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When it comes to dining out, the places where we enjoy our meal is often just as important as the plate in satisfying our palate, with each one adding its own flavour to our culinary experience.
And when we sampled the new menu at the Four Seasons Hotel Bahrain Bay’s Lebanese culinary joint Byblos, the beachside dinner overlooking the sea did more than just dazzle our guts… it told a story.
Now, I have talked before about how every plate can be a lesson in history, economics, anthropology and practically every social science out there, but what often shapes our meals more than anything is the geography.
And I am not just talking about where food grows, but where it’s enjoyed – and yes, I will forever defend the extra flavours added to your favourite shawarma when devoured inside a car or at a rickety table on the curb side of the Shawarma Alley, with live entertainment compliments of Adliya’s Block 338.
Jokes aside, sometimes a location can both accentuate our appetite and remind us of how our food got here.
And that’s the experience we got at Byblos, starting from the moment my dining companions and I were welcomed by Oriental specialty Chef Tony El Khoury, who excitedly told us about the additions and refinements introduced to the Lebanese restaurant’s menu since it opened its doors last year.
And, taking inspiration from the stunning waters surrounding mere metres from our table, we went with the flow and let Chef Tony curate our culinary experience.
As we received a delectable amuse-bouche, featuring Shanklish cheese within a date, topped with pistachios, and as we looked out across the waters, I couldn’t help but marinate, I mean meditate, on how much Levantine cuisine has travelled, especially by sea and land.
From the ancient traders who dropped seeds of homely flavours along their trade routes to migrants and refugees today who carry memories of their kitchens as they travel to new homes, Levantine and Lebanese cuisine is the quintessential traveller, happy to hitch a ride with whoever and to wherever.
And our first course was a masterclass in this with a selection of cold mezze, ranging from delectable Hummus Pesto, a perfect blend of Levantine and Italian, to Pumpkin Mutabbal, Muhammara, Warak Enab and Tabbouleh.
With each bit more delectable than the last, it was mere minutes before we had sampled the entire selection, and just in time, the arrival of the Eggplant Chickpeas Fattah reminded us to pace ourselves.
The Fattah won my heart amongst the appetisers, with its roasted eggplant adding a smoky flavour to the chickpeas and garlic
yoghurt, topped with pine nuts and served atop a bed of fried pita bread.
Coming in for a very close second was the Smoked Salmon and Prawns Salad served with a delightful and fresh citrus dressing and topped with crunchy walnuts, though we would be remiss if we did not mention the fantastic and well-balanced Beetroot Carpaccio with balsamic dressing.
Despite all the pacing, we had managed to get quite stuffed on appetisers at this point, but that was quickly forgotten when the Seabass Tajin swam up to our table.
The marinated seabass fillet with crispy fried bread and onions, flavoured with almonds, tahina sauce and black raisin, really raised our standards for the perfect seafood dish and we are sure to dream of every bite for weeks, months, maybe even years to come.
Chef Tony tried to tempt us with mixed grills as well as a delectable looking Sujuk, but by this point, we had learned our lesson – there is no limit to Middle Eastern hospitality, and more importantly, we had our eyes set on dessert.
And a few minutes later, with our palates swimming in Sticky Date Toffee pudding, served with vanilla ice cream, we sat back and appreciated the wonderful views beyond the restaurant and the stunning interiors within, before heading off for a quick stroll by the beach, our palates satiated and our minds brimming with culinary tales.
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