 | An international jury composed of four international experts accompanied by IGCAT’s President, Diane Dodd PhD, considered the application of Jeddah-Taif region for the title World Region of Gastronomy 2027. After reviewing the bid book: Jeddah-Taif, Everlasting & Abundant, submitted on 4 December 2025, they took part in a jury visit to the region from 1-4 February 2026. The aim of the visit was to assess the region’s appropriateness and readiness to host the title in 2027 and to prepare a comprehensive report to be sent to the stakeholders within two weeks.
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During the visit, the Jury met with over 90 leading stakeholder organisations both from the national government and local entities concerned with the development and protection of Jeddah - Taif as a gastronomic region. The Jury was pleased to get to know a cross-section of stakeholders from public, private, third sector and academic institutions and applauded the efforts of all involved in the strategies and plans for the region.
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| The Jury was impressed by how the vision for Jeddah-Taif World Region of Gastronomy 2027 was inspired and reinforced by his Royal Highness Prince Mohammed bin Salman bin Abdulaziz’s Vision 2030. |
Jeddah-Taif shows high-quality products, advanced business-led marketing and a resilient food value chain rooted in ancestral knowledge and innovation aligned with Vision 2030.
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Congratulations are also due to Jeddah as we have noted no less than 11 of its restaurants have made it to the 1st Michelin Guide for the Kingdom of Saudi Arabia and, while we have been here, Kuuru has also gained 6th place in the 50 Best Awards and best overall in Saudi Arabia. A momentous achievement and testament to the talent and creativity of the chefs in this region.
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In particular the Jury commended the:
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| cataloguing of gastronomic features by the Culinary Arts Commission of the Ministry of Culture, including specific plant and animal varieties that provided a rich tool for culinary experts, artists and entrepreneurs to draw inspiration; |
| extensive work already carried out by the Heritage Commission of the Ministry of Culture on the preservation of heritage sites; of which were saw many outstanding examples, including the recently opened Red Sea Museum; |
| impressive work with farms, fisheries and rural producers supported by the Ministry of Environment, Water and Agriculture; in particular, the Jury was impressed with initiatives in the fisheries sector on environmental sustainability, market regulation and food security. Also, the Jury witnessed first-hand great work at the Central Fish market to increase visitor numbers; |
| work on nutritional education at Dar Al Fikr School, where it was clear through the eloquence and passion expressed by students in relation to food education; |
| world-class baking and culinary training at Aysh Academy, distinguished by its strong commitment to food education; |
| work of private companies to integrate design elements from the territory in packaging and story-telling: for example, Musa & Palm gourmet boutique and coffee that presents locally sourced dates in beautiful artistically designed packages showing many aspects of Jeddah's heritage; |
| innovative research work taking place in King Abdulaziz University, including impressive work in the food innovation laboratories and fashion, textile, interior design and furniture studios. The jury applauded the students’ work in organising the knowledge-sharing event, as well as their preparation of the traditional breakfast, lunch and Ramadan meals. |
| marketing and communication work being conducted by Dar Al-Hekma University; |
| heritage and significance of rose cultivation at the Al-Qurashi Rose farm in Taif, where the Jury learnt about the production of traditional and innovative products |
| creation of holistic rural visitor experiences exemplified by Al-Sufyani Farm; |
| deep insight into food and culture provided by professional guides from the Tour Guides Cooperative in Taif Barhat Al-Qazzaz, a fully immersive experience among locals, including tasting of local products and discovering the region’s heritage, as well as a guided tasting tour in the historic quarter of Jeddah and a visit of Beit Al Matbouli; |
| links between UNESCO Creative City of Literature and botanical heritage with creative expression, in conversation with the Taif Literature Association. The jury witnessed a session titled “The Rose: from home to poetry”, exemplifying the possibility to open pathways for cross-regional dialogue, for example with Catalonia World Region of Gastronomy 2025 and candidate Cap Bon World Region of Gastronomy 2028, two fellow regions that similarly amalgamate roses and literature; |
| diversity and high quality of food products seen at Queen’s Taste and its inspiring family business success story; |
| first vertical farm in the Kingdom exploring safe, pure and healthy locally grown food production at Jana Farm, impressively saving 90% water compared to traditional agriculture and using zero pesticides. |
The Jury further thanked the Royal Institute of Traditional Arts, Jeddah Chamber, Abdullah Al Thagafi Scientific Institute for Studies and Research, Institute of Islamic Research and Studies and Chef Safrah centre for their unwavering support for Jeddah-Taif candidacy.
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The Jury’s visit across Jeddah and Taif was a vivid testament to the region´s unique hospitality. From the cosmopolitan pulse of Jeddah to the warm mountain air of Taif, every moment reflected care, generosity and pride. In Jeddah, the journey began at the Shirvan Hotel, where refined Saudi character, rich culinary resources and attentive service set the tone for unforgettable treats. Continuing to Taif, the Vender Hotel offered a serene escape surrounded by nature, with heartfelt embrace that mirrored the calm beauty of the highlands. Returning to Jeddah, the Jury was welcomed at the iconic Assila Hotel, a symbol of Arabian luxury, where heritage meets elegance. These three stays were thoughtful, heartfelt and proudly local.
