Finding a great restaurant is one thing. Going back and loving it just as much is another. Sirine Boudjadi returned to Fuego at JW Marriott Marquis City Center Doha to put it to the ultimate test: a second visit.

This wasn’t my first time at Fuego, and I actually love going back to places I already know. The second visit is always the real test and I’m happy to report this one definitely wasn’t a one-hit wonder. The restaurant leans into everything you’d expect from an Argentinian grill: quality beef, smoky flavours and plenty of chimichurri.

Before the serious eating began, we were handed a pineapple and watermelon welcome drink. Now, I normally approach fruit-based mocktails with some caution, because they can taste like someone has melted a bag of sweets into a glass. This one was surprisingly fresh and not too sugary. Then came the homemade walnut bread, paired with chimichurri butter, which is where our sensible intentions immediately began to unravel. The rolls had a crisp crust and a soft, nutty middle. I rarely get excited about bread in Doha, but this was dangerously good. I could have kept tearing off piece after piece without even looking at the rest of the menu.

Starting With Some Serious Flavour

One of my favourites from my first visit was the Empanada Pampeana, one of the restaurant’s signature dishes and thankfully, it didn’t disappoint this time either. The homemade pastry dough is baked rather than fried, but still crisp and golden, with those little blistered bubbles that let you know something good is about to happen. Inside, juicy Angus beef delivered plenty of savoury flavour. It came with llajua, a tomato-based sauce, finished with chimichurri.

The Cazuela de Mariscos arrived in a black bowl, filled with bright orange lobster bisque, mussels and mixed seafood, with a long piece of sourdough balanced across the top. On top sat crab meat, avocado purée, spring onion and a spicy sauce. The bisque is made using lobster, octopus, mussels and prawns, so the flavour was properly concentrated rather than just vaguely “seafood-ish”.

Next, the Charred Corn Avocado Salad brought much-needed greenery and the vague illusion that we had made balanced choices. Crisp lettuce formed the base, topped with charred corn, grilled avocado, heirloom tomatoes, coriander, pickled red onion and goat’s cheese, all lightly dressed with a lime and honey vinaigrette. The kitchen uses the dressing lightly, so the salad doesn’t become watery or lose all its individual flavours. Nobody wants lettuce swimming for its life!

Fuego’s Argentinian Steak And More

For the mains, we started with the reason Fuego is called Fuego: the 500g Argentinian Angus rump steak, served sliced with roasted capsicum, onion, beef sausage, sea salt, chimichurri and romesco sauce. We ordered it well done, which I know will upset certain steak people. They will recover. Even cooked through, the meat stayed tender, with a dark, well-seared crust and plenty of beefy flavour. On the side, we had grilled asparagus and broccolini, both still crisp with a little char and a slightly spicy sauce.

We also had the Hamburguesa, a substantial Angus burger with beef bacon, brie, onion, lettuce, avocado cream and yellow chilli aioli, served with fries. This wasn’t a dainty burger. It required both hands, several napkins and a temporary suspension of dignity.

 Last but not least, the Langostinos arrived but weren’t the restrained grilled king prawns I had pictured from the menu description. They were sitting in a rich bisque sauce, covered with melted mozzarella, pickled beetroot, coriander and spring onion. They had apparently been finished in the oven, which gave the dish an almost gratin-like quality.

Soufflé And Flan To End The Experience On A Sweet Note

We definitely didn’t need dessert, but the team insisted and we didn’t put up much of a fight. The Hazelnut Chocolate Soufflé takes around 12 minutes to bake, but trust me, it’s worth every second. It arrived perfectly puffed up, topped with caramelised hazelnuts, a scoop of vanilla ice cream and a generous drizzle of chocolate sauce. Crack through the delicate top and you’re rewarded with a molten hazelnut centre that slowly spills onto the plate. The contrast between the warm, gooey cake and the melting vanilla ice cream is exactly what you want after a feast like this and the roasted hazelnut flavour stops it from tasting like just another chocolate fondant.

If you’re more of a traditional dessert person, go for the Flan Mixto (Abuela’s recipe). The ultra-creamy baked custard is made with milk, eggs and sugar and served with a generous amount of dulce de leche and whipped cream. Comfort food at its finest and the atmosphere follows the same recipe.

Fuego strikes that sweet spot between an upscale steakhouse and somewhere you actually want to linger. Dark wood, caramel leather armchairs and warm lighting give it a cosy, club-like feel, while the open kitchen adds a bit of theatre as you watch the chefs at work. Floor-to-ceiling windows overlooking West Bay complete the picture, making it just as suited to a celebration night as a long catch-up dinner with friends.

GO: Call 5506 2798 for more information or to make a booking.