a little and the curry has that ideal balance of savoury depth and a whisper of sweetness, with the rice on the right side of sticky. I like my curry sauce a little darker and stormier, but I suspect this version will appeal to a broad audience.
Here, your starting point is the gravy and rice, then you add the protein, veggies and other additions. They have added some new toppings since my initial visit and take my advice and ask for the spicy katsu curry sauce.
The details: Cozy Curry, Salata, 12pm to 11pm. Base curry gravy and rice from QR32; toppings from QR3 upwards. Order this: the katsu curry (obvs). Skip this: Didn’t love the chicken kaarage.
Echoes of Spring Menu at IDAM
And now for something at the very top end. IDAM by Alain Ducasse holds a Michelin star, was named the best restaurant in Qatar at MENA’s 50 Best 2026, and sits on the fifth floor of the Museum of Islamic Art in that jaw-dropping Philippe Starck designed dining room – black carpet etched in white calligraphy, Baccarat crystal, and the Doha skyline laid out like a perfect tableaux.
The new seasonal menu is the way to do it properly. It is the full Ducasse-in-Doha vision – French technique threaded through with a touch of Qatar, courtesy of Executive Chef Fabrice Rosso . And the little rituals are half the joy: choosing your water glass from the wall of Murano, the precision plating, and mixologist’s mocktail pairings that are built to complement each dish rather than just sit beside it. Oh, and yes, the butter cart.
This Echoes of Spring menu is 10 courses, including mocktail pairing (yes, it’s back), water, tea and coffee, for QR550. And this is smart – it’s a true taste of IDAM, all inclusive in fact. The dishes are smaller, yes, but they come in groups, smart casual kind. Leaning into the feedback that people want a more compact dining experience. Anyone who has been victimized by a multi course, four hour eternal tasting menu will attest.
And the food, yes it still impresses. A tiny marinated translucent carabineros shrimp, those expensive Spanish crustaceans, is sweet/salty and given an almost floral taste thanks to elderflower (florals, for spring, groundbreaking). Discs of blue lobster, cooked on coals, comes with zingy cumquat and surprising curry oil. This is a special-occasion splurge, no question – but it is also one of the genuinely great meals you can have in this city, and worth every riyal.
The details: IDAM by Alain Ducasse, 5th floor, Museum of Islamic Art, Corniche. Echoes of Spring, 10 courses for QR550. Order this: just sit back in your white leather seat and enjoy the experience. Skip this: rushing – give it the whole evening.
And there we are… four very different ways to eat well in Doha this June, from a dumpling marathon in the clouds to a Michelin-starred Experience with stunning views.
While you are here…
Are you getting my weekly Life on the Wedge newsletter yet? If not — why not? Sign up here.
And my favourite ongoing project is the Rachel Recommends Google Map — the first of its kind in Qatar, every tried-and-tested spot I love, right there in your phone.
For deeper dives on food and the industry, I am over on my Substack too. And you can read last month’s picks here.
Please note: while I pay for a large portion of the experiences I write about, I am sometimes provided meals or experiences free of charge or at a reduced rate. I am, however, under no obligation to give a positive review.
Rachel Recommends: My Doha Dining Picks for May 2026 –
How can we be in Q2 already? April was a weird one, and the uncertainty continues into May. Some places are closed, menus reduced, staffing too. But there are still some great meals to be had, and our restaurant friends are working overtime to get us through the doors.
So here are some places I have been loving over the past couple of months and keep going back to.
Indian Flavors
Indian Flavors in Tawar Mall boasts its cuisine was “once cooked for emperors” and frankly I’m ready for the royal treatment. The menu is heavily focused on Mughlai cuisine, a rich, aromatic culinary style developed in India by the Mughal Empire, fusing Central Asian and Persian influences with local Indian spices. It’s famous for slow-cooking techniques and tandoor cooking, marinating meat in yogurt, and making rich, cashew-based sauces. It encompasses the cities now known as Kolkata and Bengaluru – both with excellent food traditions.
Shahi Murgh Musallam (QR120), a whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs, keema and seasoned with saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. It’s a spectacular dish, carved at the table, the flavors layered and rich but not overwhelming.
Gosht rezala (QR55) aromatic Bengali white curry is a silky yogurt-based gravy and delicate spices. It is a staple of Kolkata cuisine, and this take is slightly tangy, but not very spicy, offering a smooth, luxurious texture.
There are also more familiar dishes – their grilled kebabs (QR199) are juicy and the charring spot on. The potato stuffed Punjabi style samosa are giant, served as an imposing duo, with all expected spices and sauces. There is also, of course, a well executed butter chicken (QR48), a little on the sweet side, a but also savory. And don’t skip the luxurious gosht ki biryani, arriving bone in, the meat soft, falling off the bone into the layered spiced rice (QR58). The architectural “Volcano” chaat, a riot of tangy flavors and yes, it looks like a (very tall) volcano.
Don’t skip the breads – I love an Indian flatbread and these do not disappoint like the stuffed soft kulcha (QR12).
Loaded Spud and Pizza Cone
A new concept hailing from South Africa, Loaded’s star of the show is, the potato. Their hand cut fries are excellent. These accompanied two dishes I tried, including the “Slap Chip” . Slap chips are a South African, comfort-food classic – thick-cut fries known for being soft, soggy, and tangy rather than crispy. They are made by cooking potatoes in low-temperature oil, or starting them in cold oil, followed by a generous dousing of white vinegar and salt, often creating a “steaming” effect in their packaging. The carby Chicken Vienna Parcel (QR35) came with a generous mix of juicy chicken sausage and spicy sauce an yeah, it’s not pretty but it didn’t last long in my house.
The chips (not slapped) also came with a rather excellent pepper steak pie (QR36), all crumbly short crust pastry, the beef slow cooked in a robust gravy. Certainly among the best pies I have had in Doha lately and will certainly have a few in the market scurrying.
South African comfort food it seems is a hearty blend of indigenous, Dutch, Malay, and Indian influences, and all these flavors are on display. The concept is actually loaded baked “spuds” and pizza cones. I eschewed the pizza variation for a gigantic Mexican baked potato, “loaded” with beef mince, guacamole and various fixings. I need to know where they source these colossal spuds. The mix of flavors is tangy, and spicy, aided and abetted by a white cheese. Other menu items include jaffles (like toasted sandwiches), various kinds of filled “spuds”, burgers, and weekly specials including bunny chow.
