Arrive in Riyadh. Visit Masmak Fortress — the historic mud-brick citadel and symbol of Saudi unity — and the superb National Museum with eight galleries tracing Arabian history from prehistoric times to the modern Kingdom. Evening at the atmospheric Souk Al Zal. Overnight in Riyadh.
Morning at Diriyah UNESCO site — the birthplace of the Saudi state in the Wadi Hanifah valley, spectacularly restored with period mud-brick architecture, traditional souqs and the Bujairi Heritage Park. Afternoon at Murabba Historical Palace — King Abdul-Aziz’s 1936 residence. Evening on Boulevard Riyadh City entertainment complex. Overnight in Riyadh.
Morning flight to Jeddah (1 hour). Afternoon exploring Al Balad — Jeddah’s UNESCO-listed historic district of Hijazi coral-stone architecture with carved wooden Rawasheen balconies, ancient mosques and the Nasseef House. Evening stroll on the Jeddah Corniche with views of the King Fahd Fountain. Overnight in Jeddah.
Full day in Jeddah. Morning at the spectacular Al Rahma floating mosque and the Red Sea Museum exploring the Gulf’s extraordinary marine biodiversity. Afternoon guided tour of Souk Al Alawi — Al Balad’s traditional market of perfumes, Islamic crafts and traditional Hijazi silver. Overnight in Jeddah.
Final morning at the Jeddah Waterfront or the floating Al Shallal theme park before transfer to King Abdulaziz International Airport.
A traditional, hearty Gulf and Saudi comfort dish consisting of paper-thin sheets of wheat dough cooked directly in a rich, spiced meat and vegetable stew; as it simmers, the dough absorbs the savory flavors of lamb or chicken and seasonal vegetables.
A traditional layered heritage dish made by stacking a base of jareesh (crushed wheat), a middle layer of cooked vegetables or bread and a top layer of rice, finished with tender meat like lamb or chicken; it is often served at special gatherings and celebrations rather than as an everyday meal.
A traditional Levantine dish made up of warm chickpeas simmered with cumin, garlic, lemon and olive oil, served as hot mezze; “balila” comes from the Arabic word “balla” which means “to soak” or “wet,” which describes how the chickpeas are simmered in broth until soft and creamy.
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