Cruising in Balance: Advantages And Disadvantages
Travel tipsBoat travel—especially on a cruise—offers a distinctive and all-inclusive vacation. Still, there are benefits and drawbacks to take into account, much as with any kind…
The bustling city of Manama serves not just as Bahrain’s political and economic hub but as the heartbeat of its culinary life. Rooted in ancient trade routes and modern global connections, the food culture of Manama reflects a unique tapestry of influences. Wander through its narrow souks and sleek malls, and one encounters everything from spice-laden Bahraini home cooking to international fare from across Asia and beyond. In Manama, meals are communal affairs: dishes are placed in the center of the table, inviting family and friends to share. Here, dining connects people as deeply as the flavors connect cultures. Whether in a humble café or a polished hotel, eating in Manama often feels like a warm gathering, where hospitality is the unspoken rule. A visitor quickly learns that in this city, food tells the story of heritage — from pearl divers’ catch-of-the-day traditions to dishes brought by generations of expatriates.
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A steaming pot of spiced rice and tender meat exemplifies the heart of Bahraini fare. Among the most emblematic dishes is Machboos, the national one-pot rice dish. Long-grain basmati rice is slow-cooked with chicken, lamb or fish and a heady blend of spices – including cinnamon, cardamom, cloves, turmeric and the tangy local dried lime (loomi). Often onions are caramelized to a deep brown before sautéing the spices and toasting the rice, infusing each grain with aroma. The result is a golden bed of rice studded with meat or fish (gulps of gingery broth settle at the bottom), garnished with roasted nuts and raisins. Machboos is served on large trays, a generous platter meant for sharing, reflecting its importance at family gatherings and festive occasions.
For special celebrations, Quozi stands out as the royal centerpiece. A whole lamb is marinated in a spiced yogurt blend (with ginger, garlic, nutmeg and saffron), then stuffed with seasoned rice, boiled eggs, nuts and raisins before slow-roasting. When served, the lamb’s crispy, saffron-hued exterior peels apart to reveal the fragrant rice and nuts within. Each bite combines smoky roast flavors with sweet notes of prune and almond from the stuffing. Quozi embodies Bahraini generosity: a single platter can feed a dozen family members, each savoring both the tender meat and the aromatic rice stuffing. It is customary at weddings and festivals, a symbol of abundance and celebration.
Bahrain’s island geography means seafood is ever-present. Fresh fish such as hammour (grouped sea bass), safi (rabbitfish) and kingfish are staples, often simply grilled with salt or marinated in spices like coriander and cumin before cooking over an open flame. A beloved comfort is fish masli: a whole fish is butterflied and stuffed with spicy fenugreek leaves and onions, then fried until the edges turn crisp. Curries and broths also simmer in coastal kitchens – for example, a tangy fish stew made with tamarind and coconut milk (a hint of South Indian influence) or shellfish cooked with cloves and tamarind. Even humble chowders benefit from local flair, with saffron or turmeric giving a warm golden color.
Rice even finds its way into sweets. Muhammar is a dessert-style rice dish: short-grain rice is cooked sweet with date syrup or brown sugar and infused with saffron, molded into a loaf and sliced. Often it accompanies fried fish at special meals, creating a contrasting sweet-savory experience. Another national treasure is Jareesh (also called Harees in parts of the Gulf), a porridge of crushed wheat and meat seasoned with cinnamon and cardamom. Slow-cooked in a pot, the wheat kernels break down to a creamy consistency, often garnished with ghee-drizzled fried onions and eaten during Ramadan or on cool evenings.
Street food and foreign inspirations also weave into Bahraini tradition. Samboosa (samosa) – a crispy triangular pastry – is a popular snack. Thin phyllo or spring-roll wrappers are filled with spiced ground lamb or chicken, onions and pine nuts (similar to Indian samosas but with a distinctive Gulf spice mix) then deep-fried until golden. No busy corner is without the sights and smells of shawarma and kebabs. Rotating spits of marinated chicken and lamb (a Levantine import) turn slowly, each slice slipping into a soft flatbread along with tangy pickles and garlic sauce. Likewise, skewered kofta and tawook (minced meat and chicken) marinated in Middle Eastern spices sizzle on charcoal grills outside cafés. A bustling shawarma stand at midnight, with its heady aroma and glowing rotisserie, is as Bahraini as the moonlit sea.
