$$-$$$, African, Alexandria
Fodor's Review:
Farrah Olivia. The crossing of French, American, and African cooking makes for offbeat flavors and textures that often soar. And the chocolate brown space with striking white "branches" on the walls and a giraffe motif behind the bar are just as stunning. Shocked tuna with red wine and spicy peach accompaniments and pork with tandoori pork rinds are the sort of flights of fancy Ivory Coast-born chef Mourou Ouattara deals in. This is a daring restaurant, yet also a personal one -- it's named for the chef's daughter.
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