During a recent visit to a friend in Riyadh, she insisted we go to Urth Caffe to try its Matcha Green Tea Boba. A healthy, vegan-friendly drink, it is high in antioxidants and provides a much-needed energy boost, which can help to soothe body, mind and spirit during the simmering heat and sizzle of summer.
Located on Prince Muhammad bin Abdul Aziz Road, the cafe is a specialist tea/coffee house of sorts, known for its traditional teas and organic coffee blends. In particular, it specializes in three international palates — Moroccan, American and Italian — as well as vegan options.
Upon arrival, I realized I was in Riyadh’s new hip place, a spot where people gather for quick bites or languid conversations. Businessmen and families lined up for a table at the European-inspired establishment.
The interior resembles a wood-house. Trees take root between tables, providing an outdoorsy atmosphere, as chilled music plays softly in the background while guests catch up and enjoy their food.
We ordered a margarita and mushroom pizza, Parmesan fries, and a diablo chicken sandwich. The cafe also offers a wide range of desserts, including pies and cheesecakes.
Where We Are Going Today: Urth Caffe
Where We Are Going Today: Urth Caffe
Where We Are Going Today: Cocina La Cantina
Mexican restaurant Cocina La Cantina — on Sari Road in Jeddah’s Al-Zahra district — offers a menu focused on traditional flavors with contemporary twists.
I started with three salads, including maiz del fuego and verde brasa. The charred corn and kale were well prepared, and the dressings reflected traditional Mexican flavors.
The seafood dishes — lamica roja and aguachile de camaron — were fresh and retained their natural texture and taste. Guacamole served with crispy plantain provided a simple balance to the spiced dishes.
The tostadas, especially the salmon and smoked crab versions, were well executed, with each ingredient distinct and flavors authentic. The menu offers a variety of options.
I also tried the birria quesadilla, featuring slow-cooked beef with Oaxacan-style cheese in a blue corn tortilla, and the ribotes — charred corn ribs topped with cotija, lime, tajín, and smoky morita mayo. Totopos with guacamole and pico de gallo completed my round of starters.
For mains, I had pollo enmolado, with 48-hour marinated chicken in chintextle mole served with XO rice; pipian del mar, featuring salmon with molokhia pipian and macha oil; and carne asada suprema, a 24-hour marinated Wagyu 5+ striploin with guacamole and salsa verde.
The proteins were fresh and cooked to order, with sauces and marinades complementing the dishes as described.
The menu uses Mexican-style names but includes clear descriptions, and the staff are knowledgeable and happy to answer questions. For more information, visit @lacantina.ksa.
