Alfredo Brings Freshness to Italian Cooking with Its Herb Garden

There are plenty of places in Cairo where you can order a plate of pasta. Fewer with organic ingredients sourced directly from the hotel’s own herb garden making their way directly into the dishes, extending the approach beyond the kitchen.

The menu moves past the familiar pizza-and-pasta shorthand of Italian restaurants, drawing from different regions with handmade pastas, seafood-led mains and traditional preparations.

Pasta is where the variety really shows. Alongside classics like spaghetti bolognese and arrabbiata, there’s handmade ravioli filled with ricotta, black truffle and wild mushrooms, as well as seafood-filled agnolotti finished with lemon cream sauce.

The mains travel across Italy: Milanese-style breaded veal scaloppine, and sea bass cooked acqua pazza-style. Pizza has its own section too, spanning the classic margherita and seafood-topped options.

The open kitchen gives the meal a little more immediacy. You can watch pasta being finished, plates coming together and fresh herbs making their way from garden to kitchen, turning the cooking itself into part of the experience.