Best restaurants and what to eat
Egypt
Alexandria’s cuisine is shaped by its Mediterranean harbor, long trading history, and cosmopolitan past. The city is especially known for exceptionally fresh seafood, briny pickles, sesame-rich sweets, and fragrant street foods that reflect both Egyptian and coastal influences.
Alexandria’s prized shrimp are typically sweet, firm, and deeply oceanic, served grilled, fried, or simmered in tomato-rich sauces. Their freshness is the point, making them ideal with lemon, garlic, and a simple salad or rice.
Local squid is tender when quickly fried and pleasantly chewy when braised, a staple of the city’s waterfront tables. It pairs well with tahini, citrus, and crisp fried potatoes.
Alexandrian crab is valued for its delicate sweetness and rich shellfish aroma. It is often cooked in soups or tomato-based stews that highlight the natural salinity of the meat.
Mussels from the Mediterranean coast bring a briny, buttery note to local seafood platters. They are commonly steamed or cooked in light sauces, where garlic and herbs bring out their sweetness.
Oysters are part of Alexandria’s seafood identity, prized for their clean mineral flavor and silky texture. They are usually enjoyed very fresh, with a bright squeeze of citrus.
Tilapia is one of the most familiar fish in Egyptian cooking, often fried or baked with cumin, garlic, and tomato. In Alexandria it is especially appreciated when served hot with tahini and bread.
Maté has a long-standing following in Alexandria’s cosmopolitan neighborhoods, where it is served hot or cold with a bitter, grassy edge. It is typically sipped slowly and often shared among friends.
Mint tea is a common after-meal drink in Alexandria, fragrant and refreshing with a cooling finish. It is often served sweetened and enjoyed alongside pastries or rusks.
Hibiscus tea is prized for its deep ruby color, tart flavor, and refreshing acidity. In Alexandria it is served chilled in warm weather or hot in cooler months.
Turkish-style coffee is a strong, finely ground brew with a dense body and aromatic bitterness. In Alexandria it is a classic café drink, often taken sweet or cardamom-scented.
Plain Egyptian coffee is intense, dark, and minimal, highlighting the roast rather than sweetness or additives. It is commonly served in small cups as a quick, potent pick-me-up.
This creamy, coconut- and rice-based drink is silky, lightly sweet, and especially popular when chilled. Alexandria’s version is a beloved street refreshment in hot weather.
Alexandria’s signature fish-and-rice dish layers browned onions, spices, and tender seafood into a deeply savory meal. The rice absorbs the fish stock, creating a rich, coastal flavor that is often finished with lemon and fried onions.
Shrimp tagine is a baked casserole of shrimp, tomato, garlic, peppers, and aromatics, often served bubbling hot. It has a concentrated sweetness from the shellfish and a comforting, stew-like depth.
This baked squid dish is tender, savory, and gently spiced, often paired with tomatoes and onions. The oven roasting gives the seafood a rounded flavor and a delicate, juicy texture.
Salt-cured and fermented fish is intensely savory, pungent, and deeply traditional, especially associated with seasonal celebrations. In Alexandria it is eaten in small amounts with bread, onions, and citrus.
Smoked herring is a popular coastal snack with a briny, smoky flavor and silky flesh. It is often served with tahini, salad, and pickled vegetables for a balanced plate.
Fish kofta transforms minced fish into fragrant patties seasoned with herbs, onion, and spices. Grilled or fried, they are crisp outside and moist within, typically served with tahini or rice.
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