The mystique, elegance, and extravagance of the Middle East have fascinated the world for centuries. Of all the places food has been politicized, perhaps no one took it quite so seriously as the royal courts of Arabia, where fine dining was not simply about food but hospitality, culture, and power. The legacy of Arabic fine dining goes back more than a millennium and is enmeshed in Middle Eastern history, art and diplomacy.
The tale of Arabic fine dining goes back to the early Islamic caliphates, namely the Umayyad (661–750 AD) and Abbasid (750–1258 AD) dynasties. These were times of great cultural, scientific and culinary progress. In the bustling capitals of Damascus and Baghdad, royal courts emerged as hubs of ideas and artistic experimentation, and food was essential to this advanced world.
In these palaces, dining was considered an art form. Dignitaries, scholars, poets, and foreign ambassadors were hosted for decadent banquets, exemplifying the wealth and sophistication of the ruling elite. Which was not only meant to impress; it was also to practice diplomacy, solidify alliances and showcase the cultural superiority of the Islamic Golden Age.
A royal Arabic meal was a carefully choreographed affair. It started with plentiful mezze platters — small, colourful dishes to share. Tables were set with hummus, baba ghanoush, olives, pickled vegetables and freshly baked flatbreads, encouraging people to mingle and break bread together.
The main courses were a showcase of the region’s extraordinary agricultural bounty and spice mastery. Dishes like Lamb Ouzi (lamb slow-cooked with rice and nuts), Mansaf (lamb served with fermented yogurt and rice), Stuffed Vine Leaves, and richly spiced stews were some of what was served at royal banquets. These meals were made with fine cuts of meat, fresh herbs, dried fruits, and exotic spices found throughout the Silk Road — saffron, sumac, cardamom and cinnamon.
The desserts were just as decadent. Baklava, maamoul, sweet rice puddings and candied nuts were offered to guests, usually completed with Arabic coffee or mint tea, in a gesture of hospitality.
Hospitality is sacred in Arab culture. Generosity is an integral part of the fabric of society, particularly in the royal courts. Fine dining was an extension of this cultural value — an expression of generosity, a marker of power, and a means of diplomacy.
Rulers hosted elaborate banquets as public displays of wealth, status, and cultural superiority. The scale, diversity, and lavishness of the food reflected the prosperity of the court and the quality of its leadership.
But beyond politics and power, these feasts also became about connection. The social quality of Arabic dining — sharing food from large platters, eating with the right hand, and talking — nurtured intimacy, trust and unity among guests.
One of the most fascinating features of Arabic fine dining in royal courts was its openness to the use of ingredients and techniques from across the vast Islamic empire and beyond.
Baghdad was to be a world emporium of commerce in the Abbasid period, with traders arriving from India, Persia, North Africa, and Europe. The court’s culinary traditions were heavily influenced by this cross-cultural exchange.
Gulf rice, Indian spices, Mediterranean citrus fruits and Byzantine cooking techniques all made their way to the royal tables. Chefs in the royal kitchens were frequently a diverse squad — Persians and Turks, Andalusians and locals — working together to create a unique, evolving culinary landscape.
It was this combination of influences that lent Arabic fine dining its colorful, multicultural breadth and international popularity, a quality that continues to define Middle Eastern food to this day.
Behind every royal feast was a highly organized, hierarchical kitchen operation. The position of royal chef was one of prestige and responsibility, often reserved for the most skilled culinary artists of the time.
These chefs managed vast teams of cooks, bakers, butchers, spice merchants, and servers. Their task was not only to prepare sumptuous meals but also to innovate — to surprise the ruler and guests with new flavours, techniques, and presentations.
Cookbooks from the Abbasid period, such as the famous “Kitab al-Tabikh” (The Book of Dishes), reveal the complexity of these royal kitchens, with detailed recipes, cooking methods, and food philosophies passed down through generations.
As the centuries passed and empires rose and fell, the fine dining traditions of the Arabic royal courts did not disappear — they evolved. The cultural values, recipes, and hospitality practices that originated in the palaces of Damascus, Baghdad, Cairo, and Granada gradually spread throughout the Middle East and North Africa.
By the Ottoman era, these influences had merged with Turkish, Persian, and Mediterranean cuisines, enriching the royal dining experience even further. Sultans, caliphs, and local rulers continued the practice of hosting lavish banquets, using food as a symbol of political power and cultural sophistication.
Over time, many dishes once exclusive to royal courts became part of the everyday culinary landscape. Mezze spreads, kabsa, lamb tagine, mansaf, and honey-soaked pastries transitioned from palace dining rooms to family homes, public feasts, and community gatherings — though always retaining an air of elegance and abundance.
Today, the spirit of Arabic royal dining lives on in fine dining establishments around the world. Modern Arabic restaurants and luxury dining concepts continue to draw inspiration from these centuries-old traditions, offering guests a taste of the regal culinary heritage of the Middle East.
At places like Al Basha Oasis, the essence of royal court dining is carefully preserved and reimagined for contemporary diners. The experience still begins with warm hospitality, an abundant selection of mezze, and an emphasis on sharing — reflecting the communal values of Arabic culture.
However, modern Arabic fine dining goes further, incorporating contemporary elegance, premium ingredients, and refined presentation. Guests can now enjoy the same spices, textures, and aromas that once graced the tables of caliphs and sultans, paired with sophisticated décor, attentive service, and an atmosphere of luxury.
One of the most enduring legacies of Arabic royal dining is the emphasis on ceremony and hospitality. In Middle Eastern culture, how food is served is as important as the food itself. The dining table is not merely a place to eat — it is a space of welcome, conversation, and human connection.
This philosophy is still at the heart of the fine dining experience today:
Modern fine dining restaurants honour these practices while enhancing them with world-class service, elegant interiors, and exclusive experiences — including private dining suites and chef’s table offerings inspired by the royal courts of old.
Over the last few decades, Arabic cuisine has become globally popular, with establishments in luxury hotels in cities like Dubai, London, Toronto and Paris attracting food lovers from around the world. The royal revival of sorts can be found in these establishments’ sense of flavour, presentation and hospitality.
Middle Eastern fine dining concepts offer diners who seek more than just a meal a cultural journey, a multi-sensory experience that combines history, story and skill.
The global ascent of Arabic fine dining is also a piece of a larger trend of teams across the world opening restaurants celebrating heritage cuisines — those that have evolved over generations, layered with symbolism and inextricably connected to community and identity.
Arabic fine dining in royal courts is not just a story of the past but also a living tradition that continues to evolve and be mean. The ideals of generosity, connection and culinary virtuosity that characterized the courts of Damascus, Baghdad and Cairo remain alive and well in the kitchens and dining rooms of the finest Arabic restaurants.
It is with great pride that we are part of this branch at Al Basha Oasis. Newspapers full of enduring flavors and centuries of hospitality are on display as every mezze platter, every slow-cooked lamb dish and every sweet bite of baklava pays homage to culinary craftsmanship that spanned the ages and geography.
By dining with us, you are not merely breaking bread but entering an era that once adorned courtly tables that are now curated for the contemporary fine diner.