Mid-Year Report Card 2025 - The Qatar Dining Scene

And here we are...

It was the best of times…it was, well. Yeah, it’s a weird time for Doha’s dining scene. We have reached the mid-year point of 2025 and while we are all eyeing Summer, this also means it’s time for my Mid-Year Report Card 2025 – The Qatar Dining Scene. For those new here, the Mid-Year Report Card is a chance to take the temperature of the Qatar dining scene – what’s great, what’s lacking (or “mid” as the kids would say) and also, what could and should be improved.

And, in the spirit of being constructive, it’s look ahead to what’s happening and what we can look forward to. So…where do we stand this year?

What I’m Loving

• New local concepts: I’m pleased to see some genuinely interesting new Qatari and Qatar-based brands like Raseef Ragag emerging and prepping to move beyond the peninsula.

• Consistent performers: Hakkasan, Liang, LPM and Nobu, take another, very well earned bow. They are all working overtime to deliver exceptional quality and packing in the regulars and new diners with style and importantly, consistency. I was so happy to see them recognised in the Michelin Guide.

• Old favorites with new glam looks: Looking at you Chingari - the interiors may have had a makeover, bringing it squarely into the 21st century, but the quality food and service remains warm and old school.

• The improved: MURU’s renaissance. It started with a splutter but is now very much hitting its stride. Yes, that capacious dining room still needs a good design edit, but the menu and service has settled in nicely. It demonstrates with patience, consistency and a bit of creative thinking, you can do well. Speaking of improved, I’m thrilled with the re-invention of Astor Grill - some great food being served there right now after a period in the (classy - IFKYK) wilderness.

• The Gewan Island hypebeast: Yes, it’s all cafes, matcha, aesthetic girlies and the like but we do need more public spaces like this.

• More independent licensed venues: We’re seeing a slow trickle of new spots popping up in The Pearl this year, especially the new branch of local heroes Yee Hwa which even has a happy hour!

• New openings: The Rosewood and Andaz both opening/opened finally. Well, the Rosewood on 15 July (without restaurants but beggars can’t be choosers right now).

• Star power: This year we have seen the OGs Nobu, Jean Georges, Mauro Colagreco, Alain Ducasse among others spend time in the city - did I miss anyone? This demonstrates their commitment to the market and their own ventures.

• A slowly emerging diversity: African flavors, Burmese restaurants, Costa Rican street food, Eastern European venues. The dining scene has never been so interesting or diverse. More please!

• Nostalgic food trends: So, this could be a double edged sword, but I am leaning towards it being a positive. Celebrating heritage and childhood comfort food is a good thing for Qatar, when done well.

Room for Improvement

• Closures: Once more for the kids in the back. We are going to see more closures and it will hurt. Diners still aren’t spending what they used to back before the World Cup and I don’t see this changing any time soon. The biggest and most disappointing loss of 2025 is La Mediteranee Robuchon. Gorgeous space, excellent and thoughtful menu. Yet couldn’t work. This should be a warning for the industry.

• Lines, lines, lines: Speaking of hype beasts, it’s great to see people supporting new venues, but all at once?

• Dubai everything: Isn’t it enough that there is now a worldwide pistachio shortage? Surely we can find our own trends?

• Pricing: QR40 for a weak underwhelming matcha? Dreamin’.

• Credibility: Everything is still “the BEST (insert dish here) in Doha”, “hidden gem” or “the viral (insert overpriced thing) is here in Doha”. The punters are twigging to this and, it’s time to find a new hook folks.

• New licensing rules: I have given an in-depth overview of this in a recent newsletter. These new rules, which stipulate what kinds of venues alcohol can be served in, will see a lot of readjustment in the market over the coming 12 months. This isn’t a negative, but will take some deft footwork.

• Lusail, generally: So much promise, zero originality.

• AI everywhere: Last year I raged about how the use of this tool is rampant in marketing, social media posts and yes, even “reviews” all over Doha. We’re now seeing the unironic use of AI imagery in food and beverage marketing. I don’t think I need to remind you there is already a credibility gap in the market.

• Service: Still universally robotic and with a hospitality jobs market with a high churn, we still lack that level of professionalism.

  

  What I’m looking forward to

• Michelin 2026: The next edition is due by the end of the year. Will we get a two star restaurant? Who is next to get the “selected” call up?

• Renovations: La Mar and Chingari led the way with new looks; but we will see some other big names head for a refresh over the Summer and beyond. Hakkasan is next on the glow-up list. Whether these are a Kris Kardashian style makeovers…or just a quick touch up…

• Rosewood Doha’s restaurants: I’m hearing some good things about the concepts - and it seems they are taking the time to get them right.

Half yearly assessment - finals time

Michelin came, it saw, it confused just about everyone. I would love to say I feel the same optimism that I did at this time last year, but I don’t think I do. The industry is treading water right now, and I’m not sure whether we’re waiting for that big wave to hit; or for a Bondi Rescue style bail out.

Grade: A very generous C-

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