Blessed with breathtaking views of Victoria Harbour, Felix has long been a city favorite for soaking in spectacular skyline vistas in style.
The modern European destination embraces new talent, welcoming Chef de Cuisine Juan Gomez and mixologist Marko Petrovic to the team. With an impressive resume boasting international achievements and an extensive list of awards, chef Gomez brings a flair for modern European cuisine and gastronomy to Felix’s menu. Taking the helm at a brand-new cocktail station, Marko Petrovic brings cocktail prowess perfected over years of experience in Dubai and Doha to craft stunning, delicious creations.
Sensory highlights continue at Felix when the venue plays home to an exotic and exciting lineup of live music, DJs and special mixologist showcase.
Meal Served Time
Brunch (Sundays)
11:30 am - 3:30 pm
Dinner
6:00 pm - 10:30 pm
Snacks
6:00 pm - 12:00 am
Drinks
5:30 pm - 1:30 am
American Bar opens at 6:00 pm
Supper
10:30 pm - 12:00 am
Felix Brunch welcomes children aged 3 years old and above, Felix Dinner welcomes children aged 6 years old and above, while guests between 12 and 17 years will not be served alcoholic drinks and must be accompanied by an adult over 18 years
28/F (take the dedicated elevator from The Peninsula Arcade entrance adjacent to Hankow Road)
11:30 am - 3:30 pm
5:30 pm - 1:30 am
By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.
A Spanish native with over 28 years of experience in the kitchen, chef Juan Gomez boasts a career loaded with international experience and Michelin-stars. Before taking up residence as Felix’s new executive chef, Juan managed the gastronomic development for one of Bahrain’s leading restaurant groups. Juan’s path has seen him through some of the world’s food capitals – London, Sydney, Barcelona, and more – to refine his cooking ethos and flair for crafting memorable Mediterranean cuisine.
From Barcelona to London and Bangkok to Sydney, my culinary adventures have changed the way I approach food. Different cultures and their shared appreciation for ingredients never cease to inspire me.Read The Interview