Nabeel's Guidebook

Nabeel
Nabeel's Guidebook

Food scene

Just 10 minutes walk away from our place, you can enjoy a selection of some nice restaurants and cafes with a stunning sea-view. Best time to visit: day time Highlights: - ATM machines - Kids play area
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Gleem Bay
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Just 10 minutes walk away from our place, you can enjoy a selection of some nice restaurants and cafes with a stunning sea-view. Best time to visit: day time Highlights: - ATM machines - Kids play area
Al Kayyal, is a very popular butchery shop in Alexandria, that is specialized in making Hawawshi; a popular Egyptian street food, particularly in Cairo and Alexandria - basically dough (or pita) stuffed with a mixture of ground beef that is seasoned with tantalizing warm spices, onions, garlic, hot peppers and fresh herbs. Despite the fact that you can eat Hawawshi in so many restaurants across the city, but many argue that Al Kayyal is the best place when it comes to Hawawshi. Pro Tip: The restaurant does not have a dine-in place, hence delivery is the safest option. They do deliver to our place but it could take up to two hours to get it delivered due to high demand. So order in advance and get hungry! Address: Address: 205 Port Said St, Al Ibrahimeyah Bahri WA Sidi Gaber, Bab Sharqi, Alexandria Governorate 5424063, Egypt
Al Kayyal Butchery
205 Port Said Street
Al Kayyal, is a very popular butchery shop in Alexandria, that is specialized in making Hawawshi; a popular Egyptian street food, particularly in Cairo and Alexandria - basically dough (or pita) stuffed with a mixture of ground beef that is seasoned with tantalizing warm spices, onions, garlic, hot peppers and fresh herbs. Despite the fact that you can eat Hawawshi in so many restaurants across the city, but many argue that Al Kayyal is the best place when it comes to Hawawshi. Pro Tip: The restaurant does not have a dine-in place, hence delivery is the safest option. They do deliver to our place but it could take up to two hours to get it delivered due to high demand. So order in advance and get hungry! Address: Address: 205 Port Said St, Al Ibrahimeyah Bahri WA Sidi Gaber, Bab Sharqi, Alexandria Governorate 5424063, Egypt
Feteer is an Egyptian pie stuffed with sausages, pastrami, mix-cheese..etc. It can also be a dessert stuffed with Nutella, Lotus or drizzled with Honey. You can get it anywhere across the city, but to get it right, you have to try this place. Its an old establishment in Camp Cesar, Alexandria and very very popular for its sausage and pastrami pie. Address: Camp Cesar, 84 Port Said St, Al Ibrahimeyah Bahri WA Sidi Gaber, Bab Sharqi, Alexandria Governorate 5424072, Egypt Pro Tip: They have two branches but the old one in Camp Cesar is the real deal. That branch has a small dine-in area but they do also deliver - delivery could take hours and sometimes they do not pickup the phone, so get ready and pay them a visit or just get a takeaway and go back home to enjoy it with the sea-view.
Al Qallaa
84 Port Said Street
Feteer is an Egyptian pie stuffed with sausages, pastrami, mix-cheese..etc. It can also be a dessert stuffed with Nutella, Lotus or drizzled with Honey. You can get it anywhere across the city, but to get it right, you have to try this place. Its an old establishment in Camp Cesar, Alexandria and very very popular for its sausage and pastrami pie. Address: Camp Cesar, 84 Port Said St, Al Ibrahimeyah Bahri WA Sidi Gaber, Bab Sharqi, Alexandria Governorate 5424072, Egypt Pro Tip: They have two branches but the old one in Camp Cesar is the real deal. That branch has a small dine-in area but they do also deliver - delivery could take hours and sometimes they do not pickup the phone, so get ready and pay them a visit or just get a takeaway and go back home to enjoy it with the sea-view.
Heard of the Alexandrian Liver sandwich or craving one? Look nowhere else and head to this OG restaurant! Farag Abo Khaled is very popular restaurant in old downtown Alexandria, famous for its sandwiches and dishes. Pro Tip: Go for sandwiches instead of dishes. Go for the OG Alexandrian Liver sandwich and Brain sandwich - (yes yes I know it sounds weird but you will thank me later). Address: 32 mohamed el sayed korayem st, EL GOMROK، Qesm Al Gomrok, Alexandria Governorate 5321382, Egypt
Farag Abo Khaled
32 mohamed el sayed korayem st
Heard of the Alexandrian Liver sandwich or craving one? Look nowhere else and head to this OG restaurant! Farag Abo Khaled is very popular restaurant in old downtown Alexandria, famous for its sandwiches and dishes. Pro Tip: Go for sandwiches instead of dishes. Go for the OG Alexandrian Liver sandwich and Brain sandwich - (yes yes I know it sounds weird but you will thank me later). Address: 32 mohamed el sayed korayem st, EL GOMROK، Qesm Al Gomrok, Alexandria Governorate 5321382, Egypt
Athineos, located at 21 Midan Saad Zaghloul, boasts a diverse history reflecting the city's cultural and culinary influences. The property's Italian Jewish owner made a deal with Costantinos Athineos, allowing the construction of a building that housed a glacerie and patisserie on its lower levels. Athineos officially opened in 1900. In 1912, the Italian owner mortgaged the building to Athineos for 3,000 pounds, payable in 36 monthly installments of 100 pounds. Rent was set at 50 pounds monthly. Athineos' distinct plates and decorative items were crafted by renowned makers like Sèvres, Limoges, and Rosenthal, showcasing an art deco style blending Alexandrian and European influences. In the 1950s, Catina, Athineos' wife, joined the management, introducing new programs, such as ballroom dancing and orchestra nights, attracting the city's elite. Upon Constantinos' death in 1955, Catina took full control until 1968. In 1970, Athineos was sold to Nassar, currently managed by Yacoub Nassar, offering restaurant and patisserie services. The clientele has evolved, with more than 70% tourists visiting for lunch or dinner, enjoying seafood, barbecued meats, chicken, and Greek dishes. Their specialty is seafood pasta. In 2005, Ahmed Zweil, the Egyptian Nobel Prize winner, fulfilled his dream of dining at Athineos. Naguib Mahfouz, another Egyptian Nobel Laureate, wrote his famous work, Miramar, inspired by the café of the same name along the seafront, now home to L’Aiglon, with a pension named Miramar above it.
Athineos
Athineos, located at 21 Midan Saad Zaghloul, boasts a diverse history reflecting the city's cultural and culinary influences. The property's Italian Jewish owner made a deal with Costantinos Athineos, allowing the construction of a building that housed a glacerie and patisserie on its lower levels. Athineos officially opened in 1900. In 1912, the Italian owner mortgaged the building to Athineos for 3,000 pounds, payable in 36 monthly installments of 100 pounds. Rent was set at 50 pounds monthly. Athineos' distinct plates and decorative items were crafted by renowned makers like Sèvres, Limoges, and Rosenthal, showcasing an art deco style blending Alexandrian and European influences. In the 1950s, Catina, Athineos' wife, joined the management, introducing new programs, such as ballroom dancing and orchestra nights, attracting the city's elite. Upon Constantinos' death in 1955, Catina took full control until 1968. In 1970, Athineos was sold to Nassar, currently managed by Yacoub Nassar, offering restaurant and patisserie services. The clientele has evolved, with more than 70% tourists visiting for lunch or dinner, enjoying seafood, barbecued meats, chicken, and Greek dishes. Their specialty is seafood pasta. In 2005, Ahmed Zweil, the Egyptian Nobel Prize winner, fulfilled his dream of dining at Athineos. Naguib Mahfouz, another Egyptian Nobel Laureate, wrote his famous work, Miramar, inspired by the café of the same name along the seafront, now home to L’Aiglon, with a pension named Miramar above it.
