Where We Are Going Today: ‘Balcona 99’ Egyptian cuisine in Jeddah

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Updated 19 November 2024
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Where We Are Going Today: ‘Balcona 99’ Egyptian cuisine in Jeddah

  • The menu is a tribute to the diverse and flavorful dishes of Egypt

Balcona 99, in As-Salamah in Jeddah, has been delighting diners with its authentic Egyptian cuisine, offering an experience rooted in tradition.

The ambiance captivates from the moment one enters, with intricately carved hieroglyphics and symbolic artwork evoking Egyptian heritage.

Traditional melodies, warm decor and striking geometric tiles come together to create a space that feels both vibrant and welcoming.

Guests can choose between the elegant dining area, the cozy lounge ideal for shisha or the outdoor terrace, which becomes especially appealing during the cooler months.

The menu is a tribute to the diverse and flavorful dishes of Egypt. To start, the appetizers set the tone for an unforgettable meal.

The fattoush and hummus are light and refreshing, while the roqaq meat, a crispy, flaky pastry filled with spiced meat, stands out as a favorite, especially when paired with the zesty chili sauce.

Mombar, stuffed eggplants, zucchini and peppers, also offer a delicious glimpse into Egyptian culinary artistry.

Moving on to the mains, the tawajen section features oven-baked rice paired with duck, pigeon, quail, chicken or other meat, alongside stews such as daoud basha and potato with chicken or meat.

The okra with meat stew is particularly delightful, its tender beef simmered in a fragrant tomato broth. The Egyptian fatta, served with trotters, lamb chops or chicken, is a hearty and satisfying choice that reflects the comfort food aspect of the cuisine.

For those who enjoy grilled dishes, the selection includes succulent quails, pigeon stuffed with rice, veal brochettes, kofta, lamb chops and beef liver.

Each is prepared to perfection, offering smoky, juicy flavors that leave a lasting impression. Classic dishes such as Balcona koshari and veal escallop pane add even more variety to the feast.

Desserts at Balcona 99 are the perfect conclusion to a rich meal. Whether it’s the soft, syrup-drenched balah el-sham, the creamy rice pudding, or the indulgent cheese kunafa, each dessert showcases the sweet simplicity of Egyptian flavors.

Check @balcona.sa on Instagram for more details.

 


Where We Are Going Today: Zeila in Riyadh

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Updated 06 January 2026
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Where We Are Going Today: Zeila in Riyadh

  • If you want an Instagrammable dish, check out the breakfast garden — multigrain sourdough topped with beetroot cream and a bed of avocados, edamame and peas, served with poached eggs and hollandaise sauce

As far as breakfast spots go, Riyadh’s main districts have some decent choices. But head east, and you will find a hidden gem in Al-Hamra you should not miss.

We recently discovered Zeila — somewhere that offers great food options without the wait times. 

We started with the Croque Madame — a fried egg with hollandaise sauce atop toasted multigrain sourdough bread, served open-faced with smoked turkey, Emmental cheese, Dijon mustard cream and melted mozzarella. The well-balanced flavors come together smoothly without feeling too heavy for breakfast.

The shakshuka is another strong choice. This wholesome Zeila signature dish features confit bell peppers in olive oil, spicy cumin-tomato sauce, and comes topped with two poached eggs and coriander. It is served with multigrain sourdough.

If you want an Instagrammable dish, check out the breakfast garden — multigrain sourdough topped with beetroot cream and a bed of avocados, edamame and peas, served with poached eggs and hollandaise sauce.

On the heartier side, the mouthwatering selection of egg dishes includes a ribs Benedict, carbonara croissant, and a black truffle Benedict.

We couldn’t leave our sweet tooth hanging, so we opted for the Russian pancakes for a sweet, yet not overly so, ending to the meal.

But there are more innovative dishes, such as the Om Ali, which is prepared with freshly toasted croissant slices soaked in a mixture of milk and cream, complemented with a selection of nuts and locally made fresh cream. There is also a creme brulee crepe, or banoffee French toast made with salted caramel and grilled banana, served with vanilla ice cream.

The service was great, though the plastic utensils provided were disappointing.

However, Zeila’s interior is what really makes the trip worthwhile. The space, warm with natural light from the high glass walls, is spacious yet retains a comfortable ambience.

Adorned with hammock swing chairs, cozy leather couches, an outdoor seating area and luscious plants, it’s a great place to explore this winter whether you’re looking for a full meal or a cup of coffee while you do some work.