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Left to right: Vanitas dining;<br />
Köşebasi mezze; Köşebasi<br />
Bahrain restaurant<br />
estaurants<br />
This month, we enjoy Turkish delights in Bahrain and head to Dubai to savour elegant<br />
Italian dishes, contemporary Emirati cuisine and Jason Atherton’s small plate craft<br />
Vanitas Dubai<br />
Located in Palazzo Versace Dubai, Vanitas has introduced a sensational new menu<br />
from Chef de Cuisine Andrea Gala, featuring authentic flavours <strong>com</strong>bined with<br />
elegance and a world-class dining experience. The menu features stunningly handcrafted<br />
dishes to take you on a culinary journey through Italy, from Grilled Octopus<br />
served with Citrus Bavarese, to Seared Scallops Carpaccio, and pasta and risotto dishes.<br />
For Secondi Piatti, choose from Monkfish with Purple Artichoke and Multicolour<br />
Chard, or Seared Beef Sirloin cooked to perfection, served with Beetroot Steamed<br />
Lettuce and Red Jus.<br />
The charming and elegant renaissance-inspired interior of Vanitas offers the perfect<br />
showcase for Chef Andrea’s refined and authentic Italian cusine.<br />
For more information palazzoversace.ae +971 4556 8820<br />
Köşebasi Bahrain<br />
Although this fine Turkish restaurant is<br />
located at the entrance to Seef Mall<br />
Muharraq you still retain the feeling of a<br />
stand-alone dining experience. The deep red<br />
hues and turquoise decor has distinct modern<br />
Turkish feel with bright hanging glass l<strong>amp</strong>s<br />
and intimate alcoves giving the restaurant<br />
more personal ambiance, which is perfectly<br />
<strong>com</strong>plemented by attentive and wel<strong>com</strong>ing<br />
service. A tray of small dishes showcasing the<br />
extensive list of starters makes life so much<br />
easier and yet more difficult when trying to<br />
select an appetiser as everything looked so<br />
tempting. Whilst we were waiting we enjoyed<br />
a fresh carrot & orange juice and a refreshing<br />
mint & lemon, both of which had just the right<br />
balance of sweetness.<br />
The home made lentil soup, with just a hint<br />
of smokiness was almost a meal in itself was<br />
followed by a mezze of Pilaki - Borlotti beans<br />
in a tomato sauce with virgin olive oil,<br />
Mercimek Koftesi - a traditional vegetarian<br />
Kebbi, ac<strong>com</strong>panied by a bulgar and<br />
pomegranate salad and hummus. The<br />
delightful medley of starters was followed by<br />
a mixed kebab of lamb, chicken and beef<br />
served with (more-ish) crispy fries and bulgar<br />
wheat. To <strong>com</strong>plete the meal we had the<br />
most delicious Künefe, a crispy and creamy<br />
pastry package filled with soft melted cheese<br />
and syrup filling & Dondurmalı İrmik Helvası -<br />
a hot semolina pudding with an ice-cream<br />
filling, just like a Turkish baked Alaska; all<br />
washed down with a full-flavoured, but not<br />
bitter, Turkish tea.<br />
To discover more visit www.kosebasi.<strong>com</strong><br />
Words by Nick Baines; Francesca Jackson; Mark Sansom<br />
Photos by <strong>Food</strong> & <strong>Travel</strong> <strong>Arabia</strong><br />
82<br />
FOOD & TRAVEL ARABIA
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