Where We Are Going Today: Mado restaurant in Makkah
Where We Are Going Today: Mado restaurant in Makkah/node/2611274/food-health
Where We Are Going Today: Mado restaurant in Makkah
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Updated 20 min 46 sec ago
Arab News
Where We Are Going Today: Mado restaurant in Makkah
We tried the highly recommended penne arrabiata; while the pasta was cooked well, the sauce was too sour due to the tart tomatoes used
Updated 20 min 46 sec ago
Arab News
With a central location across from the Grand Mosque in Makkah, Mado is one of the only full-service restaurants in the area, in addition to nearby hotels.
Arab News visited the restaurant and tried a variety of their items, including their fresh salads, grilled meats, desserts, and fresh juices.
The staff are knowledgeable about the menu, offer great recommendations, and are accommodating of any allergies.
Mado’s juice options, like mango, orange, and pineapple, are all refreshing, especially after a day in the mosque.
We tried the highly recommended penne arrabiata; while the pasta was cooked well, the sauce was too sour due to the tart tomatoes used.
As for the salads, we tried the tabbouleh, Ahirdag, and crispy chicken salads. While the tabbouleh was standard and nothing to write home about, the Ahirdag and crispy chicken salads were among the best starters on the menu.
The Turkish mixed grill was delicious, offering a variety of meat, including shish tawouk, beef skewers, and kebabs. We ordered the mixed grill for one, but it was enough for two people.
The doner, which is advertised prominently, was unavailable when we tried to order it.
For desserts, two options stand out: the kunafa and the layered Turkish ice cream (chocolate, pistachio, vanilla, and strawberry).
The restaurant is quite spacious and offers many seating areas, but the best seats by far are those near the window overlooking the Grand Mosque.
The service can be improved; while staff members are numerous, the restaurant’s reception area remains unmanned at times, leaving guests waiting to be seated.
Mado also has locations in Riyadh, Jeddah, and Hail.
Women are embracing pilates for its calm and control, but not everyone can join the movement
Updated 9 min 43 sec ago
Waad Hussain
ALKHOBAR: It starts with a stretch. Then a breath. And for many women in Ƶ’s Eastern Province, what follows is far more than just physical movement. It’s calm, clarity and control. But not everyone gets to experience it.
While pilates and yoga classes have become increasingly popular in Alkhobar, Dhahran and beyond, the women who attend them — or hope to — say the trend isn’t just about fitness. It’s about access.
Outdoor aerial Pilates sessions combine traditional poses with hammock support to improve core strength and balance. (Supplied/Instagram/sunsets_yoga)
“I’ve felt a real difference in my body and mood since I started pilates,” said Noura Alzayani, 42, from Dhahran. “I feel more flexible, balanced, even my posture and breathing improved. I just feel better.”
She attends classes for free at the King Gym in Aramco camp and describes the sessions as “a complete reset.” Her favorite part? The style of the workouts.
I’ve thought about trying Pilates so many times. But the prices don’t match the value. When six classes cost as much as a full year of gym membersh-ip, it just doesn’t feel worth it.
Lama Alrajeh, Dhahran local
“They tone the body, help with alignment and improve mental well-being. I wish more people understood their value.”
But outside of private compounds such as Aramco’s, access to these benefits can be difficult. While some women are willing, even eager, to sign up, the reality of high prices, limited availability and rigid schedules has kept many away.
Outdoor aerial Pilates sessions combine traditional poses with hammock support to improve core strength and balance. (Supplied/Instagram/sunsets_yoga)
“I’ve thought about trying pilates so many times,” said Lama Alrajeh, 21, also from Dhahran. “But the prices don’t match the value. When six classes cost as much as a full year of gym membership, it just doesn’t feel worth it.”
She once attended a free trial with her sister and loved the experience. “It was motivating. But then we ran into the same issue — too expensive. Plus, the closest good studio is only available to Aramco employees. I can’t even go with my friends.”
A serene Pilates studio featuring reformer machines, offering a calm and focused environment for strength and flexibility training. (Supplied)
And for students like her, flexibility isn’t just something they’re seeking in their bodies, but in the schedules of the classes. “Sessions are often at times I can’t manage, like early mornings or late afternoons when I’m in class. It just doesn’t fit.”
