航程公寓

Regional cooking of Saudi Arabia is celebrated here at this neighbourhood restaurant. The space is decorated with brightly coloured kilims around the pillars and an array of basketwork shades hanging from the ceiling. Pick up an Arabic coffee infused with cardamom from the cart as you enter. The menu includes Hasawi meat kebabs from the eastern Al-Ahsa region, the well-known Mandi rice dishes from the Aseer and Al Bahah regions in the south, and Marqooq, which is recognised as the official dish of Riyadh. Desserts, like Om Ali, are a must have.

Within the Bab Samhan Hotel, with its neo Najdi architecture, sits this restaurant, set over two floors. The space is split into a series of smaller rooms and terraces, which makes it feel like a home. Chef Michael Mina, who is known for restaurants in the USA, was born in Egypt and his menu here shows regional nods. Mezze-style sharing dishes are brought to the table when ready – falafel topped with tahini and tuna, and the creamy rice pudding dessert is a nod to Egypt. The use of prime ingredients is apparent, while the faultless service adds to the experience.

Head to Bujairi Terrace to enjoy some Saudi food but with a contemporary edge. The team here have travelled and researched the regions of the country, studying local recipes, dishes and cooking styles, and have created a menu inspired by their findings. Dishes have an appealing and recognisable flavour profile but boast a modern look on the plate. Those flavours are bold and the textures are distinct, making the dishes satisfyingly tasty. The friendly team seamlessly manage the bustling restaurant, which is loved by both locals and visitors.

Nestled in historic Diriyah, known as the birthplace of Saudi Arabia, this Saudi restaurant boasts specialities originating from the country’s 13 provinces. Dishes like the lamb mantu (steamed dumplings), mandi lamb shoulder and freshly baked breads served with dips and local honey are delivered with obvious pride. To get the full experience, opt for one of their tasting menus known as the Maiz Experience – one offers six courses, another has eight and the last has 12.

If you’re walking in the bustling Bujairi Terrace and fancy a trip to Thailand, you should head to this spot that literally means “come and try.” Take a seat on the terrace, or if it’s open, the upstairs area to enjoy a selection of famed David Thompson recipes that may include chicken satay leu, green papaya salad, khao soi Chiang Mai and homemade ice creams. Their set Maa Long Chim menu is vibrant and authentic – and well worth a try. The service is also a plus, thanks to the endearingly friendly team.

Chef Roaya Saleh brings her own style of Khaleeji cooking from her native Bahrain to this restaurant overlooking the UNESCO World Heritage site of At-Turaif. The room has a calm, chic feel with neutral tones and subtle bursts of colour. Even on a warm evening, the air-conditioned terrace is the place to be. The menu mixes a few Mediterranean dishes with wider Middle Eastern selections. Share some dumplings and koftas, followed with lamb mozat – a typical Bahraini dish of lamb served on vermicelli rice and pine kernels. End with the muhallabia for dessert, a comforting and creamy rice and milk

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