Bait Al Luban

The balcony of new Omani restaurant Bait Al Luban takes in the bustling scene of the Mutrah corniche below. Lights, cars, yachts – this is the new Arabian nights – yet indoors the scene is grounded in tradition. The top floor of a heritage house across from the Fish Market proudly shows off its Omani roots. You are transported through the aroma of darkly sweet frankincense that weaves around and lingers in between intricate wood cut furniture, clay pots, silver jewelry and richly colored carpets. Soft oud music soothes (more atmospheric live on Thursdays and Fridays) while Omani dishdasha-dressed staff play gracious hosts. Chef Malik Al Jadham’s desire is to promote Omani culture. He does so in spades, with the warmth of hospitality that is at the forefront, in a refined atmosphere that proudly shows off the deceptively simple comfort food.

Locally-sourced ingredients become staples like shuwa (marinated lamb slowly cooked underground), harees (rice and chicken dish topped with a date and cardamom sauce) and qabouli (rice porridge). Regional dishes are also brought to life. Breads from Zanzibari, Sur, and Baluchi accompany specialities from Al Sharqiya (gheleambe, a salad) and Salalah (mansheb, a fish coconut curry rice dish). The chef also extends his creativity to modern interpretations such as shuwa lasagna, blending east-meet-west in delicious harmony.