The holy month of Ramadan is a time of self-reflection, spiritual consciousness and charity. This pious month is also associated with exquisite delicacies prepared especially for iftar.

Multi-award winning hotel Rosewood Jeddah serves an array of delicacies taking its guests on a unique food trip during Ramadan.

Practical yet artistically appealing, the hotel’s two main restaurants Habsburg and Noodles are transformed into traditional Layali Hijazia settings that serve innovative dishes in an ultra-cool ambience. The lavish decoration with artifacts of Hijaz, includes hanging lanterns in primary colors, and flamboyant Ramadan touches such as traditional handicrafts and Mashrabiya windows that arrest the customers’ attention.

However, the strengthened charisma of the hotel is not only restricted to its décor or hospitality, but also extends to the menu, where the cuisine is as impressive as the rest. It features authentic Hijazi cuisine such as gursan, jeraish, mento, lamb kabsa, and yaghmosh, along with traditional Arabic delights, along with other international cuisines.

Rosewood’s executive Chef Amjad Yousef Al-Ghandoor proposed an innovative yet traditional Ramadan menu for iftar and suhoor, using organic and homemade ingredients for the guests so that their trip of multicultural gastronomic experience is memorable.

This year being his first Ramadan here, Chef Amjad crafted and executed a high class menu for the holy month that combines and flawlessly matches the traditional Arabic or Middle Eastern traditions whilst infusing international flavors in some of the cuisines.

The chef’s confidence and his passion to explore the best makes the food simple, fresh, delicious and deeply impressive. He has put together ten rotating iftar and suhoor menus that offer famous dishes, as well as some of his new creations throughout the holy month.

Homemade delicacies are clearly the USP here. Starting from the bread to the cream used in Arabic desserts, everything is prepared in the hotel’s kitchen. Similarly from the tangy harira soup to live stations serving lamb ouzi and grilled chicken, beef and fish, the menu attempts to make customers feel at home.

To break the fast, guests are invited to taste dates stuffed with nuts and cream. Likewise juices such as Vimto, Kamar Eldin, Tamar Hindi, Jallab, Kharoub, laban and other flavored juices and traditional Arabic coffee are offered to guests.

After breaking their fast, guests are brought to the appetizers sections where soups, salads, hot and cold mezze are served in an innovative style.

The soup station offers lentil, mushroom, broccoli, seafood and chicken corn soup to the guests and the salad bar includes a variety of salads such as fattoush, Rocca Salad, beetroot, yogurt and cucumber salad, sushi, tabbouleh, potato and chicken caesar salad, tuna, seafood, Russian and spinach salad.

The hot and cold mezze includes hummus, muhammara, labneh, feta cheese, kebeh, soujok, sambousek, and chicken and vegetable rolls along with several others. Similarly, all these food items are also presented at suhoor to the guests.

The live cooking stations at iftar and suhoor are a true interactive gastronomic adventure that highlights specialties from Arabia, the Mediterranean and international delicacies, including carved selections of barbecued items such as saj, manageesh, shawarma, lamb and beef liver, boiled eggs, omelets, and ful medamas, etc.

For the main course, guests can choose from twenty five cuisines at iftar, and from more than ten at suhoor that varies from Middle Eastern to International cuisines prepared under the highly trained team of culinary experts from Saudi Arabia, Egypt, Syria, China, Philippines, India and Pakistan.

On offer are more than 200 kinds of desserts both at iftar and suhoor such as kunafa with cheese, Ousmalieh, Halawet Al-Jeben, baklava, pastries, mixed fruit, chocolate mousse, caramel, jello, custard and several others.

Chef Amjad Ghandoor said: “With the history of local and national cuisine and the constant challenge of offering the very best in fine dining, it requires a little bit of creativity and paying close attention to guests’ feedback. I believe in perfection and detailed work. Especially during Ramadan, I leave my office and spend all my time in the kitchen to cook food which feels like home. The passion that I and my team show is aimed at creating the best gastronomic experiences for our guests.”

When asked about his signature dish during Ramadan, he said, “I enjoy making Fattah that is served with lamb meat. It might not seem the most inspired pick, but this isn’t just a usual Fattah, I add a little of my own creation to it making Fattah the most appealing dishes among the buffet.”

He said the entire buffet is set keeping in mind all the requirements of different age groups.

The iftar buffet is available with two different options of SR300 and SR285 per person while the suhoor buffet is priced at SR280 per person, inclusive of Ramadan juices, imported mineral water, soft drinks and Arabic coffee. Rosewood Jeddah is a premier hotel in Jeddah that redefines modern elegance and offers unparalleled personal service and world-class amenities. For booking and more information, please call Rosewood Jeddah at +966 12 260 7111.

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