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Arab News
3 days ago
- Business
- Arab News
Saudi Arabia's high-end dining scene fuels culinary and cultural revival
RIYADH: Saudi Arabia's culinary heritage is deeply rooted in its diverse landscapes, climates, and tribal traditions — further shaped by centuries of global trade. Yet both locally and internationally, exposure to authentic Saudi cuisine has long remained limited to a few convenient, accessible formats. That's changing, not just in taste but in structure. In July, the Saudi government issued a formal regulatory framework for luxury restaurants, officially classifying fine dining as a distinct category with its own licensing code — requiring on-table service only, the elimination of cashier counters, and a curated, limited number of branded outlets per city. Each establishment must feature a visible beverage prep station, maintain distinct employee-only rest areas, and meet strict kitchen zoning rules that separate raw, cooked, and served foods to minimize contamination. By formalizing standards for luxury restaurants, the government aims to elevate service consistency, improve operational quality, and ensure a premium guest experience across the Kingdom. The new framework will not only protect consumers but also encourage global investment by giving restaurateurs a clear, streamlined path to enter Saudi Arabia's high-end dining market. It reflects the broader goals of Vision 2030: to boost tourism, foster entrepreneurship, and position Saudi cities as regional lifestyle destinations. The Saudi foodservice market is projected to grow from $30.12 billion in 2025 to $44.67 billion by 2030, at a compound annual growth rate of 8.2 percent, according to Mordor Intelligence, a market research firm. Under Vision 2030, Saudi Arabia is positioning itself as a global culinary destination — supporting local entrepreneurship and attracting international ventures — while reshaping its food and hospitality landscape. Economic ripple effects The rise of high-end dining in Saudi Arabia is generating widespread economic ripple effects, starting with job creation across multiple sectors. According to Elena Caron, corporate services director at Fragomen, demand is growing not only for chefs and service staff, but also for professionals in logistics, supply chain, and technology. 'At the same time, restaurants and hospitality groups must navigate a more complex regulatory environment. Complying with labor laws, meeting Saudization quotas, securing commercial licenses and following foreign investment rules are all essential to ensure legal compliance and long-term business sustainability,' Caron said. She added that supply chain and food safety standards are also evolving, particularly with the growing emphasis on local sourcing. 'As partnerships with Saudi farms and producers expand, restaurants are expected to meet rigorous food handling and traceability requirements in line with Saudi Food and Drug Authority's regulations,' she said. 'In this environment, compliance isn't optional — it's essential to protect brand integrity and maintain consumer trust.' Ahmad Al-Zaini, CEO and co-founder of cloud-based restaurant management and point-of-sale platform Foodics, noted that demand for skilled talent is rising across service, logistics, and food production, while the expansion of premium dining is also increasing the need for upscale real estate, smart kitchens, and efficient service systems. 'At Foodics, we've seen a clear uptick in demand from premium and fine dining establishments that want operational clarity, advanced analytics, seamless integrations and customer experiences,' he said. 'These businesses are anchors for the recently unlocked premium lifestyles in the Kingdom, and they play a role in attracting a new category of sophisticated investors, operators, and entrepreneurs.' Alexander Sysoev, founder of international restaurant guide GreatList, an international restaurant guide, described fine dining as a powerful catalyst — driving demand for luxury real estate, elevating local production standards, and generating diverse employment opportunities across the culinary value chain. 'The real shift is cultural,' Sysoev said. 'It raises expectations across industries — from education and sourcing to hospitality. Restaurants are no longer just places to eat — they're becoming part of a national economic strategy.' Patrick Samaha, partner at Kearney Middle East and Africa, said the Kingdom's F&B sector grew 15 percent in 2025, creating hundreds of jobs through major restaurant openings in Riyadh and Jeddah. 'This momentum is also reshaping the real estate landscape,' he said, adding: 'Premium F&B demand in districts like King Abdullah Financial District and Jeddah's Corniche surged 20 percent in 2025, prompting developers to integrate signature dining into luxury mixed-use projects.' Vision 2030's culinary impact Fine dining has become a core pillar of Saudi Arabia's economic transformation under Vision 2030, with government support attracting top global chefs, brands, and investors. According to Caron, a new generation of Saudi culinary entrepreneurs is rising. 