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The 09 Tamees, Old Taif, Al-Basali and Fattah Restaurants provided traditional food feasts and, on the other side, the Jury witnessed high-quality Saudi produce used in internationally-focussed restaurants, such as the newly opened Lola Brasserie and Yaza Restaurant that stunned the Jury with its contemporary take on Saudi flavours.
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The region formed by Jeddah and Taif presents a highly distinctive and complementary gastronomic landscape, combining a strong maritime, mountain and urban food culture, with a deeply rooted rural agricultural and heritage-based culinary identity. The Jury applauded the region's balanced integration of tradition and heritage with forward looking innovation and creativity.
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The Jury further appreciated that the bid:
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| integrates the six different focus areas of IGCAT (Feeding the Planet; Innovation, Creativity and Job Opportunities; Educating for our Future; Balanced and Sustainable Tourism; Linking Urban and Rural; Well-Being and Healthier Living); |
| presents a long-term strategy and therefore is likely to provide a lasting legacy for the region; |
| shows a strong commitment from the regional partners to work together and take part in platform projects to gain international visibility; |
| involves citizens and the private sector; |
| considers the educational needs of the region and shows a commitment to empowering citizens to embrace their food heritage. |
On the basis of the written application, the presentation and visit to the region, the Jury and Executive Board of IGCAT decided that the Jeddah-Taif region has been approved for the title World Region of Gastronomy 2027.
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We look forward to receiving your action plan, detailing events, projects and development proposals that will be carried out in celebration of the title year and that will leave a lasting legacy for the region.
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IGCAT Advisory Board will ratify Jeddah-Taif region for the title on 8 June 2026 and the Jury very much hope to see preparations unfold for the region’s Award Ceremony later this year.
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Dr. Diane Dodd, IGCAT President and Executive Director the World Region of Gastronomy programme, looked at governance and financing capacity.
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Dr. Edith M Szivas, Vice-President of IGCAT and an expert in sustainable tourism development looked at opportunities for creativity, innovation, sustainability, jobs and employment, from a tourism perspective.
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Jaume Gomila, Vice-President of IGCAT and representative of Menorca European Region of Gastronomy 2022, focussed his attention on environment and sustainability.
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Patricio Tamariz, MgTS – Executive Director of Manabí World Region of Gastronomy 2026 Promoting Committee. Destination marketing and development specialist with over 20 years of experience leading Ecuador’s international tourism promotion. Former Vice-Minister for Tourism Promotion and former Executive Director of Ecuador’s Tourism Promotion Fund.
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Lamia Temimi, coordinator of Cap Bon World Region of Gastronomy 2028 candidate and CEO of Sawa Taste of Tunisia, focusing on Citizen Empowerment and Education.
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Accompanied by: Matilde Ferreira, IGCAT International Projects Manager, and Ben Wills, IGCAT Communications.
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On behalf of IGCAT, the Jury congratulated and thanked everyone that is contributing to protecting and promoting the unique food and cultural diversity in this region. Each and everyone of their efforts have contributed to the region’s success in becoming World Region of Gastronomy 2027:
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- Hani Alattas, Culinary Arts Commission, Ministry of Culture
- Mayada Badr, Culinary Arts Commission, Ministry of Culture
- Majed Almuhanna, Culinary Arts Commission, Ministry of Culture
- Dr. Mohammed Hamoud, Culinary Arts Commission, Ministry of Culture
- Fahad Sharawi, Culinary Arts Commission, Ministry of Culture
- Dr. Abdullah S. Alghamdi, Culinary Arts Commission, Ministry of Culture
- Sara Algammaz, Culinary Arts Commission, Ministry of Culture
- Tahani Alshehri, Culinary Arts Commission, Ministry of Culture
- Samir Khiary, Local Tour Guide
- Dr. Fahad Alfi, Ministry of Environment, Water and Agriculture
