At first glance, the Atfaluna restaurant in Gaza City looks like any other — a space for locals to enjoy a simple meal. But there’s a difference: Nearly all its staff are deaf.
Inside, customers chat to each other and scan the menu, but when it comes to ordering, their requests are taken down by waiters who communicate in sign language, and their meals are all cooked by deaf chefs.
It’s a one-of-a-kind concept in Gaza and the brainchild of a local organization called Atfaluna — Arabic for ‘Our Children’ — which works to improve the lives of the territory’s deaf.
The project has the twin goals of raising awareness about the needs and capabilities of the deaf, while giving the community a way to earn a living in a place where unemployment stands at 45 percent.
Ahmed Dahman, expressing himself shyly through a sign language translator, described how working at the restaurant has changed his life.
“It gave me a sense of security regarding my future and self-dependency because job opportunities were virtually non-existent before this,” he said.
“We’ve seen a lot of support and cooperation from people,” he told AFP. “A lot of them expressed their interest in learning sign language.”
For Dahman and others employed at the restaurant, where sign language letters decorate the walls, Atfaluna is a rare opportunity for work.
Until a few months ago, education opportunities for the deaf in Gaza only ran to ninth grade, with no secondary or university level education available.
A new secondary school has just opened, and Atfaluna is working with universities to make courses available for the deaf, but most working-age members of the community find themselves with few marketable skills.
“There is a real shortage of jobs for deaf people in Gaza. Of course they are at a big disadvantage because of the educational shortages,” Dalia Abu Amr of the Atfaluna organization told AFP.
Diners enter through an elaborate arabesque doorway above which hangs the restaurant’s name written in white on a black background — in English, Arabic and sign language.
Inside, a hostess in a traditionally-embroidered Palestinian gown guides people to their table. Handicrafts made in Atfaluna’s job creation programmes are also available for sale.
The fare on offer ranges from from Middle Eastern staples like hummus and baba ghanouj to fried fish, chicken or curry dishes.
“We came here to see the place,” said Shahd Al-Iyla, a 21-year-old student dining with a friend. “It was nice, we would love to come here to offer moral support, so we will come again.”
Abu Amr said 12 of the restaurant’s 14 staff are deaf. The only exceptions are the chef and the accountant, who answers the phone to take reservations and delivery orders.
“The team of 12 deaf workers received culinary and hospitality training,” Abu Amr told AFP. The project hopes “to assimilate the deaf in Gaza into society and provide them with work opportunities.”
Around 1.5 percent of Gazans over the age of five have some form of hearing disability, according to Atfaluna, but the disability still carries a stigma.
“No one welcomes the idea of a deaf person working in Gaza,” said 35-year-old Niveen Al-Quqa, as she garnished a dish about to leave the kitchen.
She took art classes and sewing lessons in a bid to find work, but until the restaurant opened, she had had no success.
Now she is one of five women employed at Atfaluna — four in the kitchen and one working as a waitress.
“I am looking forward to improving my culinary skills so my colleagues and I can prove ourselves, despite our disability. I am very happy now,” she added with a smile.
The restaurant’s chef, 30-year-old Hassan Addabus, hovered nearby as his charges worked, giving them pointers on their technique in sign language.
“I have been doing this for 10 years and it was always about doing a job I love, but today it means much more than that,” he told AFP.
“It has a moral and human significance because of the support it offers to people with disabilities in our society who deserve all of our help.”
Amina Al-Omari, 22, also hard at work in the kitchen, said the job had given her a new sense of self.
“Society has no idea about our needs,” she explained.
“I felt subject to injustice and oppression because of this, but those feelings started to fade away after I started working here and becoming independent.
“We are capable of proving our skills and excellence. We might be deaf, but we have a lot of potential.”
Gaza restaurant gives deaf a chance to shine
Gaza restaurant gives deaf a chance to shine
Where We Are Going Today: Iris Cafe in Riyadh: diverse menu, inviting atmosphere. What’s not to like?
Iris Cafe is an elegant dining destination nestled within the new Ramla Terraza complex, offering a delightful blend of food and ambiance. Located on King Fahd Road in the Sahafah district of Riyadh, this cafe and restaurant boasts a beautiful interior, complemented by both indoor and outdoor seating options. The upper floor features a stunning garden with an open seating area and a mocktail bar, perfect for enjoying a refreshing drink in a serene environment.
