The Taste of the Mediterranean: Tahina Terrace, Kathmandu Marriott Hotel

Because of its delicious dishes and health advantages, Mediterranean cuisine has become increasingly popular in recent days. With its menu of traditional dishes from countries like Turkey, Arabia, Lebanon, and many more, Tahina Terrace, a restaurant inside the Kathmandu Marriott Hotel, provides the taste of the Mediterranean.

Tahina Terrace, which is on the third level of the Kathmandu Marriott Hotel, is a stunning location with alfresco and under-roof dining that is perfectly complemented by the view of the mountain range and the Kathmandu skyline. The restaurant is open every day from 4 p.m. to 10 p.m. We visited this restaurant to explore their selection on this week’s Feasts and Flavours.

Grilled tiger prawns with cous cous and bisque sauce 

The dish of grilled tiger prawns with cous cous and bisque sauce combines savoury and rich flavours that work beautifully together. The prawns are succulent and tender, with just the right amount of lemon salt and a faintly charred taste from the grill. The prawns are ideally complemented by the tanginess and hint of sweetness in the bisque sauce. The light, nutty flavour of the cous cous enhances the flavour of the entire meal. This meal is luxurious and satiating, and it comes with microgreens on the side.

Zattar Manakish

One of the best seller at the restaurant, it has crust topped with dried thyme, cheese and olive oil. The primary ingredient in this dish, which has a distinct aroma and a mildly tangy flavour, is dried thyme, also known as Za’atar (Middle Eastern). It is soft on the inside and a crisp on the outside. The olive oil adds a depth of flavour and the cheese all combined to form a savoury and earthy flavours.

Tahina classic cold Mezze

One of the staples of this cuisine includes a number of side dishes and pita breads. Hummus, Moutabel, Fattoush, Tabbouleh, Labneh, and Muhammara are all featured on the plate. The most well-known hummus is prepared with chickpeas, tahini, lemon and olive oil. It has a delectable flavour that combines tangy, creamy, and nutty notes. The texture of the Moutabel, which is prepared from eggplant, tahini, and olive oil, is a little bit rough. It has layers of tastes that include smoky, a hint of sweetness, and tangy flavour.

The consistency of labneh prepared from hand curd is thick and creamy. It has a good balance of tangy, spicy, and creamy flavours. Muhammara is a special option. This dish, which contains red bell peppers and hazelnuts, is quite spicy. Overall, this dish is a delectable fusion of sweet, smoky, spicy, and nutty flavors that work in unison.

Fattoush resembles a salad. Made with crunchy, toasted pita breads, cucumber, tomato, herbs, and pomegranate, the flavour is a tangy and savoury,  that is both refreshing and zesty.

Pita flatbread are provided on the side for all of it. A staple in the cuisine has a mild flavour and is versatile.

 Tahina Hot Mezze

Another assortment of variety of small, hot dishes are Falafel, Zazaki paneer, cheese sambousek, and vegetable fatayer. Falafel are small, fried balls with a crispy surface and smooth, moist interior. The flavour is filling and savoury.

Rich, creamy, and tangy with a complex combination of spices that gives it a unique flavour, Zazaki paneer is marinated in a mixture of spices. It is flavourful because of the earthy seasonings it contains.

A star-shaped meal called spinach fatayer contains spinach, onions, and seasonings. The flavour is earthy, slightly bitter from the spinach, and sweet from the onions. The outside is soft and gratifying all round.

As the name implies, cheese, feta, and mint are the key ingredients inside cheese sambousek. When combined with the tahina sauce, it is salty, savoury and satisfying.

‘We at Kathmandu Marriott strive to give our clients the most memorable dining experience possible’ , stated Bishnu Magar, Executive Chef at Tahina Terrace.

Author: Simran Shrestha

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