EXQUISITE LEBANESE-ITALIAN FUSION

FACT’s Homara Choudhary experiences a Middle Eastern and Mediterranean medley at Mezzo restaurant.

If you have a passion for fashion and fabulous food, then look no further then Mezzo. This hidden gem can be found located on the ground floor of the luxury fivestar AlRayyan Hotel Doha, with direct access to the Mall of Qatar. AlRayyan Hotel Doha was the very first Curio Collection Hotel by Hilton in the Middle East and has been described as the ‘epicentre of world-class hospitality’ in Qatar.

Mezzo is part of the extensive culinary offering at AlRayyan Hotel and opened in 2016. It offers a blend of the finest Lebanese and Italian cuisine, prepared lovingly from a lively open kitchen led by their new Executive Chef, Ali Gharib.

With beautiful gold and black accented décor and cream marble flooring, Mezzo prides itself in offering ‘authentic Arabian hospitality’. Chef Ali has been put in charge of redesigning the menu and he’s very excited to showcase some of his favourite dishes with us, explaining that his inspiration came mainly from his hometown in Lebanon and they were created using the finest local ingredients.

We began our meal with one of the new items on the menu; the Carpaccio di Polpo. A generous serving of thinly sliced octopus which had been braised for two hours. It was lightly dressed with parsley oil and lemon vinaigrette and dusted with pink peppercorns, imported from Lebanon. It was truly a piece of art! The texture was soft and light, the taste flavoursome with peppery and citrus notes. I could see why this exquisite dish was popular along the Italian coast.

Chef Ali’s signature dish followed shortly afterwards; the Lamb Freekeh.

A traditional staple cooked by families in the mountainous areas of Lebanon. Freekeh is an ancient grain made from roasting young, green grains of durum wheat, and has been popular in Middle-Eastern and North African cuisines for centuries. Christian Daou, the Executive Sous Chef, explained that it was harvested before the strong winds came in and roasted over an open fire. The lamb shank had been braised and roasted in olive oil and then slow cooked for two hours. It was beautifully decorated with Cornabria blossoms and looked too good to eat! The meat was tender and succulent, it was so soft it simply fell off the fork. A hearty and mouthwatering must-try dish for meat fans.

We travelled to Italy next where Chef Ali prepared a firm family favourite – pizza! The home-made crispy dough was created with Caputo flour that had been imported from Italy as had the San Marzarno plum tomatoes. The dough, which had been fermented for two hours, was deliciously thin and crispy. I felt like I was back in Milan! The tomato base had been lightly scattered with a sprinkle of Fior Di Latte, a semi-soft, fresh cheese, made in the style of mozzarella, and garlic mushrooms. Garnished with fresh basil leaves and virgin olive oil, I was literally in pizza heaven, it was hands down one of the best I’ve eaten in Doha!

We weren’t allowed to leave without trying a classic Lebanese dessert. The Layali Lubnan is a traditional sweet dish and one of the oldest after-dinner treats enjoyed in Lebanon. The base is made with fresh milk, semolina and rose water. It was topped with whipped cream and Asht, a Lebanese clotted cream cheese, which was luxuriously rich and decadent. It’s wellknown and loved across the Middle East and it’s easy to see why. It was a plate of perfection. Garnished with pistachios and dry baby roses, the Layali Lubnan was light and creamy without being too sweet. The base was firm yet soft. It was the perfect end to a perfect meal.

Each item on the menu at Mezzo has been carefully chosen by Chef Ali. His creativity, flair and passion for food was evident in the quality and flavours produced by him and his team in the kitchen. I am already planning my next visit!

It’s worth noting that Mezzo has launched a new family brunch menu and also offers a private dining room for special occasions. ✤

GO: CALL 5513 3472 FOR MORE INFORMATION OR TO MAKE A RESERVATION.