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Tribune News Network
Paper Moon Doha has launched a special seasonal menu featuring tantalising dishes handpicked by its chef de cuisine, Diego De Rosa, in collaboration with one of Qatar's most popular social media influencers and restaurant connoisseurs Abdulaziz al Ajail(@zozalajail). The sumptuous menu is inspired by the travels of Ajail to Italy and across the globe, inviting guests on a one-of-a-kind culinary journey packed with knockout flavours.
Ajail is a savvy travel and lifestyle blogger, and a foodie jetsetter, who has artistically chronicled his myriad voyages around the world on Instagram. His epicurean tastes have garnered an escalating army of followers delighting in the culinary stories that he narrates through his montage of posts. Following his successful collaboration with W Caf` last year, the young food aficionado has teamed up with Chef Diego to explore a blend of Italian and international flavours at the restaurant.
The new, exciting menu infuses the invigorating freshness of spring into classic staples. With a scattering of seasonal ingredients comprising Mediterranean herbs and rich, creamy relishes, every dish has been carefully prepared to indulge guests in a unique gastronomic experience. The specially curated menu offers a selection of exotic dishes be it the luscious spaghetti carbonara with black truffle and pistachio or the all-time favourite pizza topped with beetroot pesto, burrata and crispy kale. From the dolce kitchen comes the decadent cannoli filled with caramel ice cream and almonds, satiating dessert lovers' bite after bite
Paper Moon Doha is known as one of the best Italian restaurants in Doha. The legendary restaurant brand delivers fashionable, relaxed ambience and luscious, authentic Italian fare by using the freshest seasonal ingredients by Chef Diego. The renowned culinary master has been enthralling the restaurant's discerning patrons bringing a selection of signature dishes to the table.
Paper Moon Doha invites guests to savour the trendy menu, available for lunch and dinner until April 18.