'Vision 2030 has empowered them to launch dining concepts that reflect local culture while meeting global standards,' she said. Al-Zaini added that global brands are expanding into Saudi Arabia to tap new audiences, which in turn is raising service standards and fostering competition across the value chain. 'This has led to a rise in homegrown restaurateurs investing in premium concepts, training local talent, and demanding more reliable infrastructure for their operations,' he said. Sysoev agreed, emphasizing that Saudi Arabia is emerging as a high-potential culinary market. 'For local entrepreneurs, it brings legitimacy, infrastructure, and — most importantly — a sense of momentum,' he said. 'They no longer need to prove that fine dining is possible. Now, they're proving they can lead.' Samaha noted that recent reforms and giga-projects have fast-tracked international investment, with brands like COYA and Le Petit Chef entering the market. In the first half of 2025 alone, seven major openings were recorded. 'Vision 2030 is cultivating local talent, despite the influx of international brands and concepts,' he said, adding: 'Initiatives like the Culinary Incubator and Human Capability Development Program trained over 4,500 Saudis in hospitality and culinary arts in 2025, enabling a new generation of entrepreneurs to emerge.' He added that distinctly Saudi fine dining concepts are now emerging — blending local heritage with global techniques to redefine the Kingdom's culinary identity. Riyadh and Jeddah lead the way Looking ahead, industry leaders agree that Riyadh and Jeddah will remain at the forefront of Saudi Arabia's fine dining evolution. Al-Zaini pointed to the Kingdom's tech-savvy, affluent youth as key drivers of demand for globally inspired yet locally grounded dining experiences. 'This creates the perfect opportunity for restaurateurs to experiment with the plethora of technologies at their disposal today, from interactive culinary displays to personalized dishes, and gastronomical explorations with local ingredients from the Kingdom's vast agricultural landscape,' he said. Sysoev noted that while AI can optimize menus and personalize service, true value lies in originality and cultural context. He projected that soon Saudi Arabia will not be copying Western models — it will be crafting its own. 'That means a stronger focus on local ingredients, sustainability, and chef-driven concepts with a distinct point of view. Cities like Riyadh and Jeddah don't need to follow the hype — their power will come from building identity. That's how they'll stand out on the global culinary map,' Sysoev said. According to Samaha, three key trends are shaping the future of fine dining in the Kingdom: innovation, sustainability, and cultural storytelling. He said restaurants are using AI and smart tech to personalize guest experiences. Sustainability is now central, with zero-waste kitchens, local sourcing, and green initiatives like AlUla's solar-powered Desert Bloom project. 'Third, fine dining in the Kingdom is evolving into a platform for cultural expression. Events like Layali Diriyah and the Riyadh Food Art Festival position cuisine as a medium for storytelling, identity, and destination branding,' he said. As Saudi Arabia reimagines its tourism and lifestyle sectors, fine dining is no longer just about food — it is a strategic lever for economic diversification, cultural diplomacy, and global identity.
Vogue
22-07-2025
- Vogue
This Characterful Corner of Tuscany Should Be on Your Radar This Summer
Tuscany's sunlit hills have long called to me, but it was during my extended time at Podere Aiole—a newly restored agriturismo in Castiglione d'Orcia—that I truly fell for the quiet allure of the Val d'Orcia. This isn't the Tuscany you think you know; this region, nestled in southern Tuscany within the province of Siena, stretches from the Orcia River southward toward the border with Grosseto. Here, winding roads unfold into vistas so breathtaking, they feel like driving straight into the Emerald City from the Wizard of Oz, its timeless beauty inspiring everyone from Renaissance artists to masters of the silver screen. What truly sets Val d'Orcia apart is its untouched authenticity—and its extraordinary culinary heritage. This is the land of handmade pici pasta, liquid-gold olive oil from producers like Chiarentana, and pecorino so sublime it perfumes entire villages. The world-famous Brunello wine pairs perfectly with cinta senese cured meats, while a slow morning at a cafe in the quaint Castiglione d'Orcia, savoring an espresso and pistachio-filled cornetto, epitomizes what la dolce vita is all about. Beyond the obvious—unforgettable wine and amazing gastronomy—you'll also discover charming antique shops, elevated cheese purveyors, hidden art galleries, and even a few fantastic cocktail bars. 'My love affair with the Val d'Orcia region began in 2003 when I visited Tuscany for a birthday celebration,' says Michael Cioffi, founder and owner of Monteverdi Tuscany. 'A friend suggested a hike up to a hilltop village, Castiglioncello del Trinoro. Upon reaching the village, I was awestruck by the incomparable beauty of the surrounding landscape and instantly felt as though I had stepped out of time. That timelessness was so captivating that it led me to buy, preserve and restore one building, which grew into many more, creating Monteverdi Tuscany.'
