Forget the plane ticket, Sirine Errammach found Elissar Mediterranean Grill turns dining into travel, sweeping you from North Africa to Southern Europe and back to the Levant, all in one seamless evening.

Craving a journey? No need to leave Qatar. Step into Le Royal Méridien Place Vendôme Lusail and you’ll find Elissar Mediterranean Grill, ready to take you from Morocco to Athens, with pauses in Spain, Tunisia, Lebanon, France… a whole coastline mapped onto a menu. The setting echoes that spirit: a burgundy door, lanterns glowing softly. Inside, it feels part Mediterranean villa, part Parisian brasserie, with marble floors, patterned tiles, brass accents and olive-green banquettes scattered with ochre cushions.

The first stop? France. Mini baguettes land on the table still warm, their crusts crackling as we tear them open, steam escaping. The crumb is soft, perfect for soaking up the herb-scented olive oil on the side. Simple, deliberate and exactly the kind of detail that tells us we’re in good hands. Hands reach in, pieces vanish one after another, and the wooden board is emptied almost as quickly as it arrives. 

A perfect time for our drinks to appear! The Cucumber and Mint Cooler is sharp and refreshing, while the Sweetheart goes the other way: deep pink, watermelon at its core, rounded with maple and a hint of rose. Both vanish in an instant.

Small Plates, Wide Horizons

At the heart of every Mediterranean table is the idea of sharing. Food comes in waves, plates are placed in the centre and everyone reaches in. Elissar Mediterranean Grill’s new Bites to Share menu leans into that tradition. Greece sets the tone with Panko-Crusted Halloumi, golden and glistening, the crust shattering as the knife goes in, releasing a whiff of hot, salty cheese. The halloumi is firm and chewy in that unmistakable way, with the twist of caramelised fig jam. One bite turns into three, and soon only crumbs remain.

Just as we settle into that indulgence, the table shifts eastward. The Chicken Musakhan Rolls carry us toward Palestine, reimagining a traditional dish in a lighter, hand-held form. The pastry is paper-thin, fried until it’s crisp and flaky, breaking into shards the moment we crack through it. Inside, the chicken is shredded and juicy, seasoned with sumac that adds its signature lemony tang. Dunk it into the cucumber yoghurt dip on the side and the flavours soften. They’re such a hit they circle the table twice and vanish without a trace.

Now it’s Lebanon’s turn to take the lead with the Mini Lamb Kofta. Served hot and smoky, the scent of the grill clings to the meat. Each kofta is tender, well-seasoned, tucked into little flatbreads with a drizzle of tahini yoghurt. Pickled carrot and cabbage cut through with acidity and crunch, while the creamy aubergine adds depth and a velvety finish. They’re small, yes, but punchy and irresistible.

Fire, Smoke and Finesse

By the time the kofta are gone, the table carries the aftermath of flavours from different countries: sauces streaked, crumbs scattered, a smoky perfume still hanging in the air. Then the Main Menu takes centre stage, led by the Grilled Lamb Chops Paidakia, which steal the spotlight the second they hit the table. Thick chops rest on warm lavash, juices already seeping into the bread. Around them, fire-scorched vegetables glow with caramelised sweetness, while a whole bulb of garlic, roasted to golden softness, waits to be pressed out like butter. The lamb is smoky, herb-crusted, charred at the edges so the aroma of grill and fat hits before we even taste it. Inside, it stays pink and tender, almost buttery. Semi-dried tomatoes bring just enough tang to cut through, keeping the balance sharp and lively.

Next to it, the Grilled Sea Bass Fillet is a study in contrast. Where the lamb is rustic and bold, the seabass is refined and precise. The skin is burnished and crisp, snapping as the fork goes in, while the flesh underneath stays pearly, moist and delicate. It sits in a generous pool of beurre blanc, lifted by chimichurri and its herbal sharpness. On top, a spoon of olive tartare crowns the fillet, bringing briny depth, while a fennel salad on the side adds crunch and a whisper of anise. The kind of dish you keep going back to for ‘just one more bite’, until suddenly there’s nothing left but a smear of sauce.

Sweet Méditerranée

Half the Mediterranean is behind us, and there’s more to come. Time for the finale, beginning with the Baklava Tart. A perfect bridge from savoury to sweet, it layers the crunch of caramelised walnuts, the stickiness of honey syrup and a layer of frangipani cream that smooths it all out. On its own it could verge on heavy, but the frozen yoghurt on top pulls it back – tangy, cooling, refreshing. It’s familiar, yes, but also a smart way of reimagining something we’ve all tasted countless times.

The same goes for the Kunafa: golden threads of pastry forming a crisp crown over molten cheese that stretches with every forkful. Syrup seeps into the base while pistachios scatter across the top and a scoop of vanilla ice cream melts slowly into the warm layers. Decadent, sticky, messy… In the best possible way! One of those desserts that’s gone in a flash, leaving you wondering how you ended up eating more than you planned.

Other options include a Fruit Platter, the Elissar Chocolate Cake with candied orange or the Pumpkin Panna Cotta. The real dilemma? Not finishing them, that part’s easy, but choosing which one makes it to your plate. D

GO: CALL 4141 6050 FOR MORE INFORMATION OR TO MAKE A BOOKING.