Hadag visited La Mar Doha by Gastón Acurio to discover a vibrant blend of cultural influences and refreshing flavours.
Some restaurants consistently impress and even get better with every visit and La Mar Doha is one of them. Found at the InterContinental Doha Beach & Spa, this stunning beachfront spot has long established itself as a brilliant venue since its inception.
Celebrity Chef Gastón Acurio is the proud ambassador of Peruvian cuisine, and he has excelled in bringing some of his bold but familiar flavours to our doorstep. If there’s one meal you have to try in this country, it has to be at La Mar.
The celebrated journey through Peru, highlighting flavours that truly resonate with our foodie souls, is a must-have experience, whether you’re visiting or living here.
Chef Gaston’s vision may be to bring Peruvian flavours to the world, but Executive Chef Frank Ponce brings it to life in Doha. He is a man of many accolades. With a string of coveted awards under his belt, both for his restaurant and for himself. He is no stranger to acclaim.
Tonight, we’re planning sample some new additions to the menu. Every visit brings something fresh and unique.
All these musings are making us hungry and just in time, a generous portion of Plantain Chips arrives. These are addictive with a side of Avocado Mousse and Rocoto mayo (officially, our new favourite way to eat mayonnaise).
Shortly after, three cold appetisers hit the table. The Salmon Nigiri looks elegant and classy with Anticuchera Sauce. It’s melt-in-your-mouth delicious and created with such finesse.
The Conchitas are more playful, sitting inside a shell. The leche de tigre is smoked and brings about incredible notes along with a sharp tang.
And how can we dine in a Peruvian restaurant without a bowl of ceviche? The leche de tigre in this dish is elevated with saffron flavour. Sweet potato is usually the ‘Best Supporting Actor’ here, but La Mar has replaced it with torched avocado. The culinary artistry is hard to ignore – especially when it tastes so good. Add caviar and coriander on top of mixed seafood and you have a luxury dish right in front of you.
We are also treated to some hot appetisers – Croquettas with Smoked Beef and sriracha mayo, with grated chorizo on top, and Squid Ink Croquettas made with a squid ink bechamel. A side of Chalaquita Salad with Rocoto mayo beautifully complements the croquettas.
We’re lucky tonight – Chef Frank is in the mood to let us sample one of his New Year’s menu dishes. It’s Spanish octopus grilled on the Josper (a charcoal grill and oven combination) with celery root puree. Our jaws drop – what on Earth is a celery root puree and why would anyone venture into something like that? Celery has its place, and it’s not under a perfectly grilled octopus. Turns out not only are we terribly wrong, but we are also incredibly pleased. The flavours of the puree really surprise us – it’s light and earthy. It goes perfectly with the octopus marinated in thick honey and anticuchera. The Peruvian olives add a nice tang and the squid ink tuille adds a little crunch. Basil oil and chimichuri piquillo on top bring the celebration. We’re reserving our table for New Year’s at La Mar before we end this dinner.
Every week, Chef Frank whips up a special for mains. And this week’s is Prawns Saltado. A unique take on the traditional Lomo Saltado, this dish is an absolute stunner. It is a mix of comfort, decadence, flavour and uniqueness. The prawns are marinated in the typical saltado seasonings: oyster sauce, vinegar and spices. But what makes this dish really stand out is the spaghetti that sits below it, tossed in a Huancaina sauce. This traditional Peruvian sauce blends cheese, aji peppers, onions, garlic and more. Switching out the rice for this is a bold move – but one that truly pays off. We’re fans and since we’re on the topic of bold, we’re putting this dish right up there along with La Mar’s famous chocolate cake as among the best in Doha.
The dessert is nothing short of a brilliant finale. A showstopping cacao bean arrives at the table. This is the dessert of all desserts. A massive bean, made with Ilanka (a north Peruvian dark chocolate), encases a medley of treats. Lucuma ice cream is the most noteworthy, sitting atop dark chocolate mousse and crunchy quinoa bits. Chef Frank knocks it open with a tiny but mighty hammer and we start digging in. Edible flowers add colour to the inside; the outside is already designed to look like a real cacao bean. It’s one of those desserts that pleases all the senses.
But that’s not all on the sweets side. We all know and love the quintessential Peruvian Chichamorada (a drink made from purple corn and seriously addictive), but we’ve never imagined this in sorbet form. It’s the perfect summer treat (in fact, we’re picturing these by the La Mar Beach Club poolside).
The service has been top-notch all night, with Chef Frank serving us himself on many occasions. The team behind the kitchen gets applause for putting up an unforgettable menu.
There’s no debate that La Mar Doha is a mainstay in Qatar’s dining scene. It really doesn’t matter whether you appreciate the fine art of food or not, because every second of your experience will impress. Now, let’s get that New Year’s reservation in.
For more information, please call +974 4484 4919.