Charcoal, never gas
Samur charcoal gives the smoke and the crust that gas can't.
It began with one grill on a corner in old Riyadh, and a father who believed meat should only ever meet real charcoal. Neighbours came for the kebab and stayed for the conversation, and the grill became a gathering place.
Today his children run two branches, but the rules are the same. The lamb is local and arrives every morning. The marinades are mixed by hand. And every table gets Arabic coffee and dates before anything else, because a guest is a guest.
Fresh every morning
Meat bought for today and bread from the tannour. Nothing is frozen.
Najdi hospitality
Coffee first, then the menu. That's how we were raised.