Jeddah festival celebrates coffee, chocolate

1 / 4
Caffeine Festival in Jeddah. (AN photo by Huda Bashatah)
2 / 4
Caffeine Festival in Jeddah. (AN photo by Huda Bashatah)
3 / 4
Caffeine Festival in Jeddah. (AN photo by Huda Bashatah)
4 / 4
Caffeine Festival in Jeddah. (AN photo by Huda Bashatah)
Updated 25 April 2017
Follow

Jeddah festival celebrates coffee, chocolate

JEDDAH: On Saturday, Jeddah held its own coffee and chocolate festival at Emaar square, wrapping up two days of caffeine-fueled fun.
Unlike other coffee and chocolate festivals around the world, the event focused on Arabian coffee, desserts and food.
Saudi coffee culture was celebrated as visitors were offered the chance to taste blends of Arabic coffee, including blends from Damascus, Ramallah, Riyadh and Amman.
One type of Saudi Arabian coffee at the event was almond coffee -one of the most popular traditional hot drinks served in the Hijaz region during the cooler months. It contains milk, almond, rice flour and cardamom.
“We tried to make it unique yet traditional by adding extra new toppings instead of only serving grained almonds,” one exhibitor told Arab News.
“Oreo, lotus, cookies, pistachio and hazelnut” were added to the coffee to entice customers.
The event also featured Saudi folklore and dancing along with traditional songs and children’s activities.
If coffee is not to your liking, the event also boasts various types of chocolate.
Asmaa Dubaie, 41, is showing off her inventive approach toward chocolate.
“I mixed new flavors into the chocolate as a hot drink, such as cardamom and flowers added to all types of chocolate – white, dark and milk chocolate,” she told Arab News.

MORE PHOTOS: Caffeine Festival Gallery

Dubaie said she was trying to keep everything organic by creating “chocolate free of hydrogenated oils.”
Chocolate and coffee lovers braved the hot weather to enjoy the outdoor festival which featured more than 70 vendors and exhibitors.
“Coffee is a passion and part of Saudi tradition,” one of the ladies attending the festival told Arab News.
“Having such an event changes how Saudi Arabia is viewed by people around the world. We can have fun in Saudi Arabia,” another attendee commented.
Arwa Tallal Azhari, the CEO of the event and the founder of the Across Culture association told Arab News: “We called the event ‘Caffeine’ due to the caffeine included in coffee and cacao and tea. We gathered the startup businesses related to the theme, but not specializing in coffee or even espresso.”
The event is supported by the General Entertainment Authority, brought to you by Mix FM, Sky for Lighting and Careem, Azhari added.
The event begins at 5 p.m. and lasts until 11 p.m.


Where We Are Going Today: Orient Restaurant

Photo/Supplied
Updated 26 January 2026
Follow

Where We Are Going Today: Orient Restaurant

  • The grilled seabass was simple but cleanly prepared, with a subtle saffron emulsion that didn’t overpower the fish

Orient Restaurant at Rixos Obhur Resort & Villas brings a new dining perspective to the city, drawing on Turkiye’s culinary heritage and the history of the Silk Road.

The concept is evident from the moment guests enter the restaurant, where traditional Turkish flavors are presented with a contemporary touch, and the ambiance reflects the region’s history of trade and cultural exchange.

The menu is broad, featuring cold starters such as haydari, strained yogurt with herbs, and babaganus, smoked aubergine with tahini and olive oil. These dishes are straightforward and well-prepared, with fresh flavors and a clear attention to balance.

For the hot starters, we tried items like halloumi with pomegranate molasses and fried calamari with garlic aioli, which felt original and consistent with the cold dishes in preparation. Some items, however, such as the spiced beef borek, can feel heavy if ordered in multiple quantities.

For the main courses, I tried a range of meats and seafood. The testi kebabi — a clay-pot lamb stew with apricot and thyme — was carefully cooked, with the lamb tender and well-flavored.

The grilled seabass was simple but cleanly prepared, with a subtle saffron emulsion that didn’t overpower the fish.

I also ordered the ali nazik and kuzu sis, both of which were nicely seasoned and had good texture, though the adana kebab was less flavorful than I expected and could have used more spice.

The side dishes were straightforward. We opted for the bulgur pilaf and butter rice to accompany the mains, though they didn’t particularly add anything to the meal.

After finishing the savory dishes, although we were full, we decided to try the desserts. We went with baklava, kunefe, and sutlac, all executed consistently, though they offered few surprises in flavor or presentation.

This is a good place to celebrate a special occasion with its fine-dining setting or simply spend some quality time, enjoying cocktails or traditional Turkish coffee.