mangata lounge project
The name Mangata Restaurant is deeply rooted in the Swedish language and culture, with ‘Mangata’ meaning ‘moonlight over water’. This luxurious 360sqm Art Deco-inspired restaurant is situated in the heart of Matal Complex Al Khobar, KSA, providing its guests with a breathtaking view of the sea and a stunning restaurant interior design. Perfect destination for those looking to relax and spend quality time with family and colleagues alike, this restaurant offers an exclusive atmosphere of comfort and luxury
Study the project with strategic planning on the elements of opening a successful restaurant by fully exploiting the spaces that are in line with the restaurant’s identity.
“Discovering new flavors and textures during a gastronomic experience is a true journey for the taste buds.”
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The finest international meats and the latest traditional and modern cooking methods at the same time
Dive into the heart of flavor with our selection of matured meats. Each piece, rigorously selected, is raised to a state of perfection thanks to a controlled maturing process. From traditional dry maturation in our dedicated cellars to controlled wet maturation, we use various techniques to reveal the best of each meat. The result? Concentrated aromas, a melting texture and an unforgettable culinary experience, to be enjoyed in the warm setting of our Mangata Lounge.
by hammemi khoubeib
The best expressive dishes for the art of cooking, which are considered among my most prominent creations and which are expressed in the art of cooking.
Culinary Policy Philosophy:
This dish highlights esoteric connotations:
The instinct to eat savagely but in a refined and civilized manner.
A legitimate marriage between the gradation of colors and greed.
(harmony of colors and revenge in crescendo mode)
Signé Hammemi Khoubeib
le Carnot
restaurant brasserie
by hammemi khoubeib
le Carnot
the restaurant nestled in the gardens of the French Institute, a French Mediterranean cuisine of the brasserie type, focused on the taste and freshness of products filled with sunshine.In a calm, modern and warm setting at the same time, we also come here to share aperitifs and tapas with friends. The pleasant terrace overlooks a vast lawn and its large trees. The menu is offered every day on the slate and a beautiful menu displays only Tunisian wines. Events are regularly proposed, depending on the cultural news of the IFT.
Interior design and Plat
the spirit of bistro cuisine slate in brasserie mode
- The phrase "slate bistro in brasserie mode" describes a type of restaurant that combines several popular culinary and atmospheric trends:
- Slate bistro: This term evokes a restaurant with a warm and relaxed atmosphere, where the daily specials are listed on a slate. The cuisine is often traditional, with fresh seasonal produce.
- Brewery Mode: This adds a more lively and urban dimension to the concept. Breweries are known for their friendly atmosphere, generous portions and varied menu, often with a selection of craft beers.
- Chef Khoubeib Hammemi: The chef's personal signature brings a unique touch to this concept, based on his training, influences and creativity.
- Possible features of this restaurant:
- Changing menu: The slate guarantees a renewed offer based on arrivals and seasons.
- Market cuisine: The dishes are prepared with fresh, local produce, favoring short supply chains.
- Friendly atmosphere: The decor is often simple and authentic, with warm decoration and wooden tables.
- Generous dishes: The portions are generous, to satisfy customers' appetites.
- Wine and beer menu: A selection of wines and craft beers is offered to accompany the dishes.
- Traditional cuisine revisited: The chef can offer classic dishes with a personal touch, using modern techniques or original flavor combinations.
- Customers of this type of restaurant are generally looking for an authentic and friendly culinary experience. They appreciate the quality of the products, the freshness of the dishes and the relaxed atmosphere.
“By working together and pooling our resources, we can accomplish great things.”
The chef and the assistant are two sides of the same coin.
folla nostra
One of the most prominent professional experiences that I love is Italian cuisine.Classic and modern Italian cuisine are two sides of the same passion for gastronomy. The former focuses on traditions and local products, while the latter explores new flavors and techniques.
The first restaurant I opened was Folia Nostra, a restaurant with a special Italian character that highlights the Mediterranean identity from the Sicilian coast in the east to the city of Milan in the west, where the bistronomic character was dominant.
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