Sponsored: Every dish at NAVA Group starts with the same question, Founder Ali Al Musalam says: Will this make someone want to come back and share it with people they love? It’s a philosophy that’s carried Bahriyat Express and Rava from single openings to two of the region’s most talked-about concepts

Could you tell us about the very first concept you launched under NAVA Group? How has the journey evolved since then, and what have been some of the biggest milestones along the way?

The first concept we launched was Bahriyat Express. From day one, our ambition was never simply to open restaurants. We wanted to build brands with clear identities, scalable operating systems, and experiences that people genuinely remember. Since then, the journey has evolved quickly. We expanded Bahriyat Express to multiple locations across the Eastern Province, launched Rava as a premium Persian dining concept, received international recognition, and most importantly, built a strong foundation that allows us to keep growing sustainably.

NAVA Group is home to a growing collection of dining concepts, each with its own personality. How do you create experiences that keep guests coming back while ensuring every restaurant feels distinct?

Every brand should have its own personality, but every guest should recognise the same standards. Whether someone visits Bahriyat Express or Rava, they should experience consistency, quality, hospitality, and attention to detail. We never copy one concept into another. Each brand has its own identity, story, menu, design language, and target audience.

Diners today are more adventurous than ever. What changes have you noticed in the way people are choosing where and what to eat, and how has that influenced your restaurants?

Guests today don’t just choose food; they choose experiences. Design, atmosphere, social media presence, service, consistency, and value all influence their decision.

That shift has pushed us to invest equally in hospitality, branding, operations, and digital presence—not only the kitchen

What excites you most about the region’s dining scene right now?

Saudi Arabia is becoming one of the most exciting hospitality markets in the world. Vision 2030 has accelerated investment, creativity, and consumer expectations. I believe we are only at the beginning, and this creates incredible opportunities for Saudi-born brands to compete internationally.

Are there any signature dishes or guest favourites that have unexpectedly become icons across your restaurants? What do you think makes them so popular?

If I were introducing Rava to someone visiting for the first time, I would recommend three dishes that truly represent the brand’s identity: Rava Hummus has become one of our most recognised starters. Although hummus is familiar across the region, our interpretation focuses on an exceptionally smooth texture, balanced flavour, premium ingredients, and a distinctive presentation. It is often the first dish guests try and one they regularly return for.

Ghormeh Sabzi is one of the most iconic dishes in Persian cuisine, and we take great pride in preparing it with full respect for tradition. Slow-cooked with fresh herbs, tender beef, kidney beans, and dried lime, it offers remarkable depth of flavour and introduces many of our guests to the warmth and authenticity of Persian home cooking.

Rava Special is one of the dishes that best represents the generosity of Persian hospitality. It brings together a carefully selected variety of Rava’s signature flavours in one impressive sharing experience. Its generous presentation, variety, and richness make it particularly popular with families and groups, and it is often the dish guests recommend to others after their visit. What makes these dishes so popular is not only their flavour, but also the consistency behind them.

We believe guests return when they know they will receive the same quality and experience every time.

For Bahriyat Express, the dish I would recommend is the Royal Feast; it is more than a seafood platter; it represents the generosity of the Gulf fisherman. Traditionally, when fishermen returned from the sea with the finest catch of the day, presenting that abundance to family and guests was a symbol of hospitality, pride, and celebration.

The Royal Feast brings together a selection of the finest seafood on one impressive platter, reflecting that same tradition of generosity and sharing. In many ways, it carries the same presence and cultural significance within Gulf seafood dining that a traditional lamb feast holds in Bedouin Arab hospitality: a grand centrepiece created to be shared and to bring family and friends together around one table.

Across both brands, we believe a dish becomes truly iconic when guests continue to return for it, recommend it to others, and associate it with the identity of the restaurant.

What can diners look forward to from NAVA Group over the coming months? Are there any new concepts, menus, collaborations or special experiences in the pipeline?

Over the coming months, guests can expect continued investment in innovation, guest experience, and operational excellence.

We are continuously working on new concepts, refining our existing brands, and preparing for expansion while ensuring that growth never comes at the expense of quality.

If someone is visiting one of your restaurants for the first time, what do you hope they’ll remember long after they’ve finished their meal?

I don’t want people to remember just one dish. I want them to remember how we made them feel. If guests leave talking about the hospitality, the atmosphere, the attention to detail, and the quality of the experience as much as the food itself, then we’ve achieved our goal.