Best restaurants and what to eat
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Sharm el-Sheikh is a Red Sea resort where Egyptian coastal flavors meet Sinai Bedouin traditions and abundant seafood. Expect grilled fish, shellfish, spiced rice dishes, flatbreads, and simple but aromatic preparations built around lemon, herbs, cumin, and garlic.
A prized Red Sea grouper with firm, pearly flesh and a clean, sweet brininess. It is often grilled whole or baked with cumin, garlic, and lemon, making it a natural match for tahini, salads, and charred flatbread.
A local name for prized Red Sea fish served for its delicate, moist flesh and subtle marine flavor. In the resort kitchens it is usually cooked simply over charcoal or roasted with herbs, letting the freshness of the catch lead the plate.
Red Sea shrimp are sweet, firm, and lightly iodine-scented, often sold straight from the coast to be grilled in their shells. They pair especially well with garlic butter, chili, and a squeeze of lime.
Blue crab from the Red Sea is valued for its sweet, flaky meat and maritime depth. It is often served in stews or sautéed preparations with tomato, garlic, and coriander.
Tender squid, commonly fried or grilled, with a mild sweetness and springy bite. Around Sharm el-Sheikh it is frequently served with tahini, spicy sauces, or a simple lemon dressing.
Octopus prepared along the Red Sea tends to be slow-cooked until silky, then finished on the grill for a smoky edge. Its chewy tenderness works beautifully with olive oil, garlic, parsley, and vinegar.
A Bedouin tea typically steeped strong and often perfumed with herbs, giving it a warming, slightly astringent character. It is commonly served sweet in small glasses after meals or during desert hospitality.
A rich, milky, cardamom-scented tea widely enjoyed in Egypt’s coastal and Gulf-influenced cafés. It is creamy, spiced, and usually served very hot and sweet.
A traditional Bedouin coffee, typically lightly roasted and scented with cardamom or other desert spices. It is poured in small cups as a sign of welcome and is prized for its fragrant, restrained bitterness.
Egyptian plain coffee, dark and intense, often brewed thick and served unsweetened. It is a staple social drink after meals, especially alongside sweets or dates.
A vivid hibiscus infusion with tart cranberry-like brightness and a deep ruby color. It is served hot or cold and is especially refreshing in the heat of the Red Sea coast.
A tamarind drink with a sweet-sour profile, silky texture, and cooling finish. It is a classic Egyptian refreshment, often chilled and poured over ice on hot afternoons.
The signature coastal dish of fish cooked with deeply browned onions, rice, and fish stock. It is savory, gently spiced, and aromatic, with a caramelized richness that mirrors the Red Sea’s fishing culture.
Whole grilled fish, usually Red Sea catch, seasoned simply with salt, cumin, garlic, and lemon. Charcoal smoke and pristine freshness are the focus, making it one of Sharm el-Sheikh’s most essential dishes.
Baked fish prepared with tomatoes, onions, peppers, and spices until the flesh turns tender and the sauce concentrates. It is a homestyle coastal dish with bright acidity and a comforting oven-roasted aroma.
Grilled shrimp with a smoky exterior and sweet, juicy center, typically finished with garlic, herbs, and citrus. The dish is straightforward yet luxurious, ideal for seaside dining.
Fish kofta combines minced fish with herbs, onion, and spices into tender patties or logs. It offers a softer, more spiced expression of the coastal catch, often served with tahini or salad.
A baked shrimp casserole in a tomato-rich sauce with garlic, peppers, and warm spices. The slow oven finish intensifies the shellfish sweetness and creates a rich, spoonable dish.
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