The menu at Iris Cafe is a culinary journey, showcasing gourmet dishes inspired by international cuisines, including Mediterranean, Japanese, and Latin American flavors. Guests can indulge in a variety of offerings, from sandwiches and pasta to vibrant salads. The drink selection is equally impressive, featuring specialty coffees and a creative array of mocktails alongside delicious desserts.
Visitors may begin with the Iris Oriental Dips, which include creamy black hummus, spicy roasted chickpeas, and special muhammara seasoned with parmesan cheese and fresh basil, all served with homemade crackers. This appetizer sets a high standard for the meal to follow and does not disappoint.
However, the chicken tacos, featuring buttermilk-fried chicken topped with Asian slaw in a soft tortilla, are less memorable. On the other hand, the crispy chicken and shrimp wontons served with sweet chili and lime sauce are a highlight and a must-try.
For the main course, you may try the glazed chicken, marinated and grilled with pomegranate sauce. The beef cheek, slow-cooked for 12 hours and served with caramelized onion cream, is absolutely delicious. This dish is a standout and sure to impress anyone looking for tender, flavorful meat.
The San Sebastian cheesecake is rich and incredibly satisfying. Overall, Iris Cafe offers a wonderful dining experience with its diverse menu and inviting atmosphere, making it a must-visit spot in Riyadh.
Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe
DUBAI: From Michelin-starred kitchens in France to luxury resorts across the globe, Chef Jonathan Bouthiaux has built a career defined by precision, creativity and a passion for sharing culinary stories.
His journey began in Saint-Malo, Brittany, and took an unexpected turn through charity work in Africa, where cooking became more than a skill — it became a calling. Now, as the executive chef at Banyan Tree Dubai, Bouthiaux oversees the kitchens and menus across the resort.
Here, the chef talks about learning to keep dishes simple, trusting good ingredients, and how he leads his team to create memorable dining experiences.
When you started out, what was the most common mistake you made?
Like many young chefs, I used to overcomplicate things, too many elements on a plate, trying to impress instead of letting the ingredients speak. Over time, I learned that clarity, restraint and seasonality make a stronger impact than complexity for complexity’s sake.
What’s your top tip for amateur chefs?
Master the basics. Learn how to season correctly and respect your ingredients. Do not stress. Cooking should bring joy. If you forget an ingredient, improvise. Some of the best dishes are born from happy accidents.
What ingredient can instantly improve any dish?
Acidity, like a touch of fresh lemon juice or a splash of good vinegar, can instantly elevate a dish by bringing balance, brightness and depth. It sharpens flavors and adds complexity. Another game-changer? Infused herb oils; a simple drizzle of basil or rosemary oil can completely transform a dressing or a finished plate, adding aromatic intensity and a refined, layered finish.
When you go out to eat, do you find yourself critiquing the food?
I naturally notice the details — it comes with the territory — but I always try to appreciate the overall experience.
What’s the most common issue that you find in other restaurants?
It’s not always to do with technique. Often, it’s about intent. You can sense when a dish has been prepared out of habit rather than with care. In a city like Dubai, ingredient quality and value also stand out. Today’s guests are discerning. They expect transparency and authenticity. Honest flavors and thoughtful sourcing always make a difference.
When you go out to eat, what’s your favorite cuisine?
I enjoy discovering all types of cuisine, especially when it’s something new or unexpected. That said, I am particularly drawn to Japanese and Italian food. Both are rooted in simplicity, precision and a deep respect for ingredients — values that strongly resonate with me. I also have a solid background in these cuisines, so I find myself naturally appreciating the balance, technique and cultural expression they bring to the table.
What’s your go-to dish if you have to cook something quickly at home?
A miso-glazed salmon with a side of steamed greens and sesame brown rice. It’s light, nutrient-rich and packed with umami. Plus, it comes together fast without sacrificing flavor or elegance. I always look for that sweet spot between health, simplicity, and satisfaction — something that feels good to eat and is good for you.
What customer request most frustrates you?
I’m open to adjustments where possible, but I find that excessive alterations to a dish can sometimes disrupt the flow of the dining experience. Dining should be about trusting the chef’s vision and embracing the flavors as they’re crafted. That said, our priority is always ensuring our guests feel satisfied and valued.
