Alexandria Food Walk: Anfoushi Fish Souk, Ful & Belle Epoque Patisseries
Tagesausflug
Kulinariktour
Standard
Departure point
→
Destination
Alexandria, Egypt
Alexandria
1N (Teilnahmedauer)
Zu Fuß gehen (Verkehrsmittel)
English (Sprache)
Anzahl der Teilnehmer 0/10
0 booked
Tour description
Alexandria was a Greek city for two thousand years and a cosmopolitan Mediterranean one until the middle of the twentieth century, and although the Greeks, Italians and Jews largely left, the patisseries and the appetite stayed.
We start with ful and taameya at a shop that has been in the same family since 1957, where the beans are cooked in a copper pot buried in ash overnight and the queue starts at six in the morning.
Then Anfoushi, the old fishing quarter, and its souk: sea bass, red mullet, bouri, prawns, and the buy-then-grill system that Alexandria does better than anywhere in Egypt. Your guide agrees the price by weight, and the fish comes back grilled or baked into sayadeya, rice cooked with caramelised onion and fish stock.
We also eat kebda eskandarani, the city's own dish - liver fried hard and fast with chilli, garlic and cumin and pushed into bread - and finish in the old European quarter with a mille-feuille and a coffee in a patisserie that opened in 1922 and has not changed the recipes.
Small group, maximum 10 guests, with a short taxi transfer.
We start with ful and taameya at a shop that has been in the same family since 1957, where the beans are cooked in a copper pot buried in ash overnight and the queue starts at six in the morning.
Then Anfoushi, the old fishing quarter, and its souk: sea bass, red mullet, bouri, prawns, and the buy-then-grill system that Alexandria does better than anywhere in Egypt. Your guide agrees the price by weight, and the fish comes back grilled or baked into sayadeya, rice cooked with caramelised onion and fish stock.
We also eat kebda eskandarani, the city's own dish - liver fried hard and fast with chilli, garlic and cumin and pushed into bread - and finish in the old European quarter with a mille-feuille and a coffee in a patisserie that opened in 1922 and has not changed the recipes.
Small group, maximum 10 guests, with a short taxi transfer.
Meeting point:
View on map
Saad Zaghloul Square, near Raml Station, Alexandria
We meet in Saad Zaghloul Square near Raml Station, beside the old patisseries. Your guide will have a small sign with your name.
Detailed itinerary
Stop 1 - Ful and taameya since 1957: Fava beans cooked overnight in a buried copper pot and served with olive oil, cumin and lemon, with green-inside Egyptian falafel and eggs.
Stop 2 - Anfoushi fish souk: The old fishing quarter's market, with your guide naming the Mediterranean catch and agreeing the price by weight before anything is bought.
Stop 3 - Grilled to order: Your fish grilled over charcoal or baked into sayadeya, rice cooked with deeply caramelised onion and fish stock, with tahina and salads.
Stop 4 - Corniche walk: A walk along the seafront towards the fort with your guide on Alexandria's Greek, Italian and Jewish century.
Stop 5 - Kebda eskandarani: Liver fried hard and fast with chilli, garlic, cumin and pepper and pushed into bread. The dish this city is named for.
Stop 6 - Belle Epoque patisserie: Mille-feuille and petits fours at a patisserie open since 1922, in the old European quarter.
Stop 7 - Coffee or sahlab: A last cup in a cafe that has been serving since the early 1900s, with your guide's notes on the city.
Stop 2 - Anfoushi fish souk: The old fishing quarter's market, with your guide naming the Mediterranean catch and agreeing the price by weight before anything is bought.
Stop 3 - Grilled to order: Your fish grilled over charcoal or baked into sayadeya, rice cooked with deeply caramelised onion and fish stock, with tahina and salads.
Stop 4 - Corniche walk: A walk along the seafront towards the fort with your guide on Alexandria's Greek, Italian and Jewish century.
Stop 5 - Kebda eskandarani: Liver fried hard and fast with chilli, garlic, cumin and pepper and pushed into bread. The dish this city is named for.
Stop 6 - Belle Epoque patisserie: Mille-feuille and petits fours at a patisserie open since 1922, in the old European quarter.
Stop 7 - Coffee or sahlab: A last cup in a cafe that has been serving since the early 1900s, with your guide's notes on the city.
Tour price includes
• Small-group English-speaking local food guide (maximum 10 guests)
• All food tastings listed, including the fish chosen at the souk and its cooking
• Coffee, tea or a cold drink
• One taxi transfer along the Corniche
• Bottled water and wet wipes throughout
• All taxes and service fees
• All food tastings listed, including the fish chosen at the souk and its cooking
• Coffee, tea or a cold drink
• One taxi transfer along the Corniche
• Bottled water and wet wipes throughout
• All taxes and service fees
Tour price excludes
• Abholung und Rückfahrt zum Hotel, sofern nicht anders angegeben
• Zusätzliche Getränke außerhalb der enthaltenen Leistungen
• Persönliche Reiseversicherung
• Trinkgeld für den Guide (gern gesehen, aber nicht verpflichtend)
• Mahlzeiten und Einkäufe außerhalb des Programms
• Zusätzliche Getränke außerhalb der enthaltenen Leistungen
• Persönliche Reiseversicherung
• Trinkgeld für den Guide (gern gesehen, aber nicht verpflichtend)
• Mahlzeiten und Einkäufe außerhalb des Programms
Stornierungsrichtlinie
Kostenlose Stornierung bis zu 24 Stunden vor Beginn der Tour mit voller Rückerstattung. Bei einer Stornierung innerhalb von 24 Stunden erfolgt keine Erstattung, da der Fisch am selben Tag frisch eingekauft wird. Von Dezember bis März können Winterstürme zur Sperrung der Corniche führen; sollte dies der Fall sein, organisieren wir eine Indoor-Alternative.
Weitere Hinweise
Runs daily at 09:00. The fish souk is at its best between six and nine in the morning.
Seafood is central to this tour. If you cannot eat seafood, tell us 48 hours ahead and we will build a ful, kebda and patisserie route instead.
Water and hygiene: bottled water only. On seafood we insist on cooked-to-order and never take fish that has been sitting in a display.
Ramadan: daytime service largely stops and the evenings are spectacular. We run an evening iftar version - ask us.
Cash: Egyptian pounds, and Alexandria has fewer working ATMs than Cairo. Your guide pays throughout.
Winter storms, known locally as the nawa, hit between December and March and can make the Corniche impassable. We hold an indoor alternative.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is easy via ful, taameya, salads and pastries.
About 2 km of walking plus one taxi transfer. Watch the tram tracks when crossing.
Seafood is central to this tour. If you cannot eat seafood, tell us 48 hours ahead and we will build a ful, kebda and patisserie route instead.
Water and hygiene: bottled water only. On seafood we insist on cooked-to-order and never take fish that has been sitting in a display.
Ramadan: daytime service largely stops and the evenings are spectacular. We run an evening iftar version - ask us.
Cash: Egyptian pounds, and Alexandria has fewer working ATMs than Cairo. Your guide pays throughout.
Winter storms, known locally as the nawa, hit between December and March and can make the Corniche impassable. We hold an indoor alternative.