Arrive in Jeddah, the cosmopolitan port city on the Red Sea and gateway to the holy cities of Mecca and Medina. Check in and explore Al Balad — the UNESCO World Heritage-listed historic district, renowned for its extraordinary Hijazi coral-stone architecture, with elaborately carved Rawasheen (wooden latticed bay windows) overhanging the narrow streets. Visit the Al-Shafie Mosque — one of the oldest in Jeddah. Overnight in Jeddah.
Morning stroll along the stunning Jeddah Corniche — the 30 km waterfront promenade along the Red Sea, featuring the world’s tallest fountain (King Fahd Fountain, 312 m) and beautiful parks. Visit the striking Al Rahma Mosque (Floating Mosque), built on stilts above the Red Sea — one of Jeddah’s most photographed landmarks. Afternoon at the Red Sea Museum, exploring the extraordinary marine biodiversity of the Red Sea and the history of Jeddah as a maritime trading hub. Overnight in Jeddah.
Full day exploring Old Jeddah (Al Balad) in depth with a guided walking tour. Visit the Nasseef House — a magnificent 19th-century Hijazi merchant’s mansion, once the tallest building in Jeddah with its iconic 400-year-old Nabq tree in the courtyard. Explore Souk Al Alawi — the vibrant traditional market of Al Balad, selling perfumes, textiles, Islamic crafts and traditional Hijazi silver jewellery. Explore the Bayt Naseef gallery and the historic mosques. Overnight in Jeddah.
Morning at the Tayyabat Museum — a magnificent private museum of Islamic art and heritage housed in a restored traditional Hijazi mansion, with extraordinary collections of Islamic manuscripts, antique jewellery, traditional costumes and archaeological finds from across the Arabian Peninsula. Transfer to King Abdulaziz International Airport for onward travel.
A rice dish consisting of creamy, porridge-like short-grain rice and roasted meat; the meat, commonly chicken is boiled in water with spices before being roasted; it is served with salata hara (a salsa-like condiment), duggus (a chili tomato-parsley sauce), pickled lemons or a tomato-cucumber salad.
A seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions; the spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.
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.
Halal Certified
Ready-to-sell itineraries with vetted DMCs on the ground.
One platform, every ground service. Connect to a complete suite of travel products and build journeys end-to-end with a single point of contact.
Rail
Cruises
Rent a Car
Coach Tour
Attractions
Activities
Car with Chauffeur
Meet & Greet Services
