From Levantine grills to wellness-led menus, Shura Island is becoming one of Saudi Arabia’s most varied dining destinations.
Shura Island is building a culinary identity to match its striking Red Sea setting. Across Four Seasons Resort The Red Sea, InterContinental The Red Sea Resort, The Red Sea EDITION, Miraval The Red Sea and SLS The Red Sea, the island’s dining scene moves from Levantine cooking and South American fire to Italian comfort food, Indonesian flavours, Japanese cuisine and health-conscious menus. Some restaurants lean into the landscape with beachfront tables and poolside lunches, while others use open kitchens, theatrical interiors and communal dining to create a stronger sense of occasion. Here are 18 Shura Island restaurants worth knowing about.
Al Forn at Four Seasons Resort The Red Sea
Built around the elemental pull of fire, Al Forn gives Levantine cooking a confident Shura Island setting. The Four Seasons restaurant draws on Lebanese and Syrian traditions, with breads, grills and mezze shaped around the ovens at the heart of the kitchen. The menu feels familiar without playing it safe: lobster hummus combines beetroot hummus with saffron-spiced shellfish, while shrimp kunafa wraps prawns in crisp kataifi. The headline order is the Al Forn Signature Lebanese Burger, layering Wagyu beef with Akkawi cheese, purslane, sumac onions and harissa ketchup. There is also lobster manakish, smoked mandi rice and charcoal-grilled seabass for sharing. Finish with Umm Ali al Royal or Lebanese knafeh for a suitably generous finale.
Where: Al Forn, Four Seasons Resort The Red Sea, Shura Island
Contact: www.fourseasons.com
Anãsa at The Red Sea EDITION
Bringing the spirit of the Greek coast to Shura Island, Anãsa is a modern Greek restaurant and bar from Saudi chef and restaurateur Basma El Khereiji. The seafood-forward menu has been developed with Executive Chef Ioannis Skoumpelos and Executive Sous Chef Alexandros Chatzichalkias, drawing on Mediterranean traditions through fresh herbs, olive oil, grilled seafood and fire-led cooking. Plates are designed for sharing, reinforcing the sense of convivial Greek hospitality at the heart of the concept. Anãsa takes its name from the Greek word for “breath” or “exhale”, which suits its relaxed beachfront setting. Evenings unfold from golden-hour drinks into dinner, before music, desserts and shisha encourage guests to linger beside the Red Sea.
Where: Anãsa, The Red Sea EDITION, Shura Island
Contact: www.editionhotels.com
Ardo at InterContinental The Red Sea Resort
Fire and citrus set the tone at this South American restaurant on the seafront at InterContinental The Red Sea Resort. Ardo takes inspiration from the landscapes and cooking traditions of the Andes, with Peruvian influences running through a menu built for dinner and sharing. Open-flame cooking is central to the experience, bringing char and smoke to meats, while bright citrus notes provide contrast and freshness. The signatures here are defined more by technique than a single published hero dish, with flame-grilled cuts, bold marinades and sharp, lively flavours forming the restaurant’s identity. Indoor and outdoor seating makes the Red Sea part of the experience, while the more formal feel gives Ardo a sense of occasion among Shura Island’s resort restaurants.
Where: Ardo, InterContinental The Red Sea Resort, Shura Island
Contact: www.ihg.com
Central at The Red Sea EDITION
New York provides the cue for Central, The Red Sea EDITION’s all-day restaurant inspired by the energy of Grand Central Station. Breakfast moves through pastries and pancakes before the menu shifts towards New American comfort food made with local ingredients and international influences. Steaks, grilled dishes and key lime pie bring recognisable American flavours, while more playful plates have included New Orleans jambalaya and Duck Meatballs Spaghetti. The open kitchen keeps the room animated, while communal tables suit the restaurant’s relaxed, social character. Come early for breakfast, return for a comforting dinner, and save room for that slice of key lime pie.
Where: Central, The Red Sea EDITION, Shura Island
Contact: www.editionhotels.com
Chimes at InterContinental The Red Sea Resort
Poolside dining gets a Mediterranean accent at Chimes, where the menu takes its cues from coastal destinations stretching from Spain to the South of France. The approach is light and suited to Shura Island’s climate, bringing together grilled seafood, garden-fresh produce, fragrant herbs and relaxed sharing plates. Halloumi pastries are among the bites highlighted by the resort, while fresh fish from the grill fits naturally with a table beside the water. The restaurant transitions easily from a leisurely lunch to an early evening meal, with sea air and the poolside setting doing much of the atmospheric work. Full-flavoured mocktails add another reason to linger, making Chimes a useful option when the mood calls for Mediterranean flavours without the formality of a destination dinner.
Where: Chimes, InterContinental Resort Red Sea, Shura Island
Contact: www.ihg.com
Coral Cove at Miraval The Red Sea
After a swim, a spa session or an afternoon in the sun, Coral Cove offers a deliberately easygoing place to refuel at Miraval The Red Sea. Positioned beside the shore, the venue reflects the resort’s wider commitment to mindful eating, serving refreshing drinks, nutritious snacks and lighter fare against a natural Red Sea backdrop. As the day moves into evening, Coral Cove shifts towards sharing, with tapas-style plates designed for communal dining rather than a rigid multi-course meal. The official menu currently focuses on the format rather than named signature dishes, but the identity is clear: fresh, uncomplicated food that complements an adults-only wellness retreat. Soft drinks, fresh fruit and vegetable juices and smoothies also feature, keeping the experience aligned with Miraval’s health-conscious philosophy.
