Dining & Restaurants - Luxury Zighy Bay Restaurant - Six Senses Zighy Bay

Dining Highlights

Summer House

Lunch and Afternoon Meals

Summer House is perfect for a crisp lunch, afternoon bite, refreshing drink, and a fulfilling dinner during our cooler months. Try our list of homemade ice creams and sorbets. 

Spice Market

Main Restaurant

Spice Market offers delicacies from the culinary world of Arabia. Enjoy breakfast and dinner in a relaxed Arabic environment among bold colours and traditional mud kitchen.

Zighy Bar

Bespoke ambience

Zighy Bar offers classic, modern, local and organic mocktails and cocktails throughout the day and evening whilst overlooking our Wadi. Our Happy Hour is referred to as the No Rush Hour.

Sense on the Edge

Signature Restaurant with a View

Our mountaintop, contemporary fine dining restaurant is the perfect place to enjoy a very memorable evening. There is a choice of five or seven-course set menus accompanied with degustation wines. Open for dinner Thursday to Saturday, with extended operations during festive periods. Prior reservations are necessary and the dress code is smart casual with no shorts or flip flops. Kindly note that due to the exposition of the venue, only children of seven years old and above are allowed.

Shua Shack

Authentic Arabic Dining Experience

A unique Bedouin dining experience. Family-style evenings begin with local organic salads, followed by lamb prepared in our underground oven. Open on Thursdays at 6.30 pm with prior reservations.

 

Take advantage of the free-flow Lebanese alcoholic beverage for a truly delectable experience.

Wine Cellar

Dinner in the Wine Cellar

We’ll set for two or as many as eight among some of the world's most diverse varietals in our cellar. Our master sommelier also hosts regular tastings.

 

Choose this exceptional location for an intimate dinner or interactive journey with aromas and pairing. It is the perfect summer location to escape the heat and enjoy a bespoke sensory adventure.

Our Chefs and Beverage Experts

Richard Lee

Executive Chef

Richard Lee’s arrival as Executive Chef places him in his third Six Senses property; following 3 years as Opening Executive Chef and Brand Champion at Six Senses Con Dao, and 2 years as Opening Executive Chef at Evason Ma’In.  

Prior to joining Six Senses in 2008, Richard worked with Hilton Hotels throughout the UK, and has led professionally in the kitchen since 1997. In his new position, he has recently finalized the senior members of the resort’s culinary team.  

Olivier Chotel

Pastry Chef

Olivier began his training in the patisseries of Lyon where he learnt the basics of classic French pastry by moving into Michelin restaurants. Following his role at the three-star Le Pré Catelan, Olivier moved to the United Kingdom to take a role at Le Gavroche where  he lead the pastry team.

In between his impressive career throughout France and the UK, Olivier has travelled throughout Asia and America to increase his knowledge and experience of the world’s desserts.

James Knight-Pacheco

Chef de Cuisine - Sense on the Edge

Heading the culinary team at Sense on the Edge, James brings more than twelve years of experience including being a tutor at top-ranked Tutor at Ashburton Cookery School. He has been a chef at one and two Michelin stared restaurants in London and became a host of BBC2’s The Restaurant.

 

He describes his food as, “inventive, progressive and intelligent; combining customer desire with industry knowledge to astound and satisfy the guest for an inimitable experience.”

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