An impressive menu combined with breathtaking views, AMS visited Babel at The St. Regis Marsa Arabia Island, The Pearl Qatar, for a memorable dining experience.
We arrived at Babel’s impressive exterior in the evening and were greeted by a convenient valet service. We walked through the portico and into a space that felt special from the moment we entered. The colour scheme was deliberately restrained, with soft neutrals and warm tones. Tables were spaced comfortably and laid out to emphasise the scale of the room, with clear sightlines across the floor. At the centre sat a piano, a quiet focal point, which gave the space a sense of grandeur. The overall effect was expansive and uncluttered.
Outside on the terrace, the mood was different. Tables sat along the water’s edge, the skyline stretching out in the dark. We sat overlooking the harbour, watching the boats drift by as the sun went down. As we settled in, warm bread arrived with pickled artichokes, a tomato and chilli dip and a small bowl of soaked almonds. It was an unshowy but confident opening.
COLD STARTERS
Soon, dish after dish appeared, like a land mass spreading out before us, f illing the table with colour. We were unsure where to begin. The Kebbeh Nayyeh drew us in first, finely worked and silky, the crushed wheat and meat almost indistinguishable, lifted by herbs and rounded with olive oil. It tasted clean, rich and precise. Nearby, the grapevine leaves sat neatly rolled, tender and yielding, the rice inside lightly perfumed with tomato and parsley, each bite gently acidic and soothing.
Brightness came next through the Tabboulet El Bahar, shrimp folded through wheat sprouts, tomatoes, onion and parsley. It tasted fresh and lightly spiced, the sweetness of the shrimp cutting through the herbs. No Lebanese table ever really feels complete without hummus. Smooth and comforting, with tahini and lemon gently woven through it, it’s a dish you return to again and again, almost without noticing, between bites of everything else.
The Eggplant Flower delivered a depth of flavour and warmth. The grilled makdous was smoky and soft, enriched by tahini and finished with pine nuts. Amazingly, rather than competing, the dishes complemented one another, encouraging sharing, dipping and revisiting.
HOT MEZZE
As we were enjoying the last of the cold starters, the hot mezze was served. A sizzling pan of Soujouk sausages led the way, cooked down with tomato, garlic, chilli pepper, onions and potato, comforting and robust, gently spicy, the sauce clinging to each bite.
After that, things got a bit richer. A char-grilled Maajouka kebab came out split open, with mushroom sauce and melted mozzarella inside. The pistachio gave it a nice contrast, and it felt generous and comforting.
Texture took centre stage with the Shrimp Fatteh, crisp fried bread softened just enough by garlic yoghurt, sweet fried eggplant layered through and plump shrimp bringing a clean, savoury finish.
Before the mains arrived, the terrace settled into its own rhythm. Nearby tables were filled with visiting businessmen guided through the menu by Lebanese hosts, dishes explained as they were shared and passed around. Families arrived for later dinners, easing into the evening as conversation levels rose gently. All the while, staff moved through the space with assurance, trays balanced on open palms held high above their heads, weaving effortlessly between tables without breaking stride.
THE MAINS
As we relaxed and digested, we saw our mains approach. The Baby Chicken was bronzed and aromatic and the marinade had obviously been doing its job for many hours. The skin carried a gentle char while the flesh beneath stayed impressively juicy. A subtle smokiness ran throughout, not just on the surface, while the chilli potatoes alongside added heat without overwhelming the dish. An intense garlic dip cut through cleanly, sharpening each bite and keeping everything balanced.
Alongside it came the show-stopper of the evening: Lamb Cutlets. Each was perfectly charred and evenly cooked, rich without feeling heavy. The meat was tender and full-flavoured, its natural sweetness lifted by a coriander paprika sauce that brought freshness and a soft warmth rather than spice. The roasted potatoes soaked up all the juices and seasoning, grounding everything nicely. It was the kind of cooking that can only come from a chef who’s been doing it for years.
SWEET FINALE
The desserts that followed were both indulgent and light. The Knafeh Bohsalino had a satisfying contrast of textures, crispy on the outside and soft within – the sweetness held in check by the nuttiness of pistachio. Ghazlieh closed the meal on a lighter note. It consisted of cool, creamy muhallabieh topped with cotton candy, caramel syrup and toasted crumbs. It was playful but balanced, and somehow nostalgic too, reminding me of childhood treats.
By the end of the evening, it was hard not to feel that Babel knew exactly what it was doing. It was Lebanese food cooked with confidence and care, served in a setting that’s genuinely beautiful rather than trying too hard. If you’re looking for authentic Lebanese dining, with generous servings and a view that adds a fitting backdrop to the experience, it’s an absolute must. Go with an appetite, take your time and share the experience with the people you love.
For more information or to make a reservation,
please call Babel at The St. Regis Marsa Arabia Island,
The Pearl Qatar on 4020 4420.
@babel.qa
@stregismarsaarabiaisland