Niyyali - Shangri-La Jeddah

The story

Niyyali Jeddah: Modern Lebanese Dining at the Shangri-La

The chef and the kitchen

Head Chef Hassan Younis leads the Lebanese kitchen at Niyyali in Jeddah, guiding a team focused on regional authenticity. He combines time-honored techniques with contemporary plating to create dishes that feel both grounded and refined. His approach centers on sourcing premium ingredients and allowing their natural profiles to lead each plate. This philosophy aligns with a recent Gault&Millau rating that praises the venue’s reliable standards and attentive staff.

Signature plates and techniques

The menu highlights slow-cooked proteins and vibrant accompaniments that define Lebanese cuisine. A notable preparation involves lamb cooked sous vide for twenty-four hours, served alongside a thick garlic and onion yoghurt cream. Guests frequently order fragrant rice and an assortment of traditional cold mezze to share. These dishes reflect a commitment to methodical execution rather than heavy seasoning.

Terrace views and interior design

Diners choose between a bright open seating area and an outdoor terrace that overlooks the Red Sea and the Corniche Circuit. The interior features high marble ceilings that create a spacious feeling above the dining floor. The restaurant’s name references how individual elements combine to form something memorable, which matches the layout where architecture meets coastal breezes. Evening service brings a relaxed energy as guests watch the waterfront activity below.