WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
WHAT’S NEW |
MAISON PRUNELLE, CHEF CHARLES AZAR, AND EXOTICA CELEBRATE BREAD AS ART IN BEIRUT
Lebanon marks World Bread Day on October 16 with a unique gala blending gastronomy, design, and craftsmanship.
Maison Prunelle brought an extraordinary celebration to Beirut on October 16, marking World Bread Day in a way Lebanon had never seen before. In collaboration with Exotica and renowned pastry chef Charles Azar, the event highlighted the artistry of bread by blending gastronomy, craftsmanship, and design into a truly immersive experience.
Held at Maison Prunelle’s Beirut restaurant, the exclusive evening welcomed distinguished guests from Lebanon’s hospitality, culinary, and design circles. Attendees explored bread’s cultural and creative significance through a refined sensory journey that united art and taste.
The evening opened with a welcome drink, followed by a collaborative performance from chefs Rody Rizk and Charles Azar, who crafted an edible masterpiece from bread, sugar, and chocolate. The unveiling of this striking work of art at the end of the dinner embodied the event’s theme, transforming a humble ingredient into a symbol of creativity and craftsmanship.
Guests then enjoyed an elegant gala dinner inspired by bread’s versatility and its symbolic role in culinary traditions. The venue, designed by Exotica, featured bread sculptures, floral arrangements, and candlelight, creating a warm and poetic atmosphere.
This marked the first World Bread Day celebration of its kind in Lebanon, emphasizing Maison Prunelle’s dedication to merging design and gastronomy. Attendees also received exclusive personalized gifts, adding a thoughtful touch to the celebration. With B-digital as its creative and digital partner, the event showcased Lebanon’s unique ability to transform everyday traditions into extraordinary artistic experiences.
NEW IN QATAR 2025: THE FRESHEST RESTAURANTS THAT OPENED
Qatar’s food scene is rapidly evolving, and 2025 is shaping up to be a remarkable year for gastronomes. From elegant fine-dining venues to charming local spots, a surge of new restaurants has arrived, each offering a unique twist. Prepare to discover daring flavors, inventive concepts, and memorable dishes, these are the standout restaurant openings in Qatar for 2025 so far.
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BAR DU PORT
Bar du Port Doha is the latest and most glamorous addition to Qatar’s evolving hospitality scene. Nestled on the exclusive Al Maha Island in Lusail, this stylish venue brings a sophisticated touch of the French Riviera to the heart of the Middle East. Originally launched in Beirut in 2016, Bar du Port quickly rose to prominence with its seamless fusion of coastal charm, elegant aesthetics, and vibrant energy. Now, with successful ventures in Dubai and Cairo, the brand has anchored itself in Doha with a venue that perfectly reflects its signature ethos: relaxed luxury, effortless style, and a cosmopolitan spirit.
Type of cuisine: Mediterranean cuisine
Address: Maha Island, Lusail, Qatar
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FENYAL
Fenyal, located on Crystal Walk in Gewan Island, Doha, is a refined yet welcoming restaurant that celebrates traditional Qatari cuisine in a cozy, culturally inspired setting reminiscent of a local majlis. Known for its warm ambience and authentic flavors, Fenyal offers all-day breakfast and classic Qatari dishes such as balaleet, foul, chicken nashif, and ribs on hummus.
Type of cuisine: Qatari cuisine
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JAMAVAR
Under the guidance of Culinary Director Chef Surender Mohan, Jamavar Doha offers a curated journey through India’s diverse culinary heritage. The extensive menu covers all regions of India. Signature dishes range from Old Delhi butter chicken to Kerala-style beef. It also includes refined small plates and several dishes from the tandoor, such as succulent lamb chops. Fine ingredients are used, and bold flavors are delivered. The spicing is impressively well-judged.
