The final dinner of Cairo Food Week brought Brazilian Flair as the culinary festival's fourth iteration came to a close.
Asking some of Egypt’s leading culinary figures what it would take for Egypt to get a Michelin guide—and whether it’s worth it.
Side Piece is ready to give fries the attention they’ve been getting on the side all along.
One Egyptian missed the asab he grew up on so much, he started flying sugarcane into Germany and pressing it fresh on Düsseldorf's most posh shopping street, but most Germans think it's bamboo.
Cairo may still be hot, but The Better Concept is serving pumpkin season anyway.
Cold, citrusy and made for sharing, ceviche is one of those dishes that disappears from the table faster than anyone planned.
Dancing Goat is calling in Avec Karim for a cheesy situation made to go with your coffee.
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.
