Food & Drinks in Bahrain

Bahrain’s cuisine reflects its history as a Persian Gulf crossroads. Centuries of trade and immigration have made the island’s kitchen a melting pot of Arab, Persian, Indian and global flavors. Traditionally an Arab-Islamic country, Bahrain has always been a seafaring and trading nation. Its ancient Dilmun civilization introduced date palms and linked the kingdom to Mesopotamia and the Indus Valley. Over time Persian settlers (the Ajam), Indian merchants, Bedouin tribes and others all left their mark on Bahraini food. With the spread of Islam came Arabic dietary laws and a strong hospitality culture: meals became communal, and hosts serve lavish spreads to guests. Today Bahrain is known as a comparatively cosmopolitan Gulf state, and its food scene mirrors that openness.

Ocean trade and pearl diving once dominated Bahrain’s economy, so seafood and preserved provisions were staples. Fishermen brought ashore hammour (grouper), safi (rabbitfish), chanad (mackerel) and sobaity (sea-bream). Even now fish plays an important role: grilled or stewed, it’s often served with aromatic rice. Rice and wheat are the grains of choice – long-grain (basmati) or short-grain rice for festive dishes, and flatbreads for everyday meals. In fact, Bahrainis “seem obsessed with bread”. Thin, unleavened breads (such as mishkak or mahrouq bread) and loaves of khubooz are used to scoop up stews and dips. A local chef notes that “the soul of Bahraini cuisine is indeed its breads”. Even an Indian-influenced snack called pau (a cheese-stuffed roll) has become popular in cafes, and special flatbreads like mihyawa – folded dough sprinkled with fermented fish sauce – show how regional flavors blend into breakfast fare.

Bahrain’s spice palette is rich and warm. Cardamom, saffron, cumin, coriander, turmeric, cinnamon, cloves and black pepper all make regular appearances. Many dishes use a baharat blend (a “seven-spice” mix of pepper, coriander, cumin, cinnamon, cloves, nutmeg and cardamom). Saffron is prized – even a pinch colors rice golden – and dried black limes (loomi) lend a tangy note to broths and rice pots. Sweet recipes often call for rosewater or orange blossom water. Nuts such as almonds and pistachios add texture, especially in desserts and rice-stuffings. Dairy and pulses also feature: clarified butter (ghee) and yogurt create richness, while chickpeas, fava beans (foul), lentils and rice combine into hearty dishes.

Signature Dishes and Classic Flavors

At the center of Bahraini tables are rice and meat dishes. The unquestioned national dish is machboos (also spelled majboos or makbūs), a one-pot meal of fragrant rice and meat or fish. In a machboos, layers of rice and chicken, lamb or fish simmer together with onions, tomatoes and spices (cumin, coriander, saffron, and loomi, for example) until the flavors meld. It is often served at feasts and family gatherings and is said to “embody Arabian hospitality”. Machboos is typically very flavorful – a blend of cinnamon, cardamom, turmeric and dried lime over the chicken or fish – and a clear favorite for communal meals.

Another beloved dish is harees (sometimes called jareesh), a slow-cooked porridge of cracked wheat (or barley) and meat (usually lamb or chicken). The grains and meat are cooked until they melt together into a thick porridge, then topped with a sprinkle of cinnamon and sugar. Harees is traditionally made for Ramadan and special occasions, and its hearty texture (and warm spices) exemplify home-style comfort food. Likewise, jireesh is a related lamb-and-wheat stew popular especially at fast-breaking meals in the holy month.

Whole-roasted stuffed meats are another hallmark. Goozi or ouzi (also spelled qouzi) is an iconic celebratory dish: a whole lamb or goat slow-roasted and then served with spiced rice studded with nuts. Often the rice used inside the lamb is further enriched with caramelized onions, almonds or pistachios. Whole bird or fowl stuffed with rice and sometimes eggs is also served on special occasions; this practice reflects the communal spirit of Bahraini feasts.

A ubiquitous everyday staple is saloona – a simple yet robust stew. “Saloona” simply means “stew” in Arabic, and it usually contains a tomato-based broth, chunks of meat or fish, and vegetables like okra, eggplant, tomatoes and potatoes. Each household may season it slightly differently, but it is always cooked slowly until tender. With rice or bread, saloona is a comfort on the dinner table.

