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Idam

Doha

Alain Ducasse’s Doha dining institution

The overview: Perched on the fifth floor of Doha's iconic Museum of Islamic Art (MIA), Idam is a meeting of minds between two titans of their respective fields: legendary chef Alain Ducasse and visionary designer Philippe Starck. Idam marked Ducasse's first foray into the Middle East and was a pioneering fine dining spot in the city when it opened its doors in 2013. In the decade-plus since, it's stayed at the top of its game through subtle innovation and renovation and now claims the title of The Best Restaurant in Qatar, as part of Middle East & North Africa's 50 Best Restaurants 2026.

The arrival: As guests make their way up the private elevator into the space overlooking the main lobby of the museum, the first stop is the wall of custom Murano glassware to choose a water vessel for the evening. After taking a seat in one of its white leather wingback chairs embroidered with Arabic calligraphy, make sure to take a stroll out onto the terrace to see the glistening West Bay skyline across the water, ideally at sunset.

Describe the food: Contemporary European, with a few regional twists added for good measure. The kitchen is led day-to-day by executive chef Fabrice Rosso, but Ducasse's French tendencies are on full display. For its eight-course tasting menu, proceedings kick off with house-made fish charcuterie before pivoting to plates of bluefin tuna crudo with elderflower, avocado and borage, followed by seared wagyu beef with confit shallot and cured lardo. For the full experience, opt-in for the non-alcoholic drinks pairing comprising in-house produced infusions.

The star course? Beetroot. Qatari produce is utilised liberally across the entire menu, but none shine as bright at this ruby-hued creation. It starts with locally grown beetroot, selected for their unique sugar content from the country's unique growing conditions. Each is finely cut into a two-metre-long ribbon, before being rolled into a circle, steamed and pan-fried in clarified butter. The garnishes? Pike roe and crème fraîche smoked with local woods, rosemary and thyme, alongside a vinaigrette and kimchi made with the beetroot offcuts and leaves, respectively.

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