The restaurant marks chef Michael Mina’s debut in Saudi Arabia.
Riyadh’s dining scene has been on a roll lately, with international names like Carbone, Mr Chow and Zuma drawing in the capital’s crowd. But amid the influx of global names, there’s still an appetite for food that feels closer to home. And Taleed by Michael Mina honours local dishes with a Mediterranean twist.
Located inside Bab Samhan, a Luxury Collection Hotel in Diriyah, Taleed by Michael Mina marks the celebrity chef’s debut in Saudi Arabia. Paying homage to Saudi heritage, the restaurant offers a twist on Saudi staples, mixing Mediterranean flavours and Hejazi influences.
Inspired by the storied heritage of Diriyah, the interiors embrace the timeless beauty of 300-year-old Najdi architecture. The restaurant resembles a traditional Saudi home, with various rooms, terraces, and private nooks that are perfect for cosy dinners or large gatherings. Expect to see crisp white linens, plush beige chairs with rattan detailing, and soft lighting that sets the mood for a romantic night out.
The walls are adorned with geometric Arabic art, and wooden fixtures echo the same, giving the space a warm character. Even the ceiling has a hut-like finish, adding to the feeling that you’ve stepped into a beautifully restored home, rather than a brand-new fine dining restaurant.
The vibe is elevated yet relaxed with Arabic oud music playing in the background. We found ourselves seated in one of these quiet spaces to enjoy a solo dining experience.
Our meal begins with fresh turmeric buns and a roasted eggplant dip, instantly setting the tone for what’s to come. Served warm, the bread is soft with just the right amount of crunch, without being flaky. It’s comforting and designed to scoop up the smoky, creamy eggplant blend with ease. Alongside it comes a trio of olives, pickled cauliflower, and dried chilli mango. The mango steals the show here with its sweet and spicy, edgy twist.
Next comes the Lobster Salad. This one has no leaves. Instead, it features tender cubes of lobster, avocado, and mango, tossed and drizzled with a bright yellow dressing and dusted with chilli flakes. It’s fresh, tangy, and well-balanced, so it feels more like a ceviche-inspired appetiser than a traditional salad, making it a standout.
Now, if you’re sceptical about zucchini, Taleed is about to convert you. The Zucchini Fritters here are golden brown on the outside and gooey and spiced on the inside. They come with a smoky aroma that hits before the plate even lands. They’re crunchy on the outside and soft in the centre, and paired with a cool dip that cuts the richness of the dish. If you’re looking for the best way to enjoy zucchini, this is it.
The Tiger Prawns offer a visually striking presentation. Wrapped in vermicelli noodles and topped with a light sauce, it’s definitely one for the’ gram. But while the texture of the soft prawn with the crispy vermicelli is a win, the flavour of the prawn itself felt a bit muted. This was a dish with great potential, but one that could use a little extra oomph.
Moving on to the mains, we were presented with the Hijazi Fish Fry. As someone who usually avoids fried fish, this one was a game changer. Crispy on the outside and tender on the inside, the fish is beautifully seasoned and served with roasted lemon and a tangy tamarind sauce. It’s rich without being heavy, and somehow manages to avoid that post-fried-food sluggishness.
The Mixed Grill Platter followed and was served with a heap of saffron rice. This featured beef steak — sliced and topped with a green herb sauce, making it juicy and flavourful. The lamb kofta was soft, perfectly spiced, and tender. However, the chicken dolma might be an acquired taste. Wrapped in grape leaves and lightly smoked, the texture leans chewy, which may not be for everyone.
With top-notch service and a kitchen that clearly knows what it’s doing, Taleed by Michael Mina is one of Riyadh’s most exciting new openings. While there wasn’t room left for dessert, the savoury courses alone were enough to leave a lasting impression.
For those unfamiliar with Michael Mina, the chef was born in Egypt, but moved to the US as a teenager, where he quickly became a kitchen king. In 1987, he opened his first restaurant, Aqua, in San Francisco. Currently, he oversees several restaurants across the globe from Bardot Brasserie in Las Vegas to MINA Brasserie in Dubai.
Taleed by Michael Mina’s mission of honouring Saudi culinary heritage while pushing boundaries is clear. More than your average heritage-inspired dinner, this restaurant harmonises locally sourced ingredients with globally inspired techniques.
GO: Follow @taleeddiriyah on Instagram for more information.