Following the success of its pop-up residency last year, the Michelin-recognised kababi is set to debut a permanent location in the capital on April 2. Reservations are now open for the London-born Persian sensation that is Berenjak.
Officially making Riyadh its permanent home, after previously captivating local diners during a high-profile pop-up at Via Riyadh in early 2025, the restaurant will transition into a flagship space within the same luxury district. Taking over the location previously occupied by Nancy Silverton's Chi SPACCA, the new opening marks a significant milestone for the brand’s expansion in the Middle East, joining its existing successful outposts in Dubai and Sharjah.
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Founded in 2018 by Kian Samyani in London’s Soho, Berenjak earned immediate acclaim and a Michelin Bib Gourmand for its modern, elevated take on traditional Iranian cuisine. The restaurant is named after the colourful toasted rice snack popular at Persian funfairs, reflecting a concept rooted in the nostalgia of Samyani’s childhood and the high-energy atmosphere of Tehran's hole-in-the-wall kebab houses.
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The permanent Riyadh location will continue this tradition, specialising in charcoal-grilled kebabs and authentic mazeh plates designed for sharing. Diners can expect signature favourites such as the Koobideh and Jujeh kebabs, alongside fragrant stews and freshly baked breads like Taftoon and Sangak. The kitchen utilises traditional techniques, including the use of tandoors and mangal barbecues, to deliver the smoky, aromatic profiles that have become the restaurant’s global calling card.
At the relatively new luxury dining and shopping destination, Via Riyadh, Berenjak will join an elite roster of international culinary icons including Gymkhana, Madeo, and Spago. This permanent arrival underscores the capital’s growing status as a global gastronomic hub and provides a dedicated space for fans of Persian hospitality to enjoy Samyani’s family-inspired recipes year-round.
Berenjak Riyadh is slated to open on April 2, in VIA RIyadh
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