Following two acclaimed editions, Ducasse in AlUla will make its much-anticipated return to the ancient oasis from the 18th of December until the 21st of February 2026.
The luxurious pop-up, created in collaboration with celebrated chef Alain Ducasse, will once again merge the refined artistry of French haute cuisine with the distinctive regional ingredients of AlUla, offering an exclusive oasis-to-table experience unlike any other in the Kingdom.
Set beneath the lush canopy of AlUla’s palm groves near the heritage site of Jabal Ikmah, the restaurant provides an elegant setting that reflects the harmony between nature, sustainability and fine dining. Guests can choose between a five or seven-course tasting menu, each highlighting local produce interpreted through Ducasse’s signature French techniques.
The new menu includes standout dishes such as pâté en croûte with green date condiment, blue crab cake with burnt lemon and fennel, and slow-cooked camel paired with foie gras and puff potatoes. Seafood lovers can enjoy grilled spiny lobster enhanced with tamarind and curry leaves, while desserts promise indulgence through creations such as hot chocolate with hazelnut, frozen lemon with mint and tarragon, and apple puff pastry with vanilla and tahini.
This season also introduces Executive Chef Alessandro, originally from San Remo, Italy. With more than a decade of experience across Ducasse’s prestigious kitchens, his career spans Le Grill at the Hôtel de Paris in Monaco, Le Grill at The Dorchester in London, and the two-Michelin-starred Le Meurice Alain Ducasse in Paris. Before joining Ducasse in AlUla, Alessandro led the kitchen at Muni Kyoto in Japan for three years.
Alain Ducasse, whose restaurants collectively hold 17 Michelin stars worldwide, began his career in France in 1972 and trained under legends such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé. His enduring influence has helped shape modern French cuisine while championing culinary innovation and sustainable practices.
