21 grams is a Balkan bistro with a cult-like following which has recently relocated to the second floor of the Meyan mini-mall on Al Thanyah St, Umm Suqeim 2. It carries forward the same (almost Scandinavian) minimalist-chic interior décor of the original, deliciously flush with light from its surrounding wall to wall windows; (lovely now but I can’t help wondering what it’ll be like in the summer – hmm). I couldn’t hide my smile as I followed my wife in. She usually hates the places I take her to, but I knew she would love 21 grams and sure enough, as we were seated, she gave me a little nudge with her elbow and said, why don’t you bring me to these types of places more often.
Service is exemplary. You are made to feel like a returning regular from the minute you walk in. Open from 8am to 5pm, the restaurant covers breakfast, lunch and everything in-between. Although their Burek is now the stuff of legend, remember that it’s not available after 12pm and besides, there is so much more on the menu to enjoy – take the Phyllo pie with spicy pulled beef for example – it’s amazing. I love their Sarma, sour cabbage rolls stuffed with minced beef and served with smoked brisket. Speaking of which, the brisket on its own is also highly recommended. But my new favourite is Cevapi, Wagyu beef kebabs with pickled onions. Their desserts are out of this world, especially the sinfully delicious caramelized banana split.
I highly recommend this restaurant…for breakfast, lunch and everything in-between.
Xerxes (pronounced Zûrk’seez) – Food Adventurer Extraordinaire – Shamelessly Exploring the Boundaries of Gluttony. Xerxes physically dines at, or orders from, each and every venue he reviews. He pays in full for whatever he and his companions eat, drink, take away or occasionally throw at each other. Xerxes accepts no money, gifts, discounts or free meals in return for reviews or favouritism. What you have read was NOT influenced in any way by the venue. Join him on his culinary journey on Instagram: @ravenousxerxes or reach out to him via email on xerxes@dellara.com.