Doha culture travel guide: best attractions, museums and restaurants

National Museum of Qatar in Doha

(Image credit: Qatar Tourism)

last updated 8 June 2023

It’s always nice when a city is bijou enough to absorb in a few days – and Doha is a great example of this. Which is handy, as it’s often a stopover for travellers heading for far-flung destinations.

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Located on the banks of the Wadi Musheireb, Souq Waqif is built on the site of Doha’s century-old trading market and in a traditional Qatari architectural style. You’ll see spices, shawls, shoes, clothes, incense, handwoven rattan mats, perfumes, desert rose crystals, lanterns, gold jewellery, and many Qatari decorations. Enjoy a traditional game of “majlis” at the Majlis Al Dama within the souq, where you will be guided through the game over a cup of Arabic coffee.

My base was the centrally-located, charming Alwadi Hotel Doha - MGallery, which is just 20 minutes from Hamad International Airport and within walking distance of the bustling Souq Waqif, museums and the cultural centre. A relaxing respite after a day exploring, you can take a dip in the pool, treat yourself to a treatment in the spa or have dinner al fresco at the excellent restaurant Cila, which serves local classics. The rooms and suites are spacious and the staff both welcoming and attentive. Room rates start from 500 QAR (£110) per night.

For traditional Qatari dishes with a modern twist, this restaurant, nestled inside the Alwadi Hotel Doha - MGallery, has seats inside and out, so you can dine while taking in the Doha vistas. I started with a lovely lentil soup, followed by a fresh fattoush salad, flatbreads straight out the oven, wilted garlicky greens and a magnificent main dish of Qatari “machboos”, fragrant rice scented with saffron, pine nuts, cashews and almonds, topped with gigantic local shrimps. I didn’t have room for pudding but they do a mean grilled cheese “kunafeh” served with pistachio and sugar syrup.

Cecconi’s was a real treat. I started with crisp calamari fritti and a punchy lemon aioli, then an indulgent spaghetti, oscietra caviar and lemon ricotta dish, alongside a mouth-watering “Melano” mocktail featuring honey dew melon, pineapple, lemon, lychee and aquafaba. My companion opted for a pud and gave good feedback on the traditional tiramisu. The Ned has six more restaurants, each donning stunning design, delicious cuisine and if you sit outside, epic views of Doha’s skyline.

The food here is so authentically Syrian, it was like being back in Syria. Ingredients are fresh, the staff are very attentive and the live Arabic music creates a joyful atmosphere. I had the delicious “harraq bi’sba”, a lentil, pomegranate molasses starter featuring fried dough pieces, coriander, olive oil and caramelised onions. Other dishes included tasty stuffed vine leaves, rolled kebab wraps with pickles and sauce, Syrian fatteh, aubergine with ground beef, pita chips and yoghurt. To finish there was a delightfully sweet kunafeh with ice-cream and pistachio.

A special restaurant where you can eat in the courtyard of a former traditional Qatari grand home. The chef was chosen from a competition searching for the best Qatari home cook, so quintessential Qatari cuisine is a given. I tried the chicken and rice “madrouba” which was delicately spiced and succulent; the harees, a blended chicken and wheat buttery delight; lamb machboos, which was bursting with flavour; and a saffron milk pudding with a mint tea to end.

The second you walk through the door it is like you are in Greece – Symi island to be exact – and it certainly reminded me of my time there, from the quaint Grecian décor, to the welcoming smiling staff, music and of course Greek cuisine. Pick a seat by the window to look out to the water. I started with a silky and fresh pink taramasalata dip with hot pitta breads, Greek salad, and sesame-coated hot saganaki cheese with honey. This was followed by lobster pasta, with the lobster coming from the restaurant’s own live “fish market”. Guests can choose the fish they’d like and request how they want it cooked. The “loukoumades” doughnuts and ice cream made for a delicious dessert.