Hannah Nesbitt discovered knowledgeable staff and flavourful food in great surroundings at La Mesa.

La Mesa is an Argentinian grill with Latin American sharing dishes which is a recent addition to Doha’s dining scene and has made its mark in the trendy Mina District of Old Doha Port. This vibrant location has quickly become a must-visit destination, offering a variety of cuisines and culture throughout the area. The colourful buildings and incredible ocean views at sunset make for the ideal backdrop for witnessing the shifting hues of the sky as dusk sets in and the twinkling lights of the night captivate the scene.

As you wander along the board walk, you will find La Mesa, conveniently located on the water’s edge. An outdoor terrace is available for the cooler months, alternatively you can step through the grand, ornate wooden doors, to a rustic haven of dark woods, terracotta and exposed brickwork. The vast restaurant space enables diners to observe the picturesque outdoor views or, for a different experience, they can observe the culinary artistry of the chef through the open kitchen.

After settling into our seats, the skilled mocktail mixologist arrived at the table to prepare drinks of our choice, using the freshest ingredients. For out first tipple we opted for the Terra Patagonia – a delightful fusion of strawberry, watermelon, basil and rosemary syrup perfectly balanced with citrus Seedlip. Each drink was lovingly garnished with a sprig of rosemary and quirky branded citrus peel. Shaken and served over ice, it was a refreshing and sweet combination.

Appetisers included a hot crusty loaf of bread, fresh from the oven, piping with steam as we tore it open. Rich, plump, juicy olives and an herb-infused butter were served alongside.

Shortly after, a trolley arrived at our table to prepare the guacamole. The knowledgeable Guadalupe guided us through the preparation process as she created the dish in a molcajete (a traditional stone dish, similar to a pestle and mortar). The avocado was mashed to a smooth, creamy consistency and enhanced with fresh green chillis and pico de gallo. The simple yet iconic dish was completed with fresh, crispy tortilla chips.

Hot appetisers included a beef empanada and rib eye tacos. The thinly sliced meat, wedge of chunky avocado and sprinkling of mozzarella, were elevated by the salsa verde and squeeze of lime. The garnish of sliced radish and coriander added both colour and further contrasting flavours. To round off our appetisers we indulged in a chilled ceviche classico, made with hammour marinated in leche de tigre and choclo, a Peruvian corn, adding a crunchy contrast to the smooth texture of the fish.

Arriving in a spectacular sizzling manner on a skillet plate was our first main course of tenderloin fajitas. True to their Mexican roots, the fajitas were served with flour tortillas and sour cream, guacamole and salsa. The meat was tender and juicy and the seasoning just perfect.

Our T-bone steak was cooked as requested to a medium temperature, showcasing its blackened, flame grilled markings and served in all its simple glory with a tasteful touch of lemon garnish. The impressive steak knives, boasting leather blade cover, effortlessly sliced through the tender meat, its juices running impressively, a good indication of the quality and expertise of the chefs.

Our second drink was a captivating smoky spectacle, artfully presented in a swirling glass smoke chamber, the Brasa Brasa, infused with aromatic scents of rosemary, the juices included plum, strawberry and cranberry. As beautifully and intricately decorated as the previous, with the addition of thinly sliced plum, carefully affixed to the side of the glass with a miniature wooden peg, attention to every small detail in the presentation was evident and added to the overall enjoyment of the evening. The dessert was for me the most mind-boggling experience. Delivered to the table on a large wooden serving board was what appeared to be a wheel of brie cheese. Our astonishment peaked when we were told that it was in fact, a cheesecake. The complexity of the sugar coating gave the very deceiving appearance and texture of genuine cheese rind. When cut open, the wonderfully sweet and creamy texture left our minds completely sure, this was indeed not brie! Black speckles of vanilla pods ran throughout adding their delicate flavour. To complete the appearance of a cheeseboard, pecan nuts, grapes and cranberries adorned the board.

We enjoyed an excellent evening at La Mesa. The friendly staff and fine attention to detail in all areas of the presentation and flavours of the food, made for a truly outstanding experience. A top-quality restaurant in a ‘must visit’ location.

GO: CALL 3999 4481 FOR MORE INFORMATION OR TO MAKE A RESERVATION.