Délices, established in 1900 at Ramleh station on the Corniche by Greek owner Cleovoulos Moustakas, officially opened in 1922. The name "Délices" was inspired by a French lady who praised its pastries as "une merveille de délices." Originally, Délices offered a variety of culinary delights, including pastries, chocolates, tea, confectionery, and their famous ice cream, "dandourma." They were renowned for their mango and strawberry syrups. The staff, primarily Alexandrian Greeks, included the famous waiter Stelios Koumoutsos, known for his obsession with discovering Alexander the Great's grave. Délices became a cherished spot for cosmopolitan Alexandrian society. People flocked to enjoy tea and a wide selection of cakes and pastries, such as mille feuilles, baba, croissants, and more. Customers could sit outside in wicker chairs or choose fancier indoor seating. Délices also offered catering, organizing receptions for Greek, Italian, and French events. They provided wedding and birthday cakes, including those for the royal family, such as King Farouk's wedding and coronation cakes. After the 1952 revolution, President Gamal Abdel Nasser's family continued to patronize Délices, and the shop organized their weddings. Délices' association extended to numerous occasions. It was customary in Alexandria to visit Délices for coffee and biscuits after a Greek funeral or for brioche and colivo after a mass held 40 days after a death. During Christmas and Easter, Délices offered traditional sweets like bûche, brioche Vasilopita, and Finikia Kourabiedes. The shop made chocolate eggs for Easter the same way since 1922. During Christian fasts, fasting pastries such as Esli and Skaltsonia were available. The shop's façade reflected the season. Ioannis Antoniou, the grandson, now manages Délices, preserving its spirit while introducing some changes, including renovations and the addition of a restaurant section. Délices is a favored stop for tourists, known for coffee, meals, and their famous chocolate-dipped dates. It's regaining its status as a trademark of Alexandria's city center. During Ramadan, a tent was set up for the first time, offering mint tea, backgammon, and shisha (water pipe), along with traditional Ramadan sweets like loukoumades, kunaffa, and qatayef. These changes symbolize the evolving spirit of Alexandria.
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Délices Patisserie Alexandria
46 Saad Zaghloul
6 lokale anbefaler
Délices, established in 1900 at Ramleh station on the Corniche by Greek owner Cleovoulos Moustakas, officially opened in 1922. The name "Délices" was inspired by a French lady who praised its pastries as "une merveille de délices." Originally, Délices offered a variety of culinary delights, including pastries, chocolates, tea, confectionery, and their famous ice cream, "dandourma." They were renowned for their mango and strawberry syrups. The staff, primarily Alexandrian Greeks, included the famous waiter Stelios Koumoutsos, known for his obsession with discovering Alexander the Great's grave. Délices became a cherished spot for cosmopolitan Alexandrian society. People flocked to enjoy tea and a wide selection of cakes and pastries, such as mille feuilles, baba, croissants, and more. Customers could sit outside in wicker chairs or choose fancier indoor seating. Délices also offered catering, organizing receptions for Greek, Italian, and French events. They provided wedding and birthday cakes, including those for the royal family, such as King Farouk's wedding and coronation cakes. After the 1952 revolution, President Gamal Abdel Nasser's family continued to patronize Délices, and the shop organized their weddings. Délices' association extended to numerous occasions. It was customary in Alexandria to visit Délices for coffee and biscuits after a Greek funeral or for brioche and colivo after a mass held 40 days after a death. During Christmas and Easter, Délices offered traditional sweets like bûche, brioche Vasilopita, and Finikia Kourabiedes. The shop made chocolate eggs for Easter the same way since 1922. During Christian fasts, fasting pastries such as Esli and Skaltsonia were available. The shop's façade reflected the season. Ioannis Antoniou, the grandson, now manages Délices, preserving its spirit while introducing some changes, including renovations and the addition of a restaurant section. Délices is a favored stop for tourists, known for coffee, meals, and their famous chocolate-dipped dates. It's regaining its status as a trademark of Alexandria's city center. During Ramadan, a tent was set up for the first time, offering mint tea, backgammon, and shisha (water pipe), along with traditional Ramadan sweets like loukoumades, kunaffa, and qatayef. These changes symbolize the evolving spirit of Alexandria.
Around 1900, Dimitri Hamos, a Greek immigrant, arrived in Alexandria. He learned the bakery trade in a Greek bakery on rue de France and later bought it. A couple of years later, he relocated the bakery to Ibrahimieh, where he recognized less competition. His sons joined the business, and after his death in 1927, it was carried on by his family. The bakery expanded, and renowned chef Yorgho Margellos joined the team. After Dimitri's passing, his sister, Photini (Nitso) Issa-Hamos, inherited the business. Eventually, Lillian, Dimitri's niece, took over and continued the family tradition in Alexandria and Montreal. The bakery's current location is at 140 Omar Lotfy in Sporting el Soghra, known as "Alexandra Hamos." They follow Chef Yorgo's rules, using fresh ingredients and traditional recipes to create a wide range of pastries, cakes, chocolates, and candies. The bakery is famous for its holiday specialties, such as Vassilopita, finikia, kourabyedes, and tsourekakia. Additionally, they offer products suitable for Coptic fasting. The legacy continues, with customers seeking traditional engagement cakes, reminiscent of those from Hamos when they celebrated their special moments.
Alexandra Hamos
Around 1900, Dimitri Hamos, a Greek immigrant, arrived in Alexandria. He learned the bakery trade in a Greek bakery on rue de France and later bought it. A couple of years later, he relocated the bakery to Ibrahimieh, where he recognized less competition. His sons joined the business, and after his death in 1927, it was carried on by his family. The bakery expanded, and renowned chef Yorgho Margellos joined the team. After Dimitri's passing, his sister, Photini (Nitso) Issa-Hamos, inherited the business. Eventually, Lillian, Dimitri's niece, took over and continued the family tradition in Alexandria and Montreal. The bakery's current location is at 140 Omar Lotfy in Sporting el Soghra, known as "Alexandra Hamos." They follow Chef Yorgo's rules, using fresh ingredients and traditional recipes to create a wide range of pastries, cakes, chocolates, and candies. The bakery is famous for its holiday specialties, such as Vassilopita, finikia, kourabyedes, and tsourekakia. Additionally, they offer products suitable for Coptic fasting. The legacy continues, with customers seeking traditional engagement cakes, reminiscent of those from Hamos when they celebrated their special moments.
