During my stay at the InterContinental resort, one of Red Sea Global’s summer destinations, I dined at Darein, a Levantine-Moroccan fusion restaurant whose name translates to “the two houses,” a nod to the meeting of two cuisines.
The space blends Moroccan mosaic tiles, traditional teapots and clay tagines with the unmistakable aroma of Levantine barbecue drifting from the kitchen.
The menu leans toward Levantine classics, subtly reworked with Moroccan touches.
We began with tabbouleh and hummus, though neither was quite what you would expect. The tabbouleh swapped tradition for a mix of bulgur, red currants and preserved lemons. It tasted brighter and sharper than usual, with a gentle sweet-and-sour note that made it refreshing.
The hummus, topped with whipped aquafaba, caught me off guard at first, but it turned out to be one of the creamiest and richest versions I have tried.
