The story
At Jackie Restaurant in Riyadh, the kitchen blends American classics with Mediterranean warmth. This approach defines the menu at the hotel's signature venue. Chef Murat Gümüs leads the pass with a focus on technique over tradition. He hails from Turkey and has worked across the region for six years. Gümüs learned his craft alongside a French chef rather than attending a culinary school. This mentorship results in plates where technical execution meets deep flavor development. The American cooking here creates a distinct profile through meticulous detail.
The wagyu cheek arrives after a slow confit lasting between eight and ten hours. It melts into the mouth with caramelized notes, resting beside a French-style purée enriched with generous amounts of butter. Guests also order the Maine lobster bisque, which draws on both French and American influences. These dishes anchor the daily service at an establishment recognized for its impeccable taste and detail.
The space honors the life of Jackie Kennedy through her French roots, American years, and connection to Aristotle Onassis. Diners sit near an open kitchen that reveals the cooking process, or relax on a shaded terrace during warmer months. The design carries a chic sensibility that matches the refinement found in every corner. Smart casual attire suits the atmosphere for guests visiting for lunch or dinner.
The pastry team prepares a strawberry-rhubarb cheesecake colored to echo the United States flag. This dessert appears on the evening menu and remains available for afternoon tea in the lobby. The beverage program features an extensive selection of non-alcoholic wines alongside craft beers and created mocktails. These options complement the rich flavors of the main courses.
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