The People Behind The House
The People Behind The House
The People Behind The House
The House is a slow-crafted dining destination in Lusail's Marina District, open daily from 9am to midnight across four spaces — a rooftop terrace facing the Katara Towers, a planted secret garden, an elegant indoor dining room, and a ground floor beside the open kitchen. It is run by a small team who are on the floor and in the kitchen every day.
Who runs the kitchen at The House?
Tarek Murad is Executive Chef at The House. He leads the culinary team across a menu of fourteen sections and more than a hundred dishes, with expertise spanning Italian cuisine, seafood and contemporary Middle Eastern flavours. His focus is innovation, consistency and quality — turning each dish into an expression of the restaurant's identity rather than a version of someone else's.
What does the chef's range look like on the menu?
Italian sits alongside the Levant. Pasta and pizza start at QAR 75, Cheesy Mussels are QAR 61, Prime Steak and French Fries is QAR 149, and the breakfast list is built on Signature Shakshuka (QAR 49) and Sunrise Labneh and Zatar (QAR 39). The open kitchen on the ground floor is deliberate — bread proofed, labneh strained and coffee pulled where guests can see it happen.
Who runs the restaurant?
Mohamed Ghassen Ben Hammouda is General Manager of The House. He holds a Master's degree in Business Administration specialising in Tourism and Hospitality Management, and brings experience across hospitality operations, team leadership, financial management and restaurant development. His remit is the guest experience, the operational standards behind it, and the continued development of The House as a dining destination in Lusail.
Why does the team matter to how The House feels?
Because service is the thing guests mention most. The House holds 4.3 out of 5 from more than 1,200 Google reviews, and the recurring theme in them is the floor team rather than any single dish. One guest wrote that it was their first visit but they would make it their home. That is a management outcome as much as a kitchen one.
Can you meet the team?
Yes — both are regularly on site. For private dining, workshops, celebrations and catering enquiries the team handles bookings directly on +974 3111 8693 or at management@thehouse.qa. For a table, reservation slots run hourly from 9am to midnight.
The House is at Manarat Lusail Tower, Building 23, Street 318, Zone 69, Marina District, Lusail — a short walk from Lusail Boulevard and reachable by Lusail metro or tram. Open daily 9am to midnight.
Who else is behind The House?
Beyond the chef and the general manager, The House runs on a floor team and a coffee bar that most guests meet before they meet anyone else. The ground floor is built around an open kitchen and an espresso counter, so the person pulling your coffee is working in full view of the room rather than behind a wall. Bread is proofed and labneh strained in the same space, in front of whoever happens to be sitting there.
What does the kitchen cover?
Tarek Murad's menu runs to fourteen sections and more than a hundred dishes. The anchors:
Breakfast, sixteen dishes, from Karak at QAR 14 to Grandma's Sharing at QAR 275
Pasta and pizza, from QAR 75
Hot appetizers, including Cheesy Mussels at QAR 61
Main courses, with Prime Steak and French Fries at QAR 149
Soups and salads, spreads, sandwiches and snacks
Twelve desserts, including the S'mores Experience at QAR 99
Specialty coffee, tea selections, and hot and cold drinks
How do you get the most out of a first visit?
Come between 9am and 11am, when the kitchen is at its quietest and the coffee bar is unhurried.
Sit on the ground floor beside the open kitchen, where you can see the bread and the pastry work.
Order across the range rather than from one section; the menu is built to be shared.
Ask the floor team what the kitchen is proud of that week.
Move upstairs to the terrace for dessert and the view of the Katara Towers.
Both Tarek Murad and Mohamed Ghassen Ben Hammouda are on site regularly, which is the practical reason the service is consistent enough to be the thing reviewers mention first.
