The Kingdom’s restaurant scene has been evolving at an impressive pace, showcasing brilliant talents from renowned chefs to successful entrepreneurs.
This evolution has set new benchmarks for quality and culinary excellence, resulting in unforgettable flavours, some of which executive chef Hakim Bagabas can be found whipping up at Jeddah's new Saudi-fusion destination, Yaza.
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The Ambiance & Expectation
This relatively new Jeddah eatery is known for its creative fusion cuisine, combining Saudi ingredients with global flavours, to create a casual fine-dining menu and an elevated yet relaxed restaurant experience.
High ceilings and an industrial vibe is met with a modern, chic interior and a number of imposing, yet perfectly placed chandelier light fixtures. Yaza’s pleasant aromas and unique design can easily whisk you away from the hustle and bustle of reality.
The restaurant’s interior decor exudes elegance with a high ceiling, dim lighting, a dark blue and natural stone theme, complementing wooden floors, and trees dotted around comfortable seats. The decor quite minimalistic which sets the tone and allows the flavourful fusion of the dishes do all the talking.
For those wondering, the answer is yes - Yaza definitely measures up to the expectations of customers seeking an unusual dining experience. If you’ve been eating Saudi food your entire life, like me, you might not typically choose a Saudi restaurant for a weekend treat, but I would wholeheartedly suggest you give Yaza a chance.
A Warm Welcome
Upon my visit, the restaurant was in its soft launch phase, however it was evident that many customers are already excited by the food.
After the receptionist welcomed us warmly, the dedicated waiter attended to our requests with great attention, suggesting distinctive dishes from the diverse menu. We started with Hibiscus Rose, a refreshing drink with the perfect mix of tangy and sweet. I noticed the drinks selection was full of delicious mocktails, some featuring local elements, such as the Pineapple with Taif Berries and Mojito Berries Basil.
The Food
Our knowledgable waiter brought out the Sayadiyah Crackers with Truffle Najel, a dish which had caught my attention on the menu; the crackers are made from sayadiyah rice and uniquely displayed on black stones. Served with najel and pieces of sour makdous (oil-cured aubergines), the dish is enveloped a rich truffle flavour - an unusual combination but definitely worth trying.
For starters, I ordered the Grilled Manto. Usually this dish is a selection of soft, steamed dumplings, filled with herby mince, so this grilled version was slightly different to the traditional dish. This iteration included thin and crispy dough pieces, richly filled with meat, a flavourful roasted pepper sauce, parsley, and dill. I recommend dipping it into the accompanying sour Japanese ponzu sauce with hints of rose oil - so tasty!
The Burrata Shishni Salad is served with a ball of rich, creamy burrata (of course) and a helping of shishni (pumpkin jam), on a bed of fresh, spicy rocket leaves. For those looking for something a little more straight-forward, the Yaza Baladi Salad should be on your list: salad greens are served with feta cheese and nuts, and a delicious dressing.
For Saudi food with a modern touch, I recommend the Lamb Debyaza, a sharing platter with the meat cooked to perfection – roasted on the outside and tender and melting on the inside. It’s served with a rich meat sauce and debyaza halawa, a popular Hijazi dessert with qamar al-din (dried apricot) and nuts, served during the Eid al-Fitr holiday.
Embracing Saudi Flavours
Although I’m not usually a fan, I didn’t hesitate to try this unconventional take. I still can’t get over the delicious crunch of the added hazelnuts and almonds, which gave Yaza’s debyaza halawa a unique texture, not to mention the fantastic, dried orange slices that decorated the plate.
Yaza’s Saleeg, rice cooked with meat or chicken broth and mastic, was an amazing experience. Some chefs prefer to use just broth, while others might choose to add milk until the rice is cooked, making it more like a kind of risotto, and finally, ghee can be added. It’s a flavourful meal, with tender meat and a delicious debyaza sauce, satisfying your senses from the very first bite.
For Dessert
We ended our beautiful visit with the White Chocolate Cigar, made of a layer of crispy dough filled with creamy white chocolate, pieces of apple baked with cinnamon, cardamom, caramel, cream, and caramelised pecans. It’s the perfect choice for people who don’t have much of a sweet tooth.
If apples aren’t appealing, don’t shy away from trying the Debyaza Tart, which will undoubtedly be devoured in seconds. However, I suggest you savour it slowly with an espresso or your favourite coffee option, whether cold or hot!
The Need to Know
In my opinion a visit before sunset adds extra magic to your dining experience, with that feel-good natural light saturating everything, it makes it extra special.
