Al Messila, a Luxury Collection Resort & Spa, Doha, part of the Luxury portfolio of Marriott International, is pleased to introduce a breakthrough culinary concept to Qatar – Snøull, Doha’s first Nordic cuisine restaurant, curated by acclaimed Michelin-starred Chef, Theis Brydegaard.

Snøull, inspired by friluftsliv – the Scandinavian philosophy of ‘reconnecting with nature’, has already earned praise, raising the state’s global culinary and wellness credentials to immensely creative heights with its unique gastronomic offering.

The focus on epicurean excellence is evident at Snøull and at seven other culinary outlets of the resort overseen by noted Italian Michelin-starred Executive Chef Pino Lavarra, supported by a cadre of some of the world’s renowned culinary names and Michelin-starred chefs. Chef Pino brings his extensive expertise to the hotel’s innovative culinary portfolio named DNA – Dining Network at Al Messila – which is where people get together to explore a journey full of flavours and experiences and encompasses all eight of the hotel’s culinary venues.


According to the resort’s General Manager Patrizia Hofer, their philosophy at Al Messila is to deliver epicurean excellence while being authentic, and Snøull reflects an uncompromising commitment to this.

This is a first-of-a-kind restaurant for Doha in a one-of-a-kind destination which has a pervading aura of wellness and nature. Appropriately hidden in Al Messila’s lush green gardens, guests are finding Snøull to be an ideal gathering place for friends and family after indulging in our integrated wellness retreat.’

With its open space interiors, rustic wood, natural stone, soft linens and exuberant musing, guests are welcomed to a contemplative venue which is alive with vibrant colours and yet has a truly calming atmosphere, ensuring a wellness journey for the soul.

Dehydrated Beetroot

The menu bears all the hallmarks of Theis Brydegaard with light, clean Nordic flavours and dishes crafted with many of the ingredients in their naturally nourishing raw and rich form. Freshly pressed juices, foraged biodynamic produce and fresh, grilled fish, provide dishes which scream ‘nourishment’.

Theis Brydegaard, an acknowledged devotee of smoked and grilled fare, has an overriding commitment to simple food, local produce and culinary craftsmanship, all of which have earned him worldwide fame.

I want guests to leave enthralled yet revitalised and aware of what clean eating can attain in respect to sensory experiences. Our selection of only the highest-quality ingredients allows natural tastes to shine through.’

Innovation flavours every bite from the dehydrated beet dusted with dried berry powder accompanied by an emulsion of smoked mussels to the Hay Smoked Local Yellowtail served with crisp gooseberries, and smooth ponzu dressing.

Chef Brydegaard has also created his own take on traditional Qatari dish, Harrees. His wholesome and creative version uses grainy oats, sweetbreads, firm and chunky chicken hearts, and pickled mushrooms.

The result is that Snøull Harrees has a completely different feel to the original. Ours is distinctly contemporary whilst also paying tribute to a tradition.’

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