The Croffle Burger at The Ned Doha
The Ned Doha’s Croffle Burger is not for the faint hearted but it’s excellent. I’m going to claim some responsibility for this. The suggestion for the Croffle Burger came up when I was having a conversation with The Ned Doha team a few weeks ago. I was taken with their new sweet croissant/waffle hybrid at Millies and mused it would make a great burger (or a sandwich). A few weeks later, and here it is on the menu at the Electric Diner.
And, wow, the culinary team have outdone themselves. The “croffle” part comes from freshly made croissants “toasted” in a waffle maker. The rest is the makings of their excellent Electric Burger – a spicy sauce, two quality beef slightly smashed patties with the right amount of char, pickles, onions and of course, cheese.
At QR120 – it comes with cajun fries and coleslaw.
Business Lunch at Zengo Doha
It’s been a while between visits for me to Zengo, and I am always struck by it’s stunning room and views across the city. We visited on a clear and warn weekday, lured by their QR99 business lunch. I am a business lady but I rarely have time for a business lunch, given I’m usually scurrying around the city.
but the Zengo business lunch runs to a leisurely 4pm and offers three alluring courses. Each course has three options. This includes their execellent salmon maki roll, a papaya salad and chicken karaage for starters. I was pleased to see their excellent green curry chicken still on the menu, alongside a Mongolian beef and miso glaze salmon.
Desserts include a lush sticky toffee pudding and a matcha cheesecake. I appreciate Zengo also includes one drink (soft drink or water) with their lunch offering, making it one of the most solid in town right now.
Oodles Wok
Hear me out, Oodles Wok, this almost takeaway only spot has one o the better “spice bags” in Doha right now. OK, it doesn’t have a curry sauce, but their spicy chips with chicken is close enough.
The rest of the menu splits into “saucy” and “dry dishes”, harking back to the “Indian Chinese” tradition in the UK. And I’m not made about it, because when they say saucy, it’s saucy, and a little spicy. There are also noodles, snacks like spring rolls and more on the compact menu.
Last Batch Concept Kitchen in Mashaf Crossing
It may surprise you that I spend a lot of time in Al Wakra. It’s not far from me, I pretend to be a pilates girlie at a studio there and, then there is Mashaf Crossings. This is one of the new breed of “outdoor mall” in Qatar, a strip mall almost. Community based, cafes, gyms (and said pilates).
Newly opened at this venue is Last Batch, one of my favorite speciality coffee shops in Doha. Considered, well made brews, engaging staff and at this location, a concept kitchen with dishes to try. Yes, it’s mobbed right now, but worth leaving the Doha bubble to check out this cool place.
And there we are…my recommendations for some tasty eats in Qatar this May.
While you are here…
Are you getting my weekly Life on the Wedge newsletter? If not, why not? Sign up here.
And perhaps my favorite new-ish project is my Rachel Recommends Google Map – the first of its kind in Qatar, all my favorite, tried and tested spots in your phone!
We have some exciting and exclusive offers and events planned for the rest of the year! I have launched my substack which is a platform for some deeper explorations of topics around food.
You can read my other reviews here.
Please note:
While I pay for a large portion of my experiences that I write about, I am sometimes provided meals and other experiences free of charge or at a reduced rate. However, I make it clear that I am under no obligation to give a positive review.
Rachel Recommends: My Doha Dining Picks for April 2026
We can't even pretend that it's “business as usual” right now. So many words have already been written about March, 2026. “The Situation”. And there will be many, many more, because at the time this post is being published, this are still uncertain.
But what is certain is that the restaurant and food scene in Doha needs a boost right now. So here are some places I have been loving over the past couple of months and keep going back to.
*A quick note – all of the below recommendations I paid for myself. At the moment the restaurant and hospitality industry is doing it tough and I wanted to shine a light on some of the food experiences I have enjoyed recently.
Broritos
I don't love the name, and the Asian/Mexican fusion menu at Broritos did concern me, but boy, this place in Abu Hamour packs a flavor punch. The comfort food heavy menu is tacos, burritos, rice bowls, nachos, noodles, fries and other bites. The ingredients are quality and servings very generous. Prices range from QR30 upwards, the bigger plates around QR45.
The tacos are made with chapati, the highlight and having the most diversity of flavor. I also loved their Korean bulgogi noodles – a substantial portion and beef was tender and well seasoned. And a shout out for the empanada made with flakey paratha. It works, especially the beef version.
A solid selection of drinks, including matcha and some fun branding round out an impressive offering.
Sritubtim Restaurant
I clocked this unassuming Thai spot opposite Al Bidda Park in February and marked it for a return, and was thrilled to see them on the delivery apps. I have seen zero influencer buzz – which to be fair, is a good sign in Doha at the moment. The menu is seafood heavy but there is enough to entertain all palates here. The dishes are flavorful and very unique – like sous vide eggs; crispy prawn pad Thai.
I really enjoyed the Matador Red (QR60), which is grilled beef with kicky pineapple and pomegranate salad. The beef arrived medium, a bit of pink and tender, and well seasoned. The pricing is a bit punchy (QR50 for a curry; seafood dishes from around QR50 and rice; appetizers QR40 and up). However, you do get some quality seafood and unique dishes. This is one I am adding to my delivery doomscrolling roulette but I am also keen to try dine in.
Business Lunch at Mosaic
This deal from the Mandarin Oriental Doha has one of the best business lunch offerings in town, with excellent quality dishes on the menu. Two courses for QR89 and three courses for QR99. However, unlike other offerings, the menu selection is huge – eight starters, 14 mains and seven desserts – and essentially all full sized servings.
On my visit in March, I shared both starters and mains with a friend, we dined like queens and still had to take away our leftovers. The Japanese crab salad is a mound of shredded crab sticks with a tangy sauce. Meanwhile, the local rocca and pomegranate version was fresh, sprinkled with almond flakes.
The mains include a crowd pleasing chicken tikka masala – the tender chicken pieces nicely charred and the gravy silky and moreish.
We also polished off a well executed and fresh Pad Thai with prawns – no gluggy tamanrind mess here. I love the light filled dining room and you can take a spin around the square to work off lunch. This is available daily in Mosaic from 12pm to 3pm.
Yellow River Souq Waqif
Yellow River's second branch at Souq Waqif (next to Al Fardan Exchange), is giving foodies even more choice and a very cool location. And, as you can imagine, it's already a (Doha) viral sensation.
