This Latin American restaurant serves up the finest cuts in the city.
Jeddah’s dining scene is booming with acclaimed international concepts popping up all over the Red Sea city. The likes of Crustacean, MANKO and ROKA have recently resonated with local diners, but there’s a lesser-known spot that deserves way more attention than it gets: Pampas Jeddah.
Located on the 17th floor of Assila, a Luxury Collection Hotel, this Latin American restaurant brings Argentina’s finest grilled meats to the city. From the moment you step into the restaurant, you’re enveloped by an air of sophistication. The ambience is warm, welcoming, and undeniably classy. Stained glass accents add a touch of vintage charm while the bar overlooks a blue-tiled open-plan kitchen, allowing diners to watch the chefs in action.
The decor at Pampas Jeddah is a blend of classic and contemporary. Think plush maroon chairs, leather brown sofa seating, mustard-coloured curtains, and walls lined with wood panelling. It’s all tied together with chandeliers and intricate mirrorwork. There’s a sense of intimacy at Pampas, with a jazz club vibe enhanced by the tunes playing softly in the background. The lighting is perfectly balanced – dim enough to feel cosy, yet bright enough for a lively dinner.
We find our spot near the windows, overlooking the King Fahad Fountain, far away yet visibly clear. After an exploration of the menu, our dining experience begins with stellar appetisers. We kicked it off with Anticuchos de Pollo, a dish that elevated the humble chicken wing to new heights. These wings were perfectly crisp on the outside, with juicy tenderness inside. The flavours were a beautiful balance of sweet and smoky, with the sesame seeds adding a subtle nutty crunch that tied everything together. The glaze had hints of honey, but it wasn’t overly sweet.
Next up was the Braised Australian Wagyu Short Ribs, cooked to perfection and falling apart at the slightest touch of a fork. The buttery texture was tremendously tender, with each bite rich and indulgent. The accompanying tangy celery, slathered in a pomegranate molasses sauce, added a burst of sweetness lifting the texture of the meat.
The restaurant specialises in steaks cooked over Acacia wood and Pampas’ steak selection did not disappoint. First up was the Black Angus 270-day grain-fed beef tenderloin, a cut that we ordered well-done (a risky move), but Pampas Jeddah absolutely nailed it. The steak was juicy, tender, superbly seasoned and served with a traditional chimichurri sauce. The sauce brought a bitter note that paired beautifully with the richness of the beef. If you’re into charred flavours, you’ll love this.
We also couldn’t resist trying the Australian Rangers Valley Wagyu Sirloin, which was served just as the chef recommended: medium-rare. The sirloin was incredibly tender with the fat-to-meat ratio hitting that sweet spot of indulgence without being overly heavy. The flavours were satisfying, with a natural sweetness in the Wagyu balanced by a slight smokiness from the grill.
Both steaks came with perfectly golden, Home-cut Fries that were crispy on the outside and fluffy inside, alongside an indulgent Truffle Mash that was creamy and packed with an earthy aroma.
By the time dessert rolled around, we were almost too full to continue – but when at Pampas, you must try the Latin American Cake: light, fluffy, and soaked in a pool of milk, making it incredibly moist and rich. The subtle flavours of almond and a hint of avocado gave the dish an unexpected twist, adding complexity to what could have been a simple dessert.
Service at Pampas Jeddah was prompt, with servers offering thoughtful recommendations that made our dining experience even better. However, the restaurant was surprisingly quiet for a weekend night, which only added to its status as an underrated gem in Jeddah’s competitive dining scene.
So if you’re after the best steak in Jeddah, Pampas is the place to go.
GO: Follow @pampas_jeddah on Instagram for more information.
