With a menu that spans the Mediterranean, from Aleppo to Armenia, Libya, Spain, Egypt, and Lebanon, each dish tells a story, whilst inviting new narratives to unfold.
Saints just made your usual order taste a little sweeter than it had any right to.
Seven Fortunes takes Freddo coffee and gives it a hazelnut-oat twist.
Dara’s Ice Cream is celebrating its birthday by turning ice pops into a limited May drop covered in chocolate.
Bambino is an Italian-inspired fresh pasta spot in Cairo built around made-to-order comfort food.
Yes, even dessert joined the sourdough wave.
Layered, loaded, and very much not subtle.
Speaking to one half of Tirzah’s husband-wife duo, SceneEats uncovers the parallels between Egyptian and Mexican cuisines.
The Salted Hazelnut Latte has returned by popular demand.
Some breakfasts are made for home. Eggs Benedict is made for leaving the house.
One bar, both cravings handled, no back and forth.
The new Swan Lake spot reworks Lexie’s into a more flexible Italian dining format.
At Giza Palace Hotel & Spa in Sheikh Zayed, Beit El Ezz brings a contemporary twist to Ottoman-inspired dining.
Missed Don Eatery’s spicy shrimp noodles? Yeah, they're back.
Who knew ice could be engineered?
After winning Million Pound Menu Egypt, DUX is betting big on duck, reworking a classic home staple into gourmet sandwiches and Ramadan platters.