Bahraini cooks favor aromatic spices that reveal layers of history. In home kitchens you will find cinnamon sticks, cardamom pods, cloves, black pepper, and turmeric always on hand. The acidic zing of loomi (dried lime) brightens soups and rice. A dash of rosewater or orange blossom might perfume a stew or pudding, reflecting Persian influences. Even humble dishes like spiced lentil stews or vegetable curries carry this signature: warm and slightly sweet notes balanced with savory depth. Throughout Manama’s culinary identity runs this pattern of blended traditions – Arabic rice and breads, Persian stews, Indian curries and snacks, African grilling techniques – all simmering together in one city.
In Bahrain, even after a hearty meal, there is a joyful, sweet finale. A national treasure is Bahraini Halwa, a sticky gelatinous candy that is nothing like the crumbly halwa found elsewhere. Made in giant cauldrons, the halwa’s base is a slow-cooked paste of cornstarch and sugar flavored with saffron, cardamom, and often rosewater, until it gels into a ruby-hued mass. Roasted nuts — almonds, pistachios, cashews — are stirred in, giving each bite a crunch amidst the sweet chewiness. Its texture is somewhere between jelly and fudge, and it holds an almost magnetic pull at gatherings. Typically spooned onto guests’ plates during weddings, Eid holidays or dinner parties, Bahraini halwa is always offered with a small cup of Arabic coffee on the side. Other sweets appear around it: trays of flaky baklava layered with pistachio or walnut and soaked in honey syrup; funnel-shaped qatayef filled with cheese or walnuts at Ramadan; or kunafa, shredded filo pastry wrapped around sweetened cheese.
Simple joys like dates also form a key part of dessert culture – soft brown dates are frequently stuffed with toasted almonds or covered in chocolate. Candied citrus peels and figs find their way into sweet assortments, and sometimes an Iranian-inspired um ali (bread pudding) with milk and nuts rounds out the offerings. Altogether, Bahraini desserts are deeply fragrant and often heavily sweetened, meant to linger on the tongue after savory spices.
Drinks in Manama similarly carry cultural weight. Karak tea is ubiquitous: a creamy tea boiled with milk, a handful of cardamom pods (sometimes a cinnamon stick), and plenty of sugar. Street vendors and homes alike brew pots of karak for early-morning crowds and for afternoon breaks, its aroma a warm constant on chilly days or during the lighter mornings of Ramadan. Equally essential is Arabic coffee (gahwa). Served in tiny porcelain cups without handles, it is very lightly roasted and spiced mainly with green cardamom (saffron may be added). A host will often refill your cup many times, and pouring for others is considered polite. The bitter warmth of gahwa is traditionally balanced by eating a sweet date alongside it – a ritual that symbolizes hospitality itself.
Local fruit and dairy-based beverages are popular too. Cold laban (a salted yogurt drink) is pulled from a jug on hot afternoons to refresh exhausted diners. Simple juices made from pomegranate, lime (sharab el-loomi), or watermelon are sold by street stalls. During Ramadan, homemade rose sharbat (rose-scented fruit drink) quenches thirst at iftar. In recent years, a curious tradition has spread: Vimto, a British berry-flavored cordial, is sipped widely in the late-evening of fast-breaking gatherings, its sweet berry taste a familiar signal of celebration.
Alcoholic beverages have a modest place in Manama’s modern scene. Bahrain was once one of the few Gulf countries where licensed venues freely sold liquor, and visitors may still find beers (Carlsberg and local brands) and cocktails in hotels and bars. Bahraini bars often serve a mix of European beers and local spirits. A local distilled drink, arrack (an anise-flavored liquor made from dates or fermented palm sap), once produced in villages, is now rare; but tourists and aficionados sometimes seek out date arak or imported varieties.
