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Rüya
Contemporary Turkish
Matt brass shelves lined with Turkish ceramics and a mirrored bar set the tone at this upmarket contemporary brasserie. The menu leans into Anatolian cooking, running from cold mezze dips and pide through lamb, kebabs, and slow-cooked beef ribs before landing on baklava or a traditional rice pudding. The mocktail list is taken more seriously than you might expect, which in Riyadh is less a quirk and more a considered decision.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pide bread
“Start with a selection of hot and cold mezze style dips and plenty of Pide bread, continue with lamb dishes, kebabs or slow-cooked beef ribs, and of course, a baklava or their traditional Anatolian rice pudding to finish.”
Michelin Guide -
Baklava
“Start with a selection of hot and cold mezze style dips and plenty of Pide bread, continue with lamb dishes, kebabs or slow-cooked beef ribs, and of course, a baklava or their traditional Anatolian rice pudding to finish.”
Michelin Guide -
Anatolian rice pudding
“Start with a selection of hot and cold mezze style dips and plenty of Pide bread, continue with lamb dishes, kebabs or slow-cooked beef ribs, and of course, a baklava or their traditional Anatolian rice pudding to finish.”
Michelin Guide -
Slow-cooked beef ribs
“continue with lamb dishes, kebabs or slow-cooked beef ribs, and of course, a baklava or their traditional Anatolian rice pudding to finish.”
Michelin Guide
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