Restaurant Review: Golestan (Sheraton Hotel) Bahrain
- Lifestyles
- Travel & Leisure
- Restaurant Reviews
Author: Britney B.
Released 2 May 2003
If you want to treat yourself to something really special or fancy trying out a new venue for a particular occasion, why not head over to the Sheraton Hotel Dining in Bahrain and visit their new Iranian restaurant on the ground floor.
At the Golestan you will be warmly greeted, dine in luxurious surroundings and treated to the very best of service. You will also enjoy trying some of the remarkable variety of dishes that make up the unique and delicately flavored cuisine of the old Persian Empire.
Last week I lunched with a friend at the Golestan. We were seated in a delightful alcove room with a view of the main restaurant, which incidentally was very busy. As an appetizer my friend enjoyed Ash-E-Adas (lentil soup with potatoes, onions and leeks). I had Kashk-E-Badenjan (eggplant puree topped with kashk, fried onions and mint) which was very good. Appetizers and soups range from BD1.900 to BD2.200, and include Ash-E-Jo (barley cream soup), Boorani-Ye-Kadoo (baby marrow with onions, garlic and kashk), and Koo Koo Y Sabzi (Iranian herb quiche). I can only describe kashk as being a type of tahini/yoghurt sauce and it’s very good. Our appetizers were served with a selection of fresh salad vegetables, a generous helping of an outstanding feta cheese, a dip consisting of cucumber, yoghurt and mint (a type of raita), and a delicious bread which is baked in a tandoor type oven located just by the restaurant entrance.
You could also treat yourself to a variety of Iranian Caviars, with Beluga costing BD25.00 for 50g.
For the main course my friend chose one of the Chef’s Recommendations, Khoresht-Badenjan (lamb braised with eggplant, tomatoes and yellow lentil). This was an outstanding dish and I sampled quite a bit of it as I was a little disappointed with my own choice of the Kabab-E-Karchang (charcoal grilled lobster marinated with lime and saffron), which was a little dry. However, it was improved by the raita dip and was accompanied by three delicious types of rice. Other choices of main course include a selection of kebab dishes, charcoal grilled seafood dishes and more Chef’s Recommendations such as Baghali Polo (knuckle of lamb cooked the traditional Persian way with broad beans and vegetable spices), Zereshk Polo (rice with barberries and chicken poached in saffron), and Meygoo Polo (prawns cooked with rice and herbs). I look forward to trying more of the chef’s recommendations. Main courses are from BD4.200 to BD9.900.
Ten choices of desserts, from BD1.900 to BD2.200, include Bastani (Iranian ice cream with saffron and pistachio), Feerini (rice raisins and cashew nuts) and Sheerni Balestak (yoghurt with candied fruit and nuts baked in filo pastry). Our choices of Faloodeh (frozen vermicelli noodle with a variety of syrups) and Sholleh Zard (Persian rice pudding with saffron), were delicious.
To accompany the meal we shared a bottle of Lindemanns Bin 65 chardonnay (excellent) and finished with mint tea.
The restaurant is open daily, except Saturday, for lunch from 12:30 p.m. to 2:45 p.m. and dinner 7:30 p.m. to 11:30 p.m.
For reservations, call 973 533533.