More commonly, however, nightcaps tend toward wine or whiskey poured behind closed doors. Non-alcoholic Mint tea and gahwa blend cocktails have also gained popularity, blending traditional tastes with contemporary flair. Even as laws evolve, Manama’s social norm remains clear: if one wishes an alcoholic drink, it is to be enjoyed discreetly in a private or licensed setting. Outside of that, the focus stays on the timeless rites of coffee, tea and sweet refreshments that warm every Bahraini table.
In Manama’s upscale hotels and award-winning restaurants, international flavors receive lavish treatment while still nodding to local sensibilities. Bushido by Buddha-Bar, located in the Seef area near the Ritz-Carlton, exemplifies the city’s fusion of spectacle and tradition. Entering Bushido is like stepping into a stylized theater of Japan: a shallow moat and stone statues of samurai flank the entrance, and guests are led past flickering lanterns into richly paneled dining rooms. Inside, there is a teppanyaki grill, a sushi bar and even a chic outdoor terrace. The menu boasts authentic Japanese cuisine prepared with precision: sushi and sashimi crafted by attentive chefs, and tableside hibachi shows featuring flame-seared steak and seafood. Diners here savor the ritual of Japanese dining (from the delicate architecture of sushi rolls to the artful pour of sake) all to a backdrop of eclectic lounge music. Bushido’s experience is marked by its indulgent décor and theatrical service – it is not just a meal, but a cultural immersion highlighting the “way of the warrior” spirit in its culinary artistry.
At the Gulf Hotel, Rasoi by Vineet offers a different kind of grand experience – a fine-dining adventure through modern Indian cuisine. Operated by celebrity chef Vineet Bhatia (formerly the first Indian with a Michelin star), Rasoi presents Indian traditions through a contemporary lens. The dining room is sleek and spacious, with shimmering chandeliers and polished wooden floors, yet decorated with subtle hints of India (patterned bronze bowls, artwork echoing Mughal motifs). Here, classics like spicy lamb rogan josh or buttery chicken tikka masala might arrive deconstructed or in delicate versions. Signature items may include flaky malai kadai flatbread wrapped around charcoal-grilled chicken, or a playful reinterpretation of biryani with squid ink rice. The service is polished and attentive; dishes come plated with artistic flourish. In Rasoi’s ambience – warm amber light, soft Eastern melodies, linen napkins – one feels as if dining in a modern maharaja’s court, sampling a blend of flavors from North and South India with gulf influences (such as local fish in fish curries, or the liberal use of saffron grown nearby). Though the emphasis is on gourmet flair, the underlying spices connect it to the heart of traditional Indian and Bahraini kitchens alike.
A third pillar of Manama’s high-end scene is China Garden, also part of the Gulf Hotel complex, which has earned acclaim as Bahrain’s leading Chinese restaurant. China Garden’s décor immediately signals classic Oriental elegance: lacquered wood screens, silk lanterns and gold-accented furnishings create an atmosphere of understated luxury. Large round tables often host families sharing dim sum brunch or banquet-style dinners. The menu spans China’s great cuisines: Cantonese roast duck and honey prawns sit alongside spicy Sichuan hotpots and savory Hunan beef. Chefs here remain skilled in traditional methods – for example, a Peking duck is carved table-side into wafer-thin slices, or delicate rice-wrapped shrimp rolls are fried to a crisp. The ingredients range from live seafood (for steamed whole fish) to authentic imports like XO sauce and Shaoxing wine. Even amid the lavish setting, the flavors have the homey comfort of genuine Chinese cooking, with delicate balance and technique. The result is an “oasis of Mainland China” in Bahrain, where a multi-course Chinese banquet can unfold in one evening under gilded chandeliers.
