Since the Al Mourjan restaurant opened its doors in late 2008 a steady stream of celebrities, deal-makers, and international dignitaries have visited the award-winning restaurant to sample some of the finest Levantine cuisine in the region.

Nestled in front of Al Bida Park on the Corniche, Al Mourjan enjoys unrivalled views overlooking the calm waters of Doha Bay. Whether diners are seated at a waterside table or in the cool elegant Mediterranean interior, no expense has been spared to enhance their dining experience.

Mohamed Al Sadek, the mastermind behind this gastronomic delight, is passionate in his belief that good service, beautiful surroundings, and diners’ comfort go a long way to creating an enjoyable experience. “Guests leave their worries at the door and melt into a relaxed dimension,” says Al Sadek. “They are never in a hurry to leave, the delicious food keeps them coming back, and the ambience keeps them from leaving too soon.”

Tradition and authenticity are high on the list. Despite the extensive range of hot and cold appetisers or mezzes, there is not a food processor in sight. Each dish is painstakingly prepared, chopped, and garnished by hand, as executive chef Ashraf Raad explains. “We carefully create the same genuine flavours celebrated at our mothers’ tables for generations. Only the finest and freshest ingredients are employed.”

There are over 100 appetisers to choose from, including the sensational fattoush: a traditional Levantine salad made from toasted pita bread, mixed greens, and pomegranate seeds. One would have to make several visits to enjoy them all. Main dishes are not overly complicated, relying instead on quality of produce and freshness. From succulent Kastaleta Riyash (grilled lamb chops) to simple barbeque meats – delicious accompanied with muhammara, a dip made with almonds, pine nuts, walnuts, and roasted red peppers – not forgetting the fresh range of seafood, you are spoiled for choice.

All desserts are home-made by the in-house patisserie chef. Choose from international delights such as cheesecake, or opt for the more traditional muhallabia, made with ground rice, milk, and orange blossom. To round off your repast why not indulge in a ‘peppermint digestive’ of white coffee, orange blossom, and honey water?

With big plans on the horizon, Al Mourjan looks set to continue its success and level of excellence by expanding over the next five years. First regionally in 2011 with restaurants in Abu Dhabi and Beirut, then internationally with restaurants planned in Paris, London, and New York.

Contact

Al Mourjan
Balhambar Building,
Corniche
Doha Qatar
Tel: +974 4483 4423
www.almourjan.com
Reservations are advised.