What’s your favorite dish to cook and why?
One of my favorites is Homard à l'Armoricaine (Lobster Armoricaine). This classic French recipe is special to me, as I’m originally from Saint-Malo, Brittany, where I first learned it at the Michelin-starred restaurant La Duchesse Anne. The dish is a true test of technique, requiring multiple steps — from preparing the lobster to creating a rich, flavorful sauce. It is a celebration of fresh lobster and bold flavors, and I enjoy the process as much as the final result. This dish always brings me back to my roots in Brittany and reminds me why I’m so passionate about cuisine.
What’s the most difficult dish for you to get right?
One dish that requires a high level of technique and precision is the pithiviers—a beautifully intricate puff pastry pie, often filled with game or foie gras, and fresh black truffle. It showcases the kind of refined execution I truly enjoy. The balance of flavors, the evenness of the puff pastry, and the perfect seal all need to come together seamlessly. It’s not just a dish, it’s a statement of culinary skill and elegance.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
I oversee multiple restaurants, so it’s about building a culture. I believe in structure, consistency and leading by example. Discipline is essential, but not through fear — through clarity, respect and accountability. I focus on empowering my team, mentoring young chefs, and fostering an environment where excellence is the standard, not the exception. Consistency is key — without it, even the most creative ideas lose their value. At the end of the day, we are here to deliver memorable experiences, and that begins with a motivated, aligned team.
RECIPE: Chef Jonathan’s lobster linguini
For the Lobster Bisque:
Ingredients:
1 kg lobster shells (from raw or cooked lobster)
80 g white onion (1 small), chopped
40 g carrot (½ medium), chopped
60 g celery (1 large stalk), chopped
15 g garlic (3 cloves), crushed
50 g tomato paste (3 tbsp)
2.8 L water
2 tbsp olive oil
Salt and pepper to taste
For the pasta:
500 g linguine pasta
2 whole lobster (about 500–600 g)
2 tbsp olive oil
1 clove garlic, minced
320 g tomato sauce
160 ml lobster bisque (from above)
40 g confit or roasted cherry tomatoes
8 g fresh tarragon, chopped (plus a few leaves for garnish)
Step-by-step instructions
Make the lobster bisque (can be made ahead)
Preheat the oven to 200°C (390°F).
Place lobster shells on a baking tray and roast for 20 minutes.
In a large pot, heat olive oil, then sauté the onion, carrot, celery, and garlic for 6–8 minutes.
Add the roasted shells and tomato paste. Stir and cook for 5 minutes.
Add 2.8 L water, bring to a boil, then lower heat, cover, and simmer for 1 hour 30 minutes.
Blend the mixture using a hand blender or standard blender.
Strain through a fine sieve. Season with salt and pepper. Set aside.
Cook the lobster:
Bring a large pot of salted water to a boil. Add the lobster and poach for 5–6 minutes.
Remove, cool slightly, then crack and remove the meat. Slice into bite-sized pieces.
Heat a small pan with a knob of butter and quickly flash the lobster meat to finish.
Cook the pasta:
Boil linguine in salted water until just al dente (around 8–9 minutes).
Drain and set aside, reserving a bit of pasta water.
Assemble the dish:
In a large pan, heat 2 tbsp olive oil and sauté minced garlic until fragrant.
Add the tomato sauce and lobster bisque. Simmer for 2–3 minutes.
Add cooked pasta and toss well to coat. If needed, add a splash of pasta water.
Add chopped tarragon, cherry tomatoes, and the lobster meat. Mix gently for 1–2 minutes.
Adjust seasoning with salt and pepper.
To serve:
Plate the pasta in a warm bowl or shallow plate.
Top with lobster pieces, cherry tomatoes, and a spoon of sauce.
Garnish with fresh tarragon leaves, lobster foam (optional), and a drizzle of basil oil (optional).
Where We Are Going Today: ‘Cafe Boulud’ – French restaurant in Riyadh
- The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful
Riyadh’s Cafe Boulud, a French restaurant founded by chef Daniel Boulud, offers a culinary performance as refined as its marble interiors and softly lit atmosphere.