The downstairs supermarket has a huge selection of Chinese and Asian ingredients – sauces, noodles, snacks, drinks and frozen items including dumplings. Here you will also find cooking pots and more. Meanwhile the Yellow River's farm outside of Doha supplies the fresh veggies in the produce section, including a selection of Asian greens.
On level 2 is a food hall style set up much like their other branch, but the star of the show is a DIY Mala Mala (Sichuan-style hot pot broth known for its spicy and numbing flavor,) soup buffet. Load up your giant bowl with noodles, veggies and proteins including fish balls, tofu, imitation crab, and hand over to their chefs for the broth. Thankfully, you also choose the spice level you can handle.
Beware, this is Chinese spicy and Sichuan pepper heavy. Each hotpot is priced according to weight of the ingredients (before the broth), starting from QR69. They operate here with a buzzer system, you're given a pager that vibrates and squawks when your food is ready – I'm still triggered by loud alerts!
They also have pre-made maki rolls, street food style dumplings and my favorite, Jiang Bing, a savory Chinese crepe stuffed with salad, veggies and crispy crackers. You can add chicken and there is also an egg version, which is wrapped in a paratha like flat bread.
The restaurant opens daily from 12pm and is already an instant hit – full of families sharing a spicy soup and dumplings. If I have one critique, would love to see more noodles and other options for the non-hotpot side.
Hakka Friday Brunch at Hakkasan
Nature is healing when I can take a breather and enjoy the delights of Hakkasan's light Cantonese style menu. While their first post-Ramadan Friday brunches are regular-heavy, this is a good taster for new converts. The small eats and dim sum portion of the extensive set menu is the undeniable star – delicate and as perfectly made as ever.
Don't miss the luxe black truffle with king crab dumpling, demonstrating the skill in the kitchen. The brunch menu gives you a chance to try the famed Peking duck – complete with the gossamer thin pancakes and fixings, ask for extra of the funky hoisin sauce.
Mains include the crowd favorite, sweet and sour chicken and a tender wok seared beef and yellow beetroot. at QR398/QR498, this is in treat territory but also a balm for the current uncertain times.
Three Peppers
The OG. Three Peppers is one everyone comes back to time and time again. And I will be honest, while we perhaps order from here at least twice a month, I haven't dined in for years. So over Eid I headed to their sensory overload Muntazah venue (I still call this the “new” location – miss Old Airport!) for some comfort food.
My regular order? Sweet and sour chicken, spicy prawns and potato (this is the REAL spice bag in town), the garlicky morning glory and a selection of dumplings. Added in a spicy/sweet eggplant – a new one for me – and we had a feast. If you haven't been/ordered, why not?
While you are here…
Are you getting my weekly Life on the Wedge newsletter? If not, why not? Sign up here.
And perhaps my favorite new-ish project is my Rachel Recommends Google Map – the first of its kind in Qatar, all my favorite, tried and tested spots in your phone!
We have some exciting and exclusive offers and events planned for the rest of the year! I have launched my substack which is a platform for some deeper explorations of topics around food.
You can read my other reviews here.
Please note:
While I pay for a large portion of my experiences that I write about, I am sometimes provided meals and other experiences free of charge or at a reduced rate. However, I make it clear that I am under no obligation to give a positive review.
The post Rachel Recommends: My Doha Dining Picks for April 2026 first appeared on Life on the Wedge.
What I’m liking about Malmö’s restaurants
Most of my eating experiences in Malmö restaurants have been Mints (great) and I’ve only had a few lemons… well more ‘meh’ than completely sucky.
Debunking a few myths
#1 Sweden is expensive
Sweden is often perceived as expensive. However, having moved here from Doha and knowing British prices, Malmö seems quite good value for money – particularly lunch or ‘Dagen’s meal’ which is normal the special for lunch. You can get good quality, fresh food from around 90 – 149 KR (30 – 50 QAR) and this meal will include bread, tap water (that’s free everywhere) and tea or coffee.
You can also pick up simple street food – shawarma, falafel wraps, and pizza pretty cheaply (but not as cheaply as in Qatar).
And you can pick up freshly made buns and pastries from around 30 KR (10 QAR). The cardamon bun by St. Jakobs is my new obsession.
#2 It’s not very international
Hani was a little worried that Malmö’s food scene wouldn’t be as international at Doha.
But we can safely say it’s not all pickled fish, smorrebord (open sandwiches), and meatballs.
He joined me for my first week here and we tried Asian food, Italian (Swedish style), Arabic (a falafel wrap and shawarma), salads, BBQ’d brisket, breads and bakery items.
Do you have any preconceived thoughts about Swedish food? I’d love to hear them.
My Arnie list (I’ll be back)
- Malmö Saluhall – this is a little market filled with interesting restaurants and delis. So far, I’ve tried out Ramen to Biru (always a good idea), Söderholmens fisk, a fantastic fish restaurant and deli, and POMS a great sandwich bar that offers a mean pastrami sandwich. Actually a mean anything sandwich. And get a side of their smashed potatoes while you’re at it (and thank me as you eat them).
- Five Flower Noodle Bar (in Lund) – on a side street near the cathedral, this could be easily missed. But I’m so glad my eyes admired their modern logo (that’s what 20 years in advertising does to you). This small noodle bar offered around 8 dishes (meat, veggie, vegan and chicken). The hand-made noodles were perfect. Meat tender. And there’s a fresh chilli pickle to crank up the heat. Yeeee haaaaaaw.
- SMAK – OMG I love their lunch buffet. The quality of food reminds me of ‘Jiwan’ the restaurant at the National Museum of Qatar. They offer 4-5 daily dishes of well executed seasonal food. You can top up the meals the salad and bread buffet table. The other day they offered roasted new potatoes (Hani would have returned to that table at least 5 times).
- St. Jakobs for coffee and cardamon buns (I actually prefer them to the cinnamon bun). They also do a very good semlor bun (please make trying one your main aim in life).
- Mitt Molan – the food hall offers lots of international restaurants. We like the Jerk’d Chicken and the Naan Wrapsters.
- Spoonery – fresh and a plentiful bowl of food. Hearty stuff!
- Mikkeller Pop up at Folkets Park – this sadly disappears early September but should reappear next summer.