Beyond the five-star addresses, Manama offers a colorful spectrum of mid-range restaurants where both locals and expatriates mix freely. Bahay Kubo, located in the Gudaibiya district, brings the Filipino spirit to Bahrain. Its unassuming exterior opens into a spacious dining room brightened by tropical prints and a modest bar. The atmosphere is homey and casual — diners often expect to share dishes family-style. The menu features Filipino classics made with care: crispy lechon kawali (deep-fried pork belly), tangy sinigang soup with tamarind and vegetables, and crispy pata (fried pork knuckle) dipped in vinegar sauce. No one walks away from Bahay Kubo hungry: plates of pancit noodles or adobo chicken arrive heaped high. The serving style reflects Filipino communal dining: dishes are placed in the center and friends help themselves. Fresh grilled seafood and tropical fruit juices are also common. The warmth of the staff and the generous portions make Bahay Kubo feel like a neighborhood home, popular with families and groups of friends alike.
Café Lilou (often written Café Lilou) is another favorite, with branches in Adliya and at Al A’ali Mall. It offers a different vibe: here the design evokes a 19th-century Parisian brasserie. The walls are painted pastel blue, the floors are covered in black-and-white chequered tiles, and the furniture is a whimsical mix of bistro chairs and tufted banquettes. Floral centerpieces and Parisian memorabilia (antique prints, stacked books) add to the charm. The menu is intentionally eclectic: patrons might start their day with eggs Benedict or a buttery brioche French toast, and come back for a lemon-garlic chicken risotto or Lebanese lamb shank at dinner. There are even daring Fusion items: one recommendation is the “Arabian nachos” topped with spiced beef and sumac yogurt, or kibbeh labaniyeh (fried meatballs in yogurt sauce with rice). Meanwhile, the drink menu is robust – renowned for indulgent chocolate and fruit shakes, plus elegantly brewed coffees and teas served in ceramic pots. Café Lilou’s charm lies in its relaxed elegance; it is a favorite spot for leisurely brunches or a romantic dessert outing.
Lanterns is a popular Indian restaurant chain in Bahrain, with its name inspired by soft lighting that creates a warm glow. The Lanterns branch near Seef Mall is spacious and modern, with contemporary Indian décor – patterned wooden screens, colorful lamps, and artwork depicting spices or temples. The chefs here specialize in accessible Indian fare. One will find creamy butter chicken and palak paneer (spinach and cheese) alongside more aromatic Maharashtrian or Hyderabadi biryanis. Lanterns offers both North Indian tandoori grills (kebabs, tandoor-baked flatbreads) and South Indian dishes. For example, a lightly curried fish moilee or a tangy rasam may appear on the menu. Portion sizes are generous, and the prices reasonable, making Lanterns a busy family favorite. It doesn’t have the hush of a fine-diner; instead it’s lively, with staff bustling around to refill drinks and bring second helpings. The spice levels can be adjusted to taste, from “Shiva’s Fire” (very hot) down to “Lounge Mild.” Lanterns captures that classic “taste of India” for many residents, without pretension.
Nando’s needs little introduction to global visitors, but even at Nando’s one senses Bahrain’s unique twist. This South African chain (with Portuguese-influenced peri-peri chicken) attracts a steady crowd, especially in its Juffair mall outlet. The décor is unmistakably Nando’s: bright murals of African masks and chili peppers, casual bench seating, and a laid-back rock soundtrack. The menu revolves around flame-grilled chicken basted in peri-peri marinades. You can have a whole flame-grilled chicken if you’re hungry, or a quarter chicken in a wrap. Sauces range from mild Lemon & Herb to the famous “Extra Hot – The Fiery One.” Sides include spicy peri-peri fries, garlic rice, and Mozambique-style corn. A communal sauce bar lets diners customize their plates. Patrons at Nando’s range from school teens scarfing down spicy burgers to British expats nostalgic for original flavor levels. In Bahrain, Nando’s is a place where families and young people gather without fuss. It doesn’t try to evoke Bahrain’s heritage; rather, it shows how global brands have integrated into the local scene.
Upstairs Downstairs (also called U&D) was a long-running institution in the Diplomatic Area, and even though it recently changed ownership, its legacy remains a part of Manama’s history. Set in a converted colonial villa, the restaurant was known for elegant cream-and-gold interiors with high ceilings and plush rattan chairs. It offered something for everyone: starters might include French classics like mushroom soup and roasted vegetable tart, while mains ranged from Indonesian beef rendang and British fish-and-chips to spiced lamb curry or even pizza. On weekends, live jazz or piano-bar entertainment added to the atmosphere. Upstairs Downstairs attracted a cosmopolitan crowd – expatriates, diplomats, and locals on date nights. Though it closed for a period, its long reign earned it a fond place in Bahrainis’ memories as a friendly, well-priced spot where one could switch from sushi or pasta to kebab and feel at home.
