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Numbers of Nights: 1

Number of Rooms: 1

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Children (0-12 yrs)

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Room 1:

Adults

Children (0-12 yrs)

Room 2:

Adults

Children (0-12 yrs)

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Room 3:

Adults

Children (0-12 yrs)

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Room 4:

Adults

Children (0-12 yrs)

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To add more than 4 rooms, please call (960) 66 00 888. Toll Free Telephone Numbers By Country

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If you require assistance, please contact the Resort directly at (960) 66 00 888 or our Toll-free numbers by country .

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Four Seasons Resort

Maldives at Landaa Giraavaru

Local Time

Local Temperature

31 °C / 88 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Al Barakat

Dinner

  • Arabic hospitality is exemplified by the sharing of the Mezze (hot and cold appetisers). Mezzah comes in bite-sized portions, commonly eaten with fingers. They offer an array of tastes, textures, aromas and colours. Bread and salad leaves are served with dips.

  • COLD MEZZE

    (V) Hummus - Chickpea and tahini dip

    (V) Moutabal - Grilled aubergine purée with sesame paste

    (V) Tabbouleh - Parsley, mint, crushed wheat, tomatoes, onion, lime juice and olive oil

    (V) Labneh Bil Khyar - Cucumber and mint with labneh 

    (V) Fattoush - Chopped mixed vegetables, pita bread, lemon juice and olive oil

    (V) Itch - Bulgur, tomato, sun dried pepper paste 

    Hummus Soujouk - Chickpea dip topped with crispy shreds of Armenian sausage

    (V) Vospi Aghtsan - Brown lentils, coriander, olive oil and pomegranate molasses

    (V) Haigagan - Cucumber, tomato, onion and dried mint, lemon and olive oil

    (V) Zaalouk - Oven grilled eggplant, chili, tomato and garlic, rocket leaves

    Octopus Carpaccio - Thinly sliced octopus, roasted coriander, sumac and lemon zest

  • RAW MEAT SPECIALTIES

    Kebbe Naye - Lebanese tartare with bulgur and herbs

    Tchi Keufteh - Armenian tartare with bulgur and sun dried pepper paste

  • HOT MEZZE

    Mini Kibbeh - Patties of meat and bulgur stuffed with fried meat and pine seeds

    Jawanih - Fried chicken wings with garlic, coriander and lemon sauce

    (V) Falafel - Crispy patties of chickpeas, parsley and green chilli

    Beef Shawarma - Spiced sirloin, thinly sliced, flatbread, tahini and harissa

    Sour Cherry Kebbe - Meat patties topped with wild cherries in a yoghurt dip

    Braised Calamari - Baby squids filled with saffron rice, olive and nuts

    (V) Brique - Goat cheese and parsley in a thin crispy warka

    Prawn Pita - Pita bread, prawn, coriander, fresh cream and pine seeds

  • MAIN COURSES

    Kebab Halabi - Minced lamb with parsley, garlic, onion and pistachio

    Shish Tawouk - Chicken thigh cubes marinated with red vegetables salsa

    Kastaleta - Grilled lamb chops

    Phoenician Feast (for two) - Beef, chicken, lamb and shrimp kebabs

    Samke Harra - Baked reef fish, onion, tahini and pepper sauce

    Mante - Mayrig’s crispy meat dumplings, warm tomato sauce and yoghurt

    Kebab Karas - Grilled minced meat kebab, sour cherry sauce

    Fattet Shrimps - Spicy shrimps, crispy bread, yoghurt topping

    (V) Tfaya - Vegetable tagine, couscous, sweet onion sauce

    Seafood Tagine - North African speciality with calamari, scallops, shrimp and lobster

    Beef Tagine - Beef stew with green beans, fresh tomatoes and aromatic spices

    Mouzat Ouzi - Al Barakat’s roasted lamb shank

    Om Elrobyean Mashwia - Grilled lobster, fresh herbs and pistachio sauce

  • Sides

    (V) Batata Harra - Spicy potatoes with coriander, garlic and pepper

    (V) Saffron Rice

    Ouzi Rice with ground lamb

    (V) Grilled Vegetables

  • Desserts

    Karabij and Marshmallow - Pistachio pastry, marshmallow dip

    Dibs Wa Tahini dip - Kharoub molasses and tahini, crispy bread

    Sare Bourma - Armenian pastries - walnut, almond, pistachio

    Sultani Anoush - Orange blossom pudding with pistachio and apricot

    Rose Loukoum Ice cream - Mayrig’s signature rose loukoum ice cream

    Cornes de Gazelle - Crispy horn shaped pastries filled with almonds

    Date tart - Date tart with vanilla ice cream

    Al Barakat's Ice cream selection - Tahini, Saffron and Rosewater, Cardamom, Pistachio, Date and star anise

(V) Vegetarian

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