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: ‘Crome London’ Cafe in Riyadh
- Crome London offers a variety of French toast options, including the berry best, maple syrup, chocoholic, and lotus and banana
Nestled in Riyadh Park Mall, Crome London is a charming cafe offering great food and a stunning rooftop view of the Kingdom’s capital.
Having visited a couple of times, I’ve had the opportunity to explore their menu and experience the inviting atmosphere.
I’ve enjoyed several dishes during my visits, starting with the freddo cappuccino, which was fantastic. The Nutella croissant was equally delightful — rich and indulgent. The prices were reasonable for the quality.
On another occasion, I tried the red velvet French toast, which was delicious with just the right amount of sweetness.
The green tea and flat white I ordered were decent, though I found them a bit overpriced compared to other options.
One standout feature of this cafe is the food presentation; each dish is served with an artistic touch, making it Instagram-worthy.
I also sampled their tiramisu, honey cakes, and latte. The tiramisu was classic and creamy, while the honey cakes were light and flavorful. The latte was perfectly smooth and frothy.
Crome London also offers a variety of French toast options, including the berry best, maple syrup, chocoholic, and lotus and banana.
They also serve brunch items like Benedict French toast and smashed avocado French toast, along with fried chicken and sweet brioche.
However, my experience was not without its drawbacks. On one visit, I waited for half an hour without anyone checking on me, which was disappointing. Given the cafe’s welcoming atmosphere, I expected better service.
Where We Are Going Today: ‘Onda’ Coffee in Riyadh
- Onda offers a range of pre-packaged pastries, such as croissants in plain, cheese, and zaatar flavors
With several branches across Riyadh, Onda is a quiet, cozy coffee shop that offers a peaceful setting — ideal for studying or working.
Music, if played, is usually kept at a low volume, which helps maintain a calm atmosphere.
The menu includes a variety of hot and cold beverages, such as espresso-based drinks, iced teas, and seasonal options like hot chocolate raspberry and Arabian latte.
While the cold drinks include flavored iced teas like raspberry and peach, these are made with syrups rather than fresh fruit.
Onda also offers a range of pre-packaged pastries, such as croissants in plain, cheese, and zaatar flavors. These are reheated on-site, which is common in many Riyadh cafes, but there is no in-house bakery.
The interiors are simple and calming, with blue and white decor, comfortable seating, and plenty of charging outlets. Each location features a small bookshelf for guests to browse, adding to the relaxed vibe.
Outdoor seating — especially in the Diplomatic Quarter — is a nice touch, with some locations offering views of lively streets.
Onda is also open from 6 a.m. to 3 a.m., making it a convenient spot for both early risers and night owls.
Where We Are Going Today: Tar’fay cafe in Alkhobar
- Tar’fay hosts a treasure trove of items and every space is full of vibrant and inspiring art to help fuel your creative energy as you fuel up on caffeine
In historic northern Alkhobar — where tradition and the contemporary collide — lies a quintessential Eastern Province cafe: The eclectic and quirky world of Tar’fay.
A kaleidoscope of color and craft, the cafe is the best-kept local secret.
Everything we tried was delicious — their famous cake slice, affectionately known as “cake heart of Khobar,” features a tiny red heart in the corner and goes for SR15 ($4).
Opened in 2023, the cafe is the brainchild of a Saudi woman creative whose name it proudly carries. More than just a cafe, Tar’fay hosts a variety of artsy events; their recent calendar has been packed with workshops like junk journaling, rubber-stamp making and a teddy bear workshop.
This is the place where you would take someone from out of town to show them the aura and essence of Alkhobar.
It is also the spot in which locals park their laptops and work while sipping on some coffee or matcha.
Tar’fay hosts a treasure trove of items and every space is full of vibrant and inspiring art to help fuel your creative energy as you fuel up on caffeine. They even have fun mugs that feel like a hug for your hands.
It is an Instagram and TikTok haven but also a great spot to slow down and delve into a physical book — many of which are supplied on the coffee tables.
Tar’fay is a gathering space for creatives with a large communal table and plenty of nooks to nestle in and read, or scroll on your phone.
The cafe is open daily. Check out Tar’fay’s Instagram page for more @tarfay.sa.
Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe
DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook “by instinct, without recipes or rules.”
That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon’s Ecole Hôtelière.
A pivotal career moment came during his time in Peru, where he was introduced to the country’s bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods.
Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking.
When you started out, what was the most common mistake you made?
Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I’ve learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves.
What’s your top tip for amateur chefs?
Taste constantly. It’s the most important tool you have. And don’t let mistakes throw you off — every error is a lesson. Some of the best ideas I’ve had started as accidents. Cooking at home should be fun, not stressful.
What’s one ingredient that can instantly improve any dish?
In Peruvian cuisine, it’s definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor.
What’s your go-to dish if you have to cook something quickly at home?
A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It’s rich, comforting and comes together fast, but still feels luxurious.
When you go out to eat, do you find yourself critiquing the food?
Always. It’s part of the job. I’m always observing, analyzing, and seeing what I like or don’t like. But I keep it to myself; dining out is also about experiencing what other chefs are creating.
What’s the most common mistake you notice in other restaurants?
It’s usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated.
What’s your favorite cuisine?
I gravitate toward Japanese and Peruvian food, naturally, but I’m always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places.
What request or behavior by customers most annoys you?
Honestly, nothing. I believe taste is subjective and the customer is always right. We’re here to create an experience that works for them, not just for us.
What’s your favorite dish to cook?
It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It’s incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that.
What’s the most difficult dish for you to get right?
Risotto. It’s a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
I’m direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There’s a flow in the kitchen when everyone is aligned, and that’s what I strive for.
Chef Georges Ikhtiar’s hokkaido machu picchu recipe
Ingredients:
For the beef:
250g beef tenderloin
Salt and black pepper, to taste
Cooked over a robata grill (or any hot grill pan)
For the teppanyaki vegetables:
2 tbsp vegetable oil
20g Chinese cabbage, chopped
3 rainbow baby carrots, sliced
20g mange tout (snow peas)
10g shiitake mushrooms, sliced
20g baby corn, halved
1 spring onion, thickly sliced
2 tbsp soy sauce
2 tbsp kimchi sauce
2 tbsp sake sauce (optional for extra depth)
For the shiitake sauce:
300g fresh shiitake mushrooms, sliced
1L fresh cream
200ml milk
Salt and black pepper, to taste
1 small onion, chopped
1 tbsp butter
Instructions:
1. Grill the beef:
Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing.
2. Sauté the vegetables:
Heat oil in a pan. Add the vegetables and stir-fry for a few minutes.
Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper.
3. Make the shiitake sauce:
In a saucepan, sauté onions and mushrooms in butter until soft.
Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat.
To plate:
Slice the grilled beef.
Place the sautéed vegetables on a serving plate.
Lay the beef slices on top.
Spoon the warm shiitake sauce to the side or over the top.
Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.
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.