- Opopoppa – an ace bar and pizza by the slice 🍕restaurant which always offers up some seasonal toppings. They also offer natural wines (if that’s your thing) and cocktails, which I definitely need to sample.
Here a few photos of what I’ve been eating.
Vegan Whipped Feta Dip with Pistachios, Lime Leaves & Rosemary
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Review: Gymkhana Brings Some Michelin Gloss to Doha’s Indian Fine Dining Scene
It doesn’t take a food writer to tell you that Doha is spoiled for choice with some good Indian food at all price points. At the upper end, we’re also well – Rivaaj, Jamavar, Chingari among the standouts.
Gymkhana opened in 2022 at the Katara Hills LXR. If you are unsure where that is, you’re not alone. It’s in the verdant…hills inside Katara, past the Padel courts. The hotel and restaurant benefit from the elevation, but the view from the admittedly lovely terrace is across the… Lusail Expressway which, is well, very Doha. But I imagine in winter it’s perfect.
Fun fact – this is Gymkhana’s second iteration in Doha. In the mid-2010s it was housed in one of the boutique hotels in Souq Waqif. This one is a branch of the acclaimed Gymkhana Mayfair, which has two Michelin stars (the first in 2014 and the second earned this year), brought to Doha by Qatar F&B powerhouse Aura Hospitality.
Gymkhana’s Interiors
The interiors of the new location eschew the colonial connotations of the name – rather it’s all stylish and modern, rich, dark woods and plush jewel tones. Of course, with the Doha signature imposing chandelier for extra drama. Seats are comfy and designed to sink into, given the size of the portions we encounter here, this is a design requirement. All these lush, hotel style interiors are reflected in the bill, the pricing of which does reflect its five star pedigree.
Gymkhana’s Menu – Starters
The Doha menu is adapted from the London one and is very much tour of India’s best known regional dishes. We kick off with gol guppa (as they are known in the Punjab), aka pani puri (QR60), a London crossover. These are little shells you fill with spiced potato and top with a spicy “water” of tamarind or mint. These little spice bombs lay the groundwork for the meal ahead.
Sticking with the street food theme, we plump for the universal favorite samosa chaat (QR75). The Gymkhana take sees the samosa presented like flaky little gift bags with tangy dollops of yoghurt snd tamarind. You smash the samosa and mix the components together and the result is a pleasing and spicy tangle of textures and favours.
For our kebabs course, we opted for lasooni (garlic) tiger prawns with red pepper chutney (QR145) – this is again from the London menu. The three prawns are plump, sweet and meaty, almost a meal unto themselves, and on just the right side of scorched after a grapple with the volcanic tandoor. Meanwhile a tower of spicy tandoori broccoli (QR95) arrives at the table with a crown of creamy curd, offsetting the al dente spiced stalks. I like this way to eat my greens.
Gymkhana’s Menu – Mains
A bit of internet sleuthing (aka menu hunting) reveals that the Doha outpost of Gymkhana treads a very mainstream path. The Mayfair HQ is known for the more daring interpretations of Indian cuisine such as a goat brain and game meats like guinea fowl and partridge. I appreciate this is adapted for the Doha market both in terms of taste and availability.
We do see flashes of this creativity in the menu for example in an earthy morel mushroom and truffle biryani (QR220), which is boisterously fragrant. But otherwise the Doha menu is firmly in favourites territory, with some crossovers from London, like a richly spiced and familiar chicken butter masala and a creamy Goan prawn curry (both QR165 each).
Servings are befitting of a billionaire’s son’s wedding banquet – generous to a fault. The night we visited every indoor table was occupied and even a couple outside in the Doha heat. Service on this night felt understaffed and in perpetual motion – but the team was still cheerful and engaged.
Gymkhana’s Drinks and Desserts
Desserts are an afterthought given the onslaught of mains snd starters but a serviceable chocolate tart gives us pause.
While the restaurant is dry (yes I may have buried the lede here), there is a solid, if slightly overpriced selection of non-alcoholic cocktails using Lyres as well as the usual fruity cocktails. I realise this may an issue for some people.
Gymkhana – The Verdict
Doha’s Gymkhana may be tamer in terms of menu than its London counterpart, but there is nothing reticent about the robust flavours. This crowd pleasing approach works, primarily because the dishes are well executed and thoughtful.
The details
Gymkhana Doha
Katara Hills
$$$-$$$$
Must order: The truffle and morel biryani
Good to know: It’s a dry restaurant. Also there is a multi-course tasing menu for QR550 nd a business lunch for a reasonable QR125.
Rating: **
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Amazing Vegan Chocolate Truffle Recipe (Easy No Roll!)
Feel like a true domestic goddess when you serve a plate of these homemade vegan chocolate truffles at your next dinner party or take them to someone else’s home as a gift to your host! People love homemade truffles and everyone will think you have gone to such efforts for them. Little do they know that these vegan truffles only take 10 minutes to make using 5 simple ingredients! I’ve dispensed with the mess in this recipe too – no rolling and getting hands covered in chocolate and cocoa powder with this clever little hack! Chocolate lovers unite – this is the recipe for you!
“These truffles are amazing! If you’d said you’d bought them at a swanky Parisian patisserie, I’d have believed you!” (praise indeed from a gorgeous dinner party guest!)
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Why You Will Love This Recipe
- Quick and easy – literally takes about 10 minutes to make.
- Hassle-free & mess-free – no frustrations with rolling out little balls of ganache like other truffle recipes.
- Impressive – these homemade truffles look so special and people LOVE them!
- Versatile – change up the flavours to suit the meal you are serving!
- Allergen-friendly – vegan, dairy-free, gluten-free and nut-free (unless you choose to add them!).
I have made a fair few chocolate truffles in my time but each time I do, I vow never to make them again because I just get so frustrated with the mess! Hands covered with chocolate ganache that is melting too quickly and not rolling fast enough, and cocoa powder everywhere! Really, frustration levels off the charts (much the same as my sentiments about making homemade sushi – hence, I will only ever make sushi bowls instead!).
But, I love the taste of homemade truffles and, well, the vegan truffles that I buy are so crazy expensive that it really is an extravagance that I can do without! So, I wanted to try again experimenting with the process to make it less messy and less stress-inducing!
I decided to try out an idea…
- After making the vegan ganache, I poured it into a tupperware lined with baking paper and put it in the fridge to cool.