Where: Coral Cove, Miraval The Red Sea, Shura Island
Contact: www.miravalresorts.com
Darein at InterContinental The Red Sea Resort
Spice routes connecting the Levant and Morocco shape Darein, the all-day restaurant at InterContinental The Red Sea Resort. Executive Chef Feras leads a menu layered with cumin, cinnamon and coriander, served from an open kitchen alongside communal tables and private dining spaces. His signature seabass is a strong place to start: the fish is seasoned with Moroccan spices, wrapped in vine leaves to retain moisture and paired with a sharp unripe grape emulsion. Elsewhere, the menu ventures into hummus with oxtail, Levantine lamb dumplings, harra shrimp and kebab bil karaz with sour cherry. Breakfast brings its own rituals through semi-buffet selections and made-to-order plates, while cheese trolleys and bakery pass-arounds add a generous sense of hospitality throughout the day.
Where: Darein, InterContinental The Red Sea Resort, Shura Island
Contact: www.ihg.com
Fi’lia at SLS The Red Sea
Generational Italian cooking sits at the heart of Fi’lia, where recipes and techniques are framed through the perspectives of Nonna, Mamma and Figlia. The SLS The Red Sea restaurant favours family-style dining, with handmade pasta, pizza and seasonal ingredients encouraging the table to order widely and share. Among the stronger menu signatures is Lasagna 100 Strati, a many-layered pasta dish filled with oxtail beef ragout, while Rigatoni al Tartufo brings truffle butter and fresh truffle into the mix. Pappardelle al ragu with braised short ribs offers another comforting route, alongside burrata and melanzane alla parmigiana. A four-course signature sharing menu brings the concept together neatly, making Fi’lia a convivial choice for diners looking for familiar Italian flavours with an SLS sense of theatre.
Where: Fi’lia, SLS The Red Sea, Shura Island
Contact: https://slshotels.com/the-red-sea/restaurants-and-bars/filia/
Floating World at SLS The Red Sea
Edo-era Japan inspires Floating World, an immersive restaurant that favours drama, colour and food designed for sharing. Japanese staples such as sushi and tempura establish the foundations, but the menu pushes further through playful interpretations, premium seafood and smoky robata cooking. Signature plates include a crisp prawn katsu sando, miso-glazed black cod and Australian Wagyu cooked over the robata grill, giving diners a useful snapshot of the kitchen’s range. The experience closes with a Japanese tea ritual, extending the storytelling beyond the plate. Floating World is one of Shura Island’s more theatrical dining rooms, but the strongest reason to visit remains the contrast between precise Japanese flavours, rich grilled meats and the playful energy associated with the SLS brand.
Where: Floating World, SLS The Red Sea, Shura Island
Contact: https://slshotels.com
JIWA Beach Club at The Red Sea EDITION
Dinner comes with a show at JIWA Beach Club, The Red Sea EDITION’s Bali-inspired venue beside the water. The name translates as “soul”, and the concept combines Southeast Asian cooking with music, fire and a strong sense of ceremony. Satay is a natural signature, bringing smoky skewers and Indonesian flavours to the table, while the wider menu explores regional staples suited to long lunches and evenings by the sea. By day, drums and a relaxed beach-club rhythm set the mood. After sunset, the energy rises through DJs, fire performances and bonfires. Culinary discovery classes and drum sessions add another layer to the experience, making JIWA less about a conventional resort meal and more about food, music and entertainment coming together in one beachfront setting.
Where: JIWA Beach Club, The Red Sea EDITION, Shura Island
Contact: www.editionhotels.com
JIWA Terrace at The Red Sea EDITION
By day, JIWA’s mood softens at this sunlit poolside terrace, where Indonesian influences meet a more wellness-conscious approach. The menu focuses on nutrient-rich plates, fresh juices and light bites that suit afternoons spent between the cabanas and loungers. Citrus-led ceviche brings freshness, while the Es Campur Trolley gives a traditional Indonesian shaved-ice dessert a playful tableside moment. Fresh juices and zero-proof cocktails keep the drinks list equally suited to the setting, particularly as the light changes towards sunset. JIWA Terrace feels deliberately lighter than its beach-club sibling, providing a quieter counterpoint without losing the Southeast Asian identity.
Where: JIWA Terrace, The Red Sea EDITION, Shura Island
Contact: www.editionhotels.com
Rosemary at Miraval The Red Sea
Wellness dining can still deliver pleasure, which is the premise behind Rosemary, the main restaurant at Miraval The Red Sea. Breakfast, lunch and dinner draw on Middle Eastern flavours, seasonal produce and a plant-forward philosophy, with menus designed to balance nutrition and satisfaction rather than treat them as opposites. Dishes rotate, but recent highlights have included a green shakshuka packed with kale, spinach, edamame, Brussels sprouts and feta, as well as sweet-water prawns with olive oil, garlic and chilli toast. A grouper fillet served with asparagus, baby potatoes, cherry tomatoes and a citrus-herb beurre blanc shows there is room for richer cooking too. Large windows flood the dining room with natural light, reinforcing the resort’s calm, considered approach to eating.
