Skip to content

Travel — Hotels & Resorts

Costa Covo crafts a refined Thanksgiving feast for sharing

L'Hermitage Bahrain's restaurant Costa Covo transforms the autumn holiday with a menu of seasonal dishes designed for the shared table: rye roasted duck, heritage turkey, butternut gnudi and roasted squash.

By Harvey HiraThursday, 5th of November 20262 min read
LISTEN TO THIS ARTICLE 2 MIN LISTEN
READY

AI-assisted voice playback. Starts only when you choose Play.

Two diners in burgundy and brown clothing raise glasses of red wine across a burgundy table set with multiple courses: white plates bearing duck and roasted vegetables, blue plates with seared salmon and yellow purée, and a wooden board holding fresh bread rolls
L'Hermitage Bahrain (@lermitagebh)

Costa Covo understands that Thanksgiving belongs to the table itself, not to any single plate. This season, the restaurant at L’Hermitage Bahrain shapes the occasion around dishes conceived for sharing: rye roasted duck breast arrives beside butternut gnudi, heritage turkey sits alongside stuffed delicata squash, each element composed to complement rather than compete.

A server pours dark sauce over two cubes of rye-roasted duck on a white rectangular plate garnished with roasted carrot and herbs, with a blue plate of seared salmon visible below on the burgundy table

The dining room itself becomes part of the ceremony. Deep burgundy fabrics anchor the space while fresh greenery softens the edges, and the kitchen’s philosophy emerges through each course. Roasted proteins arrive with their natural juices, vegetables retain their seasonal character, and the portions suggest abundance without excess. A duck breast lands on pristine white, its deep sear giving way to pale pink within, accompanied by golden root vegetables and bright herbs. Nearby, salmon glazed in delicate sauce rests on a charred black plate beside vibrant squash purée, the temperature still rising from the kitchen’s attention.

Hands with fork and knife cutting into a fillet of salmon served on a charred black plate with vibrant orange roasted squash and pistachio purée, set against deep burgundy linens

What distinguishes this menu is restraint dressed as generosity. The butternut gnudi speaks to the season’s harvest without overwhelm, the turkey holds its place without dominating, and the stuffed squash carries enough substance to anchor the meal. Wine flows from glasses that catch the light, and the rhythm of the evening belongs to conversation and the unhurried pleasure of eating well among people who matter.

Two diners in burgundy and brown clothing raise glasses of red wine across a burgundy table set with multiple courses: white plates bearing duck and roasted vegetables, blue plates with seared salmon and yellow purée, and a wooden board holding fresh bread rolls

Reservations secure a place at Costa Covo’s Thanksgiving table through the restaurant’s booking system.

Imagery courtesy of L'Hermitage Bahrain (@lermitagebh).

A server pours dark sauce over two cubes of rye-roasted duck on a white rectangular plate garnished with roasted carrot and herbs, with a blue plate of seared salmon visible below on the burgundy table
Hands with fork and knife cutting into a fillet of salmon served on a charred black plate with vibrant orange roasted squash and pistachio purée, set against deep burgundy linens
Two diners in burgundy and brown clothing raise glasses of red wine across a burgundy table set with multiple courses: white plates bearing duck and roasted vegetables, blue plates with seared salmon and yellow purée, and a wooden board holding fresh bread rolls

Stay inspired

Join the world of Simply Luxury.

Curated stories, exceptional places and private invitations.

Story Index

SIMPLY LUXURY is a registered trademark of Mr Anand S Hira, licensed to H.H L.L.C-FZ, Licence 2313961.01, Meydan Grandstand, 6th Floor, Meydan Road, Nad Al Sheba, Dubai, UAE. Contact: pa@simplyluxury.net

Privacy PolicyCookie PolicyTerms of UseAccessibilityCookie settings