From the Oasis of Al Ahsa to the Heart of Madinah.

Fattoush salad with avocado, red radish and spring onion, topped with fried bread, dried mint and local sumac.

Organic quinoa with Hasawi dates, lettuce leaves and orange, served with date vinegar dressing and garnished with pomegranate, pumpkin and sunflower seeds.

Kale leaves tossed with green apple, ajwa dates, walnuts, premium parmesan and lemon tahini dressing.

Arugula leaves with beetroot and roasted carrot, topped with feta cheese, walnuts and sesame.

Harees grains with pieces of meat, cooked the Al-Ahsa way.

Local potato pieces with onion, fresh thyme and cream.