Byblos

The Verdict

Byblos opened on the Four Seasons Bahrain Bay's lobby level in 2015 as the hotel's Lebanese flagship — a 110-cover dining room across an indoor section and a small outdoor terrace facing the marina. The kitchen is led by a Lebanese executive chef who previously cooked at one of the brand's Beirut addresses; the menu was developed in consultation with the same Lebanese culinary advisory team that built the Em Sherif Café programs in Doha and Lusail.

The signature offering is the 28-mezze tasting (USD 95 per person, served family-style), which is the cleanest formal mezze service in Bahrain. À la carte runs the standard Lebanese register: the kibbeh program (raw, fried, and labneh-stuffed), the lamb-shoulder ouzi (slow-cooked with rice, almonds, and pine nuts, served whole for groups of four or more, the kitchen's signature celebration dish), the sea-bass kibbeh nayyeh, and the dessert program (the Byblos rose-water knafeh closes most meals).

The wine list is the strongest dedicated Lebanese list in the country — 80% Lebanese (Château Musar, Massaya, Ixsir, Ksara) with French and Italian backups. Pricing runs USD 75–130 per person without alcohol. Service is in English, Arabic, and French.

Why It Works for Team Dinner

Team dinners work at Byblos because the entire menu is structured around shared mezze — the 28-dish tasting menu makes individual ordering unnecessary, the kitchen sends the courses at a co-ordinated pace for the whole table, and the room's banquette layout handles parties of 12 without anyone feeling stranded at the end of a long table.

Signature Dishes

The full mezze tasting (28 dishes); lamb shoulder ouzi; sea-bass kibbeh nayyeh; the Byblos rose-water knafeh.

Also in Manama

For the broader Manama picture, see our full Manama dining guide. Related rooms at this level: CUT by Wolfgang Puck (Modern Steakhouse), re/Asian Cuisine (Pan-Asian). For the team dinner cross-city picture, see our Team Dinner directory. Travelling on? Consider Doha, Lusail, Dubai for your next leg.