Bateel, founded in Saudi Arabia, has built a reputation for luxury dates and innovative cuisine centered on the fruit. As Ramadan concludes, the brand highlights its seven organic date varieties grown on its farms in Al Ghat, where cultivation dates back to 1936. Each variety, including Khidri, Segai, Wanan, Medjool, Sokari, Kholas and Ajwa, offers distinct flavors, textures and sweetness levels that influence how they are used in different dishes.

Culinary director Bernard Charles explained that the uniqueness of each date lies in its taste, moisture and structure, with some offering caramel-like softness and others firmer notes of honey or toffee. This diversity drives menu development, from bestselling items such as date French toast and date cured salmon to braised lamb and rice pilaf. The company also draws inspiration from regional flavors such as Arabic coffee, saffron and cardamom while exploring new gourmet formats.

Among the most challenging creations have been date chocolates and date balsamic vinegar, both requiring years of experimentation to perfect flavor, consistency and scalability. The team has also introduced lesser-known ingredients from the date palm, including palm heart, to offer diners new experiences. Looking ahead, the chefs continue to experiment with bold combinations, such as stuffed dates paired with savory elements, to showcase the fruit in unexpected ways.