From the moment you’re seated, you’re in for a journey, not just a meal. The tasting menu is an elegant parade of flavors, beautifully plated and rich with French technique.
Each course is executed with precision, but it’s the taste that truly stuns.
The raviolo, for example, with its herbaceous ricotta filling and a delicate touch of pine nut and parmesan, felt both comforting and complex.
The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful. Even the lighter dishes, like the hamachi with horseradish and pistachio, were layered and bright.
Of course, this level of dining comes with a high price tag. But when you consider the attention to detail, the ambiance, and the impeccable service, it feels justified. You’re not just paying for food, you’re paying for artistry.
This is the kind of place you visit for a special occasion, or when you want to be reminded that food can be more than a meal, it can be an experience.
For more information, check their Instagram @cafebouludriy.
Where We Are Going Today: ‘Jinji’ – Korean cuisine in Jeddah
- Jinji lives up to its bold slogan, “Serious meals only,” especially when it comes to Korean barbecue
Jinji, the newest addition to Jeddah’s growing lineup of Asian eateries, offers a casual and contemporary take on Korean cuisine.
Located on Hira Street in Ash Shati District, this spot has quickly gained popularity for its street food-inspired menu, serving up favorites that feel straight out of Seoul’s bustling food stalls.
My visit started off with Korean classics like the crispy kimchi pancake and seafood pancake, both golden and satisfying. The kimchi version held a bit more punch for me.
Their fried chicken is a highlight, especially the honey soy and sweet and spicy variations that offer a crispy bite with rich flavor. The plain fried chicken felt a little underwhelming in comparison and could use a touch more seasoning.
Jinji lives up to its bold slogan, “Serious meals only,” especially when it comes to Korean barbecue.
The ribeye and short rib platter is ideal for sharing, with well-marbled cuts that are tender, juicy and full of flavor. The galbi plate, with its savory-sweet soy marinade, is another crowd-pleaser.
The striploin and brisket platter is solid, though we found the brisket slightly dry on one visit. That said, grilling right at the table adds a hands-on experience similar to the authentic Korean BBQ joints of Seoul.
Noodle lovers will appreciate the variety of ramyeon options, from the creamy pink rose version to the brisket ramyeon.
The bibimbap is well-executed with fresh toppings, and the tteokbokki brings enough heat to satisfy fans of spice.
Portion sizes are generous, and the pricing is reasonable as the BBQ platter, ranging between SR 200-250 ($53-66), easily feeds two to three people.
Desserts bring a refreshing end to the meal, especially the authentic bingsu, a milk-based Korean shaved ice dessert in flavors like mango and Oreo. The hotteok pancake, filled with sugar, cinnamon, and nuts, is warm, chewy, and worth saving room for.
The ambiance is minimalist and relaxed, though during peak hours the space can feel a bit cramped and noisy.
For more, check Instagram @jinji_sa.
Where We Are Going Today: ‘Marfa coffee’ in Alkhobar
- Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood
If you are searching for a new spot in historic northern Alkhobar to enjoy high-quality coffee while immersing yourself in the local literary and arts scene, look no further than Marfa.
Marfa serves up expertly crafted coffees and a variety of freshly prepared pastries and snacks. Yes, they have matcha, too.
But your order comes with more than just a drink or a bite — you will get a taste of Alkhobar itself.
Tucked away in a quieter part of the city, history buffs will appreciate that the cafe directly overlooks the former site of the beloved Al-Shula Mall, which famously burned down years ago. That storied plot of land is now the view from the cafe’s windows.
Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood.
Almsaad launched his cultural initiative, Tanafs — which roughly translates to “breath” — during the COVID-19 lockdown.
The platform, now based upstairs from the cafe, is dedicated to bridging community and culture. It offers a range of creative activities and guided walking tours (when the weather is pleasant), all designed to encourage residents to explore their city on foot and enrich Alkhobar’s cultural fabric.
The upstairs space features a large communal table and regularly hosts vibrant events — from literary gatherings to workshops and community meetups. All attendees, of course, enjoy Marfa’s signature drinks and snacks.
When the weather is cool, the cafe spills out onto the sidewalk with plenty of outdoor seating. But the real charm lies inside. The intimate interior feels more like a cozy home and it is just as welcoming.
Check out @marfa_sa on Instagram for more details.