- Once cooled, I just lifted the baking paper out and used a sharp knife to cut the ganache into small squares.
- Then I sieved some cacao powder into the Tupperware and emptied the little ganache squares into it, put the lid on, gave it a shake and then put the box in the fridge.
To my delight, it worked! Not only was it mess-free, but it was all super quick and easy and still looked impressive and sophisticated!
These truffles are now a regular at my dinner parties and the best thing is that you can change up the flavourings to match the meal you are making! So, for Middle Eastern meals, I might add rosewater, rose petals and pistachios. Or for Indian meals, I might add some coffee and cardamom. The possibilities are endless!
Ingredients Notes
- Dark Chocolate – use vegan dark chocolate that has a cocoa solid content of 70% or higher. In the US, I think this is called dark bittersweet chocolate. I like to use Lindt 70% chocolate which is accidentally vegan but check the ingredients label wherever you are in case they have different recipes for different markets. You could use vegan chocolate chips if you can find them with a high enough cocoa content.
- Coconut Cream – Use canned full-fat coconut cream. The fat is really important to help set the ganache so shake the can thoroughly before opening to make sure it is well mixed. The thicker the coconut cream, the richer and firmer the truffles. If you cannot find canned coconut cream, you can use the cream from a can of coconut milk. Just put the can into the fridge overnight then when you open the can, scoop out the coconut cream from the top. If you want a lighter, softer truffle, you could use coconut milk instead but make sure to shake the can really well before using so that you get the creamy milk not just the watery milk which will not set.
- Vanilla Extract – use good quality vanilla extract not vanilla essence which is synthetic and adds an unnatural flavour. If you do not have vanilla extract, it can be omitted. (or make your own vanilla extract for next time!)
- Salt – it needs to be fine salt so that it melts easily with the chocolate. Only a little pinch is needed just to enhance the flavours. I use Himalayan pink salt.
- Cocoa powder – you can use cocoa powder or the less refined cacao powder. I use the latter. Use whichever you have in your kitchen.
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
How To Make This Recipe
Step One – Make the ganache
Stovetop or microwave method:
Heat the coconut cream either in a small saucepan set over a medium high heat or in a small jug in the microwave (1½ minutes), until just starting to boil.
At the point of boiling, remove the coconut cream from the heat and add the rest of the ingredients (except the cocoa powder). Then stir constantly until the chocolate has melted and you have one smooth liquid.
Thermomix Method:
Put all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with MC in) and set to 2 minutes / 50°C / sp. 2. Scrape down the sides then set again to 1 minute / 50°C / sp. 2.
Step Two – Set the ganache.
Pour the melted chocolate mixture (vegan ganache) into a shallow container lined with baking paper.
(Sprinkle over any toppings you would like at this point – see variations section below for ideas).
Put the lid on or cover with cling film then place in the fridge for at least 2 hours.
Step Three – Cut the ganache.
Take the chilled ganache out of the fridge and carefully lift the baking paper out of the container onto a chopping board.
Using a sharp knife, cut the ganache into small squares.
Step Four – Dust the outsides.
Sift cocoa powder into the bottom of the empty container and then add the cut ganache squares. Sift some more cocoa powder over the top of the truffles and then put the lid on the container.
If the squares are still fridge cold, give the container a shake to disperse the cocoa powder all over the outsides of the ganache squares. If the squares have warmed a little and are starting to go soft, put the container back in the fridge and shake it when they have chilled again.
Step Five – Store until ready to serve.
Place the container back in the fridge (or store in the freezer), until ready to serve.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Tips for Success
There are a few key points to remember when making this recipe.
- Cut the chocolate before melting. To help the chocolate melt quickly (before the coconut cream cools too much), you need to cut the chocolate into quite small pieces. Think of the size of chocolate buttons or chocolate chips.
- [This is less important in the Thermomix which melts the chocolate while keeping the temperature at the correct setting. For melting in the Thermomix I just break up the chocolate along the pre-cut lines of whichever packet I'm using.]
- Do not overheat the chocolate! Although it is tempting to think of just boiling up all the ingredients together, it just won’t work! Chocolate is a temperamental ingredient and needs to be handled with care. Overheating the chocolate will cause it to seize and go bitty and dry and you will end up throwing the whole lot away. Just follow my instructions, however, and you will have no problems at all.
- If adding flavourings, do not add too much excess liquid or else the ganache will not set.
- Use a shallow dish to set the ganache so that you can have a thinner layer. These truffles are very rich and so you do not want to make them too big or else they will be difficult to eat. The smaller the better I think, then your guests can go back for seconds (and thirds, fourths, fifths…) instead!
Serving Suggestions
Serve fridge cold or room temperature, but remember not to leave in a warm place for too long or they will go too soft.
- With coffee at the end of a meal – These vegan chocolate truffles are perfect for bringing to the table with coffee to round off a meal. As someone who isn’t particularly keen on desserts, I often serve these instead of dessert, alongside some grapes and perhaps some dried apricots and nuts. Then everyone can help themselves and pick and nibble without feeling defeated by a big plate of dessert!
If you want to look really fancy, you could also make these very quick and easy caramelised walnuts to serve with your chocolate truffles!
- Gifts – of course, they also make the perfect gift for taking with you to other people’s houses! Keep a batch of these truffles in the freezer ready to take a few in a small box for gifts whenever you need them! (Thanks to my friend Ailsa who gave me this fabulous idea!)
- For Valentine's Day! What could be more perfect than a carefully crafted box of delightful homemade vegan chocolate truffles for your romantic Valentine's gift?
Substitutions
- Lighter, softer truffles? – use coconut milk instead of coconut cream.
- Not sweet enough? – you could add a little maple syrup if these are too dark and rich for your taste.
- No vanilla? – Don’t worry, just leave it out. It adds background flavour but is not essential!
Variations
You can flavour these vegan chocolate truffles any way you like to compliment the meal that they are completing. I often add middle eastern flavours if I am doing a middle eastern themed meal, or spices like cardamom or cinnamon if I am doing an Indian themed meal, for instance. Play with the truffle mixture however you like but follow these two guidelines:
- When adding liquid flavouring, add it to the melting ganache mixture at the point of adding the chocolate.
- When adding solid flavourings, sprinkle them on top of the ganache mixture after you have poured it into the baking paper lined dish, before chilling.
Here are some ideas that I particularly like:
- Middle Eastern – add 2 tablespoon rose water to the ganache mixture and sprinkle rose petals and chopped pistachios on top.
