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• FOODIE CORNER

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hen you enter Al Messila Resort & Spa, you instantly know that you have entered a new coming of luxury in town. A place where you can see the authenticity of the local culture by the grandeur of the palace like entrance; you’re bound to be mesmerised by the new state-of-the-art location in Al Messila, meaning ‘where the water flows’ a name aptly given to this lagoon of splendour. Walking into Veritas, the blue and beige colour theme was reflected throughout the restaurant; the silverware to the chandeliers and even the block tiles make this place look classier. The restaurant overlooks the lush greenery and Grand Pool of the resort, making it the perfect view to have when dining. What I expected to be a night of alfredo and Margherita pizza proved to be an education of authentic Italian food. Gone were the stories of the two cliched dishes that are associated with Italian cuisine. The feast started off with some Mezzopane al Palpettone Tartufato, which is veal on toast dressed in oozing parmesan cream and black truffle. Just the aroma of this little beauty had me smacking my lips as I waited patiently for the friendly staff to scurry away for the next dish. It was just me and this tantalising appetiser. My plus one became a character of another story as I relished on the bread. Sinking my teeth in, I think I developed a whole new level of gratitude that day. This has to be my recommendation for the starters. The antipasti and pasta fresca had me confused over whether I really did love Italian food as much as I thought. The Tartare di Rape Rosse Primavera was one of the most delicious combinations of beetroot, strawberries, goat cheese mousse paired with croutons - perfection to the point that it hurt to send the plate back without finishing the entire serving. However, the chef and his handcrafted traditional spaghetti, known as Chitarrine, Aglio, Olio e Peperoncino, sealed the deal for me. How a dish that only consisted of parmesan cream, garlic, and chilli-infused oil could taste as superb as it was, is a true ode to the chef. I believe it has to be the fact that the fresh pasta was actually handmade right in front of us, an entertaining little show by the chef, that made all the difference. The pasta, paired with the velvety chilli oil was definitely a gastronomical delight for me considering how a simple dish could be so alluring. Another item that was quite memorable for me would be the Millefoglie di Vitello al Forno; a surprise in a plate. A gustatory experience with this one, I wish I was sitting in Veritas right now and having this impeccable serving. As my knife swiftly cut through the veal and was dipped in the Parmigiano potato, enriched by the crispy leeks, I never knew that I would be converted into a veal lover with just one bite! The mellow flavour that was heightened by its accompaniments was the perfect way to end the main course. When it comes to dessert, I am never too eager for having something served by restaurants as I feel like their specialties lie elsewhere. With Veritas, I welcomed the signature Tiramisu, Dolci, in a pearl-shaped boat and was won over - a testament 84

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to the Michelin-starred chefs here because they made a very traditional dish standout by balancing this otherwise overly rich dessert. The restaurant is an excellent opportunity to experience some authentic Northern Italian delicacies and see what the Michelin Star chefs bring to the culinary game in Doha. A place that will not leave you disappointed, it is definitely worth making the visit to this beautiful resort. ✤

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FACT QATAR FEBRUARY 2020  

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