Seafood dishes are similarly spiced. Grilled samak mashwi (marinated fish) on skewers appears at barbecues, and fish is often stewed in fish stock with spices or cooked in tahini-based sauces (like Lebanese-syle samak bil tahina). A Gulf fish called hamour (grouper) is often simply grilled or fried whole. A very Bahraini breakfast item, muhammar, is steamed sweet rice (often colored brown with date syrup or sugar) commonly served alongside grilled fish or meat.

Breakfast in Bahrain can be substantial. Traditional morning fare often includes steamed breads and savouries. For example, the thin crepe-like balaleet is uniquely Bahraini: it is sweetened vermicelli noodles (cooked with saffron and sugar) piled on a plate and topped with a salty egg omelette. The result is a surprising sweet-salty contrast beloved at breakfast. Yemeni-influenced shakshuka (poached eggs in a spiced tomato sauce) and the Levantine staple foul medames (mashed fava beans with olive oil and lemon) are also common morning dishes. Almost always, a cup of strong spiced tea or coffee accompanies these meals.

Snacks, Street Foods, and Sweets

Bahraini cuisine includes many street snacks and confections. Shawarma (meat roasted on a vertical spit and served in pita bread) is as popular here as anywhere in the Levant. Shwarma stalls (like Tarboush in Adliya) tout chicken, beef or lamb wraps throughout the city. Triangular samboosa (fried or baked meat/vegetable-filled pastries, akin to samosas) fill Ramadan markets and street corners, as do falafel (deep-fried chickpea balls often tucked into bread with tahini). In souks and cafes one also finds hummus, baba ganoush, stuffed grape leaves and other familiar Middle Eastern snacks.

As a sign of hospitality and celebration, Bahraini tables overflow with sweets. One perennial favorite is Bahraini halwa – a dense, translucent jelly of starch and sugar infused with saffron, rosewater and cardamom, and studded with almonds and pistachios. Often sold by the slice from sweet shops (the Halwa Showaiter family has been making it for over 150 years), halwa is bright orange or green and richly fragrant. Locals and visitors alike scoop it out onto plates; Bahrainis often let guests sample halwa before buying.

Seasonal pastries abound. Luqaimat (called gaimat in Bahrain) are small crisp doughnut-like balls, deep-fried and drizzled with date syrup or honey. Sesame seeds on top add crunch. These dumplings are ubiquitous during Ramadan and national holidays. Ma’amoul cookies – tender shortbreads filled with dates or chopped nuts – also feature at Eid celebrations. Other sweets include baklava (layers of filo pastry with honey and nuts) which reflects Ottoman-Greek influences, and qatayef/khanfaroosh – warm cardamom- and saffron-infused pancake-like desserts often served with a honey or sugar drizzle. Bahraini’s large sweet tooth also enjoys international desserts offered at cafes: for example, Umm Ali (an Egyptian-style milk-and-pastry pudding) appears on some menus, as do zalabia (also known as jalebi or lokma) – spiral or lattice-shaped fried doughs soaked in syrup.

Even simple fruits and nuts are eaten as snacks. Plump dates (often locally grown varieties) are consumed straight or stuffed with almonds as an afternoon nibble. Street vendors sell fresh roasted nuts and honey candies. In the shade of the old Bab al Bahrain markets, one can find piles of dried fruits (figs, apricots) and bags of nuts (hazelnuts, almonds) to crunch between meals.

Drinks and Coffee Culture

Coffee and tea are central to Bahraini hospitality. In every home and café gahwa (Arabic coffee) is traditionally offered to guests. Bahraini gahwa is a pale, aromatic brew served from a distinctive spouted metal pot (a dallah) into small handle-less cups. It is never sweetened. Instead, Bahraini coffee is flavored with cardamom and often a few strands of saffron or a clove for depth. People typically brew gahwa from freshly roasted beans – some prefer Yemeni Mocha beans, others Brazilian or Nepali – and customize the spice levels to taste. A hostess may spend 10–15 minutes carefully simmering the blend until the grounds settle. When served, each cup is only half-filled; the host moves around the room refilling cups until all the guests are satisfied. Dates or sweet pastries are always passed alongside, since the coffee itself is unsweetened. It is said that a typical Bahraini might drink ten or more small cups of this spiced coffee in a day, using it as a reason to pause and socialize. Even as new-style coffee shops have opened, the ritual of gahwa remains integral to social life.