- Orange – add orange oil to the ganache mixture, then some chopped candied peel or orange zest on top.
- Spicy – add chilli oil to the ganache mixture, then some chopped chilli or paprika or cayenne on top.
- Coffee – add 1.5 tablespoon coffee extract to the ganache mixture and perhaps some crushed coffee beans on top.
- Cardamom & ginger – add 2 teaspoon cardamom to the ganache mixture and chopped stem ginger on top.
- Nutty – add almond extract to the ganache mixture and dust the outside with a mixture of cocoa powder and crushed nuts or even coconut flakes.
Equipment Notes
If you are lucky enough to possess one, this recipe is an absolute doddle to make in the Thermomix! The reason being that the Thermomix can cook the chocolate at precisely the necessary temperature that is hot enough to melt the chocolate (above 46°C for dark chocolate) but not hot enough to risk the chocolate seizing (which can happen at any point over 50-55°C). As you can see, the required temperature range, is very small indeed!
To control the temperature more carefully, chocolate is often melted in a bowl set over a pan of water (a double boiler or bain marie) rather than directly over the heat itself. Even then, it can seize at any time if you do not stir it enough or the boiling water under the bowl gets a little too hot and at that point, your chocolate is ruined – it goes hard and bitty and really the only thing you can do is start again. But this never happens with the Thermomix because you can melt the chocolate at exactly 50°C and it constantly stirs the chocolate which prevents hotspots. In other words, it is perfect for chocolate cooking!
Without a Thermomix, the best method is to heat the coconut cream to just the point at which it starts boiling, then remove it from the heat and add the chocolate to melt in the hot liquid, while stirring constantly. If the chocolate pieces are cut small enough, the chocolate should melt fully before the coconut cream has cooled too much and you will not have to deal with the problems of chocolate seizing! Heating the coconut cream is very easy in a jug in the microwave!
Making Ahead & Storage
These easy vegan chocolate truffles keep for up to 5 days in an airtight container in the fridge. Fantastically, they also keep happily in the freezer for up to 3 months! Just defrost them overnight (or for a couple of hours) in the fridge before you’re ready to serve them.
When you make these truffles, always make a bigger batch than you need so that you can freeze some for when you quickly need a gift to take to your best friend or you’re going out for dinner and forgot to get anything to take to the host! Homemade chocolate truffles are everyone’s favourite gift and no-one will know that you made them ages ago and just grabbed them from the freezer!
FAQs
Will the chocolate seize or burn if I heat it directly in the Thermomix jug?
No, provided you set the Thermomix to 50°C and at a speed of 2 so that it will stir the chocolate and prevent hot spots. This will keep the chocolate at the correct temperature to melt without seizing. The coconut milk added will also help to stabilize the chocolate.
Are all chocolate truffles vegan?
No. Usually, chocolate truffles are made with dairy cream and sometimes also butter, both of which are not vegan. The chocolate itself can also be non-vegan if it contains milk. This vegan chocolate truffle recipe is vegan because it uses dairy-free chocolate (many dark chocolates are in fact dairy free) and uses coconut milk instead of dairy.
Will the coconut cream cause my chocolate truffles to taste of coconut?
No. The coconut cream adds a creaminess but the rich flavour of the dark chocolate is much stronger than the coconut flavour and masks the coconut completely.
Can I use semi-sweet chocolate or white chocolate to make these vegan chocolate truffles?
I have not tried making these truffles using any chocolate except dark chocolate. You would have to experiment with the ingredients and temperature as these chocolates will have a different melting point and their different ingredients will affect the setting of the ganache.
📖 Recipe 📖
Amazing vegan dark chocolate truffles
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Rich, dark and velvety, these vegan chocolate truffles are a real treat. Luckily, with this little no-rolling hack, they are also very easy to make and involve no mess! Make a big batch and keep some spare in the freezer ready for gifting to your favourite hosts!
Servings 25 truffles
Calories 68kcal
Ingredients
- 200 g vegan dark chocolate (70% cocoa solids or higher) cut into small pieces
- 140 g coconut cream
- 2 teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 tablespoon cocoa powder (or cacao powder) sieved
Instructions
- Make the ganache.
Stovetop or Microwave method:
i. Warm the coconut cream either in a pan set over a medium heat until just boiling or in a jug in the microwave, covered with a plate, heated until boiling. It should take around 1½ minutes in the microwave, stirring after 1 minute.
ii. Then, add the chocolate pieces, vanilla extract and salt and stir until the chocolate has melted in the hot coconut milk.
Thermomix method:
i. Place all the ingredients (except the cocoa powder) into the TM jug, put the lid on (with the MC) and set to 2 minutes / 50°C / sp. 2. Then scrape down the sides and set again to 1 minute / 50°C / sp. 2.
200 g vegan dark chocolate (70% cocoa solids or higher), 140 g coconut cream, 2 teaspoon vanilla extract, 1 pinch fine sea salt - Chill the ganache.
Once melted, pour the ganache into a shallow dish lined with baking paper ( parchment paper)*. Put a lid on (or cover with cling film) and place in the fridge for at least 2 hours.
- Cut the ganache.
Once chilled and hard, lift out the baking paper and place on a chopping board. Use a sharp knife to slice the ganache into small squares.
- Dust the truffles.
Sift a thin layer of cocoa powder into the, now empty, shallow dish (or any other suitably sized lidded tub or dish) and put the little ganache squares back into the dish on top of the cocoa powder. Sprinkle over another thin layer of cocoa powder on top of the ganache squares and put the lid on.
Shake the tub to disperse the cocoa powder all over the ganache squares (re-chill the truffles first if they seem like they are getting a little warm and soft when you put them back in the dish).
1 tablespoon cocoa powder (or cacao powder) - Store and Serve.
Put the back into the fridge until ready to serve.
Notes
- These vegan truffles will keep in the fridge for up to 5 days or in the freezer for up to 3 months – just defrost overnight (or for a few hours) in the fridge before serving.
- Use coconut cream for a rich, firmer truffle or coconut milk for a lighter, softer version.
- Flavour the truffles as you please by adding liquid flavouring at the melting stage or sprinkling toppings on the ganache before chilling. Examples: coffee extract, rose water, nuts, cardamom, orange zest. (see blogpost for more details)
- These chocolate truffles will start go soft when left out of the fridge for too long. Try to only remove from the fridge just before serving.