Señor Paco’s brings the vibrant flavors of Mexico to Manama, and it has done so successfully for over two decades. With a prime location in Juffair, this restaurant and bar bursts with color. The walls may glow in neon lights after dark, and during lively weekend evenings one hears festive music drifting out. The menu reads like an ode to Tex-Mex, blending Mexican fare with a bit of American Southwest. Diners can start with fiery nachos layered high, salsa and guacamole made tableside, or quesadillas stuffed with cheese and jalapeños. For mains, there are sizzling fajitas served on cast-iron platters (usually chicken or beef with peppers), enchiladas smothered in chili sauce, and chimichangas. Many dishes include a sprinkle of cayenne or serrano pepper, and margaritas are practically a food group here – served frozen or on the rocks with salt-rimmed glasses. Special nights often feature live mariachi or Latin bands. Señor Paco’s is unabashedly loud and fun, a place where locals go to eat hearty meals and let loose with a tequila or two. Even those who prefer mild food can find something familiar (there are often steak and pasta dishes on the menu), but the spirit of the place is pure fiesta.
Trader Vic’s, housed inside the Ritz-Carlton, brings a very different kind of mid-range dining to Manama – one inspired by Polynesian tiki culture. Its distinctive decor – thatched-style ceilings, carved wooden tiki masks, and even a suspended canoe – has made it a curious fixture in Bahrain since the late 20th century. The bar area is the star, known as the birthplace of the Mai Tai cocktail. Bartenders decked in Hawaiian shirts mix rum-based tropical drinks (Mai Tai, Scorpion Bowl, Pina Colada) that arrive in ceramic mugs decorated like tikis. The food is pan-Asian and fusion: think crispy spare ribs with sweet chili glaze, pineapple chicken sweet-and-sour style, or coconut shrimp. The setting is almost a novelty in the Gulf – an indoor “tiki hut” complete with an animatronic seahorse waterfall at one corner. Many visitors come here more for the experience (and colorful cocktails) than for serious eating. Even so, Trader Vic’s offers all-you-can-eat dim sum on weekend afternoons and a reasonably priced fixed-menu lunch. For a mid-range appetite that craves kitsch and tropical flair, Trader Vic’s is uniquely Bahraindian.
Lastly, Zahle (located in the Gulf Hotel) represents Manama’s love for Levantine hospitality. This Lebanese restaurant presents mezze in style: refreshing salads like fattoush (crisp pita and sumac), tabbouleh (parsley and bulgur), smoky baba ganoush and silky hummus drizzled with olive oil all come in generous portions. The dining room is typically set with white linen tablecloths and soft lighting. Following mezze, mixed grills arrive: succulent shish taouk (lemon-garlic chicken skewers), kafta (spiced minced lamb), and kebbeh (lamb meatballs with pine nuts), each charred just right on charcoal. Zahle also offers specialties like rakakat (fried cheese pastries) and mutabal (spicy eggplant dip). At night, live oud or backgammon tables can make the meal feel like a convivial gathering. Shared desserts like knafeh (sweet cheese pastry) or muhallabia (rosewater pudding) can cap the dinner. Zahle captures the Lebanese bar vibe – laughter and conversation are expected as part of the meal – yet the flavors tie back to Syrian and Iraqi influences common in Gulf Levantine dishes (for example, the use of yogurt sauces or tamarind in some stews). In all, Zahle is the go-to spot for the rich, family-style Lebanese feasting experience without leaving Bahrain.
