After the opera, we headed for Kargeen Restaurant, a local hotspot that offers both indoor and outdoor dining. Sitting at a low table in the garden under coloured lamps and palm trees, we had an enjoyable dinner a platter of falafal, pita bread and dips like lemony hummus and a satiny mutabbal. Alongside these Lebanese specialties, the restaurant served a refreshing salad of avocado, pomegranate and lettuce and a delicious bread stuffed with olives, zatar and labneh cheese. The highlight of the meal was the traditional Omani dish, lamb shuwa&mdashthe lamb is wrapped in banana leaf and then cooked in a charcoal oven for 12 hours. After this, the more adventurous members of our group lingered over a green apple-flavoured sheesha while the rest of us listened sleepily to the Arabic conversations around us.