For a city that loves meat, Jeddah has long lacked a true steakhouse. Until now, that is.
As well as being a restaurant, The Good Butcher is a place that reclaims the connection between butcher and diner, revives the ritual of cooking with fire, and brings thoughtful sourcing to the forefront. Here, dining is stripped back to the essentials: origin, flame, and flavour.
The Interiors & Ambiance
Set along Jeddah’s North Corniche with a gorgeous wraparound terrace that might just become your new favourite sunset spot, The Good Butcher is as much a sensory experience as it is an eatery. Inside, it channels the soul of a classic steakhouse, with warm leathers, sculptural lines, and a rich palette, but with a modern edge. The long bar lined with polished stools anchors the space, inviting you to linger over a mocktail (or two). It’s stylish without being stiff, cosy without trying too hard.
At the heart of it all is the fire. The glow from the open kitchen, the aroma of slow-burning cherry, apple, and olive wood draws you in before the menu even arrives. “I like fire because it was the only way to cook meals for hundreds of years,” says executive development chef Yiannis Skoumpelos. “It’s important for human evolution.”
The concept itself was born out of a personal craving.
Basma ElKhereiji, the Saudi entrepreneur and chef behind The Social Kitchen, The Social Bakery, Alieia, and Khalila, wanted a proper steakhouse in her hometown – one rooted in transparency, tradition, and great sourcing. So, she built it. And in so doing, she filled a gap the city didn’t even realise it had.
The Good Butcher isn’t your typical American or Argentine-inspired steakhouse. It doesn’t need to be. The focus here is on the quality of the ingredients, where they come from, and how they’re handled. There’s an entire section of the menu titled Our Farms, which details everything from where the cattle are raised to what they’re fed and how long they’re aged.
The result? Total clarity on what’s going on your plate, and a lot more respect for it.
That ethos translates beautifully on the table. We started with the grilled caesar salad featuring perfectly charred romaine, then moved on to golden fried zucchini finished with parmesan and lemon zest. But the real star among the starters? The carpaccio. Thinly sliced Black Angus beef layered with roasted garlic mayo, crispy fried capers, and grilled artichoke, all rolled table-side with a precision that made it feel like theatre.
For the main event, we opted for the Black Angus rib-eye from Jack’s Creek farm in Australia. It came to the table perfectly seared, medium rare, and gloriously marbled. We paired it with a side order of buttery mashed potatoes and roasted carrots, tossed with chimichurri and shaved parmesan. The sauces – peppercorn, béarnaise, and chimichurri – were all beautifully done, but frankly, the meat could stand alone.
Final Thoughts
There’s more to the experience than just dinner.
The Terrace by The Good Butcher is one of the city’s most inviting seaside spots, ideal for everything from afternoon coffee and dessert to sunset mocktails. The terrace also features a dedicated dessert menu, with standouts like the cardamom creme brulee and cinnamon-sugar churros.
Then there’s the butcher shop and delicatessen. Tucked neatly into the space is a curated retail section featuring specialty barbecue items, olive oils, pastas, cooking tools, and premium cuts ready to take home, each handpicked by Basma and her team. It’s a seamless extension of the dining experience, reinforcing the restaurant’s mission: to reconnect people with the food they eat.
The Good Butcher, Next to Movenpick, Ash Shati, Jeddah 23417
Book your table here
@thegoodbutcher.sa
