AMS savoured the vibrant soul of South America on a visit to IKA.

From the moment we stepped into IKA, at Aleph Doha Residences, Curio Collection by Hilton, we were struck by its vibrant and contemporary interior. The restaurant’s design is a blend of modern geometry and South American warmth, with intricate lattice woodwork dividing the space into intimate sections. Splashes of colour from jewel-toned cushions and a striking patchwork wall mural set the scene for a lively yet elegant dining experience. The polished marble floors reflect the soft glow of orb-shaped pendant lights, adding a luxurious sheen to the space. Lush greenery in tall vases brought a natural freshness, softening the modern lines and creating a welcoming atmosphere.

As we approached our table, we were greeted with warm smiles and genuine enthusiasm. From the moment we sat down, the staff struck a perfect balance between attentiveness and familiarity, sharing recommendations and asking thoughtful questions about our preferences. Latin music played softly in the background, infusing the space with a lively rhythm that hinted at the energy behind the carefully curated dishes. It felt as though everyone was determined to make our evening special, and we instantly felt at ease.

Starters – A Feast of Contrasts

Our meal began with the Ceviche, a dish that brought together the bracing freshness of white fish, tangy tiger’s milk and delicate sweet potato. Each bite delivered a perfect balance of brightness and richness, while the chulpi corn added an irresistible crunch, grounding the dish in earthy textures.

The Hotate Truffle Nigiri followed, a decadent twist on Japanese simplicity. The scallops were buttery and silky, their sweetness heightened by the subtle depth of truffle butter and the citrusy lift of lime. Chives provided a welcome herbaceous note, completing this jewel of a dish.

The hot starters offered an equally thrilling journey. The Cachapas, a traditional corn pancake, were both comforting and indulgent. The sweet, golden pancake melted into the savoury creaminess of Manchego and mozzarella, creating a luxurious mouthful of South American soul food.

Next came the Conchas A La Parmesana, where plump scallops were enveloped in a velvety Grana Padano foam. Tobiko pearls atop the scallops provided a playful pop of texture and a subtle salinity that danced across our palates. This dish was both an ode to the ocean and a triumph of creativity.

Meeting the Chef

As the starters concluded, we had the pleasure of meeting Chef Antonio, a celebrated Spanish talent with over a decade of experience in Doha. He greeted us warmly, sharing his passion for South American cuisine and the inspiration behind the dishes we were enjoying. His enthusiasm was infectious as he spoke about his culinary philosophy and hinted at the exciting new menu he would soon unveil. It was clear that we were in the hands of a true craftsman.

The Star of the Mains

For the main course, we chose the Arroz Con Pato, a dish designed for two but with flavours expansive enough to fill a table. The coriander rice, simmered with a blend of earthy spices, garlic and fresh herbs, was fragrant and vibrant, perfectly complementing the tender, slow-cooked duck leg. A fried egg perched on top added a luscious richness, while the huancaína sauce, with its blend of peppers and cheese, provided a creamy, tangy kick. Each forkful offered a harmonious symphony of bold flavours and textures, with baby vegetables providing a fresh, crisp counterpoint.

After finishing our main course, we took a moment to relax and soak in the lively atmosphere of IKA. Families began to arrive, filling the space with a warm, convivial energy as they greeted each other and settled in for their meals. Our eyes wandered to the private dining booths tucked discreetly along one side of the restaurant, offering an intimate space for special gatherings. Nearby, a vibrant display caught our attention, highlighting IKA’s rotating special menus throughout the week and the much-talked-about Friday Brunch.

Sweet Endings

To close, we indulged in the Saffron Tres Leches. The saffron-infused milk cake was impossibly moist, with warm, floral notes that paired beautifully with the nutty crunch of the topping. Mango ice cream added a tropical freshness, leaving a cooling sweetness on our tongues. The final treat was a delicate sorbet flavoured with pisco sour, a refreshing palate cleanser that left a citrusy brightness lingering with us.

A Promise of More to Come

With Chef Antonio at the helm and a new menu on the horizon, IKA remains a destination for innovative South American cuisine in Doha. Every dish told a story – an exploration of flavours both comforting and exciting, with impeccable execution to match. It was a journey we were eager to take again. ✤

GO: CALL 3359 3043 FOR MORE INFORMATION OR TO MAKE A RESERVATION.