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@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

@SceneEats: Late last year, a new concept began appearing on social media through the stories of influencers and famous personalities in Cairo: an outdoor, candle-lit Japanese fine-dining experience set around a beautifully-furnished table with a five-course menu. This was the work of Salt Forest. People who were searching for Salt Forest, however, would not find it. Instead, it turns out that Salt Forest would come to you.

“The experience begins long before the first bite,” says Moslem Ghoneim, founder of Salt Forest. “Experiences are what make gatherings memorable, and this concept allows people to host something special in their own space, without effort, while enjoying the intimacy and excitement of a backyard transformed into a fine dining experience.”

The key word here is ‘transformed’. Ghoneim and his team don’t just bring the food; they bring the tables, the tableware, and the teppanyaki grill, creating a live show and supplanting an entirely new space onto the familiar. The setup is both meticulously over-planned and seemingly organic, a fine balance characteristic of fine dining.

Find out more about Salt Forest by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖊️ Serag Heiba

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

I went to Eugénie on a dusty, stormy day in January. Cardboard boxes that were not weighed down went flying, trash cans were tipping over, and birds hung low in the air, struggling to fly against the stinging wind. Cairo’s typically tormenting sun was blotted out; a hazy, ineffectual disk in the sky.

When I stepped into Eugénie, things calmed for a moment—but only just. A host of young waiters hurried back and forth between the bar and the two rooms that formed the cafe, from which I could hear but not yet see the bubbling energy of a cafe overflowing with patrons. Customers were waiting by the entrance for a table to free up, behind them framed posters of Muhammad Ali, Georgina Rizk, and Umm Kulthum—some of the many hung on Eugénie ’s bloodred walls. The sound of the wind outside could no longer be heard. In its place: Dalida’s ‘Paroles, Paroles’.

Find out more about Eugénie by reading the full feature on SceneEats.com (link in bio) or downloading the #SceneNOW app available on iOS and Android.

🖋️ Serag Heiba
🎥@tahoon.official

@SceneEats: Ben Jenkins came to Cairo with his dog Croissant. What he didn’t plan for was getting stuck here because Croissant was still under six months old and couldn’t fly back to the US yet. So while waiting for the little guy to become internationally travel-approved, we figured we might as well put the time to good use.

Naturally, that meant a croissant crawl.

We took Ben and Croissant around Zamalek to find the best croissant in the neighborhood, stopping by Haven, Cake Café, Holm, and Social. But this wasn’t some casual pastry outing — this was a highly scientific operation with four very serious judging criteria: the sniff test (conducted by Croissant himself), flakiness, honeycomb structure, and butter quality.

Some croissants passed with flying colors. Some were… less convincing. There were flakes, there were dense interiors, there were very strong opinions from a dog named Croissant.

Curious which Zamalek croissant earned top dog? Watch the full video at www.SceneEats.com or download the #SceneNow

🎥@SceneEats
🖊Raneem Ali Maaly

@SceneEats: Contemporary Japanese restaurant Reif Kushiyaki returns to Marassi on May 25th, reopening for another season of packed dinners, terrace reservations, and nights that rarely end after dessert.

Originally founded by chef Reif Othman and operated locally by Baky Hospitality Group, Reif built its following through a mix of kushiyaki grills, cult-favourite sandos, and playful Astro Boy branding.

This summer, guests can expect the return of the buzzing terrace, signature dishes, sunset cocktails, and the rhythm that made Reif a go-to dining spot.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: Contemporary Japanese restaurant Reif Kushiyaki returns to Marassi on May 25th, reopening for another season of packed dinners, terrace reservations, and nights that rarely end after dessert.

Originally founded by chef Reif Othman and operated locally by Baky Hospitality Group, Reif built its following through a mix of kushiyaki grills, cult-favourite sandos, and playful Astro Boy branding.

This summer, guests can expect the return of the buzzing terrace, signature dishes, sunset cocktails, and the rhythm that made Reif a go-to dining spot.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: Contemporary Japanese restaurant Reif Kushiyaki returns to Marassi on May 25th, reopening for another season of packed dinners, terrace reservations, and nights that rarely end after dessert.

Originally founded by chef Reif Othman and operated locally by Baky Hospitality Group, Reif built its following through a mix of kushiyaki grills, cult-favourite sandos, and playful Astro Boy branding.

This summer, guests can expect the return of the buzzing terrace, signature dishes, sunset cocktails, and the rhythm that made Reif a go-to dining spot.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

#EatsAD: As the entire city seems to be clad in matching pilates sets and group runs slowly become the new brunch, we’re slowly starting to pay more attention to the food we put into our bodies. The morning Spanish latte slowly becomes a ceremonial matcha, fried chicken becomes grilled, and when it comes to dessert, the experiments remain ongoing.