Still, the desire is there. Many women interviewed for this story described pilates and yoga as aspirational; something they want to include in their lives, if only logistics would allow it.
It feels like (Pilates) suddenly became a huge thing, like everyone is doing it. That in itself is a positive shift. It means people are becoming more aware of their health and trying to find balance in their lives.
Sitah Alotaibi, Al-Ahsa local
Sitah Alotaibi, 22, from Al-Ahsa, said she has never attended a class but watches the trend with interest. “It feels like it suddenly became a huge thing, like everyone is doing it,” she said. “That in itself is a positive shift. It means people are becoming more aware of their health and trying to find balance in their lives.”
Her main challenges? Transportation, cost and lack of availability. “I hope one day we’ll have branches in every neighborhood, with real services and inviting spaces.”
Malak Khaled, 26, from Alkhobar, agrees. She describes pilates as “a luxury” that feels out of reach. “These places are usually located in the middle of the city and treated like elite experiences,” she said. “I don’t even have a way to get there. And I already pay for a gym — I can’t afford another membership.”
Even when her gym has pilates equipment, she doesn’t use it. “There are four machines, but I don’t know what I’m doing, and the sessions get full fast. They only offer one class a week, and it’s at a time I can’t attend.”
For Lama Khalid, 20, from Jubail, the story began differently; she actually did start. “I did pilates for almost a year in Alkhobar. It was amazing. My mood improved, my body felt lighter. But I had to stop — my friend and I were traveling from Jubail, and the routine just didn’t fit anymore.”
She hopes more studios open in her city. “The prices need to come down. And I wish we had more class options here in Jubail.”
For others, accessibility came not from a gym, but a screen.
Hajjar Alotaibi, 22, from Al-Ahsa, practices pilates once or twice a week at home using the YouTube channel Move With Nicole. “It helps my mood, relaxes my body and tones it at the same time,” she said. “I wish there were more local places that offered this at fair prices, but for now, this works.”
Others, like Rana Abbas, 26, from Alkhobar, found solace in yoga.
“I do yoga more than pilates,” she said. “It helps my stiff body from work and lifts my mood. I feel in control, and it suits me because it’s quiet and slow-paced.”
She tried multiple studios but finds the cost high. “Around SR180 ($48) per class. I wish we had more affordable centers. And more instructors who pay attention to everyone in the class — not just a few.”
The issue of cost — and perception — comes up again and again.
“I feel like pilates has become an activity for the wealthy only,” said Khaled. “I can’t afford resistance training at one gym and pilates at another. How much do we have to pay just to stay healthy?”
Kawthar Abdulaziz, from Al-Ahsa, recently attended her first pilates class. “I wanted a gym without weights or harsh training,” she said. “I wanted to stretch, feel graceful and move like I’m dancing. That’s why pilates appealed to me.”
The experience didn’t disappoint.
“I felt a huge release — mentally and physically. I moved my blood. I felt every muscle. It felt like I emptied all my emotional tension.”
But even she admits: “The price is too high. And the good places are far. I just want more spaces where we can move, where movement is the focus, not the luxury.”
Her words echo what every woman interviewed said in one way or another; the desire to move is strong, but the barriers are real.
Whether it is the lack of nearby studios, transportation issues, unaffordable prices or simply the feeling that Pilates is not “for them,” many women across the Eastern Province are still on the outside looking in.
And yet, their responses are also filled with hope.
“Even though I’ve only done one class,” Abdulaziz said, “it made me realize how important this is. This kind of movement — it’s not just fitness. It’s therapy.”
Crispy cheese zaa'tar rolls at UPSTAIRS. (Supplied)
Updated 08 August 2025
Tamara Aboalsaud
Where We Are Going Today: UPSTAIRS restaurant in Alkhobar
A delicious appetizer you must try are the crispy cheese zaa’tar rolls
Updated 08 August 2025
Tamara Aboalsaud
Can you guess where it is? That is right, upstairs! UPSTAIRS restaurant in Alkhobar is a quaint and calm breakfast and brunch place located in The BLOCK just above WeBrew Cafe.
