Anãsa is a new modern Greek restaurant and bar at The Red Sea EDITION on Shura Island.
The concept has been created by Saudi chef and restaurateur Basma El Khereiji.
The seafood-led menu focuses on coastal Greek flavours and fire-led cooking.
The new Shura Island restaurant brings coastal Greek cooking, fire-led flavours and relaxed Mediterranean hospitality to Saudi Arabia’s Red Sea destination.
The Red Sea is fast becoming one of Saudi Arabia’s most exciting hospitality destinations, and its dining scene is beginning to take shape. The latest name to arrive is Anãsa, a modern Greek restaurant and bar at The Red Sea EDITION on Shura Island.
Created by Saudi chef and restaurateur Basma El Khereiji, Anãsa brings the spirit of the Greek coast to one of the Kingdom’s most anticipated island destinations. A limited public preview will take place from 25 to 31 May 2026, with the opening offering a timely Eid Al Adha escape.
The name Anãsa comes from the Greek word for breath or exhale. In Arabic, it also carries echoes of الأُنس, meaning warmth, companionship and the comfort of belonging. That sense of ease sits at the heart of the restaurant, which has been designed as a Greek table shaped by Red Sea light, sea breezes and shared moments.
The experience is designed to unfold slowly. Evenings begin around golden hour, when the heat softens and the light shifts across the water. Guests can settle in with drinks and bright coastal flavours before dinner moves into sharing plates, fire-led cooking, music and a more relaxed late-night rhythm of desserts, shisha and conversation.
The menu has been developed by Basma El Khereiji alongside her team at ACL, Executive Chef Ioannis Skoumpelos and Executive Sous Chef Alexandros Chatzichalkias. The food is seafood-forward and rooted in the traditions of coastal Mediterranean dining. Think fresh herbs, olive oil, grilled seafood, generous plates and simple ingredients handled with care. It is food made for lingering, with an emphasis on flavour, warmth and togetherness.
Basma El Khereiji’s arrival at The Red Sea EDITION builds on a strong culinary footprint in Jeddah, where she has helped shape the city’s evolving dining scene through a portfolio of homegrown concepts. Her restaurants include Alieia, The Good Butcher and The Social Kitchen, each reflecting a different side of her approach to hospitality, from relaxed social dining to members-only lounges and premium meat-led experiences.
Anãsa joins a growing lineup of dining experiences at The Red Sea EDITION. Central serves as the hotel’s all-day dining restaurant, with American-inspired comfort food, an open kitchen, and communal tables, while Jiwa Terrace offers a poolside setting with Indonesian flavours, ceviches, and zero-proof cocktails. The Lobby shifts from morning pastries and tea infusions to an evening lounge with music and candlelight, while Jiwa Beach Club adds a Bali-inspired seaside experience centred on Southeast Asian cuisine, music, fire, and sunset rituals.
“Anãsa is my love letter to Greek hospitality and to the way a table can make people feel held,” said Basma El Khereiji. “It is a breath, a pause, and a place to belong.”
Where: Anãsa, The Red Sea EDITION, Shura Island, Red Sea, Saudi Arabia
Contact: www.editionhotels.com