Tea is equally beloved. Strong black tea with milk – known as karak chai – is a ubiquitous pick-me-up. Cardamom and saffron often flavor the tea, and many cafés display little jars of saffron threads, dried rose petals or nuts to stir into the brew. A typical morning might begin with a cup of gahwa or karak served with balaleet (the sweet vermicelli dish). Yogurt-based laban is another common drink to cool off on hot days. At restaurants and cafes today, one can find an array of options: mint tea, ginger tea, fruit juices, iced coffees and even lassis. Alcoholic drinks are regulated (Bahrain being a Muslim country) but available in licensed hotels and bars for non-Muslims. For example, the Ritz-Carlton’s Trader Vic’s bar is known for its tropical Mai Tai cocktail. Yet beer (often the Danish Carlsberg brand) and wine are consumed only in certain venues – by local custom, the majority of Bahrain’s population drinks in moderation if at all.

Popular Restaurants and Dining Districts

Manama, the capital, is the hub of Bahrain’s dining scene. Manama Souq (around Bab al Bahrain) is the place to sense traditional flavors: narrow alleys brim with spice shops, coffee stands and sweet counters. In its winding lanes the air is thick with the scent of cardamom and saffron. Stalls display bright piles of dates and trays of halwa. Small local cafés (called mahwa) pour gahwa and serve plain rice dishes. The adjacent Central Market (the fruit-and-vegetable market) is famous for fresh produce and, at the back, dates of every variety – an essential Bahraini snack.

By contrast, the Adliya neighborhood (near central Manama) is the city’s trendy, bohemian quarter. Formerly a quiet residential area, Adliya is now packed with art galleries, boutique shops and eatery-lined streets. Its Block 338 is a renowned dining strip: a pedestrian-friendly enclave of upscale Lebanese lounges, international bistros and fusion cafés. On any given night, tables spill onto sidewalk terraces and live jazz or DJs can be heard mixing with clinking glasses. Here one finds everything from Asian-fusion sushi to Italian trattorias, trendy burger joints and wine bars. The dining options are truly international – Indian, Italian, Thai, Mexican and more – reflecting Bahrain’s cosmopolitan clientele.

Beyond the capital, many Bahrainis and expats head to large shopping malls like City Centre (Seef) and the new Time Out Market at Seef’s Hotel complex. These modern food courts house dozens of counters and mini-restaurants under one roof. For example, the newly opened Time Out Market features fourteen kitchens offering a variety of global cuisines, from gourmet burgers to Arabic mezze (the official tourism site notes it presents “local and international cuisine in food stalls and trucks”). It is a one-stop destination for families and young people eager to sample many flavors. Malls like Mall of Dilmunia and the newly built larger shopping centres have also included “hawker” style sections where chefs from all over the world sell street foods.

On the waterfront at Seef and Bahrain Bay, hotel restaurants offer fine dining with views of the Gulf. Internationally known chefs have set up shop here: Wolfgang Puck has three eateries in the Four Seasons Bahrain Bay, and Oliver Glowig (formerly of the Ritz-Carlton Manama) serves Italian-inflected cuisine prepared with local ingredients. Groups of friends might gather at signature spots like Fusions by Tala (at the Gulf Hotel) – the award-winning modern Bahraini restaurant of chef Tala Bashmi – where traditional flavors are reinterpreted in elegant presentations.

In the old capital of Muharraq, narrow lanes contain historic houses turned into cafes (such as Naseef Cafe, famed for its kunafeh and umm ali pudding) and spice shops. Along Sitra and Awali, small town eateries offer home-style cooking. In Riffa and Isa Town, one finds quieter local markets and family restaurants where Bahrainis dine on kebabs, margoog (doughy stew), and other rural specialties. The island’s modern districts like Juffair and Hamala cater to expatriates with international restaurants and brewpubs (C45 Artisan Brewery was launched in Manama, for example).

Street food alleys are a hidden gem. Manama’s side-streets hold hawker carts and hole-in-the-wall joints where the fare is simple and cheap. There, shawarma vendors slice warm meat into pitas, and wooden carts fry fresh samboosa. One tradition is Tarboush Sweets (not to be confused with shawarma) where families gather to dunk luqaimat into date syrup. Local bakeries display trays of crispy jalebi/zalabia and sesame-coated sweets in the afternoon.

For visitors interested in a guided approach, Bahrain offers food tours and classes. Gulf Hotel Bahrain runs cooking workshops on traditional dishes, and local companies lead walking tours through Manama Souq, explaining spices and sampling dishes. These experiences blend learning with eating – tourists might press fresh dates into coffee at a spice stall, or sit on a majlis floor drinking karak while a guide recounts pearl-diving lore.

