Six Senses refreshes F&B focus at Zighy Bay

Luxury Omani resort Six Senses Zighy Bay is refreshing its F&B offering in order to offer guests more choice and new experiences.

A new restaurant, Summer House, has replaced the Chill Bar as a “global bistro brasserie”; Dining on the Sand has been renamed Spice Market, which will have an extended Arabic kitchen; and fine dining restaurant Sense on the Edge — located on a plateau in the mountains surrounding the resort — will feature new design elements and a la carte menu in the future.

Six Senses managing director — Oman John Philipson said: “The demand for outdoor seating [at Sense on the Edge] has become so great we want to try and make more of it available for people to enjoy the view. Sense on the Edge will be softened; we’re going to try and feature-light the mountain around the restaurant, at the moment when the sun sets you have the view of Zighy Bay but the rock features are actually quite stunning as well. The bar is actually carved into the mountain itself, we want to feature that and the mountain around it. We’ll change the furniture outside to be a little daintier and also have a seating area just for drinks”.

Zighy Bay has also introduced the Shua Shack on its beach, where lamb is cooked traditional Omani style in a pit oven in the sand.

The hotel, which has been operating in the Musandam peninsula for more than three years, hopes the improvements will encourage increased length of stay, especially among regular guests.

“The main purpose from a very selfish point of view is to lengthen the guest stay; at the moment we’re getting three or four days from the local GCC market and up to seven days from the European / American market,” said Philipson.

“Along with the Spice Market, Sense on the Edge, Summer House, Shua Shack, you’ve also got beach bbqs, international buffet nights, in villa bbqs, destination dining. Someone could stay for nine nights and not have the same dinner experience repeated once,” he said.