Abiba Cuisine

The interior at Abiba Cuisine makes a obvious bid for attention, with just the right amount of lighting illuminating a predominately red hued dining area. While it's cosy and comfortable, it puts the focus back on robust cooking and warm hospitality.

The dinner menu covers appetisers of lobster cappuccino and smoked salmon with a crusty white roll, but fatayer, a baked pastry stuffed with spinach, spring onion and lemon juice, shows a Mediterranean inclination. The same goes for main courses like kofta - minced lamb, onion and parsley grilled on skewers - while sirloin steak topped with Parma ham and cheese in a red wine sauce and roasted duck breast strike a European note. King scallops, cooked and served with garlic butter sauce, and sole meunière make their own distinct impression.

At dessert time the black and white comet is irresistible with rich vanilla and chocolate ice creams swirled with dark cherries and Amaretto, dipped in dark chocolate with white chocolate drizzles.