Type of cuisine: Indian cuisine
Address:Al Corniche, Doha, Qatar, at Sheraton Grand Doha Resort& Convention Hotel
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KOO MADAME
Koo Madame at the Rosewood Hotel Doha is an elegant and theatrical Chinese dining experience. Inspired by the glamour of 1920s Shanghai and the icon Madame Wellington Koo, the restaurant offers an authentic journey through Chinese cuisine, featuring Cantonese and Northern specialties. Signature highlights include wood-roasted Beijing duck carved tableside, hand-pulled noodles, and hand-folded dim sum, all served in an exquisite Art Deco setting.
Type of cuisine: Chinese cuisine
Address: Building 11, Marina District, Street 309, Lusail, Qatar
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MR. & MRS HAWKER
Mr. & Mrs. Hawker at Andaz Doha by Hyatt offers an elevated and vibrant take on iconic Singaporean hawker street food. The restaurant captures the energetic “shiok” vibes of the Lion City’s beloved food stalls, with a lively open kitchen creating bold flavors. Diners can enjoy classic hawker hits like Chili Crab, Laksa, and Hainanese Chicken cooked live.
Type of cuisine: Singaporean cuisine
Address: Diplomatic Street 23, Zone 61, Doha 3rd Floor, Andaz, Doha, Qatar
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SIGNATURE BY MARZA
Signature by Marza is a premier dining destination in Doha, Qatar, offering a fusion of global cuisines in a luxurious yet accessible setting. This three-story restaurant combines fine dining with versatile event spaces, making it a standout in the local hospitality scene.
Type of cuisine: South Indian, Arabic, European, and Chinese cuisines cuisine
Address: F8X+7HG, Salwa Rd, Doha, Qatar
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ZORBA
Nestled along the picturesque seafront of The Pearl-Qatar, Zorba Doha offers an authentic Greek dining experience in the heart of Doha. Located within the luxurious St. Regis Marsa Arabia Island, this vibrant restaurant invites guests to indulge in Greek-inspired lunch and dinner dishes while enjoying mesmerizing views of the sea.
Type of cuisine: Greek cuisine
Address:Island, The Pearl, Doha, Qatar
With over two decades of culinary experience spanning fine dining, hospitality, and innovation, Chef Elie Lteif, Culinary Advisor at Nestlé Professional, has carved a name for himself as a creative force in the kitchen. Blending his Lebanese roots with French culinary training, Chef Lteif brings a refined yet soulful approach to modern cuisine, one that celebrates authenticity, balance, and emotion on every plate. In this interview, Chef Lteif shares the story behind his passion for cooking, his culinary philosophy, and his vision for the future of food, all rooted in heart, heritage, and innovation.
1. What inspired you to become a chef, and how does that story shape your cooking today?
My inspiration to become a chef comes from a deep love for cooking, and a bit of coincidence that shaped my path. The hospitality school was just a minute’s walk from my home, and since childhood, I often watched the students entering the building with curiosity, wondering what they were learning inside.
After completing my brevet, I wasn’t sure which direction to take, as I was more interested in technology and IT at the time. My twin brother decided to apply to the hospitality school, and I chose to follow him. What started as a spontaneous decision soon became a turning point in my life.
The moment I stepped into the kitchen, I felt something special, a sense of creativity, precision, and passion that truly resonated with me. From that day, I knew this was where I belonged. Cooking became more than a profession; it became my language, my art, and my way to connect with people.
Even today, this story reminds me to stay curious, to never stop learning, and to cook with the same passion and excitement that first brought me into the kitchen.
2. Which dish best represents your style — and why?
For me, any dish that carries creativity and delivers a clear message through its flavors truly represents who I am as a chef. I believe that great cuisine begins with respect for fresh ingredients, which I love to combine with well-prepared proteins to create harmony on the plate.
One of the styles that best expresses my culinary identity is cooking over charcoal — pairing perfectly grilled meats with crispy garnishes and fresh, vibrant sides. I believe that three elements make food truly enjoyable: freshness, crispiness, and a melting texture that brings comfort and satisfaction.
When you take a bite of perfectly charred meat paired with a crispy garnish and fresh vegetables crafted with innovation, that’s when a dish speaks for itself, balanced, flavorful, and memorable. That’s the kind of experience I aim to create every time I cook.
