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This new hotspot provides a fusion of Levantine and Center Jap delicacies in a classy setting.

New eating spots in Riyadh are popping up left, proper, and centre and one of many newest additions to the capital’s culinary scene is Pairidaeza. Positioned inside Park Inn by Radisson Riyadh on Al Ihsaa Avenue, Pairidaeza provides a memorable meal rooted within the wealthy historical past of Levantine and Center Jap cuisines. 

Upon moving into Pairidaeza, you’ll be greeted with an atmosphere that blends boho stylish with modernity. Wooden panels or rattan-weaved lighting fixtures dangle from the ceiling, casting a glow over the minimalist marble tabletops and picket chairs. The area boasts hues of browns and beige creating a classy atmosphere. The ground-to-ceiling home windows let the daylight in whereas an out of doors terrace provides an area with lush greenery.

Drawing inspiration from the Levantine culinary heritage, the menu options an array of dishes — however with an attention-grabbing twist. From falafel churros to lamb cigars, black chickpea hummus to zaatar burrata, every dish provides a style of the Levant. The Grilled Octopus with Levantine chimichurri is a signature, showcasing freshness, color, and the restaurant’s dedication to utilizing domestically sourced substances.

For desserts, take pleasure in ingenious creations like Baklava Croissants and Feta Cheesecake, adopted by mocktails which can be as visually beautiful as they’re scrumptious. You too can choose to order some shisha.

Positioned near Tamimi Markets and Saudi Arabia’s favorite, Jarir Bookstore, Pairidaeza is the proper spot to take pleasure in a hearty meal after a grocery run, a catch-up with mates, or a date along with your trusty outdated guide after that spree at Jarir. It guarantees a super location for all.

Pairidaeza is open for lunch and dinner from, 12pm to three.30pm and 7pm to 11pm.

GO: Observe @pairidaeza.riyadh on Instagram for extra data.

The publish Pairidaeza brings aptitude, falafel, and feta to Riyadh’s eating scene appeared first on FACT Journal.

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