The Anatolian restaurant concept Rüya is set to open in the AlDabab neighbourhood of Riyadh, becoming the first Anatolian fine-dining venue in the Kingdom. Translating to Dream in Turkish, Rüya offers diners a premium dining experience within beautifully designed spaces.
“The philosophy behind Rüya is the dream of introducing our cuisine to the world,” says Umut Özkanca, the founder of Rüya and member of Do?u? Restaurant Entertainment and Management (d.ream). The d.ream group manages an impressive portfolio of concepts, including Borsa, Masa, Parlé and Istanbul Modern. “Our land, Anatolia, has thousands of years of history, and the cuisine is the acclimation of these empires, cultures and religions. We took the recipes I grew up with and tried to work on each dish without losing its DNA.”
The Riyadh venue is being launched in partnership with Saudi restaurateur Mohammed Jawa, chairman of MJS Holding. Mohammed Jawa has over 20 years of experience within the local market and has played a pivotal role in the development of Saudi Arabia’s burgeoning hospitality sector. His portfolio of international luxury and lifestyle restaurants in the Kingdom includes Zuma, Roka, Inko, Nito, Mr Chow, Amazonico, AOK, and more.
Rüya Rüya seats 127 patrons across its expansive indoor and outdoor space. Designed by Conran and Partners of London, the venue is a nod to classic Anatolian charm in a contemporary setting. A pide oven greets guests upon arrival, indicating that food is the heart and soul of the concept.
Byzantine architecture-inspired dome-shaped chandeliers and intricately designed Turkish carpets highlight the interior spaces. The vibrant hues of intricate 3D mosaic tiles contrast against the amalgamation of marble, metal, brass, crystal and timber. These elements come together to create a contemporary dining experience with cultural nuances that celebrate the Anatolian experience.
Rüya Riyadh’s kitchen boasts a team of highly-qualified international chefs specialising in traditional Turkish cuisine, under the management of the Oz?kanca family. When curating the menu for Rüya, a team of chefs travelled across the various regions of Turkey, taking ideas from the traditional dishes, and then enhancing and modernising them. Rüya’s dishes, however, should not be considered fusions, but instead elevations of Turkish classics.
Signature dishes include the classic pide (a flatbread with bubbling cheeses, melted butter and egg), Ca? ? kebab (juicy flame-grilled Turkish kebab), a selection of hot and cold Turkish mezes, lahmacun (delicate flatbread topped with mincemeat and herbs) and lamb shank slow cooked in a traditional clay oven. The beverage list will feature customised and creative mocktails using classic Turkish flavours and ingredients such as fragrant hibiscus, rose, pomegranate, honey, spices, and refreshing citrus and mint.
On bringing the concept to Riyadh, Mohammed Jawa said: “The Turkish cuisine is one of the oldest and richest cuisines in the world, and it also has an influence on almost all the Middle Eastern cuisines. I have always been inspired by some of the authentic and original recipes of the Turkish cuisine, and I believe the Saudi consumers would appreciate, so we made sure to include them in Ruya Riyadh menu. We are delighted to introduce such a vibrant, family-friendly and rich cuisine to the Saudi market.”
