Tuesday 24 / December / 2024
MUSCAT: Few things capture the soul of a culture as deeply as its food, and at Mövenpick Hotel & Apartments Ghala Muscat, the Friday Majlis al-Nahaar brunch serves as a tribute to Oman’s rich culinary heritage.
This unique dining experience invites guests to taste a slice of Omani life, where traditional family gatherings inspire a vibrant spread of dishes steeped in history.
From the irresistible aroma of freshly grilled mishkak to the subtle flavors of ouzi and the unique tang of Omani dried fish salad, each dish is more than a meal - it’s a piece of Omani culture and warmth on every plate.
Majlis al-Nahaar brings the cherished Friday gathering to life, offering a homestyle feast that combines authenticity with the luxury of a hotel setting.
Crafted by local chefs, the menu embodies Oman’s culinary heritage while honouring the spirit of family traditions that make Fridays special. In an interview with Times of Oman, Frank Wagner, F&B Director at the Movenpick hotel, said: "We wanted to recreate the joy of a shared family meal allowing families and friends to gather in an atmosphere that celebrates Omani cuisine - without the effort of cooking."
Savouring the flavours of Oman
The menu at Majlis al-Nahaar is a showcase of Omani specialties. Signature dishes include the tender, slow-cooked Ouzi, the char-grilled Mishkak, and the aromatic Mandi, alongside fresh local seafood and the renowned Omani dried fish salad. For those new to Omani cuisine, these dishes offer a flavourful introduction, delivering a rich experience that leaves a lasting impression.
Local sourcing and sustainability
At the nicely decorated restuarant, sustainability and authenticity go hand in hand. Partnering with local farmers, the Mövenpick team sources fresh fruits and vegetables, including dates, pomegranates, and zucchini, to ensure that each dish reflects the flavours of Oman while supporting local agriculture.
Wagner added: “We’re committed to showcasing Oman’s natural abundance while reducing our carbon footprint.”
Catering to every guest’s needs
Majlis al-Nahaar embraces diverse dietary preferences, offering plenty of vegetarian, vegan, and customisable options.
“Our chefs are happy to prepare dishes on request to accommodate dietary restrictions, ensuring every guest feels at home,” the F&B director added.
Refreshing Omani touch
To complement the brunch, Majlis al-Nahaar provides an array of refreshing drinks, including water, soft drinks, fresh juices, and mocktails. A signature date and pomegranate mocktail has become a favourite, embodying the sweet and tangy essence of Omani flavors.
Crafting an authentic atmosphere
Beyond its culinary offerings, the restaurant creates an immersive cultural experience.
Traditional majlis seating, fragrant bakhoor incense, and live music playing classic Omani melodies fill the air with an authentic touch.
"Our aim is to make every guest feel as though they’re dining in an Omani home," Wagner explained, blending the elegance of the hotel setting with the warmth of Omani hospitality.
A taste of home
Majlis al-Nahaar has been met with rave reviews, particularly from Omani guests who find the flavours reminiscent of family meals from childhood.
“It’s like a meal prepared by your mother or grandmother,” an Omani family at the dining told Times of Oman, describing the brunch as both nostalgic and heartwarming.
For those planning to attend with larger groups, reservations are recommended. "This ensures we can offer a tailored experience and provide the best service possible,” said the senior hotel representative.
Expanding the experience
From January, 2025, Mövenpick Ghala Muscat plans to elevate the Majlis al-Nahaar experience with multiple food outlets and live entertainment, making Fridays even more memorable for families of all ages.
With its warm ambience, rich flavours, and dedication to cultural authenticity, Majlis al-Nahaar isn’t just a meal - it’s a celebration of Oman’s culinary traditions, making each Friday an opportunity to connect over the universal joy of sharing food.
