|Highlights:||Open buffet & á la carte|
|Cuisine:||Mediterranean, Asian fusion|
|Price range:||Moderate (LE75 to LE150)|
by Eugenia Ugrinovich
Try to guess, what these three cuisines have in common: Thai, Egyptian and International. Surrender? The answer is that they are all served in Dusit Thani’s main restaurant, Branzino – a place to go when you are either tempted to savor the miscellaneous à la carte menu or the generous buffet offerings. In other words, whatever works best for you.
The restaurant strikes as a multi-purpose venue. Whether it is a dinner for two (the sitting area has pretty high back-pieces that separate you from other tables and create the feeling of isolation and seclusion), or a friends and family gathering (tables are quite spacious) you can be sure that Branzino has that little something for everyone.
Especially this is the case with their food that saturates the tables and the various stations, filling the air with palatable aromas. Those, who visit the restaurant on a week day, will surely benefit from the international twist, yet those who like «going Egyptian» can pursue their passion on Fridays. On offer are all the renowned traditional dishes, including salads, soups and appetizers as hommos and tahina (not forgetting a green salad, lentil soup and a variety of cheeses), main dishes as lamb, fish and chicken (with authentic side dishes like rice and macaroni), and – naturally – desserts and more desserts.
Yet, if the hustle of roaming around and piling the plates high is not for you, then you can always opt for their menu that fuses three completely different cuisines into a harmonious symphony.
Starters feature Salmon Timbale (shrimp, avocado and balsamic reduction) and the spicy Thai Beef Salad – both of which are pleasant to the palate. Among soups the recommended are Chef Special (seafood bisque, prawns and scallops) and Tom Yum Goong (lemongrass, kaffir lime and prawns).
The main dishes feature such dishes as Home-Made Ravioli (ricotta cheese and tomato herb coulis), Chicken Curry (red, yellow or green plus Thai jasmine rice) and Pan-Fried Sea Bass (macaire potatoes and virgin salsa) among other items. To sweeten up your evening, try out their Sticky Rice (coconut and fresh mango, vanilla ice cream) or – if you like it a bit sour – the tasty Lemon Meringue (with pineapple espuma).
The service is attentive and the atmosphere is relaxing making the place suitable for groups and couples alike.
Salmon Timbale, Chef Special and Lemon Meringue.
1. À la carte menu and an open buffet (weekdays: international; Fridays – Egyptian and Oriental).
2. Guests are invited to sample their selection of Thai, Egyptian and International specialties.