Silky chickpea purée with tahini, lemon, and toasted pine nuts.

Crisp greens, sumac, pomegranate molasses, and fried bread.

Charred halloumi finished with honey and za'atar.

Slow-simmered with cumin and a squeeze of lemon.

Shish tawook, kofta, and lamb chops over saffron rice.

Saffron-marinated chicken skewers with garlic sauce.

Hand-minced lamb, smoked chili, and grilled tomato.

Catch of the day with lime butter and fresh herbs.

Banana-leaf-wrapped lamb, marinated 24 hours in Omani spices.

Fragrant spiced rice with slow-cooked chicken.

Gulf shrimp in a rich, fiery tomato masala.

Omani vegetable stew served with fresh bread.

Crisp kataifi, melted cheese, orange-blossom syrup.

Saffron, cardamom, and roasted nuts.

Warm date cake, salted caramel, vanilla ice cream.

Fresh-squeezed with crushed ice.

Strong tea with milk and cardamom.

For the whole table.