Likely after noticing a shift in clientele habits – from jeans to yoga pants – Ovio has just released a new healthy dessert menu, this time built on balance rather than restriction (and squashed dates). Their desserts come in layered flavour profiles, ones that involve sweetness but are not overpowered by it. It’s a menu that is equally perused by the health fiends as it is by regular non-gym-going folk.

For their summer drinks, Ovio introduced a new split cup that saves both you and your server the trouble of having to choose between your top two flavour options. You can have them both; maybe mango energy and berry glow, or green gold and raspberry lift.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the SceneNow app.

@SceneEats: Sahel’s annual iced latte migration continues, this time with Kawa officially heading to Amwaj for the summer.

Up until now, the specialty coffee spot has mostly lived in Sheraton's The Met Hub, fuelling Cairo people through long workdays and accidental coffee dates. Alongside its coffee lineup, Kawa leans into the full coffeeshop formula too: eggy breakfasts, toasty sandwiches, iced matchas, mojitos, pastries, desserts, and all the easy comfort-food staples that belong next to an iced latte.

Now, the café is bringing that same lineup to the beach right as Sahel season starts, reorganising everyone’s schedules around sunset timings and whatever drink is currently sweating on the table.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats #EatsAD: This month, the immersive gastronomic concept becomes the setting for Priceless Harvest, a new dining series developed through a collaboration between Mastercard, The Sage Experience and Flavor Republic. Across several evenings in May and June, the series brings some of the region’s most influential chefs into Cairo, with menus shaped around regional memory and contemporary Arab cuisine.

On May 19th and 20th, dinners will be led by Tarek Alameddine, the Beirut-based chef behind Beihouse and BUCO, both featured on MENA’s 50 Best Restaurants list. Earlier this year, Alameddine became the first Lebanese chef to receive The Best Chef Award 2025 with a One Knife distinction, placing him among the most closely watched voices in modern Lebanese gastronomy.

The second chapter of the series arrives on June 3rd with Tala Bashmi, whose restaurant Fusions by Tala became a defining force in contemporary Gulf dining. Over the past several years, Bashmi’s work has helped elevate Khaleeji cuisine onto the global stage, positioning food not just as heritage, but as a reflection of identity, migration and emotion.

The broader partnership between Mastercard and The Sage Experience extends this idea of authorship into hospitality itself. Alongside the chef series, the collaboration includes a range of curated dining formats available through Mastercard’s Priceless platform—from intimate evenings at Shemu to private, at-home experiences designed around the concept’s immersive approach.

@SceneEats: Babel is returning to Marassi this Eid, with its coastal branch reopening on May 25th.

Founded in 2009, the restaurant has become known for its polished take on Lebanese dining and already has a Cairo location tucked inside New Cairo’s 5A.

With a menu that moves between fresh fish, charcoal-grilled cuts and colder mezze dishes, Babel leans into the more theatrical side of Levantine dining, where presentation arrives almost as carefully as the food itself, and ordering “just for yourself” feels slightly illegal.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: Cairo’s Egyptian-ish restaurant Tehina just introduced Om Ali’s cool cousin, bread pudding, and it’s sweeter than you can imagine.

Meet ibn aam Halawa and bint khal Strawberry and Cream, flavourful companions to the new Classic bread pudding. The desserts are coated in rich cream and topped with elements of crunch and eshta to texturise your bite. The puddings join a long list of pita sandwiches and platters on the breakfast menu, sharing the spotlight for sweetness with Tehina’s sugary donut holes.

This dessert is now available at Tehina’s main branch in Golf Central Mall, Sheikh Zayed.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: Cairo’s Egyptian-ish restaurant Tehina just introduced Om Ali’s cool cousin, bread pudding, and it’s sweeter than you can imagine.

Meet ibn aam Halawa and bint khal Strawberry and Cream, flavourful companions to the new Classic bread pudding. The desserts are coated in rich cream and topped with elements of crunch and eshta to texturise your bite. The puddings join a long list of pita sandwiches and platters on the breakfast menu, sharing the spotlight for sweetness with Tehina’s sugary donut holes.

This dessert is now available at Tehina’s main branch in Golf Central Mall, Sheikh Zayed.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: There’s a new honey cake entering Egypt’s dessert scene this summer, and it already comes with a serious international following. Marlenka, the Czech Republic-based brand known for its layered Armenian honey cakes, is officially launching in Egypt, bringing with it a decades-old family recipe that dates back generations.

Founded in 2003 by Armenian entrepreneur Gevorg Avetisjan, Marlenka’s story began in the Czech Republic, but its roots trace back to Armenia, where the original honey cake recipe was passed down within the Avetisjan family. Since then, the brand has become known worldwide for its signature handcrafted cakes, made with soft layers of honey dough and a light caramel-like cream filling, finished with cocoa or chopped walnuts.

