Day 1. Riyadh – National Museum & Diriyah
Arrive in Riyadh. National Museum, Masmak Fortress, Souk Al Zal, Kingdom Tower. Overnight in Riyadh.

Arrive in Riyadh. National Museum, Masmak Fortress, Souk Al Zal, Kingdom Tower. Overnight in Riyadh.
Murabba Historical Palace. Faisaliyah Tower. Diriyah UNESCO site. Overnight in Riyadh.
Self-drive south through the Najd plateau to Wadi ad-Dawassir — the great wadi valley crossing the Rub al-Khali approaches. Oroug Bani M’aradh Wildlife Sanctuary for rare species including the Arabian Sand Gazelle and Houbara Bustard. Overnight in Wadi ad-Dawassir.
Drive southeast to Najran — the ancient oasis city on the Yemen border. Museum Al Akhdood — an extraordinary pre-Islamic archaeological site where Christian martyrs were burned in 523 CE. Al Aan Palace. Emara Palace. Dagger Souq. Al Akhdood ruins. Overnight in Najran.
Drive southwest via Bir Hima rock art site (UNESCO) and Al Fau archaeological city — a remarkably well-preserved pre-Islamic Nabataean trading city. Continue to Jizan, Saudi Arabia’s tropical coastal city. Overnight in Jizan.
Drive through the Asir highlands via Khamis Mushayat — the largest city in the Asir region. Arrive in Abha — the cool mountain capital at 2,200 metres. Overnight in Abha.
Jabal Sawda — Saudi Arabia’s highest peak. Rijal Almaa UNESCO-nominated heritage village. Overnight in Abha.
El Sahab cable car. Al Muftaha Village. Souq Mahayel. Fatimah Museum of Asiri tribal heritage. Shada Castle handicrafts museum. Overnight in Abha.
Drive northwest through the dramatic Asir mountain scenery to Al Bahah — the terraced mountain region famous for its ancient stone tower villages. Sawawat Mountain range viewpoints. Balijureshi market town. Zee Ayn heritage village. Overnight in Al Bahah.
Drive to Taif — the ‘City of Roses’ at 1,800 metres. Rose farm and distillery visit. Mountains of Taif and Hada Mountains scenic drive. Sharif Museum. Overnight in Taif.
Morning at Taif’s famous souqs — honey, rose water, silver jewellery. Eastern slopes of Al Sarawat. Drive to Jeddah. Evening in Al Balad UNESCO district. Overnight in Jeddah.
Full Jeddah exploration: Al Rahma Mosque, Red Sea Museum, guided Old Jeddah tour, Souk Al Alawi. Overnight in Jeddah.
Day at leisure in Jeddah. Optional Red Sea snorkelling trip. Tayyabat Museum. Overnight in Jeddah.
Desert drive north to Medina. Al Waba Crater — one of the world’s largest volcanic craters. Tour of Medina: exterior of Al Masjid An Nabawi, Masjid Al Qiblatain, Mount Uhud. Overnight in Medina.
Drive northwest through the Hejaz mountains to Al Ula. Abandoned Buwayr and Muduraj train stations on the historic Hejaz Railway. Evening at Elephant Rock. Overnight in Al Ula.
Full day at Hegra UNESCO site and Dadan Lihyanite archaeological site. Overnight in Al Ula.
Jebel Ikmah open-air inscription library. Oasis Heritage Trail. Sharaan Nature Reserve. Harrat Viewpoint. Monolith of Mada’in Saleh. Overnight in Al Ula.
Drive northeast through the Nefud desert to Jubbah rock art. Continue to Hail: A’Arif Fort, Hail Regional Museum. Overnight in Hail.
Drive southeast to Buraydah. World’s largest camel market. Dates market. Villages of Mithnab and Al Ghat. Ushaiger heritage village. Overnight in Buraydah.
Drive back to Riyadh. Final visit to any remaining city sights. Transfer to King Khalid International Airport.










A slow-roasted lamb dish originally from Yemen; it is cooked in a tannour oven with a spice rub at a low temperature to ensure the meat is succulent and tender; the dish is usually served on a plate of rice.

Regarded as Saudi Arabia’s national dish, Kabsa is an aromatic one-pot chicken and rice mix similar to an Indian biryani; the chicken and fluffy, fragrant rice is cooked in a chicken and tomato-based broth with a rich blend of spices and garnished with almonds, raisins and chopped parsley.

Comprises dates that are soaked in water for about six to eight hours and then strained through a sieve, placed in a pot to be cooked on medium heat and mixed with whole wheat flour; butter or pure ghee is added until the dates and flour blend smoothly; usually served hot.
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