In the heart of the Museum of Islamic Art, we often talk about the “Dialogue of Cultures.” This week, that dialogue was amplified on a regional stage as the Middle East & North Africa’s 50 Best Restaurants 2026 were announced in Abu Dhabi.
I am incredibly humbled to share that IDAM* by Alain Ducasse has been ranked No. 44 and named the Best Restaurant in Qatar.
For a chef, these lists are more than just rankings; they are a pulse check on our industry. Standing among peers from 14 different cities—from the historic streets of Giza to the vibrant hubs of Dubai and Beirut—reminds me that the “Curious Alchemist” is not alone. We are part of a collective movement that is finally redefining the global culinary map on our own terms.
The Rise of the Regional Narrative
What struck me most about this year’s selection, including the crowning of Khufu’s in Egypt as No. 1, is the shift toward Heritage Innovation. We are seeing a profound trend where chefs are no longer looking toward Europe for validation, but are instead diving deep into their own soil.
At IDAM, we have always championed this. We believe that the most modern flavors are often found in the oldest techniques—whether it is our signature locally grown beetroot, transformed through two-meter-long ribbons and smoked with local woods, or our work with ancient regional preservation rituals.
The Vision: Naturality as Innovation
Our success is rooted in the vision of Alain Ducasse, a philosophy centered on Naturality. This is not merely a cooking style; it is a conscious commitment to the planet and our health.
Ducasse’s vision represents a radical return to essentials: a “cuisine of the earth” that uses less animal protein, significantly reduces sugar and salt, and places vegetables and local cereal products at the absolute center of the plate. It is about stripping away the superficial to reveal the raw, honest soul of the ingredient.
I am constantly inspired by this rigor. In a world of excess, there is a profound elegance in restraint—choosing the humblest lentil or a sun-ripened local vegetable and treating it with the same reverence as the rarest truffle. This philosophy of “Naturality” is what guided us to these awards; it challenged us to find flavor not in fats and sugars, but in the purity of nature and the precision of technique. By respecting the rhythm of the seasons and the resources of our region, we create a genuine dialogue between the guest and the environment.
The Best in Qatar: A Shared Milestone
To be recognized as the Best Restaurant in Qatar is an honor I share with our entire family at QC Enterprises (QC+) and Qatar Museums. Under the vision of Her Excellency Sheikha Al Mayassa bint Hamad bin Khalifa Al Thani, we have been given a platform to bridge the rigorous structure of French haute cuisine with the aromatic soul of the Middle East.
This achievement belongs to:
- My Kitchen Brigade: Who treat every salt-cure and every fermentation as a sacred ritual.
- Our Mixology Team: Led by Ratan Robi, whose alchemical mocktail pairings—using in-house ferments like kefir and kombucha—were specifically noted for their complexity by the 50 Best Academy.
- Our Guests: Who join us atop this architectural landmark, choosing a bespoke Murano glass vessel to begin a journey that spans continents.
Looking Forward
While we celebrate being one of the 16 new entries making a “splash” this year, my mind is already back in the “Atelier.” The MENA region is currently a laboratory of global gastronomy. Seeing the success of places like Beihouse in Beirut or the sustainability efforts of Farmers in Marrakech only fuels my curiosity.
It confirms that our path—one of precision, patience, and a deep respect for the product—is the right one. The celebration in Abu Dhabi was a beautiful moment of reflection. But today, the stoves are lit, the ferments are bubbling, and the pursuit of excellence continues.
Always stay curious.
Chef Fabrice Rosso
Featured at:
Official Rankings & Awards
The List: IDAM Ranked No. 44 & Best Restaurant in Qatar 2026 – The official 50 Best Discovery profile highlighting Chef Fabrice Rosso’s “Naturality” approach and the signature local beetroot.
MENA’s 50 Best 2026: The Full 1-50 Ranking – The complete editorial list from the awards ceremony in Abu Dhabi.