With a menu that evokes the authentic flavors of the Mediterranean and cooking with distinctly sourced ingredients from Greece, Meraki Riyadh is here to offer its heart on your plate.
The Greek word ‘Meraki’ is defined as an act of doing something from your soul, with creativity, and love. A name aptly chosen by a group of restaurateurs determined to share their passion for Greek cuisine to the world. The first Meraki restaurant opened in London under the patronage of the Waney family – known as the proprietors behind popular restaurant brands such as Zuma, Roka, La Petite Maison, and Coya. For them, Riyadh felt like the natural stepping stone to discover Saudi Arabia as hundreds of other restaurants from around the world are now coming here.
Mr. Olivier Eynard, Director and Co-Founder of Meraki
Leading the team in Riyadh is Mr. Olivier Eynard, Director and Co-Founder of Meraki. His career highlights include working with legendary chefs such as Roger Verge, Gaston Lenotre, and Paul Bocuse. He was also the Global Operations Director for La Petite Maison and Director International Expansion for the Arts Club. He is joined by Athinagoras Kostakos, Chef Patron of Meraki and helped develop its food concept; Executive Chef, Nikitas Pirgis; and Head Chef, Dmitrios Koumis. They are all natives of Greece with in-depth knowledge and experience in elevating Greek food.
Head Chef of Meraki Riyadh, Dmitrios Koumis
After having opened last March, they were pleasantly surprised with how their menu has been received so far – with the signature meraki fish and seafood dishes being the most popular choices for guests. “We have the same dish in London but here, the proportion of people ordering it is a lot, lot more. So that’s really interesting.” says Mr. Olivier Eynard. Their main menu includes oven-baked turbot, sea bream fillet, and their bestseller: the salt-crusted whole sea bass – all are flown in directly from Greece and Spain three to four times a week.
Their cocktail selection lists an unprecedented number of ingredients such as basil, grapefruit syrup, star anise, and even ‘sea salt caviar foam’ just to name a few. The descriptions of the drinks are intriguing enough for us to try and discover. No proof grapes and bubbles from Spain and France are also available to complement your meal.
For the sharing mezzes, the Beef Gyros and Tacos is a classic choice, along with the Saganaki Cheese Bites made with fried mastelo cheese, tomato chutney, and pistachio. The flair of the Chtapodi Carpaccio with its thinly-sliced octopus, lemon dressing and Greek capers was impeccable to taste and the Smoked Aubergine with tahini and spiced yogurt left us wanting more. The Pastitsio is an indulgent dish made of Paccheri pasta, beef ragu, graviera cream, and topped with fresh black truffle. On the plate, it looked simple yet intricate and it delivered highly on flavor and satiety.
The star of the evening was certainly the salt-crusted whole sea bass. From its flamboyant presentation of a “fish on fire” – the staff showed us a large plate with a bed of salt bearing flames. Moments later, they unearthed the fish from the crust, and slathered it with a zesty lemon-herb dressing with a side of kale. The fish was exquisite at every bite – fresh, meaty, and moist – and despite the huge serving, we managed to finish its entirety. We now truly understand why this is their best seller.
As we wait for dessert, we take in the cozy and spacious ambiance of the restaurant that was designed to depict the minimal and picturesque aesthetic of the Aegean islands of Cyclades. The large open windows provide a garden view of Al Faisaliah Hotel’s greenery and the decor in beige and white keeps the look chic and clean. The elevated portion of the restaurant is a great spot for those seeking an intimate dining experience as it is more private and secluded. However, the main floor is where the larger tables and views are best for those wanting to celebrate with a group.
Mr. Eynard is looking to constantly adjust the restaurant’s menu and atmosphere as needed, “A menu is never static. It needs to change and update all the time. Of course, there will always be the classics. But new items keep things interesting.” With that in mind, they have recently launched a special lobster menu every Monday highlighting a variety of recipes such as lobster giouvetsi, lobster tacos, and lobster rolls. To enhance the vibe, they are also adding in a DJ section for live music every Wednesday to Sunday evenings. “It’s a natural evolution of a restaurant to upgrade the look and feel. We always find the areas that need tweaking and work on them.”
For us, things were already working very well from where we were seated, especially as our desserts arrived. The Pavlova was a sheer delight to our palates, with its light meringue sticks and refreshing combination of homemade vanilla ice cream infused with basil and just the right amount of sweet strawberry sauce. The soft-baked cinnamon cookie was a warm dessert that was paired with dates ice cream – a complement to the hot espresso I was sipping it with.
At the moment, Meraki Riyadh is intent on establishing its brand as the premier choice for Greek and Mediterranean dining. Mr. Eynard professes, “We’re focused on making Meraki Riyadh a success. We want to make sure that people want to go back to our restaurant. And that if they are thinking about where to go out for a nice dinner, Meraki comes into their mind.”
After our experience there, we’re sure to remember that.
Meraki Riyadh
Mutasem Street across King Fahad Road:
Al Faisaliah Hotel, 1st Floor, The District Al Faisaliah, Riyadh
Opening Hours:
1:00 PM – 3:30 PM
7:00 PM – 12:00 AM
Contact No.: 92 0001 050
Website: https://meraki-restaurant.com/riyadh/
Instagram: @merakiriyadh
