With Doha’s terrace season in full swing, Sirine Boudjadi stops by Mykonos at InterContinental Doha Beach & Spa and walks straight into an Aegean-style lunch full of sunshine and familiar flavours.

It’s that sweet spot of the year in Qatar: the weeks when the sun is warm, the breeze is actually a breeze and everyone suddenly remembers that terraces exist. For some of you, the sea might even be a bit too cold for a swim now, but honestly? You don’t need to get in the water to feel like you’ve escaped somewhere. We grabbed a table at Mykonos, the Greek restaurant at InterContinental Doha Beach & Spa, and within minutes, it felt like we’d traded Doha for the Aegean. White walls, bright blues, bougainvillea sneaking into the frame… the whole place just slips into that unmistakable Mediterranean mood without forcing anything.

A Confident Start

One thing I’ve always loved about Greek food is how it’s built for sharing. Nothing arrives alone, nothing feels too precious and before you know it, the table turns into a small landscape of bowls, plates, dips and bread. That’s exactly what happens at Mykonos! We start with the Horiatiki, the classic village salad that tastes like summer. Big chunks of cucumber, cherry tomatoes that burst with sweetness, slivers of green pepper, red onion, olives, all tossed just enough to bring everything together without turning it into a soupy mess. The feta on top is a proper slab, not crumbles; creamy in the middle, slightly briny on the edges, with capers adding that sharp little spark.

We also make room for the Taramas, a fish roe cream, smooth, pale, almost mousse-like, topped with tiny pops of roe and a swirl of herb oil. It’s rich, airy, salty in the right way, and pretty much impossible to stop eating with the slices of country bread.

Right next to it, the Tzatziki acts like the refreshing counterpart: thick yogurt, grated cucumber, dill that we can actually taste, a touch of garlic that doesn’t overpower. We can tell it’s homemade because it still has texture, not that factory-smooth paste you sometimes get. And with the homemade warm pita, it just works beautifully. The Spanakopita is also a must. Made of a golden and crisp phyllo, it opens to a filling where the spinach and herbs stay bright, not soggy, and dipping each bite into the yogurt gives that perfect hot-cold contrast.

No Twists Needed

As the main courses arrive, we’re fully settled into the rhythm of Mykonos. The menu sticks to the Greek playbook, no twists, no reinventions and that’s where the real challenge lies. With dishes this iconic, there’s nowhere to hide: either you deliver the flavours people know by heart or you don’t. The Moussaka makes a strong case immediately. Served in its little cast-iron pot, it appears bubbling under a golden béchamel sauce. Inside, the layers fall neatly into place: soft potatoes, tender eggplant and a rich beef ragout. It’s comfort food, the Greek way.

Listed as Gyros Arni on the menu, the crispy lamb shoulder is also one of the standouts. It’s the kind of classic you think you already know, right up until the first bite proves you wrong. The meat is unbelievably tender, with those caramelised edges that only come from slow cooking, seasoned with salt and oregano. It’s served with the same pita we happily over-indulged in earlier, plus tomato, onion and a generous bowl of tzatziki. We put everything together ourselves, fold it into the bread, and suddenly the plate is gone long before we meant it to be. Rustic, abundant and exactly as a Greek main should deliver.

When dessert finally shows up, we’re surprisingly ready for it. Maybe it’s the nature of Greek food (lots of vegetables, olive oil, grilled meats, lighter sauces), but it’s one of those cuisines where you reach the end of the meal and still happily say, ‘yes, bring the sweets’. No guilt, no hesitation, just curiosity. First up, the Galaktoboureko: a neat square of golden phyllo with that glossy, ust-baked look. The top cracks the moment the fork goes in, giving way to a semolina cream that’s soft, smooth and gently perfumed with cinnamon. Alongside, we also indulge in a walnut cake called Karydopita. I’ll admit, at first glance I thought it might be a bit dry inside, but it turns out to be the complete opposite: warm and moist with little walnut pieces giving it that satisfying crunch.

On this note, our lunch wraps up and we’re suddenly so deep in the Aegean mood that ‘should we go to Greece?’ feels less like a joke and more like a plan! ✤

GO: CALL 4484 4919 FOR MORE INFORMATION OR TO MAKE A BOOKING.