The story
Prima Classe at The Chedi Hegra serves refined European cuisine in Al-Ula inside a converted railway maintenance hall. Original tracks and a preserved locomotive rest beneath the dining floor, framing menus that trace routes from Paris and Venice toward Cairo and Tangier. The kitchen adapts classic European cooking with locally inspired Mediterranean ingredients to produce plates that earned fourteen points from Gault & Millau in 2026.
Fresh salmon cuts form the base of a tartare dressed with pickles, capers, radishes, and a measure of oscietra caviar. Textural contrast drives the assembly, balancing soft gel accents against crisp vegetable garnishes. A roasted chicken ballotine follows, sliced and accompanied by asparagus, baby corn, earthy mushrooms, and smooth mashed potatoes. The lemon curd cake finishes the sequence with a light sponge, intense raspberry coulis, and gianduja half pralines.
An exposed steel framework arches over an intimate space where a large communal table encourages conversation among evening guests. The area operates as a daytime bar and bistro before shifting into an elegant Golden Hour Lounge after dark. Original artwork lines the walls while staff deliver consistently professional service throughout the shift. Travelers pause here to share stories over coffee or wine, treating the dining room like a stop along a historic route.
Recognition
Ambience
Details
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