The Independent
11-07-2025
- Entertainment
- The Independent
Food with friends proves a winning recipe for Chinese photographer
The winner of the top prize at this year's World Food Photography Awards says the enduring vibrancy of China's culinary heritage is the key to her success and that of the other Chinese photographers who won awards this year and in previous competitions. Li Xiaoling won the Food for the Family category with the image The Elderly Having Delicious Food, which was also announced as the competition's overall top prize-winning image at an awards ceremony in London. Several other Chinese entrants picked up category wins or commendations at the awards, which were sponsored by Bimi, maintaining a record of Chinese success in the competition going back several years. 'China's excellence in this competition stems from its profound culinary heritage and effective multimedia promotion, such as CCTV's Food Channel, short video platforms like RedNote, and TikTok,' said Li. 'Behind every dish lies a touching cultural story — an extraordinary experience. To me, it's not just about the taste, but also the rich history, inherited traditions, and people's wisdom of life, which inspire me to explore deeper.' This year's competition was divided into 25 categories and drew nearly 10,000 entries from 70 countries, with several other Chinese entrants enjoying success in addition to the overall winning image. Chang Jiangbin, who was a category winner at the competition in 2022, won the Bring Home the Harvest category with Net Fish in Water Fields, an action shot featuring children leaping to catch fish in post-harvest paddy fields. 'I am truly thrilled to win this award,' said Chang. 'This honour further strengthens my dedication to photography, ignites greater passion, and serves as a new starting point for continuous learning. For a photographer, the journey to better perfect the craft never ends; we're always on the road!' In the same category, Zeng Xiaojian was highly commended for Aroma of Pressed Salted Duck, which depicts ducks being air-dried, and received the same honour in the Food in Action class with Traditional Sugar Making, taken in East China's Jiangxi province, which shows water being boiled out of sugar cane juice. Su Shaolong had three images in the finals, taking third place in Food for the Family category with Village Big Pot of Meat, taken in the Yi ethnic area of Daliangshan, Southwest China's Sichuan province, and another third place in the Street Food category with Warm Atmosphere at Winter Street, a picture of a street vendor in the run-up to Spring Festival. Su was also highly commended for Food Temptation, a picture of grilled fish, which was entered in the Food for Sale category. Yu Chunshui was also highly commended in the Food for the Family category, for The Taste of Home, which depicts an elderly couple cooking on an antique stovetop in an age-old hidden mountain village in Wuyuan. Li's overall winning image of a group of elderly women eating and laughing together in Shuangliu Ancient Town, Sichuan province, was described by awards founder Caroline Kenyon as 'a perfect winning image for our times … colour, composition, the variety of expressions while one determinedly ploughs on with their food. I defy anyone not to be uplifted by this photograph'. 'The joy they have in each other's company is palpable, a powerful rebuke to those who would divide us,' Kenyon said. Li said she had specifically practised food photography before entering the competition, and had taken numerous shots to capture exactly the right moment, but the finished product was one of her personal favourite images. She explained that the picture shows how 'food makes people happy, they enjoy a beautiful and joyful life', and also contained a cultural reference, which may elude non-Chinese audiences. 'They are setting up a Dragon Gate formation, an expression used in China to refer to neighbourhood friends coming together to chat, gossip and share stories,' she added. 'What I love most is how they happily eat while chatting and reminiscing about childhood memories. 'Despite their age, they remain energetic and convey optimism through food, embracing a youthful lifestyle and showcasing the warmth of neighbourly bonds. They relish family joy and spend each day with warmth and delight, accompanied by good food in peaceful times.'