With a light beige/pink stone interior, a big tree in the middle and elevated views of the neighborhood, UPSTAIRS is a beautiful breakfast spot that guarantees a relaxed start to your day.
It has a diverse menu with all your classic brekkie favorites plus a few wild cards, but some things are better than others.
A delicious appetizer you must try are the crispy cheese zaa’tar rolls. They arrived to the table piping hot and are delicious as a savory snack on their own but even better dipped in the supplied honey, balancing out the saltiness with a bit of sweetness. Do keep in mind, however, that they are pretty heavy and you might not have much.
Visitors will love the shakshouka. The eggs can be cooked according to your preference and the tomato flavor really shines through. It is served with a feta cream cheese on the edges for those who like their eggs a little creamier, and homemade sourdough bread that, as a bread fanatic, is so good you might eat it on its own.
UPSTAIRS also has a selection of flat breads that contain different types of cheese, a shiitake mushroom and truffle one, pepperoni, musakhan chicken and more.
Some other items on the menu promise more than they can deliver. The richy omelette does not live up to its name. The creamy mushroom sauce it comes with is good but the omelette itself is flat and does not taste very good. You might skip it if you like.
You must also try the breakfast burrito — an item not often seen in Saudi breakfast options. The UPSTAIRS burrito comes with oven-roasted potatoes, avocado and eggs. What is not to love? Definitely try it out to see if it lives up to its potential.
You may also order karak tea for the table. It is fine and enjoyable enough but definitely not the best karak in the city.
UPSTAIRS has a whole host of other items available including sweet potatoes topped with scrambled eggs and avocados, eggplant fatteh, Tunisian eggs, Turkish eggs, foul, scrambled eggs on a croissant, halloumi dishes and a selection of sweet items as well like banana French toast, acai, blueberry pancakes and other snacky bits.
Recipes for success: Vladimir Chistyakov offers advice and a tasty stir-fried noodles recipe
Updated 08 August 2025
Hams Saleh
DUBAI: By the time Vladimir Chistyakov stepped into a professional kitchen for the first time at age 30, he was told it was already too late.
“A lot of people said: ‘If you want to be a chef, you should’ve started 10 years ago,’” Chistyakov tells Arab News. Happily, he didn’t listen to them.
Now 40, the Serbian is the brand chef for Dubai-based Metafoodies, a group that includes ALBA Street (Asian street food), ALBA (upscale pan-Asian), Himitsu (a speakeasy bar) and Bisou (Mediterranean fusion).
ALBA Street. (Supplied)
Before entering the culinary world, Chistyakov explored careers in journalism, marketing and even mobile repair. But it was not until he enrolled in a short culinary course that everything changed. “Our chef showed us how to make a really nice chicken stock,” he says. “In that moment, I knew this was my future.”
He continues: “Don’t listen to people who say you’re too late. If you love it, do it. Every day. And one day, it could change your life.”
When you started out, what was the most common mistake you made?
It was difficult to make something simple. I was trying to impress, you know? Too many textures, a lot of sauce, a ton of ingredients... But now I understand what simplicity is.
Alba, sashimi. (Supplied)
What’s your top tip for amateur chefs?
Cooking is like a form of meditation. Don’t stress. It won’t be perfect, and that’s OK. They key is to enjoy the process and do your best. It’s an art. It’s about emotion. It’s a way to disconnect from the world. It doesn’t matter if you are cooking at home or in a professional kitchen, you have to enjoy the process and immerse yourself in it.
What one ingredient can instantly improve any dish?
Oils. They are the cheat code for almost all food. But, also, don’t forget about love. If you’re not cooking it with love and with respect for your people or yourself, it will not taste nice. There’s a lot of different hacks for food, but oils and love are the main ones.
When you go out to eat, do you find yourself critiquing the food?
I try to never think about it, but it’s a professional habit. I’m not a harsh critic, but I hate when everything in the place is made without soul, you know? Like, when you feel there is no life to anything. That’s really terrible. The food can taste really good, but if it is made without life, you feel it.
Alba, Wagyu tataki with yuzu kosho ponzu. (Supplied)
What’s the most-common issue that you find in other restaurants?