Trianon, originally established by Greeks Andrea Drikos and George Pericles in 1935 at Ramleh Station in Alexandria, began as a patisserie and chocolatier, along with a charming café for tea and cake. The location's appeal stemmed from its position at the intersection of Saad Zaghloul Street, Safia Zaghloul Street, and a street overlooking the Eastern Harbor, as well as its beautiful art deco interior adorned with painted panels of women by an Italian artist. Following a change in ownership after the founders' passing, Trianon was sold to Egyptian partners in 1970, leading to its expansion and significant renovations. The original signature chocolates and pastries remained, but Trianon evolved into a full-service dining experience, introducing a five-star restaurant and coffee shop. This expansion led to multiple branches across Alexandria, including the Grand Trianon, Le Salon Restaurant, Coffee Shop Trianon, Trianon Sporting Club, Trianon Pharos Club, and branches in San Stefano, Rushdy, Kafr Abdou, and even Bianchi in Agamy. Trianon diversified its offerings with Italian, French, Oriental, and Chinese cuisine and catering services. Notably, the paragraph briefly touches on the tradition of eating "Fatta," a popular dish in Egypt, typically served during Moslem and Coptic feasts and festive occasions. While made with veal on regular days, during the Big Eid or Greater Bairam, it is commonly enjoyed with lamb in honor of the religious significance mentioned in the Koran.
Trianon
Trianon, originally established by Greeks Andrea Drikos and George Pericles in 1935 at Ramleh Station in Alexandria, began as a patisserie and chocolatier, along with a charming café for tea and cake. The location's appeal stemmed from its position at the intersection of Saad Zaghloul Street, Safia Zaghloul Street, and a street overlooking the Eastern Harbor, as well as its beautiful art deco interior adorned with painted panels of women by an Italian artist. Following a change in ownership after the founders' passing, Trianon was sold to Egyptian partners in 1970, leading to its expansion and significant renovations. The original signature chocolates and pastries remained, but Trianon evolved into a full-service dining experience, introducing a five-star restaurant and coffee shop. This expansion led to multiple branches across Alexandria, including the Grand Trianon, Le Salon Restaurant, Coffee Shop Trianon, Trianon Sporting Club, Trianon Pharos Club, and branches in San Stefano, Rushdy, Kafr Abdou, and even Bianchi in Agamy. Trianon diversified its offerings with Italian, French, Oriental, and Chinese cuisine and catering services. Notably, the paragraph briefly touches on the tradition of eating "Fatta," a popular dish in Egypt, typically served during Moslem and Coptic feasts and festive occasions. While made with veal on regular days, during the Big Eid or Greater Bairam, it is commonly enjoyed with lamb in honor of the religious significance mentioned in the Koran.
Benjamin's transformation into Mohamed Ahmed represented a significant ascent in its culinary reputation. Originating in two separate locations, Mohamed Ahmed's story unfolds as follows: The senior Mohamed Ahmed embarked on his culinary venture in 1918, establishing his first ful and falafel shop in Manshieh on Midan Street (now El Nasr Street). This location remained operational until 1957. Meanwhile, Benjamin's story began in 1932 as a foul shop, situated on 17 Shakour Street, near Ramleh Station, close to a Jewish synagogue. In 1957, when Benjamin left Alexandria, he offered his shop to the two sons of Mohamed Ahmed, who acquired it and continue to own it. The shop retains its renown for ful and falafel but has diversified its offerings to include fried cheese, lentil soup, and eggs. Mohamed Ahmed's clientele is diverse, drawing visitors from far and wide, including notable figures such as Queen Sophia of Spain, Prince Henrich of Denmark, Naguib Mahfouz, the Egyptian Nobel Laureate, Demis Roussous, the Alexandrian/Greek singer, Fouad el Mohandess, the comedian, Soad Hosny, the actress, Mustafa and Ali Amin, the journalists, Ahmed Zoweil, the Egyptian Nobel Laureate, and the children of Gamal Abdel Nasser. The memorable story of Mustafa Amin, who dined anonymously at Mohamed Ahmed, illustrates the shop's egalitarian ethos. He later wrote an article in Al Akhbar's column "Fikra," describing the ful as akin to turkey and emphasizing the shop's inclusive atmosphere, where ministers and porters are equally welcomed. In 1979, Benjamin's daughter visited the shop and introduced herself to the owners.
Mohamed Ahmed Restaurant
شارع شكور
Benjamin's transformation into Mohamed Ahmed represented a significant ascent in its culinary reputation. Originating in two separate locations, Mohamed Ahmed's story unfolds as follows: The senior Mohamed Ahmed embarked on his culinary venture in 1918, establishing his first ful and falafel shop in Manshieh on Midan Street (now El Nasr Street). This location remained operational until 1957. Meanwhile, Benjamin's story began in 1932 as a foul shop, situated on 17 Shakour Street, near Ramleh Station, close to a Jewish synagogue. In 1957, when Benjamin left Alexandria, he offered his shop to the two sons of Mohamed Ahmed, who acquired it and continue to own it. The shop retains its renown for ful and falafel but has diversified its offerings to include fried cheese, lentil soup, and eggs. Mohamed Ahmed's clientele is diverse, drawing visitors from far and wide, including notable figures such as Queen Sophia of Spain, Prince Henrich of Denmark, Naguib Mahfouz, the Egyptian Nobel Laureate, Demis Roussous, the Alexandrian/Greek singer, Fouad el Mohandess, the comedian, Soad Hosny, the actress, Mustafa and Ali Amin, the journalists, Ahmed Zoweil, the Egyptian Nobel Laureate, and the children of Gamal Abdel Nasser. The memorable story of Mustafa Amin, who dined anonymously at Mohamed Ahmed, illustrates the shop's egalitarian ethos. He later wrote an article in Al Akhbar's column "Fikra," describing the ful as akin to turkey and emphasizing the shop's inclusive atmosphere, where ministers and porters are equally welcomed. In 1979, Benjamin's daughter visited the shop and introduced herself to the owners.
At the end of rue Safia Zaghloul, Elite and Asteria face each other, both Greek-owned but struggling to regain their former glory and clientele. Elite, once more extensive with an upstairs dining room and live singer, enjoyed its heyday until the last two decades. Its renowned former owner, the late Madame Christina, was its real attraction, greeting guests like a gracious hostess and regaling them with stories of famous past patrons. Elite's signature dish, Caprice, is actually French, brought back by Madame Christina from France.
elite
