With its new breakfast menu, naya takes Lebanese classics and brings them to life in a setting filled with warmth, greenery and flavour, as Apple Sharma discovered when she sampled its morning offerings.

They say breakfast is the most important meal of the day and, while I’ve never been a big fan of an early meal, the promise of freshly baked Lebanese bread at almost brunch time had me hook, line and sinker, as a group of us headed to naya to try its new breakfast menu. Being located in Seef, and only a stone’s throw from our office, was another plus and it’s especially great for those working in this area.

The restaurant is surprisingly spacious and as I walked in, I was warmly greeted by Brand Executive Chef Ali Saker, shortly joined by Hiba Fneiche, the owner of naya. Partners in life and business, the pair have Lebanese roots, which gave great assurance in the authenticity of flavours we were about to taste. 

The interior exudes a calm and relaxed ambience, with a predominantly wood and tiled décor, from the beige flooring and plush deep-blue seats to colourful tiles of Oriental motifs. Various little nooks offer something interesting and charming at every turn – whether it’s the well-stocked mocktail bar, the quaint hexagonal water fountain or an alcove lined with shelves of vases and knick-knacks. A large painting depicting a scene of an old Lebanon street with men smoking hookahs hangs on a far wall, while Mediterranean-style plates adorn the others, creating a welcoming atmosphere. What really stands out, though, is the greenery, with plants everywhere – from potted palms to overreaching money plants, lovingly cared for by Hiba, who has nurtured them herself for years!

As we settled down at a window table, we couldn’t wait to tuck into the authentic dishes jumping out at us from the breakfast menu. My Lebanese colleague was especially excited, with the food instantly taking her back to her roots.

The ‘From the Oven’ section was the natural starting point for our meal. Za’atar Manakeesh, made from dough fermented for 48 hours using Italian flour, arrived with dollops of fresh labneh made in-house and topped with mint leaves and multi-coloured cherry tomatoes. Ali makes his own blend of za’atar to get the taste as close as possible to that found in Lebanon. It was simply delicious, with a tangy flavour from the sumac, while the mint and labneh added freshness to the dish.

Next came the Cheese Sesame Ka’ek (sometimes also called Traboulsieh in Lebanon). Split open and filled with gooey Akkawi cheese, it was my favourite and quickly won the table over. The bread was irresistibly crisp on the outside, with a light chew inside, while the perfectly salty cheese had everyone reaching for another bite. My Lebanese colleague was in heaven, comparing it to the ka’ek she used to grab from street trolleys back home.

From there, we moved to the ‘Levantine Table’ section of the menu. The Hummus with Meat was everything you want it to be – simple, creamy and soulful, a true centrepiece of every Lebanese table. I tried the veggie version and, combining it with the tangy Classic Labneh, scooped delicious mouthfuls of it with one of the softest Lebanese breads I’ve ever tasted in Bahrain. Lahm B’ajin, small pastries filled with seasoned minced meat, topped with a squeeze of lemon and a sprinkle of salt, was pure nostalgia on a plate for my colleague. Another classic, Lebanese Foul, showed the labour of love that went into it, with Ali having tried many different varieties of beans before finally settling on Egyptian fava beans to bring this dish to life. Cooked for eight hours until it reached the right texture, the result was hearty and comforting, the kind of dish that grounds a meal. Falafel wrapped up the Levantine dishes. These tasty morsels were piping hot and generously coated with sesame seeds. Beautifully crisp on the outside and fluffy and light on the inside, they almost reminded me of mini muffins – and disappeared far too quickly.

Of course, no Lebanese breakfast is complete without eggs, and the Shakshouka lived up to expectations. Served straight from the pan, the eggs were cradled in a deliciously tangy, chunky tomato and garlic sauce – the runny yolks perfect for dipping into with warm bread. For my colleague, it tasted just like weekends at her grandma’s, and she couldn’t get enough.

We ended, as any good breakfast should, with coffee. Sitting back, I realised how rarely I actually take the time for breakfast – and how effortlessly naya had made the case for it. If every breakfast menu offered even half of what we’d enjoyed here, I could easily see the appeal of this morning ritual.

The breakfast menu at naya is both familiar and full of small surprises, built on flavour, tradition and care. For those who work nearby, it’s a welcome reason to start the morning right. For the rest, it’s certainly worth the journey. D

GO: CALL 1743 3343 OR FOLLOW @NAYA.BH ON INSTAGRAM FOR MORE INFORMATION OR TO MAKE A RESERVATION.