Where We Are Going Today: Freshhouse Kitchen in Riyadh

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Updated 06 July 2025
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Where We Are Going Today: Freshhouse Kitchen in Riyadh

  • Seafood options like the Mediterranean salmon bowl (served with kabsa rice) and the quinoa salmon bowl (topped with mango salsa) are high in protein and offer diverse flavor profiles

Freshhouse Kitchen in Riyadh offers health-conscious meals that balance flavor and nutrition.

Operating with a central kitchen model, Freshhouse serves meals through a flexible subscription service or to walk-in customers at its branches.  

One of the standout dishes is the pesto pasta chicken bowl, which brings a Mediterranean twist with ricotta, pomegranate, za’atar, pecans, sun-dried tomatoes, olives, and cilantro. The pasta is light but comforting, all tied together with lemon-based dressing. 

For something more filling, the tenderloin steak potatoes bowl includes mashed potatoes, mixed green leaves, roasted corn, mixed vegetables, muhammara, and beetroot, topped with sunflower seeds and paired with cilantro and ranch yogurt sauces.  

Seafood options like the Mediterranean salmon bowl (served with kabsa rice) and the quinoa salmon bowl (topped with mango salsa) are high in protein and offer diverse flavor profiles.

Breakfast items such as the mango overnight oats and yogurt granola parfaits are light, quick options for those on the go.

While the food is generally satisfying, the temperature and presentation could benefit from more consistency.

 


Where We Are Going Today: Cocina La Cantina

Updated 15 February 2026
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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.