At the end of rue Safia Zaghloul, Elite and Asteria face each other, both Greek-owned but struggling to regain their former glory and clientele. Elite, once more extensive with an upstairs dining room and live singer, enjoyed its heyday until the last two decades. Its renowned former owner, the late Madame Christina, was its real attraction, greeting guests like a gracious hostess and regaling them with stories of famous past patrons. Elite's signature dish, Caprice, is actually French, brought back by Madame Christina from France.
In 1979, Au Ritrovo was acquired by Gabriel Asaad and Mohamed Abou Zeid, who were among the youngest restaurant owners at the time. They converted part of Au Ritrovo into the pizza shop, Chez Gaby, which quickly gained immense popularity in Alexandria. With a blend of modern and classical Italian ambiance, Chez Gaby provided an affordable, friendly, and relaxed setting that bridged cultures. After Gabriel's passing, Chez Gaby and Café Royal are currently managed by his widow, Roxanne, making her another successful female restaurateur in Alexandria. She joins the ranks of other notable Alexandrian women in the restaurant business, such as Madame Elite, Madame Christina of Elite, Gina Soulos of Fluckiger, Aliki Antoniou of Délices, and Fluckiger, and the leadership of the Lord’s Inn pastry shop. Famous patrons who have frequented Chez Gaby include Samir Sabry, Madiha Kamel, Moataz el Demerdash, Magda el Sabah, and Ihab Nafie, among others. The restaurant attracts both locals and foreigners, and notable international figures like Prince Albert of Monaco, John Major, and Prince Philip of Belgium have also dined there.
Chez Gaby Au Ritrovo
22 El-Horeya Rd
In 1979, Au Ritrovo was acquired by Gabriel Asaad and Mohamed Abou Zeid, who were among the youngest restaurant owners at the time. They converted part of Au Ritrovo into the pizza shop, Chez Gaby, which quickly gained immense popularity in Alexandria. With a blend of modern and classical Italian ambiance, Chez Gaby provided an affordable, friendly, and relaxed setting that bridged cultures. After Gabriel's passing, Chez Gaby and Café Royal are currently managed by his widow, Roxanne, making her another successful female restaurateur in Alexandria. She joins the ranks of other notable Alexandrian women in the restaurant business, such as Madame Elite, Madame Christina of Elite, Gina Soulos of Fluckiger, Aliki Antoniou of Délices, and Fluckiger, and the leadership of the Lord’s Inn pastry shop. Famous patrons who have frequented Chez Gaby include Samir Sabry, Madiha Kamel, Moataz el Demerdash, Magda el Sabah, and Ihab Nafie, among others. The restaurant attracts both locals and foreigners, and notable international figures like Prince Albert of Monaco, John Major, and Prince Philip of Belgium have also dined there.
Mocambo has survived the gentrification of the old downtown and currently still exists in the same little shop of the original owner, and is specially famous for the small choux with crème chantilly or custard cream filling with glazed caramel topping. Many households order them for their profiteroles, or gateaux Saint Honoré.
Mokambo
Mocambo has survived the gentrification of the old downtown and currently still exists in the same little shop of the original owner, and is specially famous for the small choux with crème chantilly or custard cream filling with glazed caramel topping. Many households order them for their profiteroles, or gateaux Saint Honoré.
A more modest building than either Casino San Stefano or the Four Seasons is the San Giovanni Hotel and Restaurant on the Corniche in Stanley Bay. It was established in 1939 and has managed to survive in the face of many changes in the city. Patronized by both Anwar el Sadat and the late King Hussein of Jordan, San Giovanni is famous for its seafood rice, known as San Giovanni rice.
San Giovanni Hotel
Stanley Bridge
A more modest building than either Casino San Stefano or the Four Seasons is the San Giovanni Hotel and Restaurant on the Corniche in Stanley Bay. It was established in 1939 and has managed to survive in the face of many changes in the city. Patronized by both Anwar el Sadat and the late King Hussein of Jordan, San Giovanni is famous for its seafood rice, known as San Giovanni rice.
Santa Lucia, a true survivor in the city center, was a renowned and frequented restaurant throughout its history, featuring an adjoining night club where the rich, famous, and visiting European actors and singers dined and entertained. While it faced a dip in popularity due to mismanagement, its young owner, Yanni, undertook a remarkable restoration effort. Yanni, a chemical engineer by training and a true Alexandrian, successfully combined tradition and innovation to attract both nostalgic and young clients. With the help of an invaluable friend and advisor, Rudy, a diverse menu, and a touch of fusion, Santa Lucia emerged anew. Notably, Demis Roussos praised the owner for the establishment's transformation. Today, Santa Lucia has regained favor with government officials, many of whom are former Alexandrians now based in Cairo. Yanni recently closed a deal to open a branch in Giza, Cairo, reflecting his astute business acumen. This expansion capitalizes on shared heritage between the two cities, appealing to Cairenes who appreciate Alexandria's cosmopolitan lifestyle. While Santa Lucia thrived through word-of-mouth in Alexandria, advertising will be essential in competitive Cairo. Nonetheless, the brand name "Santa Lucia" remains the main focal point for promotion, drawing on the umbrella of nostalgia and heritage shared by both cities.
Santa Lucia
40 شارع صفية زغلول
Santa Lucia, a true survivor in the city center, was a renowned and frequented restaurant throughout its history, featuring an adjoining night club where the rich, famous, and visiting European actors and singers dined and entertained. While it faced a dip in popularity due to mismanagement, its young owner, Yanni, undertook a remarkable restoration effort. Yanni, a chemical engineer by training and a true Alexandrian, successfully combined tradition and innovation to attract both nostalgic and young clients. With the help of an invaluable friend and advisor, Rudy, a diverse menu, and a touch of fusion, Santa Lucia emerged anew. Notably, Demis Roussos praised the owner for the establishment's transformation. Today, Santa Lucia has regained favor with government officials, many of whom are former Alexandrians now based in Cairo. Yanni recently closed a deal to open a branch in Giza, Cairo, reflecting his astute business acumen. This expansion capitalizes on shared heritage between the two cities, appealing to Cairenes who appreciate Alexandria's cosmopolitan lifestyle. While Santa Lucia thrived through word-of-mouth in Alexandria, advertising will be essential in competitive Cairo. Nonetheless, the brand name "Santa Lucia" remains the main focal point for promotion, drawing on the umbrella of nostalgia and heritage shared by both cities.
In the 1920s, a group of peasants from Meit Ghamr arrived in Attarine, Alexandria. Lacking money for restaurants, they started selling liver (kebda) from carts. Among them, Mohamed Farid established his cart in Attarine and later bought a shop on Abdel Moneim Street, known as the original Awlad el Fallah. The family continued this tradition, opening branches in Bahari, near Gate 1, and Morsi Badr and Ramleh Station. El Fallah specializes in preparing liver in the traditional Alexandrian way, with thyme, cumin, and chili, served with green pepper, lemons, and watercress. While some customers request tahini and babaghanouj, Haj Wahid, the owner, adheres to the traditional liver dish without tahini. Famous actors still visit El Fallah as it's part of the Alexandrian experience. Haj Wahid recalls incidents where customers tried to cheat them, claiming they paid for the food and demanding change. Some even filed complaints at the police station, leading to his father spending a night there, though he insisted he hadn't taken any money. While such tricks persist, they don't fall for them anymore.
