From koshary to fois gras, this is Egypt's tastiest food magazine | Part of @MO4Network.
Cairo, Egypt
Joined August 2019
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What’s inside one of the world’s best bars? Porcini mushrooms, miso, white chocolate and leftover Greek citrus, apparently. The Bar in Front of the Bar takes Scene Eats inside the cocktails it brought from Athens to Cairo for Cairo Food Week 2026.
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After ten days of takeovers, talks, and tables served with the very best of Egypt and the world, Cairo Food Week’s closing ceremony was always destined to be nothing short of glamorous.
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For Francesco Brutto of Venissa, Michelin stars are just the start. At Cairo Food Week, he spotlighted three Italian chefs who impress with flavour, character, and instinct.
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What’s inside one of the world’s best kitchens? For Venissa’s Francesco Brutto, it starts with Apulian capers, lentils from a friend in Lazio and onions from the restaurant garden.
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Cairo Food Week crossed the city as Michelin-starred chef Fayçal Bettioui brought a multi-course dinner to Palm Hills Katameya, marking a shift east.
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Palm Hills played host to three chefs who would normally have very little reason to end up in the same sentence, let alone the same stretch of Cairo.
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In the heart of Cairo at Mazeej's social rooftop, Chef Francesco Brutto’s ‘environmental cuisine’ bridged Italy, Egypt, and the Mediterranean which separates them for this Cairo Food Week 2026 takeover.
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PÀO has once again expanded its menu beyond its notoriously beloved boba. This time around, toasties have joined the lineup, offering a new option to satisfy your cravings.
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Chef Gabriela Chamorro brought cacao leaves, corn tortillas, pinole, and caramelized onion to her Cairo Food Week takeover at Izakaya’s kitchen.
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Gabriela Chamorro brought her globe-spanning Girl & the Goose supper club to Cairo Food Week, blending Nicaraguan roots with Japanese, Mexican, and Egyptian flavors.
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Fall just landed on Egypt’s coffee menus, and the new drops are giving us every excuse to order something seasonal.
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Chef Larry Jayasekara joined Chef Mohamed Alaa at Scalini for Cairo Food Week, blending Sri Lankan roots and Michelin-starred technique in an eight-course collaboration.
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Another chapter in Mamina's history of blending familial legacy with international influences occured as Michelin-star chef Bo Bech prepared dinner for Cairo Food Week. The menu was a partnership between Bech and the Mamina kitchen’s favourite dishes.
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Your favourite chef has favourite chefs too. 👀 Girl & the Goose’s Gabriela Chamorro names the four who inspire her—from Trèsind Studio’s Himanshu Saini to Patricia Roig, Fadi Naim and the pastry chef who somehow made a dessert sceptic reconsider.
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From corn cooked with limestone in Nicaragua to supper clubs in a Dubai apartment, Gabriela Chamorro has one seriously winding food story.
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Who does your favourite chef look up to? The Cocochine’s Larry Jayasekara names Michel Bras, Pierre Koffmann and Thomas Keller—and explains how each changed the way he thinks about cooking, kitchens and the generation coming after him.
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What’s inside one of the world’s best kitchens? The Cocochine’s Larry Jayasekara takes us from Sri Lankan blue crab curry and aged sika deer to a coconut roti that has followed him all the way from Sri Lanka to Mayfair.
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What does one of Mayfair’s most talked-about chefs bring to Cairo? 👀 The Cocochine’s Larry Jayasekara took us inside his Cairo Food Week kitchen at Scalini, from Sri Lankan blue crab curry and 14-day aged sika deer to coconut roti finished with caviar.
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For Your Favourite Chef’s Favourite Chefs, we asked Paul Farag to name the chefs who have influenced him throughout his career, from Fergus Henderson’s no-waste philosophy to Thomas Keller’s The French Laundry, the first cookbook he ever owned.
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40 years after his parents emigrated to Australia, Chef Paul Farag returns to Egypt to celebrate family, heritage, and memory at Sachi Park St. for Cairo Food Week 2026.
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