Yahoo
28-06-2025
- Entertainment
- Yahoo
Turnover Tradition: How chefs and content creators are shaping the future of food
From social media-driven reinventions of classic dishes to immersive dining experiences in the wilderness, food traditions are being rewritten before our eyes. Culinary heritage isn't being preserved in a museum: it's being brought to life in kitchens worldwide. Rather than simply replicating age-old recipes, or repurposing cuisine between two different cultures, today's chefs are fusing their cultural roots with flavours, methods, and influences from around the world. This is 'Turnover Tradition': the redefinition of heritage cooking as chefs and content creators blend ancestral techniques with global influences, personal narratives, and modern innovations. Take Siberian-born chef and author Alissa Timoshkina, who has reimagined Eastern European staples for her cookbook Kapusta: Vegetable-Forward Recipes from Eastern Europe. Focusing on humble ingredients like cabbage, beetroot, and mushrooms, Timoshkina elevates the humblest of components by applying modern cooking techniques and creative flair. Her approach not only preserves traditional flavours but also aligns them with contemporary tastes and dietary preferences. Related Isabella Nefar on combining cooking with acting for 'My English Persian Kitchen' High noon for French haute gastronomy: France seeks foreign help to inspire its young chefs Meanwhile, chefs in Spain's Basque Country are merging age-old fermentation methods with avant-garde culinary techniques to reinvent pintxos, the small flavourful bites traditionally enjoyed in the region's bars. At the forefront is chef Josean Alija of Bilbao's Michelin-starred restaurant Nerua. His cooking emphasises seasonality and locality, collaborating closely with regional producers to craft dishes that honour Basque traditions while incorporating modernist elements. Alija's philosophy centres on staying true to ingredients and identity, resulting in innovative interpretations of classic flavours. One of the most striking examples of this movement is chef Davide Nanni, who has gained popularity by taking Italian cuisine back to its roots — quite literally. As showcased on his Instagram profile, Nanni cooks in nature, using fire and primitive methods to highlight the rich culinary traditions of central Italy's Abruzzo region. Rather than relying on modern kitchen setups, he prepares dishes using only raw elements — earth, fire, and wood — bringing ancient cooking techniques back into the spotlight. However, this isn't simply nostalgia; it's a carefully crafted reinvention. His dishes, such as arrosticini (Abruzzese lamb skewers) slow-cooked over an open flame and handmade pasta prepared with age-old methods, are a tribute to Italy's rural history, but feel refreshingly new in their presentation and experience. Nanni's work is part of a broader trend in Europe where chefs are leaving behind traditional restaurant settings to create immersive, nature-based dining experiences, blending sustainability with a return to heritage. Another key feature of the Turnover Tradition is the rise of nomadic dining experiences, where chefs craft meals in wild landscapes to reconnect diners with nature. Projects like Nomadic Dinners take guests deep into the woodlands for immersive, open-fire feasts inspired by ancient communal eating practices. These experiences are less about fine dining and more about storytelling, where chefs highlight foraged ingredients, ancestral cooking techniques, and the shared human experience of eating outdoors. Related Foraging chef's forest finds fill restaurant plates on Isle of Man UNESCO biosphere Fungi foraging: 5 safe and edible wild mushrooms to look out for With consumers seeking more meaningful, hands-on culinary experiences, we are tapping into a primal desire for food as an experience, not just a meal. And if chefs are the pioneers of this movement, social media creators are its amplifiers. Platforms like TikTok, Instagram, and YouTube are making traditional recipes go viral, often with surprising twists. A study titled "The Utilisation of Social Media as Traditional Culinary Documentation in Strengthening Local Tourism" examines how platforms like Instagram serve as vital tools for preserving and promoting traditional cuisines. The research, which focuses on the Banyumas region in Indonesia, details how millennials are actively engaging in creating and sharing content about local dishes, in the process fostering a renewed appreciation for their culinary heritage. This digital engagement not only preserves traditional recipes, but also enhances local tourism by showcasing unique culinary practices to a broader audience. Take Dylan Hollis, a popular social media creator recognised for his lively videos, where he resurrects quirky and forgotten vintage American recipes. Drawing from a collection of more than 340 historic cookbooks, he breathes new life into old dishes, sharing their origins and preparation with his audience. His charismatic storytelling and humour make these culinary relics both engaging and accessible, sparking renewed interest in the rich and diverse food history of the United States. Back in Italy, meanwhile, the self-styled Gluten Freelancer is talking about Abruzzese cooking with a twist. Calling her style 'traditionally gluten free', she adapts recipes from her mother's cookbook to allow coeliacs and people intolerant to gluten to access unique flavours part of central Italy's culinary heritage. Her cooking is deeply rooted in tradition, but incorporates a storytelling element that resonates with a modern audience looking for authenticity. Then there's Frankie Gaw, a Taiwanese-American food influencer whose series "Turning American Classics Asian" has captivated audiences. Dishes like mochi-infused Twinkies and miso mac and cheese have become internet sensations, demonstrating how fusion cuisine can be both playful and deeply personal. So, where is this all heading? The future of food is being shaped by three key trends. Firstly, hyper-personalised fusion cuisine. The days of rigidly defined national cuisines are fading, replaced by a more fluid, individualised approach to cooking. Expect to see more chefs and home cooks blending their personal backgrounds with global flavours. Traditional dishes won't be lost; they'll simply be reinterpreted through new perspectives. Secondly, a counterbalance to AI-generated food content. With AI now capable of generating recipes, meal plans, and even food photography, the human touch in cooking is more valuable than ever. In-person dining experiences and hands-on cooking will become more prized as a reaction against digitalised food culture. People won't just want to see recipes. They'll want to experience food with all their senses. Thirdly, a new wave of food tourism. More travellers are seeking authentic, immersive food experiences — not just eating in a restaurant, but learning to cook with locals, visiting markets, and understanding the cultural significance of what's on their plate. Culinary schools and travel agencies are already shifting toward offering experience-based gastronomy rather than just food recommendations. The New Culinary Renaissance Turnover Tradition isn't just a passing trend; it's a cultural shift. This year, we've seen several examples of the blending of tradition and innovation is defining the way we eat, cook, and experience food. Whether it's a chef reviving an ancient Armenian dish, a TikTok creator rescuing forgotten recipes, or a nomadic dining experience in the woods, one thing is certain: heritage cuisine is no longer just about the past: it's about the future, too.