3. What are the three ingredients you always keep in your kitchen?
As a Lebanese chef, I always carry with me the philosophy and treasures of my home kitchen. There are three ingredients I can never be without: olive oil, basil, and butter.
Olive oil represents authenticity and warmth; it brings life to any dish and instantly connects with the customer through its aroma and richness. Basil, one of my favorite herbs, adds freshness and a distinctive aroma that transforms a dish, creating moments of flavor that few other herbs can offer. And then there is butter — the essence of comfort and refinement. It enhances sauces, enriches gratins, and elevates every main dish with its silky, creamy texture.
Having started my career in French cuisine, I’ve developed a deep respect and commitment to butter as an ingredient that defines balance and elegance. Together, these three ingredients reflect my culinary identity — a blend of Mediterranean soul and international technique, where every dish tells a story of passion, flavor, and heritage.
4. What is your philosophy or motto?
Cook with heart, serve with soul.
5. What is your dream in life?
My dream is to have my own intimate 50-seat restaurant, where every guest enjoys a truly memorable experience. It will be a hub of creativity, passion, and flavor, reflecting my Lebanese roots, French culinary training, and the 23 years I have devoted to this craft, with many more to come.
As a chef, I aspire to inspire people through food, to create dishes that connect cultures and evoke emotion. Beyond serving unforgettable meals, I aim to inspire the next generation of chefs by sharing my journey, my story, and my love for the kitchen, helping them discover their own path and passion for the culinary arts.
6. What are your current projects and plans?
As an Advisory Chef for Nestlé Professional, I drive innovation by transforming ideas into culinary experiences, from collaborating with clients to designing and developing solutions for upcoming product launches. This role pushes me to constantly explore new techniques, create trends, and reimagine how our products can inspire chefs and delight consumers.
It’s a space where creativity has no limits, and every project challenges me to elevate flavors, presentation, and concepts, setting new benchmarks in the culinary world.
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RESTAURANT IN OMAN |
ROBERTO’S
AN ITALIAN JEWEL BY THE SEA
Tucked into the picturesque coastline of Oman’s capital, Roberto’s Muscat offers more than just a meal—it delivers an experience. Situated in the elegant surroundings of The St. Regis Al Mouj Muscat, this new addition to the city’s dining landscape channels the romance of the Italian Riviera, while embracing the tranquil rhythm of the Gulf of Oman.
Roberto’s Muscat prides itself on an authentic Italian and Mediterranean-inspired menu that celebrates high-quality ingredients and culinary craftsmanship. Think wild-caught fish, prime-aged meats, succulent seafood, organic produce, and desserts that linger in the memory. Dishes are prepared in ways that let the flavors shine; elegant, yet rooted in tradition.
From its cooled outdoor terrace overlooking the water to its refined indoor space, the design finds the sweet spot between relaxed elegance and upscale comfort. The terrace seats 24, creating an intimate al fresco setting; the indoor dining areas accommodate around 82 guests. There’s also Scala Lounge, a speakeasy-style bar offering rare spirits, crafted cocktails, and live entertainment—perfect for those lingering evenings.
Roberto’s isn’t just about food, it’s about capturing the essence of La Dolce Vita. Every facet, from menu selections to décor and location, has been curated to bring a sense of Italian passion, relaxed glamour, and romance. Sea breezes on the terrace, artful plating, sunset views; it’s a place where moments feel indulgent and time slows down a little.
Cuisine: Italian cuisine.
Recommended dishes: Manzo Carpaccio, Fettuccine Roberto’s, Pizza Roberto’s, and Ossobuco alla Milanese.
Address: Al Mouj, Muscat, Oman
OTHER RECOMMENDED RESTAURANTS IN THE REGION
DESIGN & DESTINATIONS |
THE MIDDLE EAST’S MOST CREATIVELY DESIGNED HOTELS
From parametric glass cubes to hotels suspended over racetracks, the Middle East has become a canvas for architectural imagination. While food remains the soul of hospitality, design has become its languagem daring, sculptural, and unafraid to dream.
