She ate her way across Saudi Arabia. Now her restaurant ‘preserves the recipes from our ancestors’ Децентрализация

At Takya, every plate tells a story.

“You’re going to go all around Saudi while you’re seated — that is what I aspire (to),” says Hadeel Al Motawa, who co-founded the restaurant in 2019.

Located in the 600-year-old historic center of Saudi Arabia’s capital, Riyadh, the contemporary restaurant’s menu is inspired by the traditional home cooking Al Motawa grew up with, and by her travels around Saudia Arabia and abroad.

After seeing the deep connection between food and culture, Al Motawa wanted to “bring that same connection back home, to create a space where people could rediscover the beauty of Saudi cuisine.”

Five years later, her debut restaurant often features in local publications as one of the city’s finest, and was highlighted by international dining guide “50 Best” on its “discovery” list of eateries that should be on travelers’ radars.

Occupying the majority of the Arabian Peninsula, Saudi Arabia stretches 2.15 million square kilometers (830,120 square miles), encompassing mountains, deserts and rocky plateaus — and its cuisine reflects its many regions and geographies.

For example, the Eastern Province is known for its seafood, such as Muhammar, a fried fish dish made with rice and sugar that was traditionally popular among sailors.

On the other hand, in the country’s northern region, where temperatures are cooler and may drop below freezing during winter, traditional recipes focus on grains and meat, like the popular jareesh, a lamb stew made with wheat and yogurt.

Ingredients like saffron, cardamom, and dates play a prominent role across the country, and meals are often accompanied by flatbreads and laban, a yoghurt-based drink.