That arrangement is deliberate, and it is the reason service is the thing guests mention most. The House holds 4.3 out of 5 across more than 1,200 Google reviews, and the recurring theme in them is the floor team rather than any single dish. The doors open at 9am and the last orders go out at midnight, seven days a week — a long day held together by the people in the room.
the full menu and prices · the four spaces · location and booking
RESERVE YOUR TABLE
Reserve by phone, dial +974 3111 8693 (or) send an email to management@thehouse.qa
RESERVE YOUR TABLE
Reserve by phone, dial +974 3111 8693 (or) send an email to management@thehouse.qa
RESERVE YOUR TABLE
Reserve by phone, dial +974 3111 8693 (or) send an email to management@thehouse.qa
The People Behind The House
The People Behind The House
The People Behind The House
The People Behind The House
THE HOUSE CATERING CART
The People Behind The House
The House is a slow-crafted dining destination in Lusail's Marina District, open daily from 9am to midnight across four spaces — a rooftop terrace facing the Katara Towers, a planted secret garden, an elegant indoor dining room, and a ground floor beside the open kitchen. It is run by a small team who are on the floor and in the kitchen every day.
Who runs the kitchen at The House?
Tarek Murad is Executive Chef at The House. He leads the culinary team across a menu of fourteen sections and more than a hundred dishes, with expertise spanning Italian cuisine, seafood and contemporary Middle Eastern flavours. His focus is innovation, consistency and quality — turning each dish into an expression of the restaurant's identity rather than a version of someone else's.
What does the chef's range look like on the menu?
Italian sits alongside the Levant. Pasta and pizza start at QAR 75, Cheesy Mussels are QAR 61, Prime Steak and French Fries is QAR 149, and the breakfast list is built on Signature Shakshuka (QAR 49) and Sunrise Labneh and Zatar (QAR 39). The open kitchen on the ground floor is deliberate — bread proofed, labneh strained and coffee pulled where guests can see it happen.
Who runs the restaurant?
Mohamed Ghassen Ben Hammouda is General Manager of The House. He holds a Master's degree in Business Administration specialising in Tourism and Hospitality Management, and brings experience across hospitality operations, team leadership, financial management and restaurant development. His remit is the guest experience, the operational standards behind it, and the continued development of The House as a dining destination in Lusail.
Why does the team matter to how The House feels?
Because service is the thing guests mention most. The House holds 4.3 out of 5 from more than 1,200 Google reviews, and the recurring theme in them is the floor team rather than any single dish. One guest wrote that it was their first visit but they would make it their home. That is a management outcome as much as a kitchen one.
Can you meet the team?
Yes — both are regularly on site. For private dining, workshops, celebrations and catering enquiries the team handles bookings directly on +974 3111 8693 or at management@thehouse.qa. For a table, reservation slots run hourly from 9am to midnight.
The House is at Manarat Lusail Tower, Building 23, Street 318, Zone 69, Marina District, Lusail — a short walk from Lusail Boulevard and reachable by Lusail metro or tram. Open daily 9am to midnight.
Who else is behind The House?
Beyond the chef and the general manager, The House runs on a floor team and a coffee bar that most guests meet before they meet anyone else. The ground floor is built around an open kitchen and an espresso counter, so the person pulling your coffee is working in full view of the room rather than behind a wall. Bread is proofed and labneh strained in the same space, in front of whoever happens to be sitting there.
What does the kitchen cover?
Tarek Murad's menu runs to fourteen sections and more than a hundred dishes. The anchors:
Breakfast, sixteen dishes, from Karak at QAR 14 to Grandma's Sharing at QAR 275
Pasta and pizza, from QAR 75
Hot appetizers, including Cheesy Mussels at QAR 61
Main courses, with Prime Steak and French Fries at QAR 149
Soups and salads, spreads, sandwiches and snacks
Twelve desserts, including the S'mores Experience at QAR 99
Specialty coffee, tea selections, and hot and cold drinks
How do you get the most out of a first visit?
Come between 9am and 11am, when the kitchen is at its quietest and the coffee bar is unhurried.
Sit on the ground floor beside the open kitchen, where you can see the bread and the pastry work.
Order across the range rather than from one section; the menu is built to be shared.
Ask the floor team what the kitchen is proud of that week.
Move upstairs to the terrace for dessert and the view of the Katara Towers.
Both Tarek Murad and Mohamed Ghassen Ben Hammouda are on site regularly, which is the practical reason the service is consistent enough to be the thing reviewers mention first.
That arrangement is deliberate, and it is the reason service is the thing guests mention most. The House holds 4.3 out of 5 across more than 1,200 Google reviews, and the recurring theme in them is the floor team rather than any single dish. The doors open at 9am and the last orders go out at midnight, seven days a week — a long day held together by the people in the room.
the full menu and prices · the four spaces · location and booking