Where We Are Going Today: Black Cafe in Dhahran

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Updated 23 January 2026
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Where We Are Going Today: Black Cafe in Dhahran

  • There were many pastries available but my latte was sweet enough so I did not indulge further on that visit

There is a new cafe in town at Khobar City Walk, near many of the popular eateries. Black Cafe is situated at the corner of the street so you might risk missing it altogether — that side of the building seemed to have been vacant for some time. But not anymore.

Despite its name, the interior is light-colored, aside from a few details such as the black straw and little tables inside.

Outside, there are plenty of seats and tables available so one can enjoy the cooler weather while it is still here.

I had the cafe to myself mostly, aside from a few customers who trickled in over the two hours I stayed there. It was a great spot to quietly read a book or sip a drink without the noise of the outside coming in.

I ordered an iced Spanish latte for SR19 ($5) and really liked it. There were many pastries available but my latte was sweet enough so I did not indulge further on that visit.

They gave out free bottles of water with every order, a nice gesture to remind us to keep hydrated as we caffeinated.

Open from 6:00 a.m. until 2:00 a.m, they definitely should be getting a larger crowd. I think since that spot was vacant for so many years that perhaps not many have come across it. But it is worth a try.

They are opening two more branches — all in the Eastern Province — later this year.

Follow them @blackcafe.ksa on Instagram.

 


Ramadan recipes: Keeping it simple and fresh with a watermelon salad

Updated 09 March 2026
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Ramadan recipes: Keeping it simple and fresh with a watermelon salad

DUBAI: Orestis Kotefas, global executive chef of Dubai’s GAIA and Sirene by GAIA, shares a watermelon salad recipe.

“This recipe was selected for its simplicity, reflecting GAIA’s approach to letting ingredients speak for themselves,” he said.

Born in Greece, Kotefas grew up among olive groves and farmland in a family deeply connected to food — his father a cheesemaker and his mother a cook. Early exposure to local producers and home cooking instilled a respect for quality ingredients, simplicity and bold flavours that continue to shape his culinary approach today.

Sharing meals is central to Greek culture, where families and communities come together over home-cooked food as part of everyday life. Kotefas seeks to bring that same spirit to GAIA, recreating the warmth and connection for every guest who walks through its doors.

WATERMELON SALAD

Ingredients:

250 grams Watermelon

50 grams Feta cheese

Olive oil

Almond flakes

Whole almonds

Mint

Basil

Salt to taste

Pepper to taste

Almond Preparation:

Almond flakes: roast at 180 degrees Celsius for six minutes.

Whole almonds: halve and roast at 180 degrees Celsius for eight minutes.

Method:
Cut the watermelon into evenly sized cubes and season lightly with olive oil, salt and black pepper.
Arrange a layer of watermelon on the plate, followed by crumbled feta, roasted almonds and mint.
Repeat the layering to build texture and balance.
Finish with fresh basil leaves and a final drizzle of Theo extra virgin olive oil.

Chef’s note: 
The almonds are roasted first to add richness and texture. The watermelon is cut into clean cubes and lightly seasoned to enhance its natural sweetness. The salad is then assembled in layers, repeated for balance and depth. Fresh basil and extra virgin olive oil complete the dish, keeping it light, fresh and structured.