Discover extraordinary hotels that prove creativity has no borders, only possibilities.
Burj Al Arab Jumeirah
Dubai, United Arab Emirates
Architect: Tom Wright, WKK Architects
Rising like a sail above the Arabian Gulf, the Burj Al Arab remains Dubai’s most dramatic symbol.
Built on its own island, it’s both architectural feat and cultural icon.
Inside, gold-leaf columns, marble staircases, and a 180-meter atrium turn luxury into theatre.
The blueprint of modern Middle Eastern grandeur.
Four Seasons Hotel Kuwait at Burj Alshaya
Kuwait City, Kuwait
Architects: Gensler / Yabu Pushelberg
Modern sophistication wrapped in bronze laser-cut mashrabiyas.
This tower filters sunlight through geometric lattices that shimmer by day and glow by night.
Inside, sculptural chandeliers and reflective marble surfaces create a sense of movement and depth.
A bold reinterpretation of heritage through technology.
Gevora Hotel
Dubai, United Arab Emirates
Architects: AECOM / Hircon International
At 356 meters, Gevora stands as the tallest hotel in the world.
Its gleaming gold-clad façade captures sunlight like liquid metal, transforming height into spectacle.
A symbol of Dubai’s relentless vertical ambition.
When scale becomes a form of art.
Katara Towers
Lusail, Qatar
Architects: AEB Qatar / Katara Hospitality
Rising above the Lusail Marina, Katara Towers is one of Qatar’s most distinctive landmarks. Its twin arcs mirror the nation’s crossed-sword emblem, blending symbolism and engineering in perfect balance. Inside, two worlds unfold: Raffles Doha, refined, residential luxury and Fairmont Doha, bold, contemporary flair. With its sculptural curves, reflective façades, and skyline presence, Katara Towers turns cultural pride into architectural poetry.
National identity meets futuristic design.
ME Dubai
Dubai, United Arab Emirates
Architect: Zaha Hadid Architects
Housed within The Opus, a sculptural glass cube pierced by a void, ME Dubai is the only hotel in the world fully designed, inside and out, by the late Zaha Hadid.
Its fluid geometry, futuristic atrium, and custom furniture turn structure into sculpture.
A pure embodiment of movement, light, and vision.
When architecture becomes an experience.
Nujuma Ritz-Carlton Reserve
The Red Sea, Saudi Arabia
Architects: Foster + Partners
Floating on the turquoise waters of the Red Sea, Nujuma is the first Ritz-Carlton Reserve in the Kingdom, and among the most visionary.
Its circular villas and curved decks evoke seashells scattered across the lagoon, blending futuristic minimalism with an intimate connection to nature.
Designed for seclusion and serenity, it captures the spirit of Saudi Arabia’s new coastal luxury movement.
A celestial escape where architecture drifts like a constellation.
W Abu Dhabi – Yas Island
Abu Dhabi, UAE
Architects: Asymptote Architecture
If Formula 1 had a five-star suite, this would be it.
Built directly above the Yas Marina Circuit, this hotel is wrapped in a kinetic LED grid shell that glows and shifts colors like a living creature.
From its glass bridge over the racetrack to its digital façade, W Abu Dhabi is what happens when architecture meets adrenaline.
WHAT’S NEW |
KARIBU REVIVES THE SPICE ROUTE WITH ENCHANTING CULINARY NIGHTS
Starting this October, St. Regis Al Mouj Muscat Resort reintroduces Karibu, its signature restaurant, inviting guests on a captivating journey through the historic Spice Route with themed dining experiences celebrating heritage, flavor, and hospitality.
The St. Regis Al Mouj Muscat Resort proudly unveils the reimagined Karibu, its signature restaurant inspired by the legendary Spice Route. True to its Swahili name meaning “Welcome,” Karibu invites diners to embark on an evocative journey through flavors and cultures that connect Zanzibar, India, and Oman — the heart of this historic trade passage.
