Flip through the latest issue of Gulf Weekly.
Travelling for food, or culinary tourism, has soared in popularity over the last few years but what is really fascinating is how, throughout history, food has travelled with us.
Take, for example, the doner kebab.
Seasoned meat stacked and cooked on a vertical rotisserie is a familiar sight across the Middle East, and whether we call it gyro, shawarma or something else comes down to semantics, spices and seasonings.
The cooking style dating back to the Ottoman Empire donned a new garb when it travelled with Turkish immigrants to Berlin in the 1960s and 1970s and soon, in a new land, was reborn as the doner kebab.
Cut to today, and with annual sales of more than 3.5 billion euros in Germany alone, the doner kebab returned last weekend to its home region as a celebrated part of the Oktoberfest-themed brunch at the Four Seasons Hotel Bahrain Bay.
And yes, when we stopped by the hotel’s Bahrain Bay Kitchen for its bountiful brunch, we also had our fill of iconic German specialties, from the live schnitzel station, to the tall pretzel stand, paired with classic German salads like Bavarian cucumber or sausage salad, smoky steckerlfisch and tender Bavarian-style beef short ribs.
But what always fascinates me about these brunches is how in 80 dishes or less, we are able to sample the world, from fresh sushi to sublime ceviche and sizzling pot roasts, there’s something to satisfy even the pickiest palates.
In many ways, the tradition of the Friday brunch buffet is emblematic of how the Gulf, and especially Bahrain, has become an intersection for the world, where the West and East can meet and feast.
Now, of course, I can go on and on about how flavourful the doner kebab was with its many succulent layers, served along with a cold glass of laban, or how every bite of the steckerlfisch melted in our mouths blending its smoky barbecued notes with the softness of the fish within.
I could also tell you about how the crispy batter of the schnitzel paired perfectly with the beverages specially curated for the afternoon, or the endless dessert options, from flaky Apple Strudel to decadent chocolate Sacher Torte or moist Black Forest Cake.
But these are all things we have come to expect from a Four Seasons brunch.
What truly astounds me is that the team manages to come up with a special and globally appealing spread every single week.
And within this feast is something special to be grateful for - in a world that can seem fractured every day, at the dining table, borders are blurred, and food, brought together by the hotel team, brings people together.
And for the rest of the month, the team will be going above and beyond, with its support of a cause, in the spirit of Think Pink.
Every Friday during October, the Bahrain Bay Kitchen will be hosting its Pink Brunch, featuring pink-themed dishes and live music.
There is an exquisite selection of appetisers like Beetroot Hummus, Watermelon Feta salad, and Smoked Salmon Fennel salad, as well as appetising creations from the live stations like mini Poke Bowls and the Italian station, ending with irresistible desserts such as strawberry shortcake, rose cheesecake, and raspberry macarons.
The brunch, running from 1pm to 4pm, costs BD35, inclusive of soft beverages, and BD48 for the selected beverage package. Children under the age of six dine with the hotel’s compliments, and those aged six to 12 enjoy 50 per cent savings.
A percentage of the funds from the brunch will also be donated to the Bahrain Cancer Society, so make sure you stop by the Bahrain Bay Kitchen, where the world awaits to dine with you.
To make reservations, call 1711 5500. For more details, follow @fsbahrain on Instagram.