Not every meal in Manama needs to be extravagant. On the more modest side, the city offers down-to-earth eateries serving hearty fare at local prices. Al Abraaj (which means “The Towers”) is a homey restaurant with branches in Adliya and other neighborhoods. It is beloved for its vast selection of affordable dishes that straddle Arabian, Indian and Chinese flavors. Patrons often encounter buffet-style spreads where they can help themselves to shawarmas, grilled kebabs, tender biryanis and savory rice dishes resembling machboos. The walls of Al Abraaj are simply decorated with Middle Eastern art, and the seating is casual – long tables ideal for groups. A unique draw is their Umm Ali, a rich bread-and-nut pudding sweetened with condensed milk, which regulars praise as “the best in Bahrain.” Al Abraaj’s generous portions mean a group of four can dine richly on a small budget. It feels more like a community cafeteria than a fancy restaurant, yet the food is prepared with straightforward sincerity, making it a local favorite for daily meals or big family dinners.
In a similar vein, Al-Siraj Restaurant (sometimes mentioned together with Abraaj by locals) offers quick-service wraps and sandwiches for those on the run. This no-frills, modest storefront specializes in shawarma wraps. For as little as 0.3–0.5 BHD (about $0.80–1.30 USD), one can get a warm pita or flatbread loaded with spit-roasted chicken or lamb, grilled onions, pickles and a dollop of garlic or chili sauce. Fries can be stuffed inside the wrap or served on the side. The staff work behind a simple glass counter, carving meat and assembling sandwiches rapidly for passing office workers or students. Al-Siraj’s claim to fame is its affordability and speed – it caters to the late-night crowd as well. After theater showtimes or weekend outings, one often sees young people lining up for their post-party shawarma fix. The décor is minimal, but the walls are sometimes plastered with news clippings or hand-written specials (for example, a “Monday Kabsa” chicken-rice deal). It’s the kind of place where cleanliness is decent, the chefs know your order after a few visits, and the food fills the belly without emptying the wallet.
Habara Snacks & Fish, tucked into Block 327 in Adliya, is another modest eatery catering to lunchtime and late-night crowds. As the name suggests, its menu focuses on fish and snacks. A local specialty here is the fish sandwich: a filet of local hammour (or tilapia) is coated in a crispy cornmeal batter, deep-fried, and then served in a soft roll with tartar-like sauce. Many Bahrainis praise Habara’s version for its fresh taste – the fish is remarkably tender, the coating light and not overly greasy. Besides sandwiches, Habara offers small fish and chips platters and shawarma plates. One can also order crispy fried chicken wings or falafel balls. The atmosphere is more like a shop than a dine-in restaurant; seating is limited, often just a few counter stools. Most patrons take their meals to go. The walls are decorated with simple blue-and-white tile and perhaps an image of the ocean. For an inexpensive, filling meal after a movie or for a quick bite in Adliya, Habara is a local go-to – it may not be comfortable dining, but the food is tasty and cheap.
A final budget treasure is the Burjuman Coffee Shop, misleadingly named since it has nothing to do with Dubai’s Burjuman mall. This Filipino-run café sits in the basement of a commercial building next to Manama’s main bus terminal, and it caters mainly to early birds and workers. Stepping in, one sees simple plastic chairs and low tables, with a radio playing Tagalog hits. The menu reads like a comfort-fare list: big sandwiches, burgers, and Asia-style rice and noodle plates. Most entrées cost between 0.5 and 2 BHD. Thirst-quenchers include iced coffee, sodas or fresh mango shakes. One standout is the fried hammour plate: large pieces of battered fish served with rice and vegetables, as good as some mid-range restaurants but for a fraction of the price. Service is very friendly (the family owners will often greet customers by name if they’re regulars). The portions are ample, often enough to share. Though not well known to tourists, Burjuman Coffee Shop is a beloved spot for locals on a budget. It opens very early (many customers catch the 24-hour buses nearby), and it closes around midnight. For anyone wanting to experience everyday Bahraini dining on a shoestring – including a peek at the Filipino expatriate influence – this bustling coffee shop does the trick.
