29 December 2025
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In December 2025, Chef Cristhian Serraino not only received The MICHELIN Guide Young Chef Award but also rightfully earned One MICHELIN Star for Italian restaurant Alba, becoming Doha’s third restaurant with the coveted distinction.
But what is it like dining inside this elegant space? Our MICHELIN Guide Inspectors share their first-hand experience and what truly impressed them. From the arrival to exclusive tips, we’ve got all the details you need to know about Doha’s newest MICHELIN Star.
RELEVANT: All the highlights from the MICHELIN Guide Doha 2026
The arrival
The restaurant, aptly named after the famous Italian town known for its white truffles, is located on the first floor of Two MICHELIN Key hotel, Raffles Doha, which occupies the left side of the iconic Katara Towers in Lusail. The building itself is an architectural marvel, designed to resemble two crossed scimitars (swords) and dhow boat sails — Qatar’s national emblems. It stands tall right by the water overlooking the city.
Arriving at the Katara Towers is an experience in itself. We pass through the covered driveway, which leads to the greeting area — and what a greeting it is. Once out of the car, I feel compelled to walk back and take photographs of the stunning architectural build — it takes your breath away. As I walk inside the lobby, the wow-factor continues. Making my way toward the lift to get to the restaurant, I behold a vast kaleidoscopic ceiling, which is simply mind-blowing in its size and inception. The tone of the night has definitely been set.
© Raffles Doha
A genuine greeting
Accessed through a plush elevator to the first floor, the space boasts modern elegance. Its design is opulent without losing the sense of intimacy thanks to the vaulted ceilings, the lavish furnishings and Italian-themed décor. The dining area is comprised of large marble tables and luxurious booth seating, while the bar area is an eye-catching lounge setup.
I am warmly greeted by the friendly host as I enter the restaurant and am taken directly through to the kitchen to say hello to the cheery head chef Cristhian Serraino, who seems genuinely pleased to see me. We have a nice quick chat and he recommends a few dishes, which is a nice touch. The team guides me to my table, which is near the luxurious cocktail bar area. The walls are filled with fine wines and spirits, while the arched windows overlook the stunning views of the city and the illuminated nighttime skyline.
With the soft music in the background and the intimate feel of the place, this makes a great spot for a romantic night out.
Italian favorites done right
The menu is purely Italian. Classic favorites and modern takes come together to create a comprehensive experience. Every dish boasts a freshness and real understanding of flavors, showcasing Serraino’s strong experience with every bite.The meal starts off with bread and a selection of amuse bouches. The bread basket has a couple of half roundels of bread; one half is a nice, soft focaccia, made in house with tomato, while the other half is a whirl of laminated onion bread served with a fine, nutty Italian olive oil. You can easily eat too much when the bread is of this quality. The first amuse bouche is a dried beetroot crisp filled with a rich burrata mix, which is slightly soft around the edges. The second bouche is a light, crisp tart filled with oft creamy eggplant puree and peas, which adds an element of freshness.
The pasta course comes next. The “agnolotti del plin al sugo d'arrosto” (pinched ravioli with gravy sauce) is the absolute star of the show. Delicious parcels of pasta perfectly cooked and filled with slow braised meat, which is creamy and very well-seasoned. It comes finished with a perfect rich, buttery, gravy-style sauce.
The second course is the classic “vitello tonnato.” At the center of the bowl are thin, uniform slices of slow and soft braised veal fillet, formed into a rose and served at room temperature. The slices are surrounded by a creamy, slightly piquant and well-seasoned, tuna-flavored sauce. The spicy capers and young shoots of celery add freshness to the proceedings — a truly tasty dish.
The main course is the “branzino, cerfoglio e pinoli” (sea bass with chervil and pinenuts). The fish is a plump and juicy square of fresh Mediterranean seabass with crispy skin, served with a couple of tasty and carefully prepared sauces. The first is a creamy, milky pine nut based creation with a rustic pile of well-seasoned spinach and whole pine nuts, while the second sauce is more on the herby side, made with fresh blitzed chervil. A small crisp tart on the side is filled with a light vegetal mash.
© Alba
To end the experience, we are served a “panna cotta, zenzero e caramello speziato” (panna cotta with ginger, caramel and spices) dessert. It’s a nice small dish of well-made panna cotta with a light, creamy and well-balanced base, topped with a warm and deep caramelized sauce. It is paired with a smooth, creamy milk ice cream that has a mild spice with a ginger and clove flavor; an overall well-rounded dish.
Exclusive tips:
- If you’re going on a date, be sure to book the romantic Romeo & Juliet balcony with incredible views of Doha
- If you like to be in the midst of the action, book the chef’s table to watch the masters at work
- The bread is very tasty, so be sure to pace yourself
Illustration image/© Alba