Where: Rosemary, Miraval The Red Sea, Shura Island
Contact: www.miravalresorts.com
Seabird at SLS The Red Sea
London seafood favourite Seabird has landed on Shura Island with the same waterfront spirit, this time framed by the Red Sea. Spanish and Portuguese influences steer the menu, which is built for long lunches, seafood-heavy dinners and tables that like to share. The signature octopus roll is an obvious starting point, while seafood towers, fresh oysters and whole lobster rice underline the restaurant’s ocean-focused credentials. Another standout is baked salt fish served with smoked honey butter and mojo verde, balancing sweetness, smoke and herbaceous freshness. The menu also ventures beyond seafood, but it is the shellfish and whole-fish preparations that give Seabird its strongest identity. Finish with baked Manchego cheesecake for a dessert that keeps the Iberian thread running right through the meal.
Where: Seabird, SLS The Red Sea, Shura Island
Contact: https://slshotels.com
Sea Green at Four Seasons Resort The Red Sea
Plant-forward dining takes centre stage at Sea Green, Four Seasons Resort The Red Sea’s bright, health-conscious restaurant. The concept pays tribute to the surrounding environment through vegetable-led dishes, fresh-baked breads and Arabian coffee, with a buffet format making it easy to sample widely. The menu is strongest when it gives familiar produce more character. Smoked aubergine carpaccio arrives with tahini espuma, black lime and pomegranate, while roasted baby carrots gain heat from harissa and texture from chickpea crumble. A cauliflower shawarma wrap brings pickled green mango and sumac into the equation, and tofu with vegetable tagine offers a heartier option.
Where: Sea Green, Four Seasons Resort The Red Sea, Shura Island
Contact: www.fourseasons.com
Spiaggia at Four Seasons Resort The Red Sea
Few settings suit Italian food better than a table beside the beach, and Spiaggia leans fully into that combination at Four Seasons Resort The Red Sea. The al fresco restaurant sits between the shoreline and resort pools, serving approachable Italian dishes with a strong seafood focus. Start with fritto misto before moving to Bucatini all’Astice, where Boston lobster meets seawater bisque, cherry tomatoes and zucchini. For the table, the Grigliata di Pesce brings together lobster, scallops, prawns, fish and calamari from the grill. Pizza adds a more casual route, with classics such as Margherita and Diavola alongside pastas and seafood plates. Spiaggia is designed for lingering lunches and relaxed dinners, helped considerably by its open-air setting and uninterrupted views of the Red Sea.
Where: Spiaggia Restaurant & Pool, Four Seasons Resort The Red Sea, Shura Island
Contact: www.fourseasons.com
The 305 at InterContinental The Red Sea Resort
Miami is the reference point for The 305, a seafront beach club and cigar lounge that adds Latin American energy to InterContinental The Red Sea Resort. The venue is built around the transition from golden-hour drinks to late-night dining, with live music, indoor and outdoor seating and broad sea views shaping the mood. Its current official description keeps specific signature dishes under wraps, instead promising bold plates with a Latin-Miami identity alongside crafted drinks. The concept leans into celebration, music and sociable evenings rather than conventional fine dining. For Shura Island, The 305 provides a livelier counterpoint to the resort’s more cuisine-led restaurants, channelling South Beach attitude through a distinctly Red Sea setting.
Where: The 305, InterContinental Resort Red Sea, Shura Island
Contact: www.ihg.com
The Perch at SLS The Red Sea
Not every dining stop on Shura Island needs a long menu or a formal reservation. The Perch at SLS The Red Sea is conceived as a day-to-late poolside hangout, moving easily from coffee in the sun to drinks and snacks around the cabanas. Iced coffees and teas sit alongside fresh slushies, juices, mocktails and house-bottled sparkling infusions, creating a drinks list built for the heat. The venue also offers curated shisha and live music, adding more energy as the day develops. Food plays a supporting role through easygoing snacks rather than elaborate signature dishes, which suits the setting.
Where: The Perch, SLS The Red Sea, Shura Island
Contact: https://slshotels.com
VIVI at Four Seasons Resort The Red Sea
Still to come at Four Seasons Resort The Red Sea, VIVI is scheduled to open in late 2026 as a beachfront Mediterranean restaurant. The concept centres on seafood and shellfish from the surrounding region, balanced by dry-aged meats and an alcohol-free drinks programme, all served within a relaxed seaside setting. Full menu details have not yet been released, but the appeal lies in the promise of produce-led Mediterranean cooking and the restaurant’s proximity to the water. VIVI should also broaden the Four Seasons dining mix, sitting between Al Forn’s Levantine flavours, Spiaggia’s Italian approach and Sea Green’s plant-forward menu.
Where: VIVI, Four Seasons Resort The Red Sea, Shura Island
Contact: www.fourseasons.com