I did not expect fermented cabbage to become something I eat first thing in the morning, but here we are. I am now on my second jar of ProBio and it has become a regular part of my meals. The Saudi brand makes naturally fermented vegetables and dairy products, including cabbage, cucumber, carrot and milk kefir. I have tried both its white and red cabbage, as well as the kefir — and the cabbage is what I keep reaching for. Both varieties have a pleasant tang and a good crunch. The salt is balance

Walking into Sugar Rhymes in Jeddah’s Al-Naeem district feels like stepping into a fairytale. With whimsical cottage-style interiors and Disney-like charm, the bakery and cafe is especially appealing to families with children. Breakfast is served from 8 a.m. to 3 p.m., with familiar morning dishes given imaginative names and creative presentations. The Basigiano Treasure of Benedetta, an Italian take on eggs benedict, features two poached eggs on a grilled English muffin with basil spread, beef

JEDDAH: Located on the first floor of Hayy Jameel in Jeddah’s Al-Muhammadiyah district, Kataya serves Thai-inspired and Pan-Asian cuisine in a contemporary setting. Its quiet ambience and limited seating make it suitable for special occasions. The meal began with chicken satay, charcoal-grilled marinated skewers served with peanut sauce and Thai cucumber relish. The chicken was juicy, with a light char, while the peanut sauce added a nutty flavor. The Nam Tok, made with MB7 Wagyu striploin, was

Shahriyar Restaurant, on King Abdulaziz Road in Jeddah’s Al-Zahra district, serves Persian cuisine in a soothing setting with a royal Persian ambience. I started with ash reshteh, a Persian soup made with vermicelli, red beans, chickpeas, parsley, green onions, coriander and spinach. Its mild flavors offered a gentle start to the meal. Among the hot appetizers, mirza ghasemi stood out for its smoky, intense flavor. Made with roasted eggplant, tomatoes, garlic and eggs, it is served with Iranian