The trick to running a top-quality restaurant in a culinary environment as constrained as Cairo's is finding fresh ingredients, often abroad. The Grill's talented German chef pulls it off, with simple, classic Continental dishes that show no signs of the long journey from field or farm to plate. As a starter, the lobster and shrimp in a light saffron-butter sauce is superb, accented with shredded spring onions and cracked pepper. For main courses, the menu divides evenly between seafood and meat; highlights include the salmon roasted on its skin and the delectable beef au poivre. The extensive dessert menu is supplemented with a dozen or so daily specials, all of them enticing. The restaurant's green-and-gold gentleman's-club atmosphere is enhanced by waiters in tails who are engaged in a sedate bustle.
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