International Influences

Bahraini cuisine today is a tapestry woven from many cultures. Its Persian influence (through the longstanding Ajam community) is seen in flavors like mehyawa – a tangy fermented fish sauce used as a breakfast condiment. Use of dried lime (loomi), and ingredients like saffron and mint, also reflect Persian Gulf connections. Indian and South Asian influence came via historical trade and the large expatriate population. Curries, biryanis and breads like paratha and chapati are commonplace. Indian vegetarian dishes (dals, chaat, dosas) have become interwoven with Bahraini fare, especially among the country’s large South Asian community. Levantine flavors arrived more recently: hummus, baba ganoush, kibbeh, shawarma and falafel stand alongside qahwa carts in every urban neighborhood.

European and American cuisines are also present. Fine-dining in five-star hotels brings Italian pastas, French pastries and international fusion. Fast-food chains (burger, pizza, noodle shops) line major streets and malls. Middle Eastern chain cafes like Paul and Magnolia offer Western-style breakfasts. The coffee culture itself was influenced by Ottoman and Yemeni coffee traditions (the very name “mocha” hints at Yemen), though Bahrainis have made the drink their own with local customs. Alcoholic beverages, prohibited in neighboring Saudi Arabia, have a niche here among expatriates: imported beers and wines are available in licensed venues.

Today, global dietary trends are influencing Bahrain too. There is a growing vegan/vegetarian movement, driven by health, ethical and environmental concerns. Traditionally, meat and fish dominated Bahraini meals, but in recent years many restaurants have added plant-based options or even dedicated vegan menus. Social media and health influencers have popularized smoothie bowls, salads and meat substitutes. Grocery stores and cafes now stock almond milk, tofu and gluten-free products for conscious eaters. Annual events like vegan food festivals and farmers’ markets have started to appear, reflecting a wider Middle Eastern trend towards plant-based eating.

Vegetarian and Plant-Based Options

Although classic Bahraini dishes are not inherently vegetarian, the kingdom’s diversity means meat-free diets are well served. Besides the growing number of international-style restaurants offering meatless entrées, Bahrain is home to numerous Indian vegetarian eateries. In Manama, one can dine at Udupi-style places (e.g. Shanti Sagar, Mysore Bhavan) and Gujrati sweet shops where the entire menu is vegetarian.

Cafés often feature falafel wraps, grilled halloumi, lentil soups and mezze platters. Local variants of dishes like saloona or firga can be prepared without meat or fish, using extra vegetables or chickpeas instead. Markets carry fresh produce and herbs year-round (thanks to modern hydroponic farming). Many expatriates, especially from India and the West, seek out vegan-friendly spots like vegan bakery Plant Cafe Bahrain or vegetarian Asian fusion restaurants. The trend towards plant-based eating is supported by specialty shops and health-food stores supplying vegan cheeses, plant milks and meat analogues.

Nonetheless, Bahrain’s heart remains with hearty cuisine. A vegetarian visitor will still encounter lentil-and-rice stews, eggplant casseroles, and richly spiced vegetable dishes at family tables and local spots – much as they might in neighboring Middle Eastern countries. And traditional sweet treats (halwa, ma’amoul, luqaimat) are naturally free of meat. In other words, modern life has broadened the options, but the legacy flavors of Bahrain continue to mix with international diets.

Modern Trends and the Future

In the last decade, Bahrain’s food scene has accelerated into new territory. Young chefs and entrepreneurs are reimagining Bahraini classics. Award-winning chef Tala Bashmi at Fusions by Tala, for example, has put Bahrain on the world map by interpreting traditional recipes with modern techniques – her restaurant has earned acclaim as one of the region’s best. Many restaurants now include old-fashioned dishes on their menus to attract tourists and revive cultural pride: dishes like harees, jireesh, firga’ (layered rice with vegetables), gabout (meat-stuffed dumplings) and gaimat (saffron-soaked dumplings) that were nearly forgotten are seeing a revival.

Street food festivals and outdoor markets have become popular. Each winter, the Bahrain Food Festival draws crowds with its food trucks and stalls offering both Bahraini and international specialties. In a lively, carnival atmosphere, visitors try shawarma from one cart, pizza from another, and dodge vendors selling karak tea from a third. These events underscore how food is now also entertainment and cultural showpiece in Bahrain.

Casual café culture has boomed too. When not sipping gahwa in a traditional majlis, Bahraini youth may congregate in hip coffee shops or bistros for French toast and latte in the morning or hookah lounges at night. Global coffee brands operate here, but even many Bahraini cafés now brew specialty coffee and matcha lattes alongside spiced karak. Healthy living trends have spurred açai