الفلاح
In the 1920s, a group of peasants from Meit Ghamr arrived in Attarine, Alexandria. Lacking money for restaurants, they started selling liver (kebda) from carts. Among them, Mohamed Farid established his cart in Attarine and later bought a shop on Abdel Moneim Street, known as the original Awlad el Fallah. The family continued this tradition, opening branches in Bahari, near Gate 1, and Morsi Badr and Ramleh Station. El Fallah specializes in preparing liver in the traditional Alexandrian way, with thyme, cumin, and chili, served with green pepper, lemons, and watercress. While some customers request tahini and babaghanouj, Haj Wahid, the owner, adheres to the traditional liver dish without tahini. Famous actors still visit El Fallah as it's part of the Alexandrian experience. Haj Wahid recalls incidents where customers tried to cheat them, claiming they paid for the food and demanding change. Some even filed complaints at the police station, leading to his father spending a night there, though he insisted he hadn't taken any money. While such tricks persist, they don't fall for them anymore.
In 1936, Haj Ziyada began a kebda (liver) business on a cart with his brothers Tewfik, Younis and Gharib, and their father. They set up their cart near their current shop on rue Bourse. Their business grew and they eventually moved into the current shop, called Abu Gharib. The shop has never changed hands and is still owned by Haj Ziyada. Abu Gharib started out selling liver sandwiches for a piaster. Their specialty was – and remains – kebda Iskandarani. The liver is sliced thinly, and fried with cumin, thyme, chili and green pepper, and is usually served with lemon. The difference between Alexandrian liver and the way it is done in Cairo is that in Cairo they don’t add green pepper, or cut the liver into small pieces. They also use sauce in Cairo. Everyone goes to Abu Gharib, which is considered a must-visit in Alexandria. Egyptians and foreigners alike enjoy the very special liver, and some famous clients have been Laila Elwy, Mohamed Abul Wafa, Nur el Sherif and Poussy, Said Saleh, Younis Shalaby and Emad Eddine Adib. Althoughh kebda remains the specialty of the place, Abu Gharib now offers a more varied menu including grilled meat and chicken.
مطعم الشرق
In 1936, Haj Ziyada began a kebda (liver) business on a cart with his brothers Tewfik, Younis and Gharib, and their father. They set up their cart near their current shop on rue Bourse. Their business grew and they eventually moved into the current shop, called Abu Gharib. The shop has never changed hands and is still owned by Haj Ziyada. Abu Gharib started out selling liver sandwiches for a piaster. Their specialty was – and remains – kebda Iskandarani. The liver is sliced thinly, and fried with cumin, thyme, chili and green pepper, and is usually served with lemon. The difference between Alexandrian liver and the way it is done in Cairo is that in Cairo they don’t add green pepper, or cut the liver into small pieces. They also use sauce in Cairo. Everyone goes to Abu Gharib, which is considered a must-visit in Alexandria. Egyptians and foreigners alike enjoy the very special liver, and some famous clients have been Laila Elwy, Mohamed Abul Wafa, Nur el Sherif and Poussy, Said Saleh, Younis Shalaby and Emad Eddine Adib. Althoughh kebda remains the specialty of the place, Abu Gharib now offers a more varied menu including grilled meat and chicken.
In Ibrahimieh on the tram, Safawani still holds sway as one of the city’s best known grills. It was founded in 1960 as an Egyptian coffee shop and a Yugoslavian grill that merged together and created a restaurant in the lively Ibrahimieh neighborhood. The Safawani family was also well-established in the tobacco industry, and today the family runs several restaurants based on the successful 1960s venture. Only the current owner Mohamed Safawani, and his uncle, know the recipe for the spice mixes that they use. The day he mixes the spices is treated with all the ceremony befitting a secret recipe.
El Safwany Restaurant
In Ibrahimieh on the tram, Safawani still holds sway as one of the city’s best known grills. It was founded in 1960 as an Egyptian coffee shop and a Yugoslavian grill that merged together and created a restaurant in the lively Ibrahimieh neighborhood. The Safawani family was also well-established in the tobacco industry, and today the family runs several restaurants based on the successful 1960s venture. Only the current owner Mohamed Safawani, and his uncle, know the recipe for the spice mixes that they use. The day he mixes the spices is treated with all the ceremony befitting a secret recipe.
In the Delta Restaurant on the tram station of Mazarita, only a few steps away from the Bibliotheca Alexandrina and from the city center, refined dining could still be found. The restaurant was established by Antoine Saman in 1980, and is specialized in French cuisine and pastry. There are usually special pastries for different occasions such as Christmas and Epiphany; Galette des Rois, and for Easter the famous brioche. The classical décor complements the excellent cuisine and the French specialties which wowed the Alexandrians when the Delta first opened, such as Cuisses de Grenouilles (locally produced frog legs) and the Escargots (snails imported from France or Italy) complete with the pince, the special prongs, with which to eat them. Another item which took Alexandria by storm when it opened was the Omelet Norvegienne, an ice cream flambé topped with meringue. Delta is also famous for its flambé steak and crêpe Suzette. The Nobel laureate Naguib Mahfouz was a regular at the restaurant, where he always sat at the same table and had the same food: Salade Niçoise and Piccata aux Champignons.
مطعم دلتا DELTA HOTEL
In the Delta Restaurant on the tram station of Mazarita, only a few steps away from the Bibliotheca Alexandrina and from the city center, refined dining could still be found. The restaurant was established by Antoine Saman in 1980, and is specialized in French cuisine and pastry. There are usually special pastries for different occasions such as Christmas and Epiphany; Galette des Rois, and for Easter the famous brioche. The classical décor complements the excellent cuisine and the French specialties which wowed the Alexandrians when the Delta first opened, such as Cuisses de Grenouilles (locally produced frog legs) and the Escargots (snails imported from France or Italy) complete with the pince, the special prongs, with which to eat them. Another item which took Alexandria by storm when it opened was the Omelet Norvegienne, an ice cream flambé topped with meringue. Delta is also famous for its flambé steak and crêpe Suzette. The Nobel laureate Naguib Mahfouz was a regular at the restaurant, where he always sat at the same table and had the same food: Salade Niçoise and Piccata aux Champignons.