The most important thing: service. The people on the floor are the first to welcome you. Ninety-nine percent of your happiness at a restaurant is not about the food, it’s about service.
What’s your favorite cuisine to eat?
I love Italian food. It’s really simple. But it’s difficult to find a good Italian place. There are a lot of different really expensive places (in the UAE), but a restaurant like one you would find in Rome and Milan, where you can eat for 10 Euros and, like, the portion of pasta is good, is almost impossible to find here.
I also like Japanese food. I am from Siberia — part of Asia. We have a culture code from the Asian countries. We eat a lot of raw fish, but it’s not sea fish, it’s river fish.
Alba, Salmon avo handroll. (Supplied)
What’s your go-to dish if you have to cook something quickly at home?
I like pasta with parmigiano or tomatoes. Or, if it’s a really lazy day, noodles or dumplings. If you come to our home, you’ll find boxes of instant noodles in the kitchen — a lot of different types.
What’s your favorite dish to cook ?
When I have time, I like to make something from my childhood. I really love Laghman — it’s like ramen, from the family of this same soup, but from Uzbekistan. It’s amazing. I love it. It’s difficult to make. You need a lot of time, but really nice. I also like braised potatoes with meat. That reminds me of my childhood and my family in Russia.
What’s the most difficult dish for you to get right?
An omelet. It’s difficult to make it light and fluffy without overcooking it. It’s an art, and it depends on your mood and your emotions. Early in my career, I went on vacation to France and found a great place for an internship. When I arrived, the head chef, a really old, funny guy, looked at me and said, “Make me an omelet.” So I did. And for me, that moment was really meaningful — like a test of who I was as a chef. But the thing is, sometimes your emotions affect your cooking. If you’re not in the right state of mind, it shows in the food. You might still make a decent omelet, but it won’t be the same. You have to control everything: the temperature of the pan, the heat of the butter, the timing. You have to feel it all.
As a head chef, what are you like?
Five years ago, I was like a devil in the kitchen, but I’ve changed a lot since then. It’s hard to be honest all the time, to really lead with intention and stay in control. I don’t yell at everyone like I used to. I really make an effort. Of course, there are moments, if something goes wrong during a really important service, that I might lose my temper. But it’s rare — maybe once a year. I like when the kitchen runs like an orchestra. Everyone knows their role, the rhythm is right, and the energy flows between the team, not just with the guests, but with the kitchen staff. I want the team to feel the emotion of the moment, to feel the pace, but without stress. You can’t cook good food when you’re stressed. If someone’s out of sync, you can sense it immediately. That’s why I always come back to one thing: balance. I try to stay balanced in everything.
Chef Vladimir’s stir fried spicy noodles
Vladimir’s stir fried spicy noodles. (Supplied)
Ingredients:
White onion 30 g
Mixed mushrooms (shiitake, enoki, champignons, etc.) 30 g
Bell pepper 65 g
Wagyu beef 80 g
Ramen noodles 150 g
Sunflower oil 10 g
Spring onion 10 g
Chives 10 g
Red chili (long) 1 g
Ramen sauce 50 g
Preparation:
Slice the white onion into half rings, mushrooms into thin slices, and bell pepper into strips. Cut the beef into thin strips. Boil the ramen noodles until al dente, according to package instructions.
Stir-fry:
Heat sunflower oil in a wok or deep skillet over high heat.
Add the onion and sauté until translucent.
Add mushrooms and bell pepper, stir-fry for 1–2 minutes.
Add the beef and stir-fry until nicely seared.
Combine:
Add the ramen noodles and mix with the other ingredients.
Pour in the ramen sauce and stir-fry for another 1–2 minutes.
Finish with chives, spring onion, and finely sliced red chili.
Serve:
Plate the noodles and garnish with herbs or sesame seeds, if desired.
Kuuru, an ambitious Saudi concept from Leylaty Group and Peru’s MCK Hospitality, delivers on its promise of a vibrant fusion of Peruvian passion and Japanese precision.
The experience begins upon entry. The interior is undeniably sophisticated, radiating a chic, fine-dining ambiance perfect for a special culinary journey.
