{"id":676399,"date":"2025-11-28T00:00:00","date_gmt":"2025-11-28T00:00:00","guid":{"rendered":"https:\/\/enterpriseam.com\/egypt\/2025\/11\/28\/we-got-a-taste-of-el-gouna-and-we-cant-wait-to-go-back-for-seconds\/"},"modified":"2025-11-28T00:00:00","modified_gmt":"2025-11-28T00:00:00","slug":"we-got-a-taste-of-el-gouna-and-we-cant-wait-to-go-back-for-seconds","status":"publish","type":"post","link":"https:\/\/enterpriseam.com\/egypt\/2025\/11\/28\/we-got-a-taste-of-el-gouna-and-we-cant-wait-to-go-back-for-seconds\/","title":{"rendered":"We got a taste of El Gouna \u2014 and we can\u2019t wait to go back for seconds"},"content":{"rendered":"

? Over the years, <\/strong>El Gouna Red Sea<\/strong> has become a year-round destination <\/strong>synonymous with culinary finesse, fusion cuisine, and seaside fine dining. <\/strong>It was only natural that the town would celebrate its 35th anniversary with a one-of-a-kind gastronomic festival that spotlights its ethos \u2014 ethical, local, and sustainable.<\/p>\n

Lucky number 35:<\/strong> Marking the launch of Taste El Gouna \u2014 the town\u2019s newly-minted gastronomy platform brought to life in partnership with Flavor Republic<\/a> \u2014 El Gouna<\/a> celebrated 35 years with 35 Flavors of El Gouna: a weekend spotlighting the intersection between storytelling, sustainability, and the culinary arts in partnership between El Gouna Red Sea and Atelier Norbert Niederkofler Temporary.<\/p>\n

Featuring a roster of Michelin-starred chefs<\/strong>, spearheaded by Chef Norbert Niederkofler<\/a> of 3-Michelin-starred and Green-starred Atelier Moessmer<\/a>, the weekend unfolded across the town\u2019s marinas, restaurants, and shores through a variety of dinners, brunches, and masterclasses that showcased locally sourced ingredients from El Gouna, the Red Sea, and Egypt as a whole \u2014 proving that being truly sustainable isn\u2019t as hard as one might be inclined to believe.<\/p>\n

The chefs:<\/strong> Joining Chef Niederkofler were Michellen-starred chefs Himanshu Saini<\/a> from Dubai\u2019s Tresind Studio, Daniel Hadida<\/a> and Eric Robertson<\/a> from Canada\u2019s Pearl Morissette, and Fabrizio Mellino<\/a> from Italy\u2019s Quattro Passi. Joining the Michelin-starred culinary artists were rising stars Ariel Hagen<\/a> from Tuscany\u2019s Saporium, Atelier Moessmer\u2019s Tamara Rigo<\/a>, Sara Aqel<\/a> from Jordan\u2019s Dara Dining, and Turki Bin Hallabi from across the Red Sea in Saudi Arabia. Not to forget the beverage alchemists \u2014 the weekend\u2019s celebrations could not have been complete without Copenhagen\u2019s Mattia Spedicato and Italy\u2019s Federico Balzarin.<\/p>\n

<\/p>\n

\u201cThe idea behind Cook the Mountain is essentially being very respectful to nature and <\/strong>the environment, and thinking for the future,\u201d<\/strong> Chef Niederkofler told EnterpriseAM. While guests were in for a treat, the chefs were in for a challenge. The four-day showcase gave the culinary artists a blank canvas\u2026 with a caveat: all ingredients had to be locally sourced, seasonal, and ensure zero waste \u2014 an approach that followed in the footsteps of The Ethical Chef, Niederkofler\u2019s, Cook the Mountain<\/a> philosophy, adapted to the Red Sea. The result? Utterly fascinating.<\/p>\n

It all started with a special dinner at the Abu Tig Marina<\/strong>, where an island rose to welcome scores of guests and chefs. The chefs were paired, each duo \u2014 and one trio \u2014 occupying one of the culinary stations dotted throughout the marina island. The seating arrangement saw high tables spread throughout, seemingly sending one message: move around, talk, and watch magic happen. The stations allowed guests to witness the chefs in action, from preparation to garnishing, all whilst conversation flowed. This would come to set the tone for what the rest of the weekend was all about \u2014 community, conversation, and storytelling through the culinary arts.<\/p>\n

Conversations there were, seeing as we could not stop raving about the dishes.<\/strong> The dinner at Abu Tig saw a smorgasbord of innovative bites that hit all the marks and then some. Chefs Fabrizio Mellino and Sara Aqel presented a hummus and sujuk tart \u2014 a savory appetizer disguised in the form of dessert \u2014 Chefs Himanshu Saini and Ariel Hagan wowed the crowd with a \u2018aish baladi and trout batarekh ceviche \u2014 an almost-alchemical combination one would hitherto never dare to dream of.<\/p>\n