Bar

Around 1900, an unusual establishment emerged in Alexandria's city center. When told, "Let's go to the Sheikh Ali," newcomers often ask, "Is this a mosque?" Surprisingly, the response is, "No, it's a bar." Such are the quirks of Alexandria. Originally owned by two Greeks and a Frenchman, it was known as Cap d’Or. Located off Manshieh Square in a narrow alleyway, it neighbored many bars owned by Greeks and Armenians in Ramleh Station. When the foreign owners decided to sell due to the nationalizations of Gamal Abdel Nasser’s regime, Ali purchased the bar for 500 pounds, keeping the bar as it was but adding food. In the past, the clientele included bankers, businessmen, traders, and cotton exchange speculators. Pashas and beys frequented the place, and clients typically dressed in suits, ties, and tarboushes until the 1970s. El Sheikh Ali retains its charm, the art nouveau decor and the original marble-top counter still captivating visitors. Although the draft beer handle has been replaced by a copper tap, its authenticity remains. El Sheikh Ali has a unique aura, drawing regulars and occasionally filtering its clientele. Its atmosphere is described as lively and intellectual, attracting notable figures such as Nagat el Saghira, Henry Kissinger, and Adel Imam. A particular highlight is its "joie de vivre," making it a distinctive and lively hub in Alexandria's city center with the quirky name, "Bar El Sheikh Ali."
Cap D’or Bar and Restaurant
4 Adib Bek Ashak
Around 1900, an unusual establishment emerged in Alexandria's city center. When told, "Let's go to the Sheikh Ali," newcomers often ask, "Is this a mosque?" Surprisingly, the response is, "No, it's a bar." Such are the quirks of Alexandria. Originally owned by two Greeks and a Frenchman, it was known as Cap d’Or. Located off Manshieh Square in a narrow alleyway, it neighbored many bars owned by Greeks and Armenians in Ramleh Station. When the foreign owners decided to sell due to the nationalizations of Gamal Abdel Nasser’s regime, Ali purchased the bar for 500 pounds, keeping the bar as it was but adding food. In the past, the clientele included bankers, businessmen, traders, and cotton exchange speculators. Pashas and beys frequented the place, and clients typically dressed in suits, ties, and tarboushes until the 1970s. El Sheikh Ali retains its charm, the art nouveau decor and the original marble-top counter still captivating visitors. Although the draft beer handle has been replaced by a copper tap, its authenticity remains. El Sheikh Ali has a unique aura, drawing regulars and occasionally filtering its clientele. Its atmosphere is described as lively and intellectual, attracting notable figures such as Nagat el Saghira, Henry Kissinger, and Adel Imam. A particular highlight is its "joie de vivre," making it a distinctive and lively hub in Alexandria's city center with the quirky name, "Bar El Sheikh Ali."

Coffeeshops

Sofianopoulo, established in 1908 at the former French post on rue Saad Zaghloul, was initially known for its diverse coffee blends from Ethiopia, Yemen, Brazil, and Colombia. In 1932, El Tantawi took over, and although the older clientele dominated until the 1950s, the shop adapted by offering lighter coffee with flavors like hazelnut, chocolate, and vanilla. They expanded their coffee range to include affordable Indonesian and Indian options. In 1992, they added a small coffee shop where adults frequented for breakfast in the morning, and younger locals came for coffee in the evenings. Tourists also enjoyed coffee there. Sofianopoulo's coffee quality led to it supplying the Egyptian Presidency until the 1980s. It was even featured in Samia el Etreby's Hakawi el Ahawi TV program. In 2008, the shop was divided into two due to inheritance matters.
Sofianopoulo Coffee beans
Sofianopoulo, established in 1908 at the former French post on rue Saad Zaghloul, was initially known for its diverse coffee blends from Ethiopia, Yemen, Brazil, and Colombia. In 1932, El Tantawi took over, and although the older clientele dominated until the 1950s, the shop adapted by offering lighter coffee with flavors like hazelnut, chocolate, and vanilla. They expanded their coffee range to include affordable Indonesian and Indian options. In 1992, they added a small coffee shop where adults frequented for breakfast in the morning, and younger locals came for coffee in the evenings. Tourists also enjoyed coffee there. Sofianopoulo's coffee quality led to it supplying the Egyptian Presidency until the 1980s. It was even featured in Samia el Etreby's Hakawi el Ahawi TV program. In 2008, the shop was divided into two due to inheritance matters.
The Brazilian Coffee Stores, established in 1928 by Sedaris, includes two outlets, one on rue Cherif (Salah Salem) in Alexandria's financial district and another on rue Saad Zaghloul. Although the stores have changed ownership to the late Nadia Mohamed Sobhy and her husband Youssef el Messiri, the original interiors from the 1920s remain intact, featuring granite bars, coffee grinders, machines, and display cabinets. Coffee beans are sourced from Brazil and occasionally Cuba. Both outlets continue to attract a bustling crowd of coffee enthusiasts. The Rue Cherif branch was a favorite gathering spot for the last generation of cosmopolitans, including Cyril Sursock, Robert Gasche, Jean Chamas, and Mohamed Awad, who met there daily at 1 pm.
Brazilian Coffee Stores
The Brazilian Coffee Stores, established in 1928 by Sedaris, includes two outlets, one on rue Cherif (Salah Salem) in Alexandria's financial district and another on rue Saad Zaghloul. Although the stores have changed ownership to the late Nadia Mohamed Sobhy and her husband Youssef el Messiri, the original interiors from the 1920s remain intact, featuring granite bars, coffee grinders, machines, and display cabinets. Coffee beans are sourced from Brazil and occasionally Cuba. Both outlets continue to attract a bustling crowd of coffee enthusiasts. The Rue Cherif branch was a favorite gathering spot for the last generation of cosmopolitans, including Cyril Sursock, Robert Gasche, Jean Chamas, and Mohamed Awad, who met there daily at 1 pm.

Ice Cream

Ice cream parlors, such as the earlier Garbis of great Alexandrian renown on La Gaieté Street in Ibrahimieh, followed by Saber in Ibrahimieh, originally on an adjacent street corner from the shop where the owner worked as a little boy and who became a success in Alexandria and with Cairenes in the summer adding his own touch of rice pudding topped with ice cream and nuts were always a treat to finish off a dinner had elsewhere in the city. Prices were affordable, and service pleasant and courteous. One had a choice between ice cream in a glass coupe or a plastic cup easier to drive or walk away with, or better still, scooped into a thin cone shaped crisp wafer. Apparently those were privy only to Alexandria, virtually unknown except to Cairenes who spent their summer in Agami, at least until very recently. Apparently these cornets used to be known as Shebbak el Bascote. Long ago, too, they used to sell them dipped in molasses, and place a coin inside the cone that would stick by virtue of the honey and be almost invisible to the eye. Children would rush to buy them and the lucky one would get the cone with the coin.
Ice Cream Saber
Ice cream parlors, such as the earlier Garbis of great Alexandrian renown on La Gaieté Street in Ibrahimieh, followed by Saber in Ibrahimieh, originally on an adjacent street corner from the shop where the owner worked as a little boy and who became a success in Alexandria and with Cairenes in the summer adding his own touch of rice pudding topped with ice cream and nuts were always a treat to finish off a dinner had elsewhere in the city. Prices were affordable, and service pleasant and courteous. One had a choice between ice cream in a glass coupe or a plastic cup easier to drive or walk away with, or better still, scooped into a thin cone shaped crisp wafer. Apparently those were privy only to Alexandria, virtually unknown except to Cairenes who spent their summer in Agami, at least until very recently. Apparently these cornets used to be known as Shebbak el Bascote. Long ago, too, they used to sell them dipped in molasses, and place a coin inside the cone that would stick by virtue of the honey and be almost invisible to the eye. Children would rush to buy them and the lucky one would get the cone with the coin.
Gelati Fahmy
Azza Ice Cream

