Nestled in the heart of Bahrain’s fashionable Adliya dining district, the haute cuisine restaurant, Mahonia, offers a culinary experience like no other. Its debut less than a year ago gave birth to a new era of hospitality excellence, with signature seven- and 5course degustation (or tasting) menus alongside exquisite á la carte options, hand-crafted refreshments, and a cellar housing some of the world’s finest labels.
In order to ensure the richest gastronomic experience possible, Mahonia’s team of 40 chefs prepare almost everything in-house including the butters, breads, cheeses, smoked meats, micro-greens, charcuterie and more. In addition, Mahonia sources only the finest, rarest and most spectacular ingredients from around the world. From Kobe beef and Ossetra caviar to French quail eggs and black truffles, Mahonia’s meals, like a perfectly choreographed ballet, are impeccably sequenced, timed, presented and paired – the result of which is a multisensory experience which seeks to change how people see, taste and understand food. Mahonia’s hand-picked service team and skilled sommeliercomplete this sophisticated culinary journey.
Equally as breathtaking is Mahonia’s lavish ambience, which is as bold and as opulent as the cuisine it serves. Indeed, the venue’s finely-crafted bespoke furniture and Bohemian chic chandeliers, its handmade Murano glass sculptures, Baccarat vases, impeccable tableware and priceless works of art are as finely curated as the food and beverages themselves.
This unique world-class restaurant (which, incidentally, is ranked as great value amongst the region’s high-end fine-dining establishments) was conceived and created by the spirited and passionate Bahraini restaurateur extraordinaire, Sawsan Baluch. Firm in the belief that food is love on a plate, Baluch opened Mahonia in order to place the Kingdom of Bahrain firmly on the gastronomic map of the Middle East by introducing to local gourmet lovers the haute cuisine French concept of ‘degustation’ – a careful and appreciative sampling of a venue’s signature dishes in one sitting. Mahonia’s award winning executive chef, Herve Pronzato, spent over a year creating the rich and complex gastronomic menu, carefully constructing a choice of delectable fine-dining dishes and exclusive beverage pairings – all of which have been meticulously designed to exhilarate the palate and expand culinary norms.
Baluch’s creation is deeply personal: the name Mahonia, which starts with her favourite letter, comprises seven letters – her favourite number. The theme of seven is recurrent: there are seven tables in the restaurant (a daringly exclusive feature of Mahonia’s fine-dining theme), as well as seven signature chocolates – all of which are named after the seven spices representing the historical trade routes to the island.
With only seven tables, however, reservations are highly recommended. But there is always The Mahonia Lounge—an opulent addition to the restaurant. Open from 6pm onwards, this lavish venue is the perfect place to unwind after work while sampling a delicious selection of gastronomic bar bites, gourmet beverages and – if one so wishes – an enviable array of cigars. Epicures have even more to celebrate with the lounge’s imminent launch of the not-to-be-missed pairing evenings, which will offer an array of delectable hors d’oeuvres ranging from the classic grapes and fromage to more unusual and exotic combinations.
Whilst the Mahonia experience is one that every discerning gourmet lover ought to enjoy on any night of the year, there is even more reason to book in early for the ‘Four Hands’ dinner series – a concept which invites world-class culinary artists to join gastronomic forces with Mahonia’s team of expert chefs in order to create a one-time special dinner menu. These international chef collaborations, which are celebrated in the global restaurant scene, are a perfect way to offer novel and exciting world class haute cuisine to local connoisseurs. Jorge Vallejo, owner and executive chef of the world’s number 11 restaurant, Mexico’s very own Quintonil, inaugurated the concept with a visit at the start of the year. This was followed at the end of February by a collaboration from world-renowned three Michelin-starred Italo-Argentinian chef, Mauro Colagreco, from the world’s number three French restaurant, Mirazur. Throughout the rest of the year, Mahonia will continue to host a number of chefs from the World’s 50 Best Restaurants list, thus introducing Mahonia diners to exotic and delectable signature recipes from around the world.
I Call 17 000-071
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