An evening of epicurean artistry at Lucia’s seaside haven is what AMS experienced in this dining destination.
Upon arrival at Lucia’s, we were captivated by the distinct character of both the indoor and outdoor areas, each telling its own story of ambience and design. Opting to dine al fresco, we settled into the enchanting outdoor space. Under the shelter of white pergolas, decorative lemons dangled like lanterns in a serene grove, the soft hum of the sea below. Our surroundings were aglow with red neon backlights that cut through the night with a gentle fire, lending an energetic yet intimate pulse to the air. The furniture – a selection of rattan chairs paired with crisp white-clothed tables – invited casual elegance, while the cushions whispered comfort.
Indoors, the vibe shifted to a quieter elegance. Arches adorned with greenery and lemons created an atmosphere reminiscent of a Mediterranean courtyard, and the yellow hues of the fountain at the centre exuded a warm, inviting glow. The tables, dressed in pristine white linen, awaited guests like blank canvases. From our table, at the water’s edge, we indulged in the harmony of these two worlds – the vibrant, spirited outdoor area that flirted with the senses and the visible indoor sanctuary that exuded a calm sophistication.
Our attentive and friendly waiter quickly served house-made focaccia bread, worthy of its own mention. Baked to a golden perfection, its crust gave way to an interior that was soft, airy and redolent with the aroma of olive oil and rosemary. This humble accompaniment, served warm, was the ideal introduction to our meal.
THE ART OF ANTIPASTI
Our palates were then greeted by the Calamari Fritti, a delightful prelude that set the stage for the evening. The calamari, encased in a crisp, golden batter, offered a satisfying crunch with each bite yielding to the tender squid within. The contrasting sauces, a zesty lemon mayo and a fiery spicy tomato, danced on our tongues, creating a symphony of flavours that was both bold and refreshing.
Next, the Insalata di Polipo proved to be a masterful blend of textures and tastes. The octopus, tender to the point of buttery, melded harmoniously with the crisp celery and succulent cherry tomatoes. Black olives and capers added a briny depth, while the capri lemon dressing bestowed a bright, citrusy lift, transforming each forkful into a bite of Mediterranean bliss.
The Insalata Lucia’s was a canvas of colour and flavour. Buffalo cherry mozzarella, with its creamy, dreamlike texture, paired exquisitely with the charred sweetness of grilled peach. The asparagus added a verdant, slightly crunchy counterpoint and the pine nuts, a whisper of earthiness. Coated in a blood orange dressing, each ingredient melded harmoniously with the next. Our venture into the heartier dishes began with the Margherita Di Bufala.
The pizza, a testament to simplicity’s power, featured a base of rich tomato sauce and buffalo mozzarella that melted into pools of milky goodness, each adorned with a basil leaf like a green crown. The flavours were pure, comforting and utterly divine, reminding us that true beauty often lies in simplicity.
MEETING THE CHEF
Before the next dish graced our table, a brief encounter with Chef Stefano infused our evening with an extra layer of enchantment. His passion for culinary excellence, coupled with an understated confidence devoid of ego, spoke volumes of his dedication to consistency and quality. This dialogue left us impressed by the depth of his commitment and the soul behind the impressive menu.
CLASSIC, COMFORTING MAINS
After our conversation, we were even more excited to continue our journey. The Lasagne, layers of pasta interwoven with a hearty ragù and creamy béchamel, was comfort in a bite. Each layer was a hint of home and hearth, a merging of familiar yet profound flavours, enveloped in a warmth that lingered long after the last bite.
The zenith of our main courses was reached with the Linguine All’Astice. The pasta, al dente and twirling elegantly around the fork, cradled pieces of succulent lobster. The cherry tomatoes, garlic and chilli wove through each strand with flickers of sweetness, heat and aroma, culminating in a bisque that was both a sauce and an embrace, enveloping the senses in maritime splendour.
A MOMENT OF SERENITY
As our meal transitioned towards its sweet denouement, the world outside our table painted a scene of serene grandeur. The susurration of the sea, a gentle, rhythmic lullaby, mingled with the calming hues of the setting sun, casting a golden glow over the waters. Against this backdrop, the city stood, its silhouette adding a sense of majesty and timelessness to our dining experience.
A DESSERT FINALE
As the evening waned, the Tiramisu Classico offered a comforting embrace. Layers of mascarpone cream and coffee-soaked ladyfinger biscuits, dusted with cocoa powder, melded into a cloud-like confection that was both buoyant and indulgent, a perfect balance of bitter and sweet, light and rich. Finally, the Crostata Al Limone provided a bright, tangy finale. The shortcrust pastry, flaky and buttery, was the perfect vessel for the vibrant Capri lemon cream. Crowned with meringue and accented with raspberry gel, it was a dance of textures and tastes – crisp, smooth, tart and sweet – all converging in a dazzling display of culinary craftsmanship.
As the evening drew to a close, the undeniable charm of Lucia’s etched a lasting impression on us. Nestled like a jewel in an Italian garden, the restaurant blended the soothing sound of the sea with a view of the city’s twinkling lights, a picturesque setting that lulled the senses into a state of bliss. Here, amid the generous helpings of amazing food and the personalised service that seemed to anticipate our every desire, it was clear that Lucia’s was not merely a dining venue – it was destined to be a Doha institution. A place where memories would be crafted and cherished for many years to come.
For more information or to make a reservation,
please call Lucia’s Doha at Sheraton Grand Doha Resort &
Convention Hotel, Doha on 3111 7722.
@luciasdoha