Seafood

Located in a busy local area, has no seaview yet considered one of the best seafood destinations in town. Favorite dishes: - Meyas (Bluefish) charcoal grilled. - Seabass and Seabream fish marinated and cooked with olive oil and lemon. - Fried calamari - Grilled Shrimps/Gambari
Al Marsa seafood المَرسىَ للمأكولات البحرية
Located in a busy local area, has no seaview yet considered one of the best seafood destinations in town. Favorite dishes: - Meyas (Bluefish) charcoal grilled. - Seabass and Seabream fish marinated and cooked with olive oil and lemon. - Fried calamari - Grilled Shrimps/Gambari
An old Greek seafood restaurant located at the far east of the city, yet it worth the trip for an amazing authentic seafood.
Zephyrion
Al Giesh
An old Greek seafood restaurant located at the far east of the city, yet it worth the trip for an amazing authentic seafood.
One of the best seafood destination in the old neighborhood of Bahari.
Kadoura
One of the best seafood destination in the old neighborhood of Bahari.
Fish Market
The place to go for an original seafood in Alexandria.
Sea Gull Restaurant
The place to go for an original seafood in Alexandria.
From the 1980s onward, the areas in Ramleh beyond Laurens have grown exceedingly populous. Consequently, eateries have proliferated there, but of the mashawis, Balba’ is certainly the best known. Opened in 1985 in Sidi Bishr, it quickly became so popular that within a few years it had opened another branch in Down Town opposite Carrefour. Its excellent meat has been supplemented by fish as well, and by rice cooked Gulf style.
Balbaa Grill and Fish
From the 1980s onward, the areas in Ramleh beyond Laurens have grown exceedingly populous. Consequently, eateries have proliferated there, but of the mashawis, Balba’ is certainly the best known. Opened in 1985 in Sidi Bishr, it quickly became so popular that within a few years it had opened another branch in Down Town opposite Carrefour. Its excellent meat has been supplemented by fish as well, and by rice cooked Gulf style.
Towards the Fort of Qaibey, is the Alexandria Nautical Greek Club. One of the most popular eateries in the city today, it boasts a clientele that encompasses a wide range in terms of age and social standing though in that particular respect a not too flagrant gap. With the Greek club, a paradox of sorts makes it a unique and very Alexandrian case in point. Unless one was Greek and knew of its existence, situated as it is in Bahari, it was not in the past an Alexandrian's first choice for a meal or a dinner out. The fact that it was a club, naturally, excluded the possibility of non members having any access to its premises. More importantly, it was one place long after the days of Stanley and San Stefano, where people were able to enjoy what is probably the only beach in Alexandria where food and drink are served in a simple, friendly and welcoming environment and at affordable prices. A beer could be ordered and would be accompanied by peanuts, fried squid in small quantities are allowed on the beach. A small earthenware “bram” of moussaka, fries, a salad, Greek or other would be happily served by very willing and obliging waiters who didn't have to plod their way through too many umbrellas or across miles of heavy sand since the whole area is a mere few meters. So much for the beach. On the first floor is a very modest dining room frequented by the members and that was a restrictive dimension of the Greek Club experience. However, once it was decided by a new management that its third floor which had hitherto been much neglected would be slightly refurbished and open to the public, the once relatively secluded club experienced a sudden twist of fate. Perhaps not an overnight success, but the minute word went around that there was a new eatery in town that promised a view of the sea, it was almost an instant success. Given its size, and a certain Mediterranean character, word of mouth was almost all it would take in Alexandria to spread the news. Of course, the Tikka was already in the area, and so was the Fish Market, both offering much of the same, however, the lure and the success of the Greek Club was another instance of the ethereal, inexplicable if not totally, elusive and delightful extra zest and ingredient of a holistic paradigm of success. Much smaller than the Tikka and therefore unable to accommodate as many at a time, the restaurant, called Blue and White, became even more enticing. Reservations often had to be made well in advance to secure a table and not have to drive all the way in vain. Tables were set on the terrace with a view of the sea extending along the horizon and overlooking the Yacht Club. An indoor dining area is also available, and gatherings of a more business nature would sometimes prefer the privacy of the dining room. The food is so far tasty and the menu though in great part Greek, includes dishes from Mediterranean and Egyptian cuisine. The mezzeh is varied and especially good, with grilled octopus, tarama and a specialite maison: the zucchini croquettes. During Ramadan, lunch and dinner would be served as usual, but Iftar has been introduced. The management is undoubtedly a skilled one, and a marketing strategy of sorts has definitely breathed new life into it and put wind in its sails. The list of VIP clients is impressive and the management is especially proud of what they have managed to achieve in a relatively short period of time. The elitist clientele is not such that it would be inhibiting or disconcerting to the regular middle class Egyptian, and this, apart from being one more reason for it, should be deemed a measure of its success. An Alexandrian may be unable to explain away the lure of the place as much as someone less familiar and accustomed to the city, unless one departs into an unconditional eulogy, or the “where to dine tonight” journalistic format. A view, a menu for all tastes, including the exotic and the gourmet, liquor served and a reasonable price list, set in an atmosphere friendly and cozy, yet not too detached as to exclude the typical Alexandrian love of socializing, of "seeing and being seen", did much to ensure the potential for success. The rest remains an unknown ingredient, which in this particular case has a lot more than the normal dose to do with an affinity in nature, a conviviality that permeates the place. The dissemination of warmth emanating from a hearty flavorful meal will go a long way to bring people and peoples together, which in the case of the Greeks has been taken care of for longer than we can say.
White & Blue - Greek Nautical Club
Towards the Fort of Qaibey, is the Alexandria Nautical Greek Club. One of the most popular eateries in the city today, it boasts a clientele that encompasses a wide range in terms of age and social standing though in that particular respect a not too flagrant gap. With the Greek club, a paradox of sorts makes it a unique and very Alexandrian case in point. Unless one was Greek and knew of its existence, situated as it is in Bahari, it was not in the past an Alexandrian's first choice for a meal or a dinner out. The fact that it was a club, naturally, excluded the possibility of non members having any access to its premises. More importantly, it was one place long after the days of Stanley and San Stefano, where people were able to enjoy what is probably the only beach in Alexandria where food and drink are served in a simple, friendly and welcoming environment and at affordable prices. A beer could be ordered and would be accompanied by peanuts, fried squid in small quantities are allowed on the beach. A small earthenware “bram” of moussaka, fries, a salad, Greek or other would be happily served by very willing and obliging waiters who didn't have to plod their way through too many umbrellas or across miles of heavy sand since the whole area is a mere few meters. So much for the beach. On the first floor is a very modest dining room frequented by the members and that was a restrictive dimension of the Greek Club experience. However, once it was decided by a new management that its third floor which had hitherto been much neglected would be slightly refurbished and open to the public, the once relatively secluded club experienced a sudden twist of fate. Perhaps not an overnight success, but the minute word went around that there was a new eatery in town that promised a view of the sea, it was almost an instant success. Given its size, and a certain Mediterranean character, word of mouth was almost all it would take in Alexandria to spread the news. Of course, the Tikka was already in the area, and so was the Fish Market, both offering much of the same, however, the lure and the success of the Greek Club was another instance of the ethereal, inexplicable if not totally, elusive and delightful extra zest and ingredient of a holistic paradigm of success. Much smaller than the Tikka and therefore unable to accommodate as many at a time, the restaurant, called Blue and White, became even more enticing. Reservations often had to be made well in advance to secure a table and not have to drive all the way in vain. Tables were set on the terrace with a view of the sea extending along the horizon and overlooking the Yacht Club. An indoor dining area is also available, and gatherings of a more business nature would sometimes prefer the privacy of the dining room. The food is so far tasty and the menu though in great part Greek, includes dishes from Mediterranean and Egyptian cuisine. The mezzeh is varied and especially good, with grilled octopus, tarama and a specialite maison: the zucchini croquettes. During Ramadan, lunch and dinner would be served as usual, but Iftar has been introduced. The management is undoubtedly a skilled one, and a marketing strategy of sorts has definitely breathed new life into it and put wind in its sails. The list of VIP clients is impressive and the management is especially proud of what they have managed to achieve in a relatively short period of time. The elitist clientele is not such that it would be inhibiting or disconcerting to the regular middle class Egyptian, and this, apart from being one more reason for it, should be deemed a measure of its success. An Alexandrian may be unable to explain away the lure of the place as much as someone less familiar and accustomed to the city, unless one departs into an unconditional eulogy, or the “where to dine tonight” journalistic format. A view, a menu for all tastes, including the exotic and the gourmet, liquor served and a reasonable price list, set in an atmosphere friendly and cozy, yet not too detached as to exclude the typical Alexandrian love of socializing, of "seeing and being seen", did much to ensure the potential for success. The rest remains an unknown ingredient, which in this particular case has a lot more than the normal dose to do with an affinity in nature, a conviviality that permeates the place. The dissemination of warmth emanating from a hearty flavorful meal will go a long way to bring people and peoples together, which in the case of the Greeks has been taken care of for longer than we can say.

