A slice of southern Spain with a salty Doha breeze; Laura Morris discovered that’s exactly what Lobito de Mar delivers.

As the sun began its descent, we arrived at this seafood haven, set along the waterfront at Marsa Malaz Kempinski, The Pearl – Doha, where casual beach vibes meet refined culinary expertise. Inspired by the Andalusian coast and childhood flavours of the renowned Chef Dani García, the space and menu, which are shared with the renowned Bibo Doha, transport you to the kind of sun-drenched chiringuito you might stumble across along the Spanish shoreline. But here, the sand is swapped for the pops of colour from the buildings across the water.

The setting made an immediate impression. Crisp whitewashed interiors were accented with nautical charm: ropes, fishing nets, and panelled decking gave the restaurant the feel of being inside an elegant boat, though far from kitsch. Outside, the terrace sprawled generously, offering uninterrupted views of the sea, keeping our eyes as engaged as our appetites.

From the very beginning, the service was warm and effortlessly charming. We were greeted like old friends, the staff knowledgeable, upbeat and clearly passionate about the food they serve. Our waiter didn’t just bring the menu, she shared stories, preferences and personal recommendations, giving the experience a sense of intimacy that’s all too rare.

To begin, a plate of warm sourdough arrived, crisp on the outside, pillowy within. It was served with the signature olive oil, Castillo de Canena, a rich, green-gold oil with a peppery finish that added surprising depth. Our host told us this particular oil is chosen for its ability to enhance the restaurant’s seafood-focussed dishes and it features in many of them.

We started with a trio of tapas. First up was the Tartar de Tomate, not your average tomato dish, but a hearty, rustic tartar made with a mix of fresh and semi-dried tomatoes, finely chopped pickles and homemade mayo. It had the richness of a classic tartare with an unexpected freshness, each bite both creamy and sharp.

The Croquetas de Ternera y Pollo, served playfully on a ceramic hand-shaped dish, were golden little pockets of indulgence. Broken open, the filling was rich, moist, and fragrant with herbs, while the light, crispy crumb added the perfect contrast. The light spicing was just enough to awaken the palate without overpowering.

A standout surprise was the Aguacate a la Brasa, a smoky, charcoal-grilled avocado from Malaga, paired with crumbly feta, coriander pesto and a pipirrana dressing. Creamy, ripe and subtly charred, it was both unusual and addictive. If you’re torn on what to order, this is a dish worth stepping out of your comfort zone for.

For the mains, we were treated to a moment of tableside theatre. The Lubina a la Brasa, a whole seabass grilled and served with skillful flourish, was filleted before us. The fish was perfectly cooked – its skin charred, flesh buttery and moist, lightly seasoned so the clean, sweet flavour of the seabass could shine. The interaction with the staff during the deboning added an extra layer to the experience, as they shared preparation tips and their favourite pairings.

Alongside the fish, we sampled the Pollo Asado Coquelet which was a small roasted chicken that arrived succulent, well-seasoned, and deeply satisfying. Crisp fries and a zesty green salad provided a classic accompaniment, simple and effective.

Despite our full bellies, we couldn’t resist sampling a few desserts each presented with finesse. The Piña Asada, charcoal-roasted pineapple with a balsamic glaze, was both sweet and tart. The caramelised exterior gave way to juicy fruit beneath, and the tangy passionfruit cream served alongside added an exotic note that lingered delightfully on the tongue.

The Flan de Huevo was a revelation. This Spanish-style crème caramel was silky and decadent, drenched in golden caramel and surrounded by swirls of vanilla whipped cream. It had that rare melt-in-your-mouth quality that makes it impossible to leave unfinished. We spooned up every last bite!

Finally, we tried the Tarta de Queso, a burnt Basque-style cheesecake made with Manchego and topped at the table with grated cheese. It was dense, yet light on the palate, and the subtle almond notes in the crumb gave it an unexpected edge. Rich but balanced, it was the kind of dessert that makes you pause between bites just to savour it.

Looking back on the evening, we struggled to name a single dish we wouldn’t order again! If you’re heading to Lobito de Mar, my advice is to bring good company, an appetite, and a willingness to try dishes you might not expect to love. Sit by the terrace if you can, arrive before sunset and don’t skip dessert, especially that flan. There’s a confidence in this menu that’s earned, not assumed. And when every dish delights, it’s hard to imagine choosing anything else on your next visit. But with so much still to explore, we left already planning our return, ready to be tempted by another journey through the flavours of southern Spain: food for the soul. ✤

GO: CALL 3100 0373 FOR MORE INFORMATION OR TO MAKE A BOOKING.