Eating out in Manama involves more than just the menu – it is woven into the fabric of social customs and etiquette. Hospitality is paramount in Bahraini culture. Hosts will often encourage guests to keep trying more dishes; it is polite to taste everything offered (even if only a little) as a sign of respect. Meals are typically eaten with family or friends, so dishes are placed at the center for sharing. If you are invited to a Bahraini home or even at many restaurants, be prepared to accept seconds or thirds, and to share the food on your plate if asked. A small compliment about the food (“It’s delicious!”) goes a long way. When buying food, bargained prices or menus almost never carry a fixed service fee. It is normal to tip waitstaff around 10% if service is good, although it is not obligatory.
Dress and behavior are also part of the dining experience. While Bahrain is one of the more liberal Gulf countries, modest attire is still recommended in public. Men in shorts or sleeveless shirts may stand out uncomfortably in traditional neighborhoods or at local markets. Women are not required to cover their heads or follow strict dress codes, but many choose respectful attire — long skirts or trousers, blouses that cover the shoulders — especially in conservative areas or during Ramadan. Public displays of affection (kissing or hugging in public) are generally frowned upon, even in more liberal dining spots. On the other hand, a polite handshake or a light touch on the arm (among friends of the same gender) is acceptable. It is expected that mobile phones are silenced in restaurants during prayer times (you’ll often hear the call to prayer in the evening, and music or service may pause briefly).
During Ramadan, the norms change considerably. From dawn until sunset, Muslims fast (no eating, drinking or smoking in public). As a visitor, you should refrain from eating or drinking in public during daylight hours out of respect (though many restaurants are curtained off and serve only non-Muslims). After sunset, many restaurants open up and serve large iftar meals. It is a special time of year in Bahrain, and sharing a post-fast meal with a host family or in a restaurant buffet is a heartwarming experience, but remember to be sensitive to local traditions.
Language and greetings also matter. English is widely spoken in restaurants, but picking up a few Arabic phrases is appreciated. Begin meals or any conversation with “As-salamu alaykum” (Peace be upon you) when greeting people, which is a traditional Muslim greeting. The response is “Wa alaykum as-salam”. Upon leaving, saying “shukran” (thank you) to your host or servers is polite. You will often hear phrases like “Inshallah” (God willing) in conversation – it is a common way to imply future intentions or agreements. Smiling and expressing gratitude for a meal will endear you to your hosts.
Manama’s meals often stretch into long conversations. Dinner might start at 9 or 10 pm and last well into the night, especially for families and older guests. If you are invited for dinner, aim to arrive within 15–30 minutes of the stated time. Bursts of noise are normal; Middle Eastern hospitality generally means everyone chats at once, not the soft-spoken dining of some cultures. If a meal is served on a low table (a traditional Gulf style), guests may sit on floor cushions or low chairs; just follow the lead of others. With alcohol restricted, there is no pressure to toast with wine. Instead, a repeated offer of kahwa (coffee) with each round of conversation is the customary way to show respect. It is common for the host to keep refilling your coffee cup or serving more dates long after the meal is over. When it is truly time to leave, letting your host know with a simple “Iftar alaykum” (the Arabic farewell) is a polite sign-off.
Dining in Manama is both a personal pleasure and a cultural dialogue. Every bite tells a story: of island fishermen who brought in the day’s catch, of pearls once traded across the Gulf, of spice merchants from India or traders from Persia. From the simplest shawarma stand to the most ornate hotel dining room, meals here are punctuated by warm smiles and (often) a gentle insistence on “just one more cup of tea.” The city’s culinary spirit is remarkably inclusive — it welcomes newcomers and long-time residents alike to experience its traditions.
Above all, what defines eating in Manama is hospitality. People will remember you by what you ate with them. A simple meal of grilled fish and rice can feel as significant as a lavish banquet, because in every case, food is offered with generosity. The rhythms of Bahraini life — dawn calls to prayer, the afternoon’s slow heat, the bustling nighttime activity — all find reflection in the food scene. When the sun sets and the city lights up, the scents of spices and grilled meats rise into the warm air. And in that moment, whether sharing dates over coffee or savoring a sweet halwa after dinner, one feels how eating in Manama truly feeds not just the body but the soul. The spirit of the city can be tasted as much in its care for guests as in its flavors — a quiet warmth that lingers on the palate and in the memory long after the meal is finished.
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