• IDAM 3

    IDAM 3


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    IDAM 6


  • IDAM



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    IDAM 2


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    IDAM 4


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    IDAM 5


Online Reservation

Embark on a refined, generous and enchanted culinary journey at IDAM, Alain Ducasse's first restaurant in the Middle East.

In the heart of the museum, with spectacular views of the Doha skyline, IDAM offers an innovative and flavorsome selection of contemporary French Mediterranean cuisine designed with an Arabic twist. Timeless classics of local and regional cuisine, with most ingredients sourced locally in Qatar.

Philippe Starck’s unique and exquisite decor creates a sophisticated atmosphere.

Opening hours:

Lunch:  Wed, Thu, Sat, Sun 12:30 PM-03:00 PM

Dinner: Wed to Sun 7:00 PM-10:00 PM



Attend a demonstration from IDAM’s Executive Chef Damien Leroux and his team who will share their passion for gastronomy and provide a first-hand insight into IDAM’s seasonal menu themes infused with a twist of local influence.  

In November and December, book a live demonstration by IDAM’s chefs as they prepare some of IDAM’s newest recipes in the restaurant’s kitchen – available as per the following:

November: Friday 3rd, 10th and 17th at 2-5PM:  

  Friday 3rd of November: Seasonal product with our Executive Chef Damien Leroux

  Friday 10th of November: A.B.C of Cakes with our  Head Pastry Chef Benoit Champeau

  Friday 17th of November: IDAM signature dishes with our Sous-Chef Pierre Marty

December: Friday 1st, 8th, 15th at 2-5PM:  

  Friday 1st of December: French traditional pastry with our Head Pastry Chef Benoit Champeau

  Friday 8th of December: “Raw food” master class with our guest of honor Maja and Chef Damien Leroux

  Friday 15th of December: Festive recipes with our Sous-Chef Pierre Marty

Each session costs QAR 500 and includes the three hour Master Class, a booklet, apron, recipe information – and an exclusive tasting of the dishes prepared.

Advance booking is essential as places are limited!

More details on the Master Classes (including dates) are available by contacting IDAM on +974 4422 4488 or email This email address is being protected from spambots. You need JavaScript enabled to view it..