Perle Magazine - Spring 2018 Perle Magazine - Spring 2018 | Page 98

C
elebrating three successful years
as one of Bahrain’s most popular
dining locations situated in the
ever-popular Block 338 Adliya, My
Café is a stylish fine dining restaurant
with a diverse menu that satisfies every
palate. Surrounded by a myriad of
restaurants and dining options, My Café
has a special vibe that attracts customers
to walk through the wooden doors into
an a fashionable two-story setting. The
brainchild of Sawsan Baluch, My Café is
a reflection of Sawsan’s own aesthetic
relayed into the interiors of the restaurant
beautifully and allows the diners to feel as
though they are truly dining in Sawsan’s
own home.
An interior designer by profession,
Sawsan’s passion always lied within the
world of gastronomy. Working within
the world of design for many years,
Sawsan’s dream was to eventually open
her own restaurant where she would
combine her expertise in design with
her ardor for food, serving customers a
uniquely chic gastronomic experience.
Curating the aesthetic of the restaurant
as a fine dining bistro, My Café’s offers
its customers a delicious assorted menu
for breakfast, pizzas, mains, salads and
pasta, sandwiches, and desserts. The
menu offers a scrumptious mix of Arabic,
Indian, Western, healthy options, meat and
plant-based dishes that satisfy the diverse
palate that comprises the gastronomy
of Bahrain. The kitchen is headed by by
Executive Chef Herve Prozanto, whose
expertise has garnered him a worldwide
reputation having worked at award-winning
restaurants such as Joel Robuchon Paris
and SpondiAthens. His team consists of
Chef Kostas and Pastry Chef Jolyon, who
ensure My Café culinary vision and styled
are delivered effortlessly with each dish,
and guests experience an incredible and
unique dish each time. Always reviving the
menu to keep it fresh and bringing exciting
dishes to the table, My Café is introducing a
new breakfast menu for the early risers who
wish to start their day on a mouth-watering
and hearty note. Using only the freshest
of ingredients and preparing everything
in-house, everything from the kitchen has a
different and unique taste.
98
Perle
SPRING 2018