Chefs Niederkoflet and Turki Bin Hallabi presented some interesting protein choices in <\/strong>the form of camel shawarma and quail with dukkah<\/strong>, with the former \u2014 in our humble opinion \u2014 being the star of the evening. Chefs Robertson, Hadida, and Rigo sought inspiration from the seas, presenting a sea bass with dried pears, and a king mackerel with sour cream, prickly ash, and rhubarb.<\/p>\n

Incredible as all the dishes were, it soon became clear that this was no ordinary dinner<\/strong> \u2014 it was a chance to share one\u2019s love of food with other discerning gourmands. Guests lingered by the stations, sharing stories with chefs and one another, in a rare showcase of community that often goes unencountered in typical fine dining settings. The band played and guests swayed, and the night soon ended, leaving us to rest before our next excursion: Brunch at The Smokery Beach, where some of our favorite dishes of the weekend were served.<\/p>\n

<\/p>\n

When one thinks of okra and cauliflower in Egypt, one might imagine tomato-sauce-laden <\/strong>stews \u2014 Chef Bin Hallabi, however, broke from the mold.<\/strong> The Saudi chef presented a palate-envigorating dish of grilled okra and cauliflower, diced atop a bed of tahini. Refreshingly fresh with an interesting crisp texture, the dish was one we didn\u2019t just go back for seconds for, but for thirds.<\/p>\n

As we moved along the stations lined across the shore<\/strong>, we tried Chef Hagen\u2019s \u2018areesh cheese pasta, aqel\u2019s grilled prawns with Egyptian spices and lemon sauce, and ended our culinary excursion with Chef Rigo\u2019s signature sweet treat: a burnt lemon meringue, served inside a half lemon laid atop a bed of Himalayan salt. Accompanying the dessert was a fresh waffle biscuit, which offset the acidity of the lemon.<\/p>\n

Rigo\u2019s dessert best encapsulated the theme of 35 Flavors of El Gouna, particularly when <\/strong>it came to zero waste cooking. <\/strong>The Italian chef utilized every aspect of the lemon; from its shell to its juice. The self-proclaimed Daughter of the Dolomites made her love for nature clear with her dessert: \u201cGrowing up surrounded by mountains and untouched nature impacted me profoundly, particularly in regards to how I feel about produce,\u201d Rigo told us. \u201cIf you have a piece of fruit, there\u2019s not much more you can add to it, it\u2019s just naturally beautiful,\u201d she added. <\/p>\n

<\/p>\n

The brunch, we would argue, was perhaps one of the more prominent highlights of the <\/strong>weekend.<\/strong> In broad daylight, by the beach, 35 Flavors of El Gouna demonstrated Taste El Gouna\u2019s great potential, and what we hope to see more of in the coming editions set to take place in the seaside town annually. Once more, it was a community-centric affair, with culinary excellence at both the forefront and the background. As the sun began to set, the night paved the way for the Flagship Dinner at Botanica<\/a>, a newly-minted pioneering hydroponic restaurant where sustainability is core. There, the upcoming La Maison Bleue Residences (LMBR) were announced<\/a>. The seated dinner saw the Michelin-starred chefs and the rising stars cater to every craving, doubling down on everything they had thus far presented. <\/p>\n

<\/p>\n

A fitting finale: <\/strong>The final dinner of 35 Flavors of El Gouna took us all the way back to Abu Tig, where Villa Coconut opened its doors to a special showcase by the rising stars. Seafood was a prominent theme, interpreted differently by each of the chefs. Bin Hallabi\u2019s catch of the day was enthroned in a shrine of tamarind and dukkah, Aqel\u2019s fillet was shrouded in vine leaves \u2014 offering a taste at once familiar and foreign to Egyptian palates \u2014 and Hagen\u2019s salad, filled with chickpeas, black eyed peas, prawn, and Egyptian curry, had guests standing in lines for second and third helpings. Rigo, once more, ended the evening with a sweet symphony in the form of a fresh date tart with spiced anise toffee and homegrown citrus jam. <\/p>\n

Were we to review every dish, we would be here for hours, so we\u2019ll just say this \u2014 and <\/strong>risk hyperbole:<\/strong> every single offering throughout the length of the weekend was culinary perfection actualized. 35 Flavors of El Gouna \u2014 the inaugural edition of Taste El Gouna \u2014 was a success, to say the least, having us (and most guests, we\u2019re sure) counting down the minutes to the next edition.<\/p>\n

