A Moroccan setting, international cuisine and top-class customer service is what meets you at Chez Le Cafe in Budaiya.
For the Holy Month of Ramadan, the cafŽ has set up a tent to the rear of the premises, catering for up to 350 people and offering special treats, snacks and meals.
Bahraini chef Nabeel Mohammed Hussain is kept on his toes welcoming guests and treating them to some of the island's favourite cuisine.
The cafŽ offers a wide of range of culinary styles for diners to choose from including Moroccan, Arabic, Lebanese, Iraqi, French, Italian and Mexican.
The breakfast section offers Bahraini, Egyptian, Oriental and English dishes as well as healthy options for weight watchers.
The soups and salads section, claimed by Chef Nabeel to be a favourite amongst diners, provides a selection of combinations such as Caesar salad, tuna deluxe, Italian caprese, Jarjeer salad and the cafŽ's specialty - chez le Caesar.
Lebanese appetisers with hot and cold mezzah offer the typical choices including mutabbal, hummos, tabouleh, fattoush, arayes meat and grilled halloumi cheese.
Main course options include beef stroganoff, grilled hammour, sirloin steak, chicken and shrimp crispers, Italian fish, Mexican quesadilla, nachos chez le, chicken fajita, fettuccine, lasagna, spaghetti bolognaise and mixed seafood platter.
Also on the menu is a selection of Iraqi dishes such as ghozi laham, biryani hammour, kebab laham and Moroccan dishes such as harira bidaweya, chicken tajin lemon, couscous chicken, tajin fish, tefaya couscous and Moroccan mixed grill.
A special attraction of Chez Le CafŽ is its 11 different types of jasmine tea. It is made from Chinese green tea leaves that are scented with jasmine flowers and is considered a very healthy beverage.
The menu also features a special Ramadan food section including liver plate, lobia, dawood basha, Egyptian bushary, nakhi and desserts such as muhalabia, sago and shaeria milk.
Chef Nabeel, 45, from Budaiya has been with the outlet since its opening in 2002 and has over 25 years of experience in the kitchen. He has also taught at the former Gulf College of Hospitality and Tourism in Muharraq.
Hussain Al Khaja, chairman of Al Marooj group which runs the cafŽ said it was recently declared by the Ministry of Interior to be the island's most popular coffee shop.
Mr Al Khaja said: 'When we started the business the idea was to open a quiet place where people can come and just relax.'
The restaurant has rooms on its top floor offering guests the chance to dine in private with family and friends.
The rooms are decorated with cozy furniture including a massage chair.
For Sheesha smokers, the downstairs section allows guests to watch their favourite sport while relaxing with their friends and enjoying a smoke.
Mr Al Khaja added: 'I used to collect ideas on my trips abroad and bring them back to add to our menu. The entire design and menu of the cafŽ has been custom-made.'
Chef Nabeel shares one of Chez Le CafŽ's favourite Mexican dishes with GulfWeekly readers.
Chiken fajita
Ingredients
300gm Green, red and yellow peppers
100gm Fresh mushrooms
50gm Long-life cream
1/2 cup Rice
1 cup Cooking oil
1tsp White vinegar
Salt and pepper
Procedure:
Marinate the chicken with salt, pepper and white vinegar. Heat the pan and pour in the oil. Cook the chicken until it becomes golden in colour.
Add all the remaining ingredients except rice and cream and cook for two minutes.
Add the cream and cook for three minutes or until the sauce becomes thick.
Serve with boiled rice or French fries. If you wish to decorate the plate, add some cream to rice to make it thick and place it on the plate with sauce poured over it.
Serve hot.