As part of its Egypt launch, Marlenka will introduce its classic honey cake alongside the cocoa-flavoured Kokoa Honey Cake, a chocolate-forward take on the original. The brand is also bringing its bite-sized Honey Nuggets, available in classic, lemon, cocoa, coffee, and cinnamon flavours. More details surrounding the launch are expected to be announced through MARLENKA Egypt’s Instagram account in the coming weeks.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: There’s a new honey cake entering Egypt’s dessert scene this summer, and it already comes with a serious international following. Marlenka, the Czech Republic-based brand known for its layered Armenian honey cakes, is officially launching in Egypt, bringing with it a decades-old family recipe that dates back generations.

Founded in 2003 by Armenian entrepreneur Gevorg Avetisjan, Marlenka’s story began in the Czech Republic, but its roots trace back to Armenia, where the original honey cake recipe was passed down within the Avetisjan family. Since then, the brand has become known worldwide for its signature handcrafted cakes, made with soft layers of honey dough and a light caramel-like cream filling, finished with cocoa or chopped walnuts.

As part of its Egypt launch, Marlenka will introduce its classic honey cake alongside the cocoa-flavoured Kokoa Honey Cake, a chocolate-forward take on the original. The brand is also bringing its bite-sized Honey Nuggets, available in classic, lemon, cocoa, coffee, and cinnamon flavours. More details surrounding the launch are expected to be announced through MARLENKA Egypt’s Instagram account in the coming weeks.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: If you’ve ever watched one of Yomna Reda’s Breakfast Club videos and wished you could reach through the screen for a bite, TBS just made that considerably easier. The food influencer has teamed up with the bakery chain for a limited-time collaboration that brings some of her breakfast creations off the feed and onto the menu.

The collab revolves around a lineup of stacked, comfort-heavy breakfast sandwiches and pastries, each served with crispy wedges and a side salad. Leading the drop is The Classic Brioche - a soft brioche sandwich layered with creamy scrambled eggs, beef bacon, and melted red cheddar. There’s also the Avo Salmon Brioche, which pairs smoked salmon with avocado for a lighter breakfast option.

For something more savoury, the Caesar Stack comes tucked inside parmesan-and-herb buns with chicken and lettuce, while the Loaded Croissant leans fully into buttery territory with a crispy croissant stuffed with chicken filling. Meanwhile, the Veggie Stack keeps things meat-free with eggs and vegetables layered into a hearty breakfast build.

The limited-edition menu is currently available at TBS branches in Cairo’s Square One and Golf Central, as well as Alexandria’s Green Plaza.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: If you’ve ever watched one of Yomna Reda’s Breakfast Club videos and wished you could reach through the screen for a bite, TBS just made that considerably easier. The food influencer has teamed up with the bakery chain for a limited-time collaboration that brings some of her breakfast creations off the feed and onto the menu.

The collab revolves around a lineup of stacked, comfort-heavy breakfast sandwiches and pastries, each served with crispy wedges and a side salad. Leading the drop is The Classic Brioche - a soft brioche sandwich layered with creamy scrambled eggs, beef bacon, and melted red cheddar. There’s also the Avo Salmon Brioche, which pairs smoked salmon with avocado for a lighter breakfast option.

For something more savoury, the Caesar Stack comes tucked inside parmesan-and-herb buns with chicken and lettuce, while the Loaded Croissant leans fully into buttery territory with a crispy croissant stuffed with chicken filling. Meanwhile, the Veggie Stack keeps things meat-free with eggs and vegetables layered into a hearty breakfast build.

The limited-edition menu is currently available at TBS branches in Cairo’s Square One and Golf Central, as well as Alexandria’s Green Plaza.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.

@SceneEats: Coffee Waves just dropped a full food menu, which means your “I’m just grabbing a coffee” stop can now very easily turn into a two-hour breakfast detour.

The spot mostly stuck to drinks, but it looks like the café is officially stepping into its brunch era. Started by two best friends, Coffee Waves built its name around coffee, laidback hangs, and the kind of iced drinks that somehow always end up photographed before the first sip, mainly because of the stickers that decorate their cups.

The new menu leans heavily into classic coffee shop comfort food, with a few little twists here and there. Think salmon eggs benedict served on a buttery croissant, caramel-drizzled french toast, avocado toast, pesto pasta and shakshuka. It’s very much giving reliable café staples, just with enough personality to keep things interesting.

The new menu is now available at their branches in Patio Oro, New Cairo and La Vista Bay, North Coast.

For more snackable content from across Egypt, head to www.SceneEats.com (link in bio) or download the #SceneNow app available on iOS and Android.