Visiting the Riyadh branch located in the King Abdullah Financial District, the service was impeccable, significantly elevating the evening. Our server was a knowledgeable guide, tailoring recommendations and orchestrating a seamless flow of dishes.
The culinary adventure started strong. The Kuuru ceviche was a standout, incredibly fresh and complex. Be advised: Its vibrant acidity is boldly and intensely sour, a hallmark purists adore but some palates might find assertive.
The hotate aburi offered rich, creamy scallop perfection. The tiradito hotate, featuring luxurious Hokkaido scallops and truffle, delivered exquisite flavor, though a touch more textural contrast (perhaps a crisp element) would have elevated its otherwise soft composition.
The Nikkei-style nigiri maintained excellence. The nakka truffle (salmon belly) was beautifully balanced and simple, while the wagyu a lo pobre with the quail egg added to the umami experience.
The niku karashi main course featured a succulent grilled ribeye, perfectly complemented by Nikkei chimichurri and Japanese sweet mustard atop smooth potato puree.
Dessert provided a satisfying finale. The Lima chocoreto combined moist chocolate cake with Peruvian manjar (dulce de leche), ganache, and honeycomb — rich yet not cloying.
The signature Aka sour cocktail proved a vibrant companion throughout but may have been overpowering on the palate, especially with the already sour element to the dishes I ordered.
My verdict is that Kuuru offers a compelling, multisensory Nikkei experience within Riyadh’s upscale dining scene. While the ceviche’s sourness is authentic and the tiradito hotate could benefit from added texture, these are minor notes in an otherwise superb symphony.
Backed by stellar service, a distinctive menu, and an elegant setting, Kuuru is a must-visit destination for adventurous food lovers seeking memorable fusion.
Food-wise, the SR25 Sahara chicken mirage salad was a standout: Fresh, full of textures and colors with pieces of chicken, sun-dried tomatoes, greens, yellow corn and even little bits of toasted nuts
Updated 06 August 2025
Jasmine Bager
Llama Cafe, with its whimsical name and minimalistic branding, could have easily leaned into gimmicky novelty, but it instead delivers an experience that feels polished and playful.
The homegrown brand launched in Dammam some years ago and has since expanded across the Eastern Province. We visited the Alkhobar location, the second branch, which opened last year.
Sunlight poured in through massive windows, illuminating the space. The to-go fridge at the entrance was ideal for grabbing sandwiches or salads quickly.
I ordered the Llama iced tea, which features a refreshing hibiscus blend and thankfully contains no trace of actual llama.
Though SR21 ($5) felt steep for the small size, the drink came in a charming, durable cup that was so well made I gladly took it home to wash and reuse.
Food-wise, the SR25 Sahara chicken mirage salad was a standout: Fresh, full of textures and colors with pieces of chicken, sun-dried tomatoes, greens, yellow corn and even little bits of toasted nuts.
It was all coated in a light dressing that you drizzle yourself. My favorite part — aside from the deliciousness — was that it was served in a compostable container.
For dessert, I chose the Madrid cheesecake (SR19), which the staff eagerly recommended. It had a golden, slightly caramelized top and a buttery, well-balanced crust that added just the right amount of texture.
Speckled with real vanilla bean, it was creamy and rich in the middle without feeling heavy. It struck that ideal middle ground between airy and indulgent. Definitely worth trying!
I had been trying to cut back my caffeine intake but could not resist trying the seemingly popular V60 drip. I ordered mine iced with Guatemalan beans (SR20), served with perfectly shaped cubes that melted at just the right pace.
A cylinder aquarium situated by the pickup station was peculiar to me. It contained a real fish swimming inside — an oddly soothing mascot for a llama-named cafe.
Up the flight of stairs — I did not notice an elevator — the space was filled with small tables ideal for working. On the day of our visit, a midday and midweek stop, almost every table was occupied with a laptop. Wall plugs were available throughout and the two restrooms were tiny but spotless.
The main floor had plenty of seating, including some directly outside, for those who dared to brave the scorching hot weather to perhaps smoke or work on their tan.
The cafe sells locally baked sourdough bread that is sliced and bagged, and I cannot wait to return to try it.