With an elegant and vibrant setting, Karibu’s refreshed menu pays homage to centuries of culinary exchange. Each dish reflects the essence of the spice trade, weaving together bold flavors, fragrant blends, and timeless recipes. Guests are treated to a sensory exploration where every plate tells a story of heritage and hospitality.
Throughout the week, Karibu celebrates themed culinary nights that highlight the region’s diverse traditions. Curry Nights on Tuesdays feature seven varieties of rich, comforting curries accompanied by fresh salads, rice, and breads. Wednesdays bring “Meat Me at Karibu,” an indulgent grill experience with premium cuts marinated in signature spice blends.
Seafood lovers can delight in Omani Grill Seafood Nights every Thursday, showcasing freshly caught local favorites — from Omani lobster to yellowfin tuna, expertly charcoal-grilled and infused with authentic Omani spices. Fridays burst with rhythm and flavor during Zanzibari Nights, where guests enjoy aromatic barbecues, coconut rice, and live Zanzibari music that evoke East Africa’s coastal spirit.
Program:
Curry Nights
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- Every Tuesday from 6:30 PM to 11:00 PM
- Guests enjoy a hearty curry experience with their choice of two flavorful curries, accompanied by fresh salads, rice, a variety of flatbreads, and refreshing soft drinks. Features seven distinct types of curry.
Omani Grill Seafood Nights
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- Every Thursday from 6:30 PM to 11:00 PM
- A seafood buffet showcasing the freshest local catch expertly charcoal grilled with authentic Omani spices. Highlights include Omani Lobster, Shari Fish, Sultan Ibrahim, Fresh Hamour, Octopus, Crab, Shrimp, Jumbo Shrimp, Squid, and Yellow Tuna.
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Zanzibari Nights
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- Every Friday from 6:30 PM to 11:00 PM
- A lavish BBQ spread complemented by live Zanzibari music. Culinary highlights include Zanzibari Seared Tuna, Coconut Rice (Wali wa Nazi na Saladi ya Mboga), Tanzanian Samosas, Kuku wa Kupaka, Ndizi Nyama, and various salads.
Meet Me at Karibu
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- Every Wednesday from 6:30 PM to 11:00 PM
- An evening of perfectly grilled meats marinated with signature spices, served from a live counter. Signature dishes include mishkaks, boneless chicken with Chef Khamis’ spices, tikka tandoor, boneless lamb, beef tegelyah, and Dawood Basha, complemented by starters, homemade bread, and desserts.
WHAT’S NEW |
A TASTE OF EXCELLENCE: THE FIRST GOLD WINNERS
OF SALON DU CHOCOLAT ET DE LA PÂTISSERIE DUBAI 2025
An extraordinary celebration of artistry, innovation, and mastery in the world of pastry and chocolate.
The Salon du Chocolat et de la Pâtisserie 2025 in Dubai once again showcased the region’s most talented chocolatiers, pastry chefs, and cake artists. This prestigious event celebrated creativity, innovation, and craftsmanship, and this year’s Fisrt Gold Winners truly raised the bar for culinary artistry in the world of chocolate and pastry.
From breathtaking 3D cakes to delicate handmade pralines and innovative plated desserts, each winner demonstrated exceptional skill and passion. Here’s a look at the first Gold Medalists who shone brightest this year:
Best 3D Cake Design
Shashi Fonseka – The Cake Craze by Shashi Fonseka
A masterclass in structure and imagination, Shashi Fonseka’s 3D cake captured both technical precision and artistic flair, earning top honors in this highly competitive category.
Handmade Pralines
Mohammad Ataul, represented by Chef Mulyatna Sardiono – Arada Hospitality and Entertainment
His exquisite pralines stood out for balance, texture, and innovative flavor combinations that delighted the judges’ palates.
Best Three-Tier Wedding Cake
R.A. Chamidu Nishara Ranasinghe – Fumée Restaurant and Café LLC
Chamidu’s elegant wedding cake design showcased refined craftsmanship and aesthetic beauty, a stunning tribute to the artistry of modern celebration cakes.
