![]() ![]() With signature sides, sauces and toppings to choose from, guests can configure their plate to their liking and experiment with pairings. No.37 Porterhouse, Riyadh, Saudi has become known for its cuts – all dry aged in-house – and wagyu steaks grilled over wood and charcoal. Adhering to the traditional Egyptian recipe, Zooba favours the fava bean paired with roumy cheese, fiery harissa or tangy pickled lemon. No.38 Zooba (Zamalek), Cairo, made to order and stuffed into baladi bread, chef Moustafa El Refaey’s falafels are lauded as some of the best in the world. Her open kitchen produces a five-course menu of super-contemporary dishes that upend tradition and pack a punch of flavour. ![]() No.39 Fusions by Tala, Manama, East & North Africa’s Best Female Chef, Tala Bashmi, serves up fare inspired by classic Bahraini food. It’s fine-dining, but not quiet: with music, the buzz of chatter and the bell alerting the arrival of another course, there’s always excitement inside. No.40 Milgo & Milbar, Tel Aviv, Moti Titman’s courses are based on fresh seasonal vegetables, fish, seafood and meat. ![]() The menu also features Levantine classics that are perfect for sharing. The family-style menu offers a selection of Bedouin dishes such as mansaf and saijiyeh. No.41 Sufra, Amman, specialises in clay pot cooking, which is said to impart a very distinct flavour. Seasoned chef Durga Misra serves up Mediterranean- and French-inspired dishes with simple, fresh, quality ingredients, crafted well. No.42 LPM, Riyadh, Saudi for the name, stay for the food and linger for the vibrant atmosphere that transports you to the French riviera. Chef Mateus Coelho’s varied menu consists of several sections with an array of larger dishes meant for sharing, including a six-hour braised short rib finished on the grill. No.43 White Robata, Kuwait City, Robata is a Japanese concept inspired by international flavours. Using fresh ingredients and exotic flavors, Izakaya's dishes showcase a unique blend of Japanese Peruvian culinary culture, taking you on an inspiring, authentic journey of the sensation that is Nikkei cuisine.Ĭhef Masahiro Sugiyama, a sixth-generation sushi master, serves up a set omakase – or chef’s choice – menu, picking the freshest ingredients that are imported direct from his home country. No.45 Izakaya, Cairo, in the heart of Egypt’s capital city, Izakaya is Cairo’s first Nikkei restaurant a fusion of Japanese precision with Peruvian flair. No.46 La Closerie, Tunis, the zucchini noodles lavished with pesto for the no carb brigade, to the crunchy breaded squid with house-cut tartar sauce to share around, there’s lots to love at Tunis’ top restaurant destination. The omakase-style menu offers delicately plated bites like grilled umami chicken wings, and mains straight from the Josper oven. No.47 Clap, Beirut, is the cornerstone of chef Renald Epie’s Japanese dishes. It’s time to get transported to 1920s Chicago, where you’ll forget that you’re actually on Al Maryah Island. No.48 Butcher & Still, Abu Dhabi, expected of a steakhouse, there are prime cuts of American beef that will make your mouth water. Chef Andrew Cibej turns simple food into something wonderful: take the zingy sardine escabeche or the roast vegetables with sunflower seeds and salsa verde. No.49 +61, Marrakech, is all about simple, precisely executed pleasures. No.50 Tokyo, Riyadh, Saudi culinary brigade curates a menu of bestsellers that stand the test of time, such as the bento, consisting of their signature sashimi, tempura, seaweed salad, tamago, teriyaki collection and korokke. Grab a seat at the table and read about the restaurants ranked from No.50 to No.1 ![]() The brand-new ranking, which celebrates gastronomy, heritage and cutting-edge culinary techniques from across the region, features restaurants from 11 different countries. The inaugural and highly anticipated Middle East & North Africa’s 50 Best Restaurants 2022 list, sponsored by S.Pellegrino & Acqua Panna, was unveiled at a live awards ceremony in Abu Dhabi on 7th February. ![]()
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