On the menu at RÜYA is contemporary Anatolian cuisine, a blend of traditional flavours and modern twists.
Founded by Umut Ozkanca, RÜYA (which means dream in Turkish) is a charming restaurant marked by beautiful bread ovens, sleek interiors, and effervescent artwork, inspired by a rich history and culinary heritage that stretches from the Mediterranean to the Black Sea. With well-established branches in London, Dubai, Cannes, and Doha, I was curious to discover what its Riyadh venue brings to the table.
Stepping inside, a warm welcome from the staff set the tone for a delightful dining experience. Our server proved immensely helpful, skilfully recommending dishes that complemented the restaurant's ambiance, designed to bring people together. Among RÜYA’s standout offerings, the mocktail selection caught my eye, and I couldn't resist trying the Piquant Flower. Bursting with floral, zesty, sweet, and subtly spicy flavours, I absolutely loved it – the perfect choice for those seeking something refreshing in the summer heat.
Next, my attention went to the cold and hot mezes. Among the cold mezes, the karpuz domates – compressed watermelon served with sheep cheese, tomatoes, and pine nuts – stood out, an excellent way to start the meal. Venturing into the hot mezes, I was excited to try RÜYA’s take on tradition.
One of my favourites of the evening was the hummus, served with roasted bone marrow and slow-cooked beef – a wonderful tribute to Turkish cuisine with a delightful, subtle punch. Another favourite was the Adana kebab, beautifully cooked hand-cut lamb with charred tomato.
The menu at RÜYA also has a dedicated section for dishes prepared in the bread oven or firin, further highlighting the restaurant's Anatolian DNA. Among its larger plates, the seabass and short rib are perhaps the most acclaimed.
The seabass is served whole, with a spice herb rub and lemon dressing, while the short rib is slow-cooked for 24 hours, accompanied by a Turkish chili BBQ glaze and spiced Konya chickpea puree.
From the side dishes, I went with the caput pilaf, a rice dish with lamb meat and vine leaves – and I highly recommend it. For dessert, there’s a solid selection of ice creams and sorbets, but the kunefe and hazelnut baklava earn particular praise.
Launched in collaboration with renowned Saudi restauranteur Mohammed Jawa (known for his contributions to the culinary scene with luxury restaurants like Zuma, ROKA, and Mr Chow), RÜYA’s Riyadh venue is inviting in every way. It fosters a sense of togetherness, making it a place that truly brings people together.
I can’t wait for my friends and family to visit the capital, so I can bring them here to experience the exceptional dining offered at RÜYA.
1224 Prince Muhammad Ibn Abd Al Aziz, As Sulimaniyah, Riyadh 12243
ruyarestaurants.com
@ruya_riyadh
