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Explora los sabores auténticos de Oman en una experiencia gastronómica inolvidable.
Oman is a fascinating sultanate located in the southeastern corner of the Arabian Peninsula. Bathed by the Gulf of Oman and the Arabian Sea, it stands out for its preserved authenticity, its traditional architecture without excessive skyscrapers, majestic mountain ranges such as the Al Hajar Mountains, deep canyons, wadis of turquoise waters and centuries-old hospitality guided by respect and serenity.
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Omani gastronomy is a delicious testimony to its maritime and commercial history, where Bedouin cuisine of meat and dates comes together with intense influences from India, Zanzibar and Persia. It stands out for its generous use of saffron, cardamom, cinnamon, cloves, ginger, turmeric, dried lime ('loomi') and rose water made on the slopes of Jebel Akhdar.
The national dish and king of Eid celebrations. Lamb, goat or beef meat patiently marinated in a spice paste ('kebsa') with oil and vinegar, wrapped in sacks of banana or date palm leaves and buried in an underground coal oven ('tannour') for 24 to 48 hours until extremely tender.
Aromatic long grain rice cooked in the broth resulting from boiling chicken, lamb or fish with poached onion, saffron, cardamom, cinnamon, ginger and dried black limes ('loomi'), served with a fresh spicy tomato and coriander sauce ('daqqus').
Ancestral and comforting dish very popular during Ramadan. It consists of whole wheat slowly cooked with shredded meat and spices to a thick cream or puree-like texture, topped with a drizzle of clarified butter ('ghee').
Skewers of marinated meat (beef, lamb or chicken) marinated in a special sauce based on tamarind, garlic, chilli paste and cumin, roasted over high heat over charcoal at street stalls at sunset.
Traditional coastal dish consisting of whole kingfish skewered and slowly grilled, seasoned with intense spices and served on a bed of white rice with lemon and dried fruits.
Classic and aromatic meat or fish stew with seasonal vegetables (zucchini, eggplant, tomato and potato) cooked in a light sauce of Omani curry, garlic and 'loomi', accompanied by rice or traditional thin bread ('khubz ragag').
Aromatic, lightly roasted coffee infused with plenty of green cardamom, saffron and a few drops of Jebel Akhdar rose water. It is served without sugar in small cups without handles ('finjan'), offsetting its spicy touch with sweet dates.
Very popular spiced black tea inherited from ties with India. It is simmered with evaporated milk, sugar, crushed cardamom, ginger and cloves, resulting in a creamy and comforting drink.
Traditional refreshing dairy drink based on yogurt or fermented buttermilk, lightly salted and often seasoned with chopped mint leaves, perfect for mitigating the midday heat.
Natural juice prepared by blending fresh local lemons with plenty of mint leaves, crushed ice and a light touch of sugar, ubiquitous in all restaurants and cafes in the country.
The undisputed national sweet. It is a sweet gelatinous paste cooked in large copper cauldrons ('mirbaj') made from wheat starch, caramelized sugar, clarified butter (ghee), saffron, cardamom, rose water and almonds or walnuts. It is served hot with the Qahwa.
Small spheres of fried dough golden and crispy on the outside and tender on the inside, soaked in concentrated date syrup ('dibs') and sprinkled with toasted sesame seeds.
Fried biscuits flavored with saffron, rose water and ground cardamom, made with wheat or rice flour and eggs, typical to accompany breakfast or snack.
The sacred fruit of the country. There are dozens of local varieties famous for their fleshiness and natural sweetness, such as 'Khalas', 'Khasab' or 'Fard' dates, served naturally, stuffed with nuts or in artisanal pastes.
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View full guideAromatic, lightly roasted coffee infused with plenty of green cardamom, saffron and a few drops of Jebel Akhdar rose water. It is served without sugar in small cups without handles ('finjan'), offsetting its spicy touch with sweet dates.
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Been to Oman or still want to go? Pick one and we'll take you straight to it.
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