Lebanese cuisine at Raouche Restaurant

Diners seeking an exemplary and authentic experience of Lebanese cuisine will find their expectations met at the Raouche Restaurant.

The restaurant derives its name from a famous natural landmark and a big tourist hotspot called the ‘Rock of Raouche’ in Lebanon.

The outlet is part of the City Seasons Hotel Muscat’s food and beverage portfolio that has, within a short period of time, become a popular haunt for in-house guests as well as visitors.

Easily accessible and strategically located on the ground floor of the hotel, Raouche is well suited to accommodate a private dinner for two or host a corporate luncheon for 40 people.

Warm decor, well spaced tables, large windows with a view, wall-to-wall sofa seating and professional service sets the ambience for a relaxed meal or an informal tete a tete.

The tasteful decor and elegant appearance sets the stage for traditional Lebanese food of high quality. Other than serving popular Lebanese dishes, the restaurant offers unique preparations such as Raouche Salad and Habra Nayieh that are popular with regular as well as new customers. The restaurant has a seating capacity of 74 persons.

“While catering to a diverse audience, our team has been especially particular in upholding Lebanese tradition in the preparation of the food. Lebanese cuisine is a culinary adventure and is popular among diverse nationalities living here,” said Manu Madan, GM, City Seasons Hotel Muscat.

“Raouche restaurant was conceptualised and brought to life here at the City Seasons Hotel Muscat where we found a niche for restaurants offering a truly authentic experience of this world class cuisine,” he added.

Executive Sous Chef Daniel Moussa heads the team of expert chefs most of whom hail from Lebanon. The young enthusiastic chef brings with him a wealth of experience from working in and managing restaurants and hotel outlets in Syria and the UAE.

“Opening a new restaurant and creating a market for it is quite a challenging task - one that my team and I have thoroughly enjoyed,” said Chef Daniel.