Butter in your coffee? Bisou is making the unlikely pairing a consideration with its latest latte.
Inside The Bar in Front of the Bar, where porcini, miso and leftover Greek citrus find their way into the cocktails.
With mixology by one of Europe’s best bars, the fourth edition of Cairo Food Week comes to a glamorous end hosted by M Squared.
Seven Fortunes is following its Dirty Espresso with a matcha version layered with sweetened milk, cold foam and cocoa.
The second edition brings Egypt’s coffee community together for two days of coffee, culture, workshops and competitions.
Venissa’s Francesco Brutto takes us inside his kitchen, from Apulian capers and Lazio lentils to onions grown in his garden.
Venissa’s Francesco Brutto names the three Italian chefs he admires for flavour, individuality and an instinct for ingredients.
Palm Hills took its longstanding Cairo Food Week partnership east, with Michelin-starred Fayçal Bettioui cooking at Katameya.
Global chefs known for Central American cooking, ingredient-led Danish cuisine and Sri Lankan-inflected fine dining brought their very different worlds into Palm Hills’ kitchens.
In the heart of Cairo, Chef Brutto’s ‘environmental cuisine’ bridges Italy, Egypt, and the Mediterranean which separates them.
PÀO expands beyond boba with five new toasties, from Truffle Mushroom to PB & Nutella.
A unique dinner dubbed 'A Shared Story of Home' asked one question: what if food waste was on the menu?
Ahead of her Izakaya takeover, Chef Gabriela Chamorro gives SceneEats a sneak peek of the ingredients she brought with her.
Having travelled to over 80 countries, the Nicaraguan chef behind Dubai supper club Girl & the Goose brought the world’s richest flavours to Cairo.
Fall just landed on Egypt’s coffee menus, and the new drops are giving us every excuse to order something seasonal.
PepsiCo isn’t just embracing its heritage on the Egyptian table—it's showing us why it belongs among the finest dinners, too.
