But first, I head to Qissa, the hotel’s restaurant for breakfast. To get there from the villa, I follow a dusty path, lined with yellow jasmine and pink grasses. Close by, the placid sea of the Arabian gulf merges with the cobalt sky, as if it is one. I try one of the local specialities, labneh eggs with sourdough, and, as a white egret swoops over the sea, I switch off my phone.
