In the heart of Jeddah, where the Red Sea whispers to the desert, a restaurant dances between flame-kissed tradition and spice-laden reinvention. Alieia isn’t just serving moussaka—it’s stitching Greek heritage into Saudi Arabia’s vibrant culinary tapestry, one golden olive oil drizzle at a time.
When asked about their recent accolade, founder Basma Elkhereiji deflects like a seasoned sommelier swirling a glass.
she insists,
Her leadership style? A bouillabaisse of hands-on chaos—equal parts kitchen tastings and front-of-floor diplomacy.
The menu walks a tightrope: authentic Greek flavors performing acrobatics for Jeddah’s palate.
says Elkhereiji,
Local saffron might flirt with Santorini capers; date molasses could waltz with feta. The result? Dishes that feel both nostalgically Mediterranean and unapologetically Arabian.
Here, luxury isn’t gilded—it’s
. It’s chefs Yiannis and Alexandros debating oregano varieties like philosophers, while the GM Dominik moves through the dining room like a culinary air traffic controller.
The future? Elkhereiji sees
—guest chefs from Crete collaborating with Bedouin spice traders, cooking masterclasses where octopus meets camel milk.
she muses,
The award now gleams in their cabinet, but the real trophy? The scent of garlic still clinging to the kitchen tiles at midnight.
