From Latvian Harvests to a Saudi Summer, Chef Elizabete Steina finds her flavour at Four Seasons Riyadh
On the latest High Tea at Obaya Lounge, summer arrives in miniature: a Kleija ice cream sandwich, Muhallabia with mango and passion-fruit mamool, arranged on a stand inspired by Riyadh’s skyline. Outside, the city is deep in summer. Inside the Four Seasons Hotel Riyadh, Chef de Cuisine Elizabete Steina has translated the season into a tea service built around the flavours people reach for when…
Chef Elizabete Steina has crafted a unique summer-inspired tea service at Four Seasons Hotel Riyadh. Drawing from her Latvian roots, culinary training in Switzerland, and eight years of experience in Australia, Steina created a menu built around the flavors people enjoy during Saudi Arabia's hot summer months. The menu features dishes like ice cream sandwiches, Muhallabia with mango and passion-fruit mamool, and other seasonal treats.
Steina's Latvian upbringing instilled in her a deep appreciation for fresh produce, which she continues to value in her Saudi cooking. Her experience in Australia taught her the importance of precise portion control and handling large quantities of food, a skill that has proved invaluable in creating the elaborate High Tea at the hotel.
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