Where We Are Going Today: ‘Pareya’ at Oia Beach Resort in Jeddah
Traditional drinks like tamarind juice, laban, and Arabic coffee complement the meal
Updated 25 March 2025
Afshan Aziz
If you are looking to break your fast by the sea, Pareya at Oia Beach Resort offers a relaxing experience.
Inspired by a Greek-style setup, the restaurant is hosting its first Ramadan season with a selection of Arabic and Oriental dishes.
The sunset backdrop adds to the atmosphere, making it a pleasant spot for iftar, which begins with cold mezze like fattoush, tabbouleh, hummus, and a unique beetroot and salad with tahini.
Hot appetizers include crispy sambousa, falafel, and spring rolls.
While the menu is somewhat limited, the main courses stand out. The biryani rice with tender lamb and fried onions is comforting, while the grilled chicken with lemon butter sauce is well-balanced.
Koussa bel laban adds a creamy touch, and the hamour kofta with vegetables offers a mild seafood option.
For dessert, Ramadan classics like katayef with cheese and walnuts, basbousa, and Um Ali provide a sweet finish. Despite being full, I found them hard to resist.
Traditional drinks like tamarind juice, laban, and Arabic coffee complement the meal.
ALKHOBAR: Perched on the ninth floor overlooking Alkhobar’s waterfront, Golden Gate promises a dining experience shaped as much by its view as by its menu.
The setting is undeniably its strongest feature; greenery-filled interiors, generous natural light and wide glass panels that frame the sea, giving the space a calm and elevated atmosphere. It is the kind of setting that encourages long conversations and leisurely lunches.
During my visit, service was slow and noticeably inattentive. Staff interactions felt rushed and uncoordinated, and despite the restaurant being far from full, requests took time to be acknowledged.
Accessibility was also an issue. The building operates with a single elevator serving nine floors, and wait times were long enough to disrupt the flow of the visit. For a restaurant positioned as a premium dining experience, this type of bottleneck feels avoidable and adds unnecessary friction before guests even reach their table.
Golden Gate’s ninth-floor dining room offers a bright, greenhouse-style setting with tons of natural light and greenery. (AN photo by Waad Hussain)
The kibbeh bil laban stood out as the highlight; tender, balanced and seasoned properly — easily the best dish on the table and the only one I would return for.
The freekeh carried a pleasant smokiness and depth, but the chicken served alongside it was dry and oddly discolored, affecting both flavor and presentation. The tabbouleh was fresh, bright and well-textured, offering a needed contrast to the heavier plates.
The biggest disappointment came from the grills. The meats had an unusual flavor profile that did not feel intentional nor tied to any regional culinary tradition. Texture and seasoning were off, and for a restaurant operating at this price point, it felt like a noticeable gap in execution.
Golden Gate places significant weight on its view, despite not being on the waterfront and with several nearby restaurants offering clearer, more direct access to the shoreline.
With that context, the experience depends heavily on ambiance rather than execution. Between the slow service, uneven kitchen and premium pricing, it is not a restaurant I would return to — with the exception of the kibbeh bil laban.
