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Traditional Omani food is a marriage of rustic Bedouin dishes of rice, meat, and preserved fish, plus the plentiful, sweet dates that grow abundantly in the country, all infused with the diverse flavors of the spice route. The East African island of Zanzibar, as well as port cities in Persia and South Asia were once part of the
Traditional Omani food is a marriage of rustic Bedouin dishes of rice, meat, and preserved fish, plus the plentiful, sweet dates that grow abundantly in the country, all infused with the diverse flavors of the spice route. The East African island of Zanzibar, as well as
Traditional Omani food is a marriage of rustic Bedouin dishes of rice, meat, and preserved fish, plus the plentiful, swe
Traditional Omani food is a marriage of rustic Bedouin dishes of rice, meat, and preserved fish, plus the plentiful, sweet dates that grow abundantly in the country, all infused with the diverse flavors of the spice route. The East African island of Zanzibar, as well as port cities in Persia and South Asia were once part of the Sultanate, and local versions of foods like biryani, pulao, and coconut-enriched vegetables have become part of the Omani canon of dishes. Great examples of local cuisine can be sampled at restaurants in Muscat, along with a wide offering of international options, from sushi to American fast food. In the capital and other coastal cities, like Sohar, Sur, and Salalah, fantastic fresh fish, prawns, crab, and giant squid called cuttlefish, are on offer even at humble restaurants. Options in the mountains and deserts of the interior are more limited, though simple sandwich shops, restaurants serving Yemeni-style mandi (a dish of rice and tandoori-cooked meat), tea shops offering Omani bread with various fillings, and casual Indian restaurants can be found almost everywhere.
Celebrity chef Issa al Lamki opened Al Mandoos, and though it has since changed ownership, the food still bears his elegant touch, with authentic Omani dishes made with the freshest ingredients and modern twists, like his shorbat harees, a traditional crushed wheat soup, enlived here with tender whole wheatberries in a rich lamb stock. It is the best place to get a taste of local specialties like madroobah, a delicious spiced rice and vegetable mash topped with crisp-skinned chicken, fried fish, or malleh, a dish of saltfish, lime, and onion served over rice. Though unassumingly set on a quiet suburban side street, the interior is a suprisingly chic space decorated with traditional Omani textiles.
Tucked away behind a strip mall in the posh Madinat Sultan Qaboos neighborhood, this popular restaurant is a tranquil place to spend the evening dining on Arabic and local specialties, sipping on an infused tea from their extensive beverage menu, or to have sheesha. The garden, softly lit with hanging lanterns, is ideal in the cool evenings. Though the huge menu features everything from Arabic mixed grill to pasta, they also serve a great version of the Omani specialty shuwa, lamb rubbed with spices and oil then slow-cooked over embers in an underground pit overnight. Their za'atar bread is also fantastic, and it is one of the only places around where you can sample infusions of simmered cinnamon bark, ginger, or clove. The service is unbelievably slow, so this is not the place for a quick bite; be prepared to have a long, leisurely meal.
North of Muscat, just in front of the Seeb souk, each evening a row of cement grill stations open and the air fills with the scent of charring beef mishkak. Cars queue, waiting for foil packets of the clove- and cinnamon-spiced barbecue. After exploring the market, sit on the low concrete wall overlooking the beach and enjoy a few sticks of this traditional Omani snack.
Cars queue in front of this little café from morning (opening time is 8 am) until closing (around midnight). Honking horns draw over waiters from the shop, who bring over cups of the local specialty karak, a spiced tea sweetened with creamy condensed milk, and paper-thin Omani bread smeared with savory cheese and egg or sweets like Nutella or honey, to customers in idling cars and those seated at the scattering of tables out front. In the evening, when the temperature cools down, groups of men gather here before and after going to prayers at the adjacent mosque, and though groups of ladies are rare, all are welcome at the friendly shop. There are similar karak shops beside gas stations and on roadsides throughout the city, but this is by far the best one. Try the zataar karak, made with wild thyme or the "special" mixed spice karak alongside an order of paper-thin Omani bread stuffed with egg, cheese, and "Chips Oman."
The most notable of the sophisticated dining venues in the Chedi hotel is the aptly named Beach Restaurant, which is built on Atheiba Beach, overlooking the sea. Modern arabesque design—high white walls, hanging lanterns, elegantly curved arches, and dark mohogany wood accents—set the mood while the exquisite cuisine does the rest of the work. The chef celebrates local lobster, fresh fish, and massive prawns simply grilled and served alongside saffron rice; blue crab dressed with avocado and truffled mayonnaise; and playful, modern dishes like "Asian-style" salmon gravlax with black in grissini and kombu granita and lobster "cappacino" with rosemary whipped cream. In addition to seafood, wagyu beef, organic chicken, and pan-seared foie gras with contemporary takes on the steak house staples of creamed spinach and "deconstructed" fried potatoes are available. Drink pairings abound, from glasses and bottles from the largest wine cellar in Oman as well as cocktails and fresh juice mocktails.
Run by a former fisherman who personally selects the restaurant's fresh seafood selections from the Mutrah market each morning, this is the best place in town to sample the incredible local catch. The popular restaurant has expanded to a large building facing the parking lot (so there is rarely a wait), but the smaller original dining room just behind it is quieter with a bit more ambience. An order of the mixed mezze, which includes hummus, babaghanoush, olive tapanade, and a spicy tomato puree, comes with long, thick loaves of fresh-baked Turkish flatbread and makes a great accompaniment to grilled fish and prawns. The house salad, dressed with a light vinegar, is excellent as well. The knaffe, a dessert of slightly salty cheese topped with sweet fried vermacelli, paired with a cup of strong Turkish coffee provides the perfect finish to a meal here.
The East African island of Zanzibar was part of the Sultanate of Oman up until 1965, when many, like the owner of this casual eatery, returned to Muscat. The vibrant red walls of the dining room are covered with old photographs and paraphernalia from Zanzibar, and the kitchen turns out authentic, home-style Afro-Arabian specialties. Ask your server what is on offer, and he will lead you to the small kitchen to see hot pots of daily specials, which will likely include beans, cassava, and spinach simmered in coconut milk, spice-encrusted fried fish and chicken, and fresh chapati bread. Request a mixed plate to sample them all. After your meal you will be served complimentary light Omani coffee spiced with cloves and a plate of sweet, dried dates. This is one of the best lunch values in town.
Al Badi, Muscat, Masqat, Oman
9236 2213
Restaurant Details
Rate Includes: No lunch Fri., Reservations not accepted
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