Elle & Vire Professionnel Best Cheesecake Competition (in collaboration with Norohy)
Amila Ian Monarawilla – Pullman Dubai Creek City Center
Amila’s cheesecake creation struck the perfect harmony of flavor and texture, redefining indulgence in this classic dessert.
Best Pastry Showpiece
Shashi Fonseka – The Cake Craze by Shashi Fonseka
A double Gold winner this year, Shashi once again impressed with a showpiece that was both technically flawless and visually mesmerizing.
Best Pain au Chocolat
Aman Saini – Address Sky View Hotel LLC
Flaky, buttery perfection with a rich chocolate heart, Aman’s pastry embodied excellence in traditional Viennoiserie.
Arla Pro Gâteaux Class
Prerna Baldev Motwani – Richemont Masterbaker
Prerna’s gateaux creation combined artistry and flavor in perfect measure, earning her the top spot in this distinguished class.
Best Chocolate Showpiece
Dhanushka Hemal – Bateel International LLC
Dhanushka’s intricate chocolate sculpture highlighted extraordinary craftsmanship and creativity, a true celebration of cocoa artistry.
Best Macaron
Kichu Mulangil Balan – Emirates Flight Catering
Kichu’s flawless macarons impressed with their perfect shell, delicate texture, and exquisite flavor balance.
Best Three-Plated Dessert Presentation (Joint Winners)
R.A. Chamidu Nishara Ranasinghe – Fumée Restaurant and Café LLC
George Gomes – Pullman Dubai Creek City Center
Both chefs wowed the judges with refined techniques, harmonious plating, and memorable flavor profiles, earning them shared gold recognition.
KitKat with a Twist
E. Aruni Udeshika Kumari De Silva – Al Jawaher Reception and Convention Centre
Aruni’s inventive take on the classic KitKat showcased creativity and modern flair, offering a delightful surprise in every bite.
Honoring Culinary Brilliance
The 2025 edition of Salon du Chocolat et de la Pâtisserie Dubai was more than a competition, it was a celebration of the region’s growing influence in the world of fine pastry and chocolate. Each Gold Winner demonstrated artistry, innovation, and a relentless pursuit of perfection, inspiring a new generation of pastry professionals across the UAE and beyond.
RESTAURANT IN EGYPT |
ALMERIA
A MEDITERRANEAN ESCAPE IN THE HEART OF CAIRO
Almeria Café & Trattoria in downtown Cairo is a gem for lovers of Mediterranean flavors, relaxed ambience, and welcoming service. Located in downtown Cairo, this café-restaurant serves up a menu rich with Lebanese and Mediterranean cuisine, appealing to locals and visitors alike.
What makes Almeria stand out is not only its central location but also its diversity: whether you’re in for a light brunch, a casual lunch, or a fuller dinner, there’s something for a range of tastes and dietary preferences. Reviewers praise its vegetarian-friendly options, and many speak highly of its dessert and café selections.
The décor and setting add significantly to the charm. A staircase leads up to an upper level dining room described by visitors as beautiful and unusual, a pleasant escape from the bustle of the street below. The atmosphere has been noted as warm and inviting: the service is friendly, the staff helpful, creating a place you might happily return to.
In terms of value, Almeria balances price and quality well. It is considered reasonably priced for the area, especially given its central Cairo location. For those who enjoy exploring culinary options in the Mediterranean and Middle Eastern fusion space, Almeria offers generous portions and a pleasant, casual dining experience.
Overall, if you find yourself in downtown Cairo and are craving good food in a cozy, stylish setting, whether Lebanese mezzes, vegetarian plates, or simply a cup of good coffee with friends, Almeria Café & Trattoria is certainly worth a visit.
Cuisine: Lebanese, Mediterranean cuisine.
Recommended dishes: Leventine mezze platter, cashew crusted halloumi, pistachio shrimps, and seafood pastilla.
