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The Four Seasons Hotel Bahrain Bay has curated a special tapas experience, inviting guests to savour Mediterranean flavours all summer.
Perfect for sharing, casual dining or pre-dinner bites, this tapas selection promises not just an epic dining event, but an all-round gastronomic adventure.
Live the experience with dishes such as patatas bravas, chicken croquettes with spicy tomato mayo, calamari and grilled octopus with creamy potato and paprika oil.
It is available until August 2, from 11.30am to midnight at Bay View Lounge.
Prices start from BD7.
Take your Friday plans up a notch with Bahrain Bay Kitchen’s award-winning brunch. Indulge in fresh seafood, traditional Asian favourites, tandoori creations and more, all the while enjoying vibrant live entertainment.
Children can look forward to their own buffet. It is available every Friday this month, from 1pm to 4pm.
It costs BD35 inclusive of soft beverages and BD48 with a selected beverage package. Children under six years dine with the hotel’s compliments, and children aged six to 12 enjoy a 50 per cent discount.
Seafood enthusiasts can enjoy amazing Lebanese cuisine, served on the shores of Bahrain Bay, at Byblos.
Delight in refreshing crab and smoked salmon salad, scallop and risotto, while enjoying a beautiful ambience.
Available until June 30, from Tuesday to Sunday, 6pm to midnight, the offer costs BD52 for two people.
Executive chef Brian Becher and his talented team at CUT by Wolfgang Puck have curated a special dining experience for guests to enjoy.
It is available for lunch from Monday to Saturday, 12.30pm to 3pm; dinner on Monday, Tuesday and Saturday, 7pm to 11pm and Friday from 7pm to 11.30pm.
All options are priced a la carte.
It is also open for Friday Brunch from 12.30pm to 3pm, at BD70.
Discover your inner glow through Biologique Recherche treatments, tailored exclusively to your skin’s needs, at The Spa.
The relaxing experience is available everyday, from 10am to 10pm. Prices start from BD70.
For more information, contact 17115500 or 17115046.
