Cairo's restaurant scene has really developed over the last decade, breaking out of the five-star hotels and onto the streets. Eating out is now a regular form of entertainment, affordable to the growing upper and middle classes in Egypt. Naturally, Egyptian food remains the local favorite, and Cairo is the place to find the best of the country's specialties. Restaurants compete mainly on quality
of ingredients rather than refinement of preparations. However, the range of cuisine options has expanded dramatically to include Indian, Thai, French, Italian, and even Japanese.
Local beers (including Stella Premium, Luxor, and Sakara) are common, and you can usually find a range of drinkable, if unremarkable, local wines (the top-rate Grand Marquis label, then the passable Omar Khayyam, Sheherazade, and Obelisque, and a much less wonderful Rubis).
Egyptians eat late: lunch from 1 to 3 and dinner often starting at 9 or 10. Most restaurants are open daily for both lunch and dinner. Dress, street food notwithstanding, is generally smart casual. Local beers and wines are served in many restaurants, but expensive imported alcohol is limited to top-end establishments. Although fancier places levy a 12% service charge, it is customary to leave a tip in inverse relation to the size of the bill, ranging from, say, 8% at expensive places to 12% to 14% at cheaper places.