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: Chef Eyad in Jeddah

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Updated 03 January 2026
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Where We Are Going Today: Chef Eyad in Jeddah

  • Service is quick and efficient, with the order arriving within minutes of paying for the main course

Chef Eyad is a haven for meat lovers who appreciate protein cooked and smoked low and slow — often for 12 to 14 hours — until it reaches melt-in-the-mouth perfection.

Nestled in Jeddah’s Cenomi U Walk complex, the restaurant offers cuts of veal and lamb sold by the gram, allowing diners to customize their portions. 

Chef Eyad has become our family’s go-to restaurant and features at least once on our monthly dining-out roster.

Our usual order for two comprises 250-300 grams of off-the-bone lamb shank and 250 grams of succulent veal brisket. The meat accompanies generous complimentary sides including two to three types of salad, rice, hummus, muttabal, a bread basket, and four to five different kinds of sauces and dips. 

Service is quick and efficient, with the order arriving within minutes of paying for the main course. Yes, payment is made up-front here, with drinks and water charged after the meal. 

The presentation is simple yet appealing, with the meat cuts served on rustic black wooden boards and sides neatly arranged in bowls. The taste is divine and usually puts us in a happily induced food coma. 

By the end of the dinner we are too full to even glance at the dessert menu. 

The place is spacious, with modest interiors and comfortable seating. The food takes center stage. 

On average, our bill usually costs between SR350 ($93) to SR400.

Visit Chef Eyad if you want to hit some serious protein goals for the day, or simply indulge in expertly cooked tender and deeply flavorful meat.