Indulge Thyself: Embracing Sustainability At Every Opportunity

Indulge Thyself is a fine-dining restaurant and catering service that showcases sustainable practices alongside exceptional quality. As the first of its kind in the region, it promotes environmental solutions by repurposing leftovers and organic waste into natural compost.

Saudi Arabia wastes SR40 billion ($10.6 billion) worth of food yearly, about one-third of total production. To combat this, raising awareness and implementing sustainable solutions are crucial for preserving the planet's well-being.

Indulge Thyself prioritizes waste management. Founded by chefs Yasmin Hamza and Hawazen Zahran, the restaurant champions sustainability in the realm of fine dining. Hamza, alongside her team of female chefs, oversees its operations.

By Natalie Kebbe

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Hamza highlights the interconnectedness of humans and nature, asserting that our perceived separation from the environment is an illusion. Recognizing our inherent connection, we can act to protect and preserve the environment.

Indulge Thyself employs sustainable practices like sourcing local ingredients, practicing head-to-tail cooking, and using fermentation, pickling, and reusable packaging. Leftover organic waste is composted to fertilize the restaurant's own fruits and vegetables.

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The commitment to sustainability extends beyond the culinary realm. Indulge Thyself makes conscious choices, such as serving filtered tap water to reduce plastic bottle usage and incorporating upcycled materials in their interior design.

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Indulge Thyself offers a culinary journey featuring international cuisines, prioritizing sustainability. They source about 95% of ingredients from local producers, demonstrating their commitment to supporting the community.

The restaurant's name, "Indulge Thyself," embodies enjoying fine dining with environmental consciousness. Hamza proudly claims that Indulge Thyself provides Saudi Arabia's finest food, beverage experiences, and catering services.

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Hamza, a sustainability-focused fashion designer, shifted to the culinary industry amid the pandemic. Sustainability remained central to her passion and change. She honed her culinary skills at esteemed fine-dining and Michelin-starred restaurants worldwide, including The Samuel, Silo, KOL, and The Sea, The Sea in London.

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Indulge Thyself offers private fine-dining for two or larger groups (10-20) with customizable five to eight-course menus. They also provide catering services.

Hamza's collaborations with various projects and companies support her promotion of sustainable practices. Examples include conducting a culinary class for children at the Islamic Art Biennale, catering with Cartier, and partnering with Kia Corporation and the Waste Lab during Ramadan to raise awareness about food waste.

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Hamza's collaboration with the Kia "Cycle of Life" initiative involved hosting a farm-to-table iftar at Indulge Thyself to honor environmental advocates. The event was filmed for an anti-food waste campaign, reaching the Middle East audience and highlighting the restaurant's efforts. Positive feedback from sustainability influencers was a rewarding experience for the entire team.