thanksgiving 2018

Thanksgiving is a day meant to be spent with family and friends, to get together and say what they are thankful for. Spending these holidays away from your loved ones can be hard, especially when you live the expat life. In order to make your thanksgiving a little less lonely we have compiled a list of restaurants and hotels which will serve your favorites this Thanksgiving dinner.

 

thanksgiving 2018The St. Regis

Vine Restaurant: Thanksgiving Dinner Buffet, from QAR 275 with soft beverages

Opal by Gordon Ramsay: Thanksgiving 4-course Dinner for QAR 195

Astor Grill – New York: Thanksgiving Dinner, a food set menu for QAR 245 with soft beverages
The Rooftop: Thanksgiving After-Dinner-Party

Contact: +974 4446 0000

 

thanksgiving 2018Il Teatro, Four Seasons Hotel Doha

What: Thanksgiving Buffet

Price: QAR 285 pp and includes soft drinks + special wine prices

Note: Turkey-to-go is priced at QAR 150/kg, and must be ordered at least 72 hours in advance.

For reservation: 4494 8600

 

thanksgiving 2018

 

Seasons, Mövenpick Hotel Doha

What: Thanksgiving Buffet

Price: From QAR 150 per person including soft beverages

For reservation: +974 4429 1111

 

thanksgiving 2018The Square, InterContinental Doha the City

What: Thanksgiving Dinner

Price: From QAR 255 per person including soft beverages

For reservation: +974 4015 8888

 

 

thanksgiving 2018CUT by Wolfgang Puck, Mondrian Doha

What: Thanksgiving Dinner

Price: From QAR 325 per person.

For reservation: +974 4045 5485

 

 

thanksgiving 2018Hunters Grill, Westin Doha

What: Thanksgiving Buffet

Price: QAR 320 per person

For reservation: +974 3359 8514

 

 

 

 

thanksgiving 2018Gallery Restaurant, Doha Marriott

What: Thanksgiving Thursday Street Food Dinner

Price: QAR 249/person including soft beverages, QAR 340/person including special drinks

For reservation: +974 4429 8888

 

 

 

 

thanksgiving 2018Le Cigalon, La Cigale

What: Thanksgiving Dinner Buffet

Price: QAR 199 per person

For reservation: +974 4428 8698

 

 


By Anzish Mirza


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