The story
Takya is a Saudi restaurant at Al Bujairi Terrace, Diriyah, Riyadh, and carries a Michelin Recommended listing for 2026.
The long menu draws on traditional Saudi cooking, with a modern touch and a few outside influences. The grilled camel marrow bone comes on a wide wooden board with garlic-rubbed bread and date chutney. Lamb hasawi with red rice is another anchor of the Saudi kitchen here. The kleeja tart, inspired by the regional date cookie, is a house specialty and ends the meal.
Takya sits at the entrance to the historic At-Turaif site, and its vast terrace is at its best once outdoor temperatures ease. Gault&Millau scored it 12 in 2026. The restaurant describes its approach as heritage recipes paired with international ingredients, and the clientele is largely international.
Recognition
Ambience
Details
History
Among the plethora of restaurants available on the busy historic site of At-Turaif, this Takya enjoys both a privileged location, at the entrance to the site, and a vast terrace, which is very pleasant when the outside temperatures are finally mild. To keep with the theme, the (extensive) menu essentially sweeps up traditional Saudi dishes, revisited with a touch of modernity and a few outside influences. The concept is a success, and the (largely international) clientele love to indulge in the hearty grilled camel marrow bone, presented on a wide wooden board and accompanied by well-crafted satellites, garlic-rubbed bread, fried onions and date chutney. A delicious dive into local gastronomy (the lamb hasawi with red rice is perfect) that concludes with one of the house specialties, the kleeja tart, inspired by the little date cookie well known in the region.
Location
Facebook
Instagram
X