Further supplementing the coastal town\u2019s culinary scene, the platform, we believe, is set <\/strong>to transform the Red Sea destination into a globally-renowned culinary terminus<\/strong>, much like how El Gouna International Film Festival gently placed the town on the global cultural map. As Chef Rigo told us: \u201cThere\u2019s so much more potential [in Egypt], because there\u2019s so much to be done.\u201d<\/p>\n

While 35 Flavors of El Gouna has now concluded<\/strong>, we would urge you not to miss the second iteration of Taste El Gouna next year\u2026 and it\u2019s never too early to start cleansing your palate. <\/p>\n","protected":false},"excerpt":{"rendered":"

? Over the years, El Gouna Red Sea has become a year-round destination synonymous with culinary finesse, fusion cuisine, and seaside fine dining. It was only natural that the town would celebrate its 35th anniversary with a one-of-a-kind gastronomic festival that spotlights its ethos \u2014 ethical, local, and sustainable. Lucky number 35: Marking the launch […]<\/p>\n","protected":false},"author":1,"featured_media":676400,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","ep_exclude_from_search":false,"_primary_brand":0,"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7295],"tags":[257,641,6653,564,900,8697],"brand":[],"newspack_spnsrs_tax":[],"class_list":["post-676399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hot-and-fresh-out-of-the-kitchen","tag-el-gouna","tag-enterprise-recommends","tag-enterprise-weekend","tag-food","tag-food-and-beverage","tag-hot-and-fresh-out-of-the-kitchen","wpautop","entry"],"acf":{"mongo_id":"06f73831-4e56-4d84-bd81-72bd67b1f9cd","order":"7","is_powered_by":false,"story_type":"1","photo_url":"https:\/\/ent.news\/2025\/11\/1843.jpg","photo_position":"above","homepage_title":"","full_issue_title":"We got a taste of El Gouna \u2014 and we can\u2019t wait to go back for seconds","related_issue":[676386],"teaser":"","voice_url":"https:\/\/s3.us-east-1.amazonaws.com\/ent.news\/audio\/2025\/12\/.711ff477-69b8-4477-bb60-2e72cd3b5249.mp3"},"yoast_head":"\nWe got a taste of El Gouna \u2014 and we can\u2019t wait to go back for seconds - EnterpriseAM Egypt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/enterpriseam.com\/egypt\/2025\/11\/28\/we-got-a-taste-of-el-gouna-and-we-cant-wait-to-go-back-for-seconds\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"We got a taste of El Gouna \u2014 and we can\u2019t wait to go back for seconds\" \/>\n<meta property=\"og:description\" content=\"? Over the years, El Gouna Red Sea has become a year-round destination synonymous with culinary finesse, fusion cuisine, and seaside fine dining. It was only natural that the town would celebrate its 35th anniversary with a one-of-a-kind gastronomic festival that spotlights its ethos \u2014 ethical, local, and sustainable. 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Amer has over 20 years of experience with Xerox, most recently as VP & regional general manager for the company\u2019s operations in the Middle East and Africa.","rel":"","context":"In "Moves"","block_context":{"text":"Moves","link":"https:\/\/enterpriseam.com\/egypt\/category\/newsmakers\/moves\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/ent.news\/internal\/536550.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":586683,"url":"https:\/\/enterpriseam.com\/egypt\/2023\/05\/15\/gouna-mainstay-zia-amelia-brings-its-authentic-italian-cuisine-to-cairo\/","url_meta":{"origin":676399,"position":2},"title":"Gouna mainstay Zia Amelia brings its authentic Italian cuisine to Cairo","author":"enterpriseam admin","date":"15 May 2023","format":false,"excerpt":"The restaurant will operate out of a cloud kitchen on the east side of the capital","rel":"","context":"In "ENTERPRISE RECOMMENDS"","block_context":{"text":"ENTERPRISE RECOMMENDS","link":"https:\/\/enterpriseam.com\/egypt\/category\/enterprise-recommends-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/ent.news\/internal\/536550.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":580020,"url":"https:\/\/enterpriseam.com\/egypt\/2022\/12\/01\/get-a-taste-of-gouna-at-park-street-with-saigon\/","url_meta":{"origin":676399,"position":3},"title":"Get a taste of Gouna at Park Street with Saigon","author":"enterpriseam admin","date":"1 December 2022","format":false,"excerpt":"EAT THIS TONIGHT- ? Gouna\u2019s charming Vietnamese restaurant Saigon has landed in Park Street: The authentic Vietnamese restaurant offers the same delicious flavors in its new branch in the Sheikh Zayed hotspot. 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