Oman is shaped by water. Bordered by the Arabian Sea stretching to the east and the Gulf of Oman at its northern tip – these maritime passages, through which currents, trade, and culture have flowed for centuries, have carried influences that have shaped its people, its cuisine, and the land itself.

“Water dictates everything here,” says Chef Dina Macki. “You follow the currents, the catch of the day, the season. That’s how you truly connect with Oman.” Macki, a chef and storyteller, blends her Omani and Zanzibari heritage with formative years on England’s southern shores to share stories of the Indian Ocean’s culinary traditions. Through Jumeirah Muscat Bay, guests are introduced to tastemakers such as Macki, opening pathways to a deeper understanding of Oman and its hidden secrets.

It’s no coincidence that her first cookbook is called Bahari: Recipes from an Omani Kitchen & Beyond – bahari meaning “ocean” in Swahili – a nod to the same waters that connect Zanzibar to Oman, crossed generations ago by her forefathers. Her cooking honours dishes born of this place. One such dish is paplouh. Originally brought to Oman by communities from Pakistani provinces Balochistan and Sindh, it is made with tuna or kingfish, a single tomato, a tiny piece of onion, turmeric, lemon, and a touch of chilli spice. Thin, brothy and elemental, it mirrors the ocean itself – and cannot be replicated elsewhere.

For Dina, the connection to water runs deeper than cooking. At Jumeirah Muscat Bay, where she guides guests through Oman’s culinary traditions, the bay becomes an extension of her philosophy, a place where the ocean is observed, respected, and experienced. The waters here attract remarkable sea life. “The bay is so tranquil,” Dina observes. “You see turtles, sharks, every type of fish you can imagine. When whale sharks appear, you can even swim with them.”

This intimacy with the sea shapes how guests encounter it. Paddleboarding at dawn as the first light catches the waves, kayaking along hidden coves, snorkelling among coral gardens teeming with marine life. These quiet encounters unfold in harmony with the bay’s natural rhythms. Motorised water sports are not permitted here, preserving the tranquility that allows such connections to form. Each journey follows the bay's natural rhythms, encouraging guests to notice the currents, tides, and the life that thrives beneath the surface.

Inland, wadis carry water through mountains; carving out valleys and turquoise pools, they shape both land and life. Wadi Shab, just a short journey from Jumeirah Muscat Bay, threads its way through cliffs and pools, revealing waterfalls and hidden paths accessible only to those who walk them. Wadi Tiwi stretches beyond, passing terraced farms and date palms that thrive on its waters, sustaining both orchards and local communities.

“One experience that stays with me was with a fisherman and tour guide, Khalfan, who led me through the mountains and into Wadi Shab,” Dina recalls. “He invited us home after a day exploring the wadis. Together with his sister, he cooked tuna he had caught that morning – shallow-fried with spices and lemon, served with rice. A surprising twist was his insistence on pouring laban, a salted yoghurt drink, over the dish. It goes against everything you think about seafood and dairy,” she laughs, “but it was one of the best meals I’ve ever had.” Shared in the quiet of the wadi, the meal embodied generosity, simplicity, and intimacy.

This influence continues on the plate. Fish comes from local fishermen using traditional dhow boats to catch kingfish, tuna, and grouper. “When you’re looking out at the coastline,” Dina explains, “there’s never a thought of meat. You always want something from the sea, because it’s right there.” Kitchens at Jumeirah Muscat Bay honour this connection, curating menus that reveal the stories behind every ingredient, flavour, and dish.

Ingredients arrive when they are ready, seasonal and abundant, each a reward for patience. Apricot season peaks in April in the mountains; September brings pomegranates, prized for their sweetness and fragrance. Dates flourish in the north, where the dry climate is ideal, while the south provides coconuts, papaya, star fruits, and toot, a tart mulberry unique to the region. Garlic, grown locally with a distinctive purple hue, marks another celebrated season. Each harvest is embraced at its peak, ensuring flavours are full, fresh, and vibrant.

Guests are invited to experience these stories firsthand. Through Jumeirah’s collaborations with local tastemakers such as Dina, doors are opened to exclusive experiences that transform a stay into a narrative of discovery. Every moment, the beginning of a new story – just as the sea and mountains have imparted for generations.

In Oman, water is a life source, enabling movement and cultural exchange. At Jumeirah Muscat Bay, it is also an invitation to slow down and observe the natural world around you. The sea shimmers at the horizon, the wadis carve their inland pathways, and every experience – on land or water – is carved by currents older and wiser than any of us.