96 January 2016 www.bahrainthismonth.com finedining Le Sauvage This month promises to be an absolute treat for the island’s gourmands with two food festivals at this five-star boutique hotel’s exquisite venues. The Domain Hotel and Spa, located in the heart of the Diplomatic Area, brings you the best of Arabic and Ottoman cuisine and takes you on a culinary journey to the coastal region of Liguria in Northern Italy. Arabic Ottoman Mazmizz food festival at Figs & Olives [Level 16], explores the rich culinary heritage of the Ottoman Empire. This is a cuisine that can range from delicious quick bites to elaborate preparations fit for the sultans. Chef Emad Awny presents a hearty selection of dishes that offer the eclectic flavours of Turkish and Arabic cuisine throughout the festival. “Guests can escape to Istanbul without actually going there,” he says. “The menu is extensive and I guarantee there will be quite a few dishes that you would have never tried before!” The gastronomy of Istanbul, Bursa, Izmir and the rest of the country’s Aegean region takes many elements of Ottoman-court cuisine, characterised by lighter use of spices, a preference for rice over bulgur, koftas and a greater choice of seafood. Expect many classic dishes like Middle Eastern and Turkish cold mezzeh, traditional mussel dolmas, grilled halloumi, stuffed baby squid, a mixed grilled platter, doner kebab and, for guests with a sweet tooth, kunafe crispy kaddafi dough. And, of course, there will be cups of Turkish coffee to keep you warm. “What we offer are authentic ingredients and spices that bring special flavour to our dishes, in addition to what are, undeniably, the best views in the city,” says chef Emad. During the same period Le Sauvage [Level 34] will host a second food festival called Walks of Italy. It will feature the cuisine from the Liguria region, which consists of small meadowlands, with most of its terrain rising from the Gulf of Genoa coastline sharply up to the mountainous areas. The forested hills grow wild with pine trees, providing the fresh tang of pine nuts for Ligurian dishes. Mushrooms and chestnuts abound in the hills, as do rabbits and other wild game, making the region ideal for producing hearty and rustic country flavours. Chef Dushan Rukmal carefully puts together menus that cover the varied spectrum of dishes the region can offer. “We look forward to offering the guests wide varieties of cold entrees, meats and fresh seafood from the Italian markets and irresistible desserts,” he says. “Pesto, in its various forms, is one of the region’s most famous recipes, which we will be a big part of the food festival.” Starting this month, both the festivals will be running until March 2016, so everyone can get a chance to enjoy the selections with their family and friends. Call 16 000-000. A Delicious Journey THE DOMAIN HOTEL AND SPA Figs & Olives
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