Nutrition
Calories: 68kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
Related Recipes
If you like this vegan chocolate truffle recipe, you may like these other delicious vegan and gluten-free dessert recipes too:
- Easy Air Fryer Candied Walnuts
- Chocolate Beetroot Brownies (vegan and gluten-free)
- Vegan Ginger & Silken Tofu Cheesecake (No Bake)
- Mango Sorbet Recipe
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The post Amazing Vegan Chocolate Truffle Recipe (Easy No Roll!) appeared first on Cooking With Camilla.
Best Places to Have Shawarma in Qatar
Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal.
For those shawarma lovers out there, here is a list of the most recommended shawarma places in town.Go & Try it.
Jabal Lebanon Restaurant is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Al Maamoura, Al Nasr and New Al Khulaifat.
Their best selling dishes are Big Chicken Shawarma Sandwich, Arabian Shawarma Sandwich, Half Grilled Chicken and Combo Meal, although they have a variety of dishes and meals to choose from, like Sandwiches, Sandwiches, Grilled Menu and Affordable Meals Deals.
Location
Opposite Consolidated Gulf Care, Al Mirqab Al Jadeed Street, Al Nasr, Doha – Qatar
Contact us
Al Nasser Branch 77178228 or 44421704
Souq Al Ali Branch 77568877 or 44161679
Chtoura Restaurant is a restaurant located in Qatar, serving a selection of Turkish that delivers across Umm Al Seneem, Al Maamoura and New Al Khulaifat.
Their best selling dishes are Chicken Shawerma Sandwich, Half BBQ Chicken, Mix Grill and Chicken Shawerma, although they have a variety of dishes and meals to choose from, like Shawerma, Bbq, Bbq and Shawerma.
Location
Al Sadd,Salwa Road,Al Muaither
Contact Us
Al Sadd Branch: 74754949
Salwa Road Branch: 66897043
Al Muaither Branch: 31361040
Beit Jeddi Restaurant is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Rawdat Al Khail, New Al Khulaifat and Al Thumama .
Their best selling dishes are Akkawi Cheese, Tabbouleh, Beef Shawarma and Shish Tawook Sandwich, although they have a variety of dishes and meals to choose from, like Oven Baked, Appetizers, Sandwiches and Sandwiches.
Location
Beside Link Travel and Tourism, Ibn Seena Street, Al Muntazah, Doha – Qatar
Contact Us
+974 4466 4616/ 3395 6677
Huda Restaurant in Sheraton Hotel Park – an iconic landmark near the Ooredoo Tower, the venue offers indoor and outdoor seating.
In addition to serving delicious food, refreshing drinks, desserts and shisha, this restaurant also provides a play area for children, where families can come spend time with their kids and relish the authentic Lebanese cuisine.
This Restaurant is geared to cater for the business lunches of various corporates, business executives, bank officials and other top executives of the different companies in the vicinity.
This awesome restaurant boasts of shawarmas that are bursting with flavour, full of freshness, and yet, as simple as shawarma can get. Talk about going back to the basics! They still choose to prepare their shawarmas in the traditional way. All their beef and chicken is locally bought. For their other ingredients, they only use pickles and garlic sauce; no other additives, and no secret spices. They prefer it simple and that’s why the folks at Huda Restaurant believe their shawarmas are the tastiest of them all.
Location
Hotel Park, Al Corniche Street, Westbay, Dafna, Doha
Contact Us
44475086 / 70498662
Marhaba Istanbul is a restaurant located in Qatar, serving a selection of Turkish that delivers across Old Al Rayyan, Muaither North and Al Gharrafa.
Their best selling dishes are Chicken Shawarma, Half Chicken, Bukhari Rice With Half Chicken and Mixed Appetizers, although they have a variety of dishes and meals to choose from, like Sandwiches, Grilled, Rice and Appetizers.
Location
Address: Al Shafi St, Ar-Rayyan
Contact Us
44112234
Mashawi Al Arabi is a restaurant located in Qatar, serving a selection of Turkish that delivers across Muaither, Al Wakrah and Old Airport.
Their best selling dishes are Wahish Chicken Pie, Arabian Chicken Shawerma Sandwich, Half Chicken Plate and Chicken Shawerma Humor, although they have a variety of dishes and meals to choose from, like Pastries, Sandwiches, Grills and Sandwiches.
Location
Address: 9 Al Matar Al Qadeem St, Doha
Contact Us
44449005
Rollstar shawarma & falafel is a restaurant located in Qatar, serving a selection of Lebanese that delivers across Al Dafna, Al Jasra and New Salata.
Their best selling dishes are Falafel Sandwich, Shawarma Chicken Platter and Shawarma Chicken Sandwich, although they have a variety of dishes and meals to choose from, like Falafel Sandwich, Shawarma Platter and Shawarma Sandwich.
Location
Address: B Ring Rd, Doha
Contact Us
44323285
This place is slightly hard to find, and hard to park too. But its located to close to Al Meera in Muntazah that you can just park in the Al Meera parking for convenience sake. This is officially the biggest shawarma we have ever seen in Doha. The size is absolutely massive and it taste is even better.
Location
Address: Near Al Meera Supermarket، Doha
Contact Us
7782 9909
Mr. Shawarma is a new concept of Shawarma Restaurants in Qatar and the region. It introduces to Shawarma lovers a fresh and healthy variety of sandwiches.
Location
Muaither, Furousiya Street Al Wakra, Commercial Street Msheireb, next to Home Center Abou Hamour, Next to Regency Supermarket Old Airport, Next to Food Palace Al Gharrafa, Next to Al Aker Sweets Al Khor, Opposie to Saudi Hypermarket.
Contact Us
4444 6787
Doha Dining Hit List October 2024 – new, hot and just reviewed restaurants and bars
It’s been a while I know, but as the city gears up for a busy end of year, it’s time to bring back my monthly hit list. Summer, to put it bluntly, was slow. But time to clear the backlog, shine a light on some great new offers and openings.
Sushi spots, steak and chips and a gorgeous new brunch awaits you in this month’s recommendations. So, for October, this is where you should be eating in Qatar right now:
I’ve predicted this place would come good before and finally, it is. A Pan-Asian blended buffet/a la carte menu with multiple options; live entertainment and a solid drinks menu. The team have taken lessons learned from last season and pared back the menu and changed the set-up and it works.
