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5 Of Riyadh’s Oldest Restaurants That Are Bound To Take You On A Trip Down The Memory Lane

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Riyadh, a city where tradition and modernity come together in a beautiful collision, is a treasure trove of culinary wonders that have stood the test of time. Today, they almost serve as relics of the city’s culinary heritage. It definitely helps that the food served in them is fabulously good. Read on.

Abu Nawas Restaurant, 1970

Opening way back in 1970, this is said to be the first shawarma restaurant in Riyadh. It was only later that shawarma spots started springing up all over the city. The place takes you on a nostalgic journey with every bite—reminiscence tastes best here!


Old Hut Broasted, 1980

Before Al Baik graced the streets of Riyadh, Old Hut Broasted was the go-to spot for broast cravings. This hidden gem not only serves mouthwatering broasted chicken but also surprises you with its amazing seafood offerings. It’s the broast haven Riyadhis always fell back on!


Herfy, 1981

In the early 1980s, Ahmed Al-Said, then a young professional who had just returned from the United States after his studies, saw firsthand the fast food craze that was then sweeping around the world. He then partnered with another Saudi businessman and set up what was one of the first quick-service restaurants in the country. The rest, as they say, is history.

 

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Ghawar, 1980s

When it comes to menu choices, Ghawar takes it to the next level. Prepare yourselves for a flavour explosion; from mouthwatering muttabaq and succulent rotisserie chicken to tantalising meat platters and legendary sambosas, they’ve got it all. Their sambosas have legendary status, by the way!


Burj Al Hamam, 1980s

Lebanese food is super popular in the city today, and one of the reasons why that could be the case could be Burj Al Hamam, which is often credited with bringing the flavours of Lebanon to the city. The menu is extensive, the prices are decent, and the food is absolutely lip-smacking. Two dishes you definitely want to see on your table here are the Shish Barak and tabouleh.

 

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