Joontos - Dar Tantora The House Hotel

The story

Joontos at Dar Tantora: Contemporary Saudi Dining in Al-Ula's Old Town

The Kitchen and Regional Cooking

Joontos brings contemporary Saudi cuisine to the historic streets of Al-Ula under the direction of Michelin-starred Chef Jaume Puigdengolas. The Spanish-born cook anchors his approach in local ingredients while refining wider regional cooking practices. Every plate reflects a deliberate balance between ancestral recipes and modern plating. The kitchen prioritizes seasonal produce and slow-cooking methods that honor the desert landscape, earning the table a solid thirteen-point rating from Gault&Millau.

Signature Plates and Seasonal Preparations

Guests encounter starters like beef sambusas served with a bright lemon cinnamon sauce alongside thinly sliced lamb carpaccio dressed with dates and tamarind. Main courses often feature margoog, a traditional dish central to local culinary traditions, simmered until the vegetables absorb rich broths. Sweet finishes arrive as delicate date and cardamom preparations that contrast with subtle citrus notes. Larger gatherings share these plates directly from locally sourced clay vessels, reinforcing the hotel’s focus on communal dining.

Candlelit Spaces and Heritage Details

The dining room occupies a restored structure that functions as a quiet fortress within the old town. Antique wooden doors, woven rugs, and hand-painted murals frame tables illuminated primarily by candlelight. This restrained decor keeps the focus on the food rather than flashy theatrics. Service follows an equally understated rhythm, allowing guests to navigate the menu at their own pace.