Is there any type of food that hits better than Mediterranean food? Call me biased but nothing beats fresh flavors and shareable plates, all over chilled glasses of fruity cocktails and the sound of laughter with a group of friends. Throw in a stunning ambiance and your night out is absolutely set.
This sums up the experience we had at Chef Mohammed Fahad Al Hajer y and Chef Ziad Al Obaid’s latest concept, Mia. Al Hajery Group are known for pioneering the Turkish gastronomical market in Kuwait, and so the Mediterranean Mia did not seem like such a far stone’s throw away from their specialty. How does it differ from other concepts such as Solia? Guro, the friendly and competent manager at Mia, told us “Solia is delicious, but Mia’s concept is altogether different with a more sophisticated and imaginative menu”. We did not know what that meant until the curated dishes Guro ordered for us began to fill up our rustic wooden table.
“Modernly Rustic” is exactly how we can describe Mia’s menu, decor and ambiance as a whole. Adorned with details of copper and clay pots, olive trees, plants and real wood touches throughout the restaurant, you feel as though you’re back in the mountainous region of southern Cyprus about to enjoy a delicious home-cooked meal made by Yia Yia. And to add to that feel, the terrace is reminiscent of a taverna without knowing it is. Pleasant and overlooking the hub of the city, it serves as a haven within the hustle and bustle of The Assima Mall, transporting you to an ambient evening of dining in seconds.
Speaking of “seconds”, this meal starts with delicious in-house baked from scratch sourdough bread and a silky parsley infused butter served on a breadboard from a local wood smith who makes beautiful pieces for the home. This complementary starter was difficult to stay away from, and we were also happy that it was accompanied by a thick, Palestinian green olive oil, which filled our hearts with joy as it was such a nod to the eastern Mediterranean theme. The team at Mia prides itself on prepping almost everything in house, from bread to butters and marinades, no detail is spared to create this inimitably contemporary Mediterranean dining experience.
One of the most innovative dishes we had brought to our table was the White Chocolate Baba Ganoush. Infused with white chocolate which unexpectedly waltzed with the smoky eggplant in contrast to the crunchy toasted pine nuts that finished off the dish, it was a pleasurable experience that had taken all of us by surprise. Other starters that were sent to us were the Truffle Croquettes (a personal favorite), Naked Burrata served with a Turkish fig jam and flaked sea salt (a close second), a supremely moreish Pistachio Soup, Pink Cauliflower and Beef Gyoza. Our table was sinking with fresh flavors that took us around the Mediterranean region with each dish.
After pulling myself away from the ritual of burrata on sourdough with a dollop of fig jam and sea salt (a combination that Guro kept raving about as “so simple but delicious!”) I tucked into the other starters that whisked me away to our different Mediterranean memories, yet presented in a sleek, modern light. Every dish we sampled pays homage to the flavors of the past, yet powerfully celebrates the future of Mediterranean dining. Pistachio soup; whose unconventional combination of nuttiness, creaminess and slight hint of saffron made me want to turn it into a pasta dish; Pink Cauliflower, with the tanginess of tahini, beetroot and dukka that made me miss late dinners in Beirut, and very well rolled Beef Gyoza dumplings which were reminiscent of the Syrian shish barak my Nabulsi grandmother used to make. Paired with Mia’s cool cocktails; Funky Farawla, Simple Cherry and Verde Cucumber, all of which were beautifully garnished with fresh botanical touches like sprigs of rosemary, maraschino cherries and edible flowers.
If the menu at Mia is an ancient Grecian play, then the main courses would be the chorus. As delightful as they are, they seem to act as a supporting role for the starters. Shashlik with Green Mabouch, thinly sliced beef marinated in a blend of sweet and savory spices and topped with pine nuts, was a favorite of one of my dining partners. It smartly brought together everything we enjoy about a well sliced beef tataki plate, with a local hit of maabouch, brightened for a Mediterranean palate. The layered Chicken Schnitzel, whose breading was admittedly exquisite despite my apprehensions about chicken, was very well thought out. I enjoyed the aspect of mashed potato and cheese that oozed out and the pesto that was served with it made the dish sing. But, my favorite main dish was the Margherita Pizza: Simple, classic and made to share, the smart switch from a classic pizza dough to croissant pastry was a twist I wish I’d invented. . I munched on that happily while holding myself back from slapping the waiter’s hand away whenever he asked if he should clear the plates for dessert. . No dishes went to waste at our table, for ever y dish shone on its ownI would go back and tr y the Smashed Burger, however.
Dessert was homemade Tiramisu that was so light and fluffy it was exactly what I thought a cloud would taste like. If a cloud was lightly dusted with coffee and sugar and a rich mascarpone kissed with chocolate shavings and coffee-soaked ladyfingers. But, there were one too many spoons attacking the dessert, so after two bites, I gave up and moved onto one more piece of that heavenly sourdough dipped into pure Palestinian olive oil. Because just like Mia, I’m a true Mediterranean girl at heart.
Mia is located on the ground floor of The Assima Mall in Kuwait City. Follow @MiaKuwait for their latest updates on Instagram. Photography by Muneera AlKhulaifi, @I9ora on Instagram.