The sushi/raw bar is a delight – with freshly made maki rolls, briny oysters and silky scallops served on the half shell. There’s caviar, ceviche and also tiny lobster brioche rolls alongside sashimi.
In between little plates of tempura, bathed in a sweet/spicy sauce appear on the table to keep us engaged.
There’s entertainment (1980s bangers predominantly) and the light filled room is a perfect brunch backdrop. Diners have a choice of mains which are full sized and include a mix of seafood/beef and veggie options. Fridays 12.30pm to 4pm; QR329/QR449/QR489.
Must order: the grilled lamb rack!
Sunday Salmon Special at Nozomi
The special is just that, a platter of salmon-heavy sushi, maki, nigiri and sashimi plus additional dishes like a fun take on pani puri with salmon and also teriyaki. Once you work your way around this giant platter, you can then order more maki rolls until you just can’t. All this for QR160 per person, with drinks a la carte.
The rolls and dishes are freshly made to order an are very well executed. Executive Chef Tarana Malikova, a certified sushi master (and a Kaiseki master BTW), also sent me some additional dishes to try, which reinforced the fact that I need to make a return visit. As far as Sunday offers go, this is a relaxed, well priced option for sushi fans – and a lesson for me to not be so stubborn.Sundays from 6pm, QR160 per person.
Must order: The salmon pani puri is essential
Every Saturday at the New York Steakhouse Marriott Marquis City Center Doha Hotel you can dip your toe into la vie on rose for the very reasonable price of QR150 per person for the three courses including water.
The starter salad is studded with walnuts and a tangy dressing, there is a side of bread to share as well. Each diner is offered 180 grams of ribeye, which is grilled and sliced, served with the “secret sauce” and crunchy fries. A word on the secret sauce, it’s buttery and moreish. As for the ingredients, our server Oran reels off a bunch of queries about allergens, so I think there are flavor bomb anchovies lurking among others.
Dessert is a teeny creme brulee which caps the meal off well. The team have spent some time on this concept, there is even white butcher’s paper on the tables where the server writes down our order, as they do in Paris, mon cherie. Every Saturday from 6pm, QR 150 per person with drinks a la carte.
Must order: Steak of course!
Old is gold folks and this gem keeps serving on quality, hearty Italian influenced fare and we are here for it. Lo Spaghetto, the erstwhile favorite, continues to draw a diverse crowd of Qataris and expats, families, groups of friends and couples all enjoying the dependable Italian influenced offering. My go-to order is the spaghetti fruit de mare (QR79) which is just saucy enough and stuffed with plump prawns and baby calamari. Another favorite is the earthy pasta fungi (mushrooms) with cream (QR58).
The pizzas remain underrated and this is one of the few places that offers a Napolitana version (QR61), simply dressed with tomato sauce, mozzarella and anchovies. The tiny salty fish give a funky, umami kick. And yes, the “authentic” pizza Napoli version of this doesn’t necessarily have the cheese, when in Rome/Doha right?
Interiors are on the 1990s Ikea side of rustic and you still get the bread sticks and teeny bruschetta to start. With water and soft drinks the bill for two on a recent visit was QR250 before tip – not inexpensive but still worth the outlay. When the Doha weather cools the greenery fringed outside terrace is a delight.
Must order: The pasta dishes are elite but don’t sleep on the crispy pizza.
Anothr day another cracking new spot opens in Bin Mahmoud. The space is next to the entrance of the La Maison Hotel on Al Jazeera Street and is bright, clean and very much made for groups. The menu makes me thankful for my recent fitness kick, it’s a hefty tome with photos and descriptions. In addition to the buffet and hotpot, there is a sizeable a la carte section spanning Korean, Japanese, Thai, Chinese and Malaysian. Phew.
The “buffet” which offers three options – QR99 for all you can eat for one – hotpot, Japanese or Korean BBQ; QR149 for two of these or QR179 for all three. Buffet is a bit of a misnomer – it’s all served to your table. This includes soft drinks and water and there is a caveat – you are time limited to 120 mins. The hotpot side is divided, allowing for a clear chicken broth and a very spicy and tingly Chinese mala broth which bubble away as we eat.
The BBQ plate is also fired up and the items start arriving – slivers of beef for both frying and grilling, vegetables, a trays of chicken breast, prawns, mussels and octopus. One of the beef options, the ribeye, is more tender and better quality than the others. The chicken is also a hit, marinated and perfect for the grill. All is accompanied by dipping sauces and little Korean side dishes. There’s so much going on we overcook our first round of beef on the grill – a trap for out of shape KBBQ players.
You’re also asked to choose maki and sashimi off the sizeable menu. Other items are replenished if you need them but this is a LOT of food. QR99/QR149/QR179 for unlimited hotpot; also a la carte options. Open daily from 12pm.
Must order: Let’s not beat around the bush, the hot pot.
Some things are just so good they don’t need to be changed. Bentley’s Grill Radisson Blu Hotel, Doha is in that rare category. The interiors remain comfy and welcoming. The service team charming, knowledgeable and rarely for Doha, know their guests and their preferences as well as their time tested menu. While other spots in the city sometimes feel like they are engaged in a Hunger Games to see who can out fusion each other, Bentley’s is refreshingly Old School.
The menu has everything you need from a traditional steakhouse – a concise list of starters allowing the steaks themselves to shine. Starters include a pitch perfect plump trio of grilled scallops atop a creamy pea puree (QR75). I ALWAYS have to order the crab cakes (QR85).
Steaks as always are the stars especially the 350 gram Australian Wagyu ribeye (QR440). Silky yet nicely marbled it cut like butter, was seasoned hard but just right. Light as air onion rings and creamed spinach were appropriate accompaniment (sides range from QR25 to QR35 each). If it seems like I’m a bit in love with Bentley’s, it’s because I am. It’s a rare beast for Doha – consistently good, no tricks or gimmicks, just great food.
Must order: the steaks but the crab cakes always feature.
So folks, that’s a great primer for the month ahead. October certainly looks delicious and this is just a sample of the must-visit spots in the city.
Must order: The steaks always and forever but a cheeky Irish coffee is always on the cards.
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Please note:
While I pay for a large portion of my experiences that I write about, I am sometimes provided meals and other experiences free of charge or at a reduced rate. However, I make it clear that I am under no obligation to give a positive review.
