Amira Ragab embarked on an exquisite culinary journey at Wild restaurant at Sheraton Bahrain Hotel.

My recent dining experience at Wild restaurant, nestled within the Sheraton Bahrain Hotel, was nothing short of transformative. It wasn’t merely a meal; it was a captivating culinary odyssey that began the moment I stepped inside. The impeccable hospitality set the stage for an evening of unparalleled gastronomic delight.

The restaurant’s interior is a masterpiece of modern design. A spacious, sophisticated environment unfolds, dominated by a calming colour palette of deep teal and green, elegantly showcased in the tiled walls and upholstered chairs. This rich hue is beautifully balanced by the crisp white of the marble tabletops, light-coloured flooring and ceiling details, creating an atmosphere of serene sophistication. The strategic use of natural light and well-placed lighting fixtures further enhances the inviting ambience. The furniture is both stylish and comfortable, featuring sleek lines and thoughtfully designed seating, showcasing a delightful interplay of textures and materials.

Venturing outside, I discovered a charming al fresco dining area, complete with comfortable seating and breathtaking views of the hotel’s shimmering pool. The gentle hum of chilled indie music added a touch of relaxed sophistication to the already idyllic setting. Wild is, in essence, a beautifully designed space that seamlessly blends modern aesthetics with a calming and sophisticated atmosphere.

On arrival, my dining companion and I were greeted with a warm welcome from the Restaurant Manager, Rita Garcia, who guided us to our table. We were joined by Oliver Weber, Director of Culinary and F&B, who took us on a fascinating tour of the restaurant, revealing the remarkable dedication to the farm-to-table concept. We couldn’t help noticing a vibrant display of greenery. What appeared to be purely decorative is actually a thriving hydroponic garden, providing fresh, flavourful herbs and vegetables for the restaurant. The open kitchen itself is a spectacle – it’s like watching Karen Frey’s painting ‘chef at work’ come to life – energetic and lively. Tucked away in a corner of the restaurant is a stylish water purification machine, proudly presented by Chef Oliver as the source of Bahrain’s purest water, producing both still and sparkling options. He also explained the restaurant’s plant forward and vegetable-centric concept, which focusses on using only the freshest ingredients to create exceptional dishes, boasting an incredible vegetarian-friendly menu, alongside prime cuts of meat and locally sourced seafood.

Our culinary journey commenced with a refreshing cold chai latte, a delightful prelude to the gastronomic adventure that awaited us. Rita expertly guided us through the menu’s carefully curated sections, highlighting plant forward, seafood and meat options. My vegetarian companion was ecstatic; the offerings transcended the usual predictable salads and simple dishes, showcasing the creativity and skill invested in each creation. Head Chef Doris Venturo’s culinary artistry truly shone through.

We sampled various dishes from the menu, including Peruvian, global, Moroccan and local creations. The salt-baked celeriac, served with a rich truffle cream, dates, walnuts and a crunchy green apple salad, was an immediate favourite. The interplay of sweet, earthy truffle flavours and the satisfying crunch of the apples was a revelation. My Kale Manchego Salad, featuring a subtly sweet smoked onion purée, was equally impressive. The Manchego cheese, with its nutty, savoury notes, complemented the salad perfectly, while the crushed nuts added a delightful textural contrast and the dried pomegranate and kishmish provided a tangy finish. This was, without a doubt, the epitome of a perfect salad.

We also savoured the Bakoula Salad, a delightful Moroccan creation that showcased the vibrant flavours of the region. My companion thoroughly enjoyed the innovative Crispy Falafel Waffle Salad, featuring a unique flat, crispy falafel made from beans rather than chickpeas, served alongside the creamiest baba ghanoush and lentil kalamata olive dip. The Smoked Cauliflower, a Peruvian delight topped with lentil chimichurri, parsley, garlic and coriander, was truly out of this world – we couldn’t get enough of it!

We also relished the Peruvian Chicken Anticuchos – succulent and perfectly seasoned pieces of meat were served with aji verde sauce and potato salad. The local beef tikka was equally impressive. While I typically avoid the black lemon spice in tikka, the generous portions encouraged sharing and I was pleasantly surprised by its deliciousness. The prime beef burger was a real treat, satisfying my craving for a classic burger with a perfectly seasoned patty, smoked black garlic mushrooms, Emmental cheese, homemade pickles and fries. The Moroccan fish tagine transported me back to my grandmother’s kitchen in Alexandria, evoking a comforting familiarity despite the different ingredients. It was a taste of home, warm and inviting.

Chef Oliver informed us that each table receives a complimentary dish – a thoughtful gesture that showcases the generosity and hospitality offered by the restaurant.

Naturally, no dining experience is complete without dessert. We indulged in the cardamom and rose ice cream, an Arabian delight with a delicate and refreshing flavour profile, and the Amlou ice cream, a luxurious blend of almond, argan oil and honey, which elevated the creamy texture to new heights. The dulce de leche ice cream was the perfect ending – creamy, smooth, sweet and intensely caramel flavoured.

Wild at Sheraton Bahrain is more than just a restaurant; it’s an unforgettable culinary destination. The impeccable hospitality, meticulous attention to detail and a locally global menu that caters to every taste and preference, make it a truly exceptional dining experience. It’s undoubtedly my new go-to for every occasion. ✤

GO: CALL 1753 3533 OR 3888 5408 FOR MORE INFORMATION OR TO MAKE A RESERVATION.