FOOD AND BEVERAGE

Our kitchens craft delicious, freshly baked bread and pastries daily.

Our menus bring traditional and local recipes to life with authenticity and flair.

At Atana Hotels, 80% of our menu is influenced by local flavors and ingredients.

We are committed to sustainability and offer organic ingredients that support both local farms and the environment.

All restaurants, both indoor and outdoor, are non-smoking by local law.

All table settings adhere to the guidelines in the F&B manual.

Dinner table settings differ from breakfast and lunch.

No plants, flowers or food props made of plastic are used anywhere on the Property.

Professionally etched or printed tags are used for labeling of items on buffets.

Paper cups and plates are only used indoors for "to go" items.

Paper napkins are never used for any banquet functions (except for cocktail napkins) unless the theme specifically requires them.

All F&B facilities have adjustable music volume. Music and volume correlate to the time of the day. Softer music will play in the morning and gradually get louder throughout the day, peaking at 11:00 until evening, then slightly decreasing. The volume may vary late at night.

There are highchairs and raisers for small children.

Refer to Atana Hotels F&B standard operating procedures.

Single use plastics are prohibited on all properties.

Foods like butter and margarine must be served in alternative containers.

Jams and honey are served in individual tamper-proof sealed glass jars of 28g in volume.

The dining room and informal restaurants may use coffee mugs instead of cups and saucers.

Milk or cream in a small pitcher on the table.

Sugar caddy filled with a selection of brown/white sugar and sweetener packets.

The menu will contain a minimum of three set breakfasts. The continental breakfast is an all-inclusive breakfast that can be served within four minutes of the order. The cooked breakfast offers two all-inclusive breakfasts to be served within ten minutes of the order. The first will be sausage-and-egg style and the second to have a more regional flair. The Arabic breakfast is an all-inclusive breakfast promoting local cuisine. Some menus will also offer more health-conscious items as well (low fat, sodium, and/or calories).

The buffet will have six different stations (healthy/dairy/fruit/hot/local/bakery).

The buffet should reflect Omani characteristics in both its presentation and offerings.

Properties will change their buffet theme on a daily rotation, which sees half of the hot offering and half of the cold offering change daily (minimum three-day rotation, based on the average guest stay). This is to ensure guests can enjoy a variety of different dishes during their stay.

At least two chilled fruit juices, plus one freshly squeezed juice in glass pitchers.  

The juice of the day will be offered as a pass-around option (Follow Atana Hotels breakfast guidelines).

All other beverage options, including detox water, should be prepared on-site.

Premium natural yogurt in either the original individual containers or served in attractive glass bowls.

Cereal brand names will be used. These include Cornflakes, Rice Krispies and Bran Flakes. Granola and Bircher muesli may be produced in-house.

Provide a selection of fresh fruit, not frozen. All fruit must be fully ripe.

Cooked dishes will be served hot, with a continuous heat source. They will be creatively presented in skillets, crocks or unique dishes.

These dishes will be cooked in stages based on expected peak times in the dining room. This ensures fresh food and can lower food expenses.

All croissants and pain au chocolat must be freshly baked daily and displayed in baskets.

These will include at least one kind of Danish pastries, at least one kind of muffin, specialty breads (for example, banana bread) and bagels.

Gluten-free options should be offered whenever possible.

As an added precaution, breads that include any type of nut or nut product, specifically muffins and specialty breads, should be either clearly labeled or not offered on the buffet at all.

A selection of bread will include at least two varieties, such as white and either whole wheat or multi-grain.

Butter is served at room temperature.

Homemade marmalade and strawberry jam will be provided on the buffet, along with at least one other type of berry or fruit jam.

Honey will be offered in sealed glass jars.

The rest of the breakfast buffet will be as per breakfast a la carte.

Atana all-day dining                   07:00 - 23:00

In-room dining                            07:00 - 23:00

Pool bar                                      10:00 - 18:00

Specialty restaurants                  18:00 - 23:00

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The maximum operating hours for F&B outlets are dictated by local governing ordinance. 

If no ordinance is stated, Atana Hotels determines the hours of operation.

Extended hours are encouraged to meet guest demand, subject to local laws.

The beverage venue provides comfortable seating and service at the bar and at tables. 

The setting reflects the theme of the property and or the region of the country.

The lighting, which is dimmable, starts at its brightest in the morning and gradually decreases throughout the day until late night.

All beverage facilities have adjustable music volume. Music and volume correlate to the time of day with softer music in the morning starting at 11:00. It gradually increases throughout the day, until evening and then decreases again. The volume may vary late at night.

Food and drinks menus are available.

Complimentary fresh bar snacks per Atana Hotels specifications are offered to bar patrons and are replenished for each guest.

Recommended mini versions from the menu are offered.

No dried fruit, nuts, chips or olives.

Food service is available. For lounge/bar service delivery refer to Atana Hotels F&B standard operating procedures.

Room service is available from 07:00 until 23:00, seven days a week.

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A full menu is available during restaurant hours. A limited late-night menu may be offered during periods when the restaurant is closed but must provide a service of hot food, including the five Atana signature dishes.