- Emad Aleudwani, Ministry of Environment, Water and Agriculture
- Samir Abdul Jawad, Ministry of Environment, Water and Agriculture
- Tarig Alaili, Ministry of Environment, Water and Agriculture
- Dr. Hassan Babtain, Dar Al Fikr Schools
- Qusay Al-Sharif, Student at Dar Al Fikr Schools
- Mohanned Khalaf, Student at Dar Al Fikr Schools
- Sumaia Showail, Aysh Academy
- Ibrahim Hashem, Yaza Restaurant
- Chef Hakim Bagabas, Yaza Restaurant
- Omar Rufay, Hayy Jameel
- Eiman Elnaiem, Hayy Jameel
- Prof Nahla Gahwaji, King AbdulAziz University
- Dr. Duaa Altuwairki, Professor King AbdulAziz University
- Dr. Alanood Alfaleh, Professor at King Abdulaziz University - Food and Nutrition
- Dr. Ebitahj Alnasri, Professor at King Abdulaziz University - Food and Nutrition
- Reem Aljaziri, Student at King Abdulaziz University - Food and Nutrition
- Dr. Woroud Alsanei, Professor at King Abdulaziz University - Food and Nutrition
- Dr. Wijdan Tawfiq, Professor at King Abdulaziz University - Fashion and Textiles
- Dr. Rania Debes, Professor at King Abdulaziz University - Fashion and Textiles
- Dr. Salma Al-Jabri, Professor at King Abdulaziz University - Fashion and Textiles
- Arwa Kutbi, Student at King Abdulaziz University - Fashion and Textiles
- Ebtehaj Alshahri, Student at King Abdulaziz University - Fashion and Textiles
- Dr. Shadia Salem, Professor at King Abdulaziz University - Fashion and Textiles
- Nojoud Alosaimi, Student at King Abdulaziz University - Fashion and Textiles
- Ezouf Alammash, Student at King Abdulaziz University - Fashion and Textiles
- Reem Ahmed Al-Balawi, Student at King Abdulaziz University - Fashion and Textiles
- Dr. Emad Jawhar, Professor at King Abdulaziz University - Fashion and Textiles
- Mashael Merdah Almarri, Student at King Abdulaziz University - Design
- Dr. Fatmah Bamashmous, Professor at King Abdulaziz University - Design
- Dr. Abeer Alsubahi, Professor at King Abdulaziz University - Design
- Raghda Kateb, Professor at King Abdulaziz University - Design
- Baraah Muqaddam, Professor at King Abdulaziz University - Design
- Nusaiba Abubakr Alkhateeb, Student at King Abdulaziz University - Design
- Najwan Kamal Imam, Dar Al-Hekma University
- Dr. Abeer Aldoghaither, Dar Al-Hekma University
Nora Al-Jindi, Dar Al-Hekma University
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- Khalid Sherbii, Taif Tour Guide
- Rashid Alqurashi, Rashid Alqurashi Taif Rose Farm
- Atta Allah Aljoaid, Chairman Board of Directors - The Taif Literary Association
- Prof. Faris Almalki, Taif University
- Dr. Ahmed Alhelali, The Taif Literary Association
- Ohud Alqurashi, The Taif Literary Association
- Mohammed Althobaiti, The Taif Literary Association
- Amal Alotaibi, The Taif Literary Association
- Chef Ibrahim Yamani, Old Taif restaurant
- Maqbool Altalhi, Honey Producer in Taif
- Dr. Nasser Alshrif, Folklore Dancer
- Ali Al-Sufyani, Folklore Dancer
- Abed Al-Obaidi, Folklore Dancer
- Abed Al-Aishi, Folklore Dancer
- Saeed Al-Sufyani, Folklore Dancer
- Junaidib Al-Obaidi, Folklore Dancer
- Hassan Al-Sufyani, Folklore Dancer
- Halil Al-Obaidi, Folklore Dancer
- Hamad Al-Qurashi, Folklore Dancer
- Abdulmajid Al-Sufyani, Folklore Dancer
- Abdulrahman Al-Sufyani, Folklore Dancer
- Daifullah Al-Omari, Folklore Dancer
- Abd-Rabuh Al-Eili, Folklore Dancer
- Khalid Halil, Folklore Dancer
- Emad Al-Hathloul, Folklore Dancer
- Hassan Al-Tuwaijri, Folklore Dancer
- Saad Al-Sufyani, Group Leader - Folklore Dancer
- Mashal Al-Sufyani, Owner of Al-Sufyani Farm
- Hashim Alqurashi, Chef at Al-Sufyani Farm
- Duraid Dunia, Queen’s Taste
- Mohamed Eid Naeem, Queen’s Taste
- Tariq Eid Naim, Queen’s Taste
- Ahmed Youssef, Queen’s Taste
- Rami Khammash, Queen’s Taste
- Ziyad Al Fayez, Jana Farm
- Issam Metbouli, Tour Guide
- Khalid Alqahtani, Tour Guide
- Saad Alshahri, Tour Guide
- Kholoud Abdulwasea, Tour Guide
- Mohammed Qari, Tour Guide
- Maher Alzahrani, Tour Guide
- Ahmed Alzahrani, Tour Guide
- Hanaa Farsani, Tour Guide
- Khalid Khafaji, Tour Guide
- Arwa Sanousi, Tour Guide
- Nada Osama Saber, Red Sea Museum
- Iman Zidan, Red Sea Museum
- Turki Al-Qurashi, Red Sea Museum
- Marwa Al-Saeedi, Tour Guide
- Nabil Albasli, Albasli restaurant
- Abrar Alhmedani, TRACCS
- Mohmmad Alhuseini, TRACCS
About the World/ European Region of Gastronomy Award
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The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.
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The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.
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Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being.
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www.europeanregionofgastronomy.org |     | | © 2026 IGCAT, All rights reserved |
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