Arab News
24-06-2025
- Entertainment
- Arab News
Saudi cookbooks for kids win ‘Best in World' Gourmand award
JEDDAH: A children's cookbook showcasing Saudi Arabia's rich culinary heritage has won one of the world's top awards. Layal Idriss received the 2024 'Best in the World' Gourmand Cookbook Award in Cascais, Portugal, recently for her work as the creative director, publisher, and visual storyteller behind the 'Aklana' book series. The series is an ambitious project documenting the Kingdom's culinary culture for children. Speaking to Arab News, Idriss described the award moment as 'truly overwhelming.' The co-founder of Dar Waraqa and Radish House Agency added: 'I was honored to be invited to speak on the Gourmand stage about 'Aklana' from Saudi Books, highlighting Saudi culinary food and culture. 'To stand there, representing a project that is so dear to my heart, filled me with immense gratitude.' The 'Aklana' series, created in collaboration with the Saudi Ministry of Culture's Culinary Arts Commission and published by Dar Waraqa, comprises 13 individually designed books, each dedicated to one of the Kingdom's provinces. The series was envisioned as a 'holistic cultural journey' for children, designed to inform and delight local and global readers alike. Idriss explained that 'with every dot we put on paper, we recognized that we were serving a global readership.' To ensure international accessibility, the books were translated into English, Chinese, Korean and Japanese. In her role as creative director, she led a team of four to five artists per book, each handpicked to reflect the cultural tone and visual storytelling of the region they depicted. 'The goal was not just beautiful illustrations, but visuals that truly captured the essence of the narrative and cultural elements,' she said. Ensuring artistic and editorial cohesion across all 13 volumes was no small feat: 'Directing multiple artists while maintaining a unified look and feel was a complex yet rewarding challenge. 'From initial sketches to final production, I oversaw every step to guarantee consistency in design and storytelling.' Alongside project manager Mohammed Hasanain, Idriss also prioritized premium production quality. She said: 'We focused on high-quality production from illustrations to paper believing that a beautifully made book serves as the best messenger for a vibrant culture.' Speaking about what sets 'Aklana' apart globally, Idriss highlighted its unique fusion of cultural depth, educational content and visual excellence. Each book explores not only food but also local traditions, celebrations and natural resources. 'Many cultural cookbooks might offer recipes, but few delve so comprehensively into the lifestyle, celebrations, and natural resources tied to the food presented through such a rich and consistently high-quality visual narrative,' she said. For Idriss, this award is validation of a lifelong mission. 'Personally, this award is an incredibly encouraging milestone. I've devoted my life to bookmaking with a clear vision: to contribute to building the golden age of children's literature in Saudi Arabia,' she said. While 'Aklana' focuses on culinary heritage, Idriss believes the same level of dedication must extend to all genres of children's literature in the Kingdom. 'The underlying passion for creating meaningful and beautifully crafted books remains the same,' she added. The Gourmand World Cookbook Awards receive submissions from more than 221 countries and regions. Every year, the awards ceremony is held in a location known for its gastronomic heritage, attracting publishers, chefs, authors, and journalists from across the globe. With 'Aklana' now part of both the Saudi and global culinary conversation, Idriss hopes it will spark a new wave of culturally grounded publishing initiatives across the Arab world. ''Aklana's' success provides a strong model. We hope it inspires future projects in the Kingdom and across the region to delve deeper into cultural exploration, setting new benchmarks for quality in publishing. 'We're committed to continuing this journey, sharing our books globally, as we believe they are vital cultural messengers.'