We serve breakfast, lunch and dinner daily.

Atana Hotels menus are designed as per corporate identity guidelines.

The menu font type must be clear and large enough for easy reading. No pictures or illustrations may be used. Menus must be available in the local language and English with only one language per menu. If other local laws apply these will overwrite the above.

Menu content must match the restaurant's theme and comply with trade descriptions. It should describe the dishes clearly and specifically.

Menus must be perfectly clean.

Menus should include all five Atana Hotels signature dishes.

The menus cater to food restrictions and allergies, including vegetarian, lactose- and gluten intolerances.

All food must meet established environmental health standards. Atana Hotels always promote approved local producers and suppliers. All such suppliers must have a due diligence visit by a property representative or an approved consultant.

At least two types of bottled water are available: sparkling and still.

Cold-pressed juices are preferred over bottled ones.

Coffee must be Italian roasted long lasting, strong with a medium acidity (regular and decaffeinated).

A variety of regular, herbal and decaffeinated international teas are available.

Sugar and its substitutes are placed on the table during the coffee and tea service.

Jams, preferably hotel-made, are served in individual tamper-proof sealed glass jars of 28g in volume. Home-made varieties are preserved in the same manner.

Organic and healthy options must always be available.  These include items such as seeds, gluten-free pastry, pasta, bread and lactose free, almond and soya milk.

Meal settings and offers are described in our Atana Hotels global breakfast guide. 
It offers clear views on the buffet section content and favorite global dishes, as well as recommendations for the display.
An a la carte breakfast menu will be offered during low hotel occupancy.
A buffet breakfast may be offered alongside the a la carte breakfast during busy times.

The outlets standard operating procedures manual describes specific information regarding order taking, meal delivery, upselling, etc.

Ideally breakfast service should take no longer than thirty minutes but never be rushed. If the guest wishes to have a leisurely breakfast, adjust the service accordingly.

The hostess on duty greets the guest upon arrival and ask for their name before escorting them to a table.

Offer coffee or tea within a minute of being seated. The server will have both the coffee and tea pots ready to pour.

The server will pour first cup of coffee, then inform the guest about other coffee availability on the buffet.

Servers will describe the buffet to the guests.

A minimum of three chilled fruit juices, one of which will be freshly prepared and not concentrated.

Juice will be served chilled in a high-quality glass. The minimum pour is 180ml. Vegetable juices, such as tomato and V8, will be served with a teaspoon, lemon garnish and Worcestershire sauce, salt and pepper.

Approved cereal brand names include Cornflakes, Rice Krispies and Bran Flakes. Granola and Bircher muesli may be prepared in-house.

Premium natural yogurt must be served in either their original individual containers or in an attractive glass bowl.

A selection of fresh fruit, not frozen. All fruit must be fully ripe.

Only fresh eggs will be used, organic eggs if available. Eggs are prepared according to guest preference.

Omelets will be made with two eggs, unless otherwise ordered by the guest.

Omelet stations will use separate pans and utensils for vegetarian omelets only. The equipment must be labelled clearly and not used for any dishes containing meat.

Bacon or non-pork alternatives will be freshly cooked.

Freshly baked goods include Danish pastries and croissants made with pure butter.

Muffins and specialty breads are baked daily. Serve them with butter and jam.

Whole wheat, multi-grain and white bread are available as well as bagels and English muffins.

Butter is served at room temperature. Whipped butter is served only with pancakes, waffles or French toast. Health margarine like Becel must be available.

Marmalade and strawberry jam are served. A minimum of one other berry or fruit jam.

Offer locally sourced honey or sealed individual jars.

Skimmed milk, 2%, homogenized, buttermilk and a lactose-free alternative must be available (i.e., soy, almond or rice milk). Hot milk will be served with all coffee service.

Sugar cane or pure maple syrup may be used and will be served in a ceramic creamer.

At least one type of sweetener will be available in individual packets.

After being seated, freshly brewed regular and decaffeinated coffee will be available. It will be served at the table from a thermal coffee pot. Espresso and cappuccino will always be available as a self-service option on the buffet.

A minimum of two different black teas, one herbal tea (decaffeinated) and one green tea will be available. Both milk and lemon will be offered with all tea orders.

Hot chocolate should be prepared using a high-quality, reputable brand product and preferably, with milk instead of hot water.

Properties offer these individually at their own discretion. Specialty drinks selections are offered. Entertainment is encouraged.

The breakfast menu offers delivery within 15 minutes.

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Full American, continental and a la carte items are offered. The menu mirrors restaurant selections (it offers a few items in each category). A selection of hot and cold cereals is available at breakfast. Cereal selection includes at least one high fiber selection. Milk is served in a proper container (not a drink glass) or as legally mandated. Overnight breakfast ordering is available through room service.

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The room service QR code menu is available in all rooms.

All properties with swimming pools offer pool-side dining.  The menu features items that are easy to eat in a poolside setting. Popular food items include sandwiches, salads and snacks. 

The F&B concept will follow the Atana Hotels menu engineering concepts, allowing for specialty dishes from different Atana Hotels destinations to be offered.
Refer to Atana Hotels F&B standard operating procedures.