Partner Content: The Saudi-born restaurant in Al Takhassousi pairs regional ingredients with Middle Eastern and international techniques under Chef Ali Abdulmajeed.
Riyadh’s restaurant scene continues to evolve at pace, but many of its most interesting dining destinations are not imported names. Table;to, located on Al Takhassousi Street in An Nakheel, is part of a growing wave of homegrown concepts that putSaudi ingredients, culinary memory and contemporary technique at the heart of the experience.
Opened in 2025, Table;to is a Saudi-born concept developed by a local chef and team, with Saudi involvement extending from the menu to the design of the dining room. The restaurant’s identity centres on progressive Middle Eastern cuisine, creating a menu where familiar flavours from the Kingdom meet Asian techniques and ingredients associated with international cooking.
That approach is clearest in the pantry. Cardamom, tahina, Hasawi lime, Shaqra chilli and date molasses sit alongside miso, soy and yuzu, while fire plays a major role in the kitchen. While the menu moves through Josper cooking, robata grilling, wood-fired dishes and hot clay pots, giving the restaurant plenty of room to explore smoke, char, fermentation and slow cooking.
Chef Ali Abdulmajeed is central to that direction. His cooking focuses on Saudi produce and regional references, transforming them into dishes that are recognisable without feeling predictable. His profile has also grown well beyond the restaurant. In October 2025, Abdulmajeed won Saudi Arabia’s inaugural national Bocuse d’Or selection at Sirha Arabia in Riyadh, securing the opportunity to represent the Kingdom at the competition’s Middle East selection.
At Table;to in Riyadh, the menu shows that culinary ambition. Crispy Hasawi Rice and Josper Bone Marrow sit among the starters, while the Wagyu Asian Beef Shawarma Taco takes the familiar flavours of shawarma in another direction. Elsewhere, Hasawi Kabsa Rice is served in a clay pot, Wagyu Lumi Beef takes its place on the robata section, and 72-hour fermented sourdough flatbreads and Machboos Sea Bass add another dimension to the restaurant’s cross-cultural approach.
The restaurant also has a playful streak. Dishes such as Funk, centred on 48-hour marinated chicken, and OMG, combining avocado and cheese, give the menu a sense of humour. Burgers, sharing cuts and premium Wagyu sit comfortably alongside more locally rooted ideas that showcase how contemporary Saudi cooking is evolving.
The dining room follows the same thinking. Dark timber, deep green tables and low lighting create an atmospheric setting, while the table itself serves as a focal point for conversation and shared dining. The idea feels particularly suited to Saudi hospitality, where gathering around food has long held cultural significance.
More than a year after its debut, Table;to has developed from a buzzy new opening into one of Riyadh’s more distinctive chef-led restaurants. Awarded Two Toques by Gault&Millau in 2026, Table;to makes a convincing case for the creativity coming from within Saudi Arabia itself.
Where: Table;to, Al Takhassousi, An Nakheel, Riyadh
When: Daily from 12pm to 1am
Contact: www.sevenrooms.com