Neighbourhoods

During the 90s, Maamoura used to be the place to go. It had the best beaches and activities in the city. It is a gated community - you pay an entry fee - at the far east of the city, has cabins, chalets and low-rise buildings that used to be only occupied during the summer time. Nowadays, as the city became densely populated, the neighborhood because just another residential community. Yet, it is still has some of its charm and worth visiting. You can find many cafes, restaurants out there. Many people still go there during the summer for beach access, beach activities and more. It is also has an hotel (Paradise Inn hotel) that has a private beach (day-use costs around EGP700 per person).
El Maamoura Beach
17 بطليموس الفلكي
During the 90s, Maamoura used to be the place to go. It had the best beaches and activities in the city. It is a gated community - you pay an entry fee - at the far east of the city, has cabins, chalets and low-rise buildings that used to be only occupied during the summer time. Nowadays, as the city became densely populated, the neighborhood because just another residential community. Yet, it is still has some of its charm and worth visiting. You can find many cafes, restaurants out there. Many people still go there during the summer for beach access, beach activities and more. It is also has an hotel (Paradise Inn hotel) that has a private beach (day-use costs around EGP700 per person).
Montaza is a very popular destination in Alexandria. Montaza means gardens/park and that's exactly what it has to offer; an open space with gardens and parks. It also has beaches, cafes, restaurants and an hotel (Helnan Palestine Hotel). Montaza Palace is an historic site, overlooking the Mediterranean Sea. It originally had the Salamlek Palace, built in 1892 by Khedive Abbas II, and later, the El-Haramlek Palace, constructed by King Fuad I in 1932. President Anwar El-Sadat renovated the Salamlek Palace, and it was used by former President Hosni Mubarak. Today, the Montaza Palace grounds are open to the public, serving as a landscape park and forest reserve. El-Haramlek—Montaza Palace also functions as a museum showcasing the Muhammad Ali Dynasty's family history and art. El Salamlek Palace is now a nearby hotel. Montaza is a gated area and you pay an entry fee by the gates. Montaza is right next to Maamoura and there is even a gate in between the two sites and many people used to spend the day covering both areas.
29 lokale anbefaler
Montaza-paladset
El-Gaish Road
29 lokale anbefaler
Montaza is a very popular destination in Alexandria. Montaza means gardens/park and that's exactly what it has to offer; an open space with gardens and parks. It also has beaches, cafes, restaurants and an hotel (Helnan Palestine Hotel). Montaza Palace is an historic site, overlooking the Mediterranean Sea. It originally had the Salamlek Palace, built in 1892 by Khedive Abbas II, and later, the El-Haramlek Palace, constructed by King Fuad I in 1932. President Anwar El-Sadat renovated the Salamlek Palace, and it was used by former President Hosni Mubarak. Today, the Montaza Palace grounds are open to the public, serving as a landscape park and forest reserve. El-Haramlek—Montaza Palace also functions as a museum showcasing the Muhammad Ali Dynasty's family history and art. El Salamlek Palace is now a nearby hotel. Montaza is a gated area and you pay an entry fee by the gates. Montaza is right next to Maamoura and there is even a gate in between the two sites and many people used to spend the day covering both areas.

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The Greek Club

The Alexandria Nautical Greek Club near the Fort of Qaibey is a popular beachfront dining spot. With affordable prices and a welcoming atmosphere, it offers a unique experience. The menu includes Mediterranean and Egyptian dishes, and the terrace overlooking the Yacht Club is a favorite spot. Reservations are recommended. The club's success is attributed to its management and marketing strategy, making it welcoming for everyone. The key to its charm is stunning views, diverse menu, good prices, and a cozy atmosphere. Search for the location online: Greek Club or White & Blue restaurant.
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Santa Lucia

Santa Lucia, a renowned city center restaurant and night club, faced a dip in popularity due to mismanagement but was successfully restored by owner Yanni. With a background in chemical engineering and a strong business sense, he recreated the restaurant's nostalgic charm while appealing to a younger crowd. Santa Lucia received praise from Demis Roussos and government officials. Yanni is now expanding to Cairo, capitalizing on the shared nostalgia of both cities. He relies on word of mouth for Alexandria but acknowledges the need for advertising in Cairo's competitive market.
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Sky View

An incredible seaview of the city can be spotted from this amazing rooftop located on the top of Le Metropole Hotel in downtown. Recommended at night where they host music events. Also could be a nice breakfast destination. Reservations only. Can only reserve via their social media page. Call for more info. Alcohol is available.