The essence of this approach to cooking has been brought back to life in Tawlat Fayza, combining a welcoming, communal dining space with locally cultivated produce. “The abundance of farms
,” Deema explains, “and the fertile soil makes it so much easier to have a variety of produce to use in the restaurant.” This naturally translates into food that is all the fresher and bursting with flavour.
“Here in AlUla,” Deema continues “because we’ve got so much local produce growing here
, like right behind us now, the taste of the vegetables and fruit is really special. It feels different from when you go out and buy it to when you yourself get it from the ground. It tastes different, it smells different, it really is something delicious.”
Another important element that infuses the local cuisine is AlUla’s unique position on the Arabian Peninsula. “Historically AlUla’s location on the Incense Road means that it's a meeting point for people, for ideas, for exchange of flavour, of culture, of food,” Deema explains, “And modern AlUla is no different. You can feel that it's special.” As a crossroads, a rest stop and a permanent settlement through the ages, AlUla’s cuisine has been a melting pot for the region’s gastronomy.