Not all Italian restaurants are made the same. Laura Morris embarked on an unforgettable vinegary dining experience at ADRIFT Anda by David Meyers.
ADRIFT Anda by David Myers at Le Royal Méridien Place Vendôme Lusail, is a dining spot like no other. It describes itself as a casual Italian dining venue, but it was clear from the moment we walked in that it offered more than just a meal; it was going to be an experience!
The interior evoked the feel of an Italian taverna, with its stone walls and terracotta tiled floors, giving it a sense of tradition. Yet, these rustic elements were seamlessly blended with a touch of modernity: large, elegant pillars and industrial lighting give the space a fresh, contemporary feel, with a subtle but striking use of Anda’s signature red – whether in the napkins or the menus – adding a vibrant pop of colour. The round, sociable tables make the setting perfect for a group and displays of ingredients, arranged on trolleys and shelves, hinted at the restaurant’s focus on fresh, high-quality produce. The best seats, hands down, are near the pizza oven. The smell of the dough rising and crisping in the heat was utterly irresistible, and we had the added bonus of watching the chefs work their magic. The hum of activity from the open kitchen, as well as the bustling staff, added to the atmosphere. Whether you are in one of the cosy nooks or seated in the more open areas, the restaurant manages to feel both intimate and buzzing with energy!
The Italian chef, Cristhian Serraino, has crafted a menu that offers both comforting home-cooked classics and exciting new dishes to sample. We had the pleasure of experiencing the Anda Tasting Menu – a carefully curated selection of five courses, each centred around a single, remarkable ingredient: a 12-year aged balsamic vinegar. Chef Cristhian designed the menu as a tribute to this centuries-old craft, using the vinegar not merely as a condiment but as the true star of every dish. Before we started, we were treated to a small bite, a signature touch at Anda before serving any dish, a basket of bread, offering us a taste of the light, airy dough forming the base of the restaurant’s famed Neapolitan pizzas. Accompanying was the classic focaccia, fluffy and fragrant. Alongside, we were served a dip of eggplant mayo – a revelation of smoky, charred flavour with a rich, buttery texture that felt indulgent yet perfectly balanced. It was a simple beginning, yet the flavours hinted at the culinary adventure we were about to enjoy.
Our first course, Crochette D’Anatra, arrived dramatically presented in a bowl adorned with moss and delicate blossoms – it felt like nature on a plate, a sensory invitation to what lay ahead. The duck croquettes themselves were a textural triumph. Confit-cooked duck, rich with balsamic and succulent, was encased in a perfectly crisp exterior. The first bite revealed a warm, oozing centre that melted in the mouth, its richness balanced by the firm crunch of the outer layer. Beetroot gel added a vibrant burst of earthiness and sweetness, cutting through the richness with a refreshing tang. This opening bite awakened the palate, setting the stage for the courses to follow.
The second course, Tomato Tartare, was a surprising contrast to the richness of the first. Light and fresh, it brought a delicacy that felt almost like a palate cleanser, yet with enough complexity to stand on its own. The tartare, made from finely chopped tomatoes, was vibrant and refreshing, perfectly balanced by the creamy, indulgent Stracciatella cheese. It softened the acidity of the balsamic glaze, which was the true star of the dish – its tangy brightness lifting every bite. Crispy shards of focaccia added a satisfying crunch, while a touch of oregano provided just the right amount of herbaceous depth. The dish showcased how simple, humble ingredients could be elevated through thoughtful composition and balance.
Next up, Pasta E Fagioli, was a homage to tradition, and you could sense the personal connection behind the dish. Inspired by Chef Cristhian’s grandmother, this course brought warmth and nostalgia that made it feel like the heart of the meal. The broken spaghetti and braised beans created a hearty, rustic texture, while the richness of the beef bacon added depth and a hint of smokiness. It was comfort food but elevated in a way that felt both familiar and refined. Every bite felt like a blend of memories and craftsmanship, with the chef ’s personal touch shining through. This course wasn’t just about taste; it was about soul – a reminder of how food can carry history and emotion in every spoonful.
The last main course, turbot, was a stunning mix of complex flavours and textures, offering a fitting crescendo to the meal. The fish itself, meaty and succulent, was perfectly cooked, its mild flavour acting as a canvas for the vibrant ingredients around it. The fennel salad beneath it brought a fresh, crunchy texture with its signature aniseed notes. What truly caught the eye was the creamy emulsion sauce encased within a ring of thick, sharp lemon gel. The gel provided a bright, citrusy punch that cut through the richness of the fish, balancing the dish with a burst of acidity. The interplay between the creamy emulsion, zesty lemon and the meaty turbot was a masterclass in layering flavours.
Finally came the dessert, Crème Fraiche Sorbet, a surprising finale to our meal. The sorbet itself was tangy and refreshing, with just enough richness from the crème fraiche to create a delicate balance. Paired with cocoa nib brittle, the dessert introduced a new dimension of bitterness and depth that played beautifully against the sorbet’s sharpness. The brittle added a welcome crunch, bringing texture to each spoonful and ensuring the final course ended on an intriguing note.
As we reflected on the meal, it was clear that this had been more than just a dinner – it was an experience. The tasting menu offered a journey for those looking to explore bold, new flavours while still holding onto comforting Italian traditions.
For more information or to make a reservation, please call ADRIFT Anda by
David Meyers at Le Royal Méridien Place Vendôme Lusail on 4141 6050.
@adriftandadoha
@leroyalmeridiendoha