In the heart of Riyadh’s vibrant culinary scene, MLLe stands out as a symbol of creativity, elegance, and innovation. At its helm is Chef Abdallah Bakri, the Executive Chef whose vision is reshaping how Lebanese cuisine is experienced.
How would you describe the concept behind MLLe’s menu?
I like to call it a New Generation of Lebanese Cuisine, or Contemporary Lebanese Cuisine. I’ve stayed true to the authentic roots of Lebanese cooking, but I’ve reimagined it with new presentations, creative ideas, and modern techniques from international cuisine. Thankfully, it’s been very well received, and it’s exactly what today’s market is looking for.
Can you tell us about some of your most popular or signature dishes?
One of the dishes our guests really love is the Tabbouleh. We gave it a twist by adding passion fruit, mango, and yuzu, it’s refreshing and unique. Almost the entire menu is innovative. For example, we’ve created a Sayyadiyeh Risotto. We took the traditional flavors of Sayyadiyeh, used Arborio rice to achieve that creamy risotto texture, and added an original sauce that brings in new flavor dimensions. You really have to try it to understand what I mean!
What are some of your personal favorite dishes on the menu?
Honestly, I love them all, but if I had to choose, I’d say the Lamb Shanks with Lamb Rice, it’s full of deep, rich flavors. Then there’s the Beetroot Kebbeh Laban, which is both beautiful and delicious. And the Shishbarak Ravioli, that one’s special to me. We make the Shishbarak dough in-house and fill it with spinach and ricotta. It’s a modern twist on a beloved classic and definitely one of my favorites.
Could you tell us more about your upcoming projects?
Our main branch is located in Riyadh at Laysen Valley. And, God willing, we’re opening a new branch soon in Al-Ammariyyah. It will be a pop-up for about four months. We’re also working on a brand-new brunch menu that will include many creative and innovative dishes. We’re really excited for guests to come and try them!
What’s your philosophy or motto?
My philosophy is to preserve what is authentic and keep up with the times.
What advice would you give to young chefs who are just starting out?
My biggest advice is to always explore the roots of your own cuisine. Every chef should master and specialize in their country’s culinary heritage and then take it to the international level. Be proud of where you come from, and use creativity, passion, and hard work to make your cuisine shine globally.
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RESTAURANT IN KSA |
ZUMA
A NEW BENCHMARK IN MODERN JAPANESE DINING
In the heart of Riyadh’s gleaming King Abdullah Financial District (KAFD), a new culinary landmark has emerged, Zuma Riyadh. The globally celebrated Japanese izakaya-style restaurant is known for its sophisticated reinterpretation of Japanese cuisine. It opened its doors last year, marking a defining moment in the evolution of the Saudi capital’s fine dining scene.
Zuma Riyadh is part of the world-renowned Azumi Group. The group operates some of the most acclaimed restaurants in London, Dubai, Miami, and Hong Kong. In Saudi Arabia, the concept was brought to life through a collaboration with MJS Holding, a leading hospitality investment and management company. For MJS Holding, the opening was the realization of a 13-year vision. It is a project that merges Zuma’s modern Japanese spirit with Riyadh’s rising cosmopolitan energy.
At its core, Zuma’s food philosophy is simple yet profound, authenticity meets innovation. The Riyadh outpost features the brand’s signature izakaya-style dining, where dishes are designed for sharing. They arrive continuously, encouraging a relaxed, communal experience. The menu spans three kitchens: the main kitchen, the robata grill, and the sushi counter. It offers an array of dishes that balance the delicate, the smoky, and the indulgent. Riyadh’s branch introduces a local twist with an exclusive dessert. It perfectly encapsulates Zuma’s culinary philosophy, a marriage of Saudi heritage and Japanese craftsmanship.
Type of Cuisine: Japanese cuisine.
Recommended dishes: Australian wagyu beef ribs with sweet spicy miso, grilled soybeans with lemon and shichimi pepper, black angus sirloin, black pepper and soy, and ajwa date and miso toffee cake.
Address: QJ8Q+6V Al Aqiq, Riyadh Saudi Arabia
More restaurants to discover in KSA
