Best restaurants and what to eat
Egypt
Sharm El Sheikh sits on Egypt's South Sinai coast, where Red Sea waters and desert trade routes shape a cuisine centered on fresh fish, seafood, simple grilled meats, and Bedouin flavors. The local table leans on charcoal cooking, aromatic spices, dates, flatbreads, and sweet tea, with a strong influence from Sinai Bedouin and broader Egyptian coastal cooking.
A prized Red Sea mullet with firm, mildly sweet flesh that stays moist over charcoal. In Sharm El Sheikh it is often grilled whole and served with lemon, herbs, and tahini for a clean coastal finish.
Sea bream is one of the region’s signature fish, valued for its delicate flavor and silvery, flaky texture. It is excellent baked with tomatoes and onions or simply grilled and paired with fresh salad and rice.
Local seabass has a refined, buttery taste and tender flakes that take well to lemon, garlic, and light spice. Around the Red Sea coast it is commonly served whole, grilled, and finished with a bright herb sauce.
Red Sea shrimp are known for their sweet, oceanic depth and firm bite. They are often chargrilled or pan-seared with chili, garlic, and coriander, making them a favorite with mezze and flatbread.
Crab from the Red Sea brings a sweet, briny richness and supple meat. In coastal kitchens it may be served simply steamed or folded into saucy seafood dishes with tomato and spice.
Squid is popular along the Sinai coast for its clean flavor and tender chew when cooked quickly. It is often fried crisp or grilled with garlic and lemon, then served as a snack or shared plate.
A sweet date juice or date shake with a rich caramel profile and a dense, nourishing feel. It is especially fitting in desert settings and is often served chilled as an energy drink.
Bedouin tea is strong, dark, and usually perfumed with desert herbs such as sage or mint. Served hot and sweetened, it is a social ritual in Sinai hospitality.
Mint tea is brewed intensely and poured hot, delivering a refreshing herbal lift after seafood or grilled meat. In the coastal desert it is a common all-day drink, especially in cafés and guest tents.
Egyptian-style black coffee, often lightly spiced and served in small cups, offers a bitter, aromatic finish to meals. It is a traditional gesture of welcome and conversation in Sinai and beyond.
Bedouin coffee is typically lighter and often scented with cardamom or local desert herbs. It is poured in small servings and associated with hospitality, negotiation, and ceremonial welcome.
A tart hibiscus infusion served hot or iced, brilliant red in color and refreshing on warm Sinai days. Its bright acidity pairs well with salty snacks and rich pastries.
A coastal fish-and-rice dish built on caramelized onions, spices, and the savory stock of local fish. The rice is deeply savory and aromatic, making it one of the most satisfying pairings with Red Sea seafood.
Whole grilled fish is the region’s most direct expression of the Red Sea catch, typically seasoned simply with salt, lemon, garlic, and herbs. The result is smoky, juicy, and elegant, with crisp skin and clean ocean flavor.
Chargrilled shrimp are a signature coastal plate, seared quickly so the flesh stays plump and sweet. They are often finished with chili, garlic, and lemon, then served with rice or bread.
Grilled crab highlights the natural sweetness of Red Sea shellfish, accentuated by smoke and a light citrus dressing. It is an indulgent seaside dish best eaten fresh from the grill.
Crisp fried calamari is a popular appetizer or light meal, with a tender center and golden crust. It is usually served with tahini, garlic sauce, or lemon wedges.
Grilled oysters are an East African and Red Sea-style delicacy, often cooked with butter, garlic, or chili until just set. The flavor is briny and concentrated, with a luxurious, smoky edge.
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