Curious about the buzz around ADRIFT Anda by David Myers, Sirine Boudjadi heads to Le Royal Méridien Place Vendôme Lusail and quickly realises why this Italian spot is getting people talking.
If you think you’ve got elevated casual dining figured out, ADRIFT Anda is ready to shake that certainty. One second, you’re crossing the sleek lobby at Le Royal Méridien Place Vendôme Lusail, the next you’re dropped into a lively Italian space that clearly has a pulse and isn’t shy about it. First thing I notice? The floor with patterned tiles mixed with chunky wooden frames. The lights, ropes tied into knots with bulbs hanging off them, set the mood quickly: relaxed, a bit bold, totally unpretentious. Here and there, piles of pasta and bottles of olive oil double as décor. The real magnet, of course, is the open kitchen. From my seat, I can see everything: chefs rolling pasta like it’s meditation, the pizza oven firing like it’s on a mission. There’s even a red Berkel slicer sitting there like it knows it photographs well.
That level of detail actually makes sense once you hear the story behind the place. ADRIFT Anda is the Italian chapter of chef David Myers, also known as the Gypsy Chef, who basically lives in airports and cooks with the same curiosity he brings to travel. His ADRIFT brand was born in Singapore in 2015, built for people who love exploring. Same spirit everywhere, different cuisine depending on where he’s been. For Anda, he went straight to Italy: Naples for blistered one-minute pizzas; Rome for pastas with three ingredients and zero drama; Florence for fire-kissed bistecca – simple, direct, no overthinking, just the classics, done properly.
The evening starts with a welcome drink: the Tropical Breeze, pineapple, passion fruit, lime and instant vacation vibes, served with some focaccia on the side. It’s made from the same dough as the pizzas, fermented for 72 hours, and I can definitely taste the work behind it. It’s warm, lightly blistered, a touch smoky. The spreads seal the deal: a roasted eggplant mayo that’s bright and smooth and a butter-garlic-rosemary-thyme mix that doesn’t exactly believe in restraint. At this point, the tone is set.
Starters follow quickly. We go for what I call strategic chaos: freshness to feel virtuous, comfort food because we all know how this ends. The Mushroom Arancini? Honestly, they should come with a warning. They look perfectly polite until you break into them and get hit with that dry-aged mushroom depth. The tomato sauce underneath is bold and unapologetic. The Heirloom Burrata Salad arrives like a peace offering: creamy centre, confit tomatoes, rocket for a bit of bite, and Parmigiano slices casually falling everywhere.
Starters done, appetite activated, time for the things you don’t share! Obviously, if there’s one thing you have to try here, it’s the Spianata Piccante Pepperoni Pizza. It’s looking innocent, but one bite is enough to tell me everything I need to know. That 72-hour fermented dough makes all the difference. Airy, elastic, no heaviness, no gluten hangover, no ‘why did I do this to myself’ aftermath. The pepperoni brings heat, but the good type: the kind that flicks you on the tongue instead of setting your whole face on fire. It’s comfort food for people who actually want to enjoy the rest of their evening afterwards, not collapse on a sofa questioning their choices.
Naturally, we keep going. Sure, the menu is stacked with all the house-made pastas you’d expect from an Italian spot that takes itself seriously: seafood spaghetti, cacio e pepe tagliolini, gnocchi al pesto, all giving us the ‘don’t forget about us’ look. But it’s the red Anda Signature box that pulls us in like a magnet. This section offers a different kind of pull: Orecchia d’Elefante, Bistecca alla Fiorentina and the one we end up choosing, the Spalla di Agnello. Definitely worth it. The lamb practically gives up at the touch of the fork. No effort, no negotiation, it just falls apart, all tender and deeply savoury. Then there’s this date purée hiding in the mix, which sounded a bit unexpected on paper but ends up being the move. The roasted orzo picks up all the juices, the demi-glace adds that slow-cooked richness and the little pops of cherry tomato keep everything bright, so it never feels heavy.
Just as we’re ready to call it a night, the dessert course insists otherwise. No need to think hard about our favourite: this big, unapologetic bowl of tiramisu with a smooth cocoa-dusted surface that looks like it’s hiding a secret. And it is! The tiramisu is not served the same day it’s made, and that extra rest makes it more humid, more together, more itself. The spoon slides in like it’s cutting through a cloud. Inside, the balance is spot-on: soft, coffee-soaked ladyfingers, creamy mascarpone and a slightly bitter cocoa finish that brings it all to life. It’s nostalgic, comforting and doesn’t try to reinvent anything. That’s why it works! We can’t resist the cannoli either; they’re adorable. Four little golden cylinders dusted with sugar, their shells perfectly crisp and inside, a cool, silky ricotta that’s just sweet enough. Candied fruits add pops of texture and colour without ever tipping into fruitcake territory. Those final bites say it all. ADRIFT Anda sticks to the basics and takes them seriously!
For more information or to make a booking,
please call ADRIFT Anda by David Myers
at Le Royal Méridien Place Vendôme Lusail, 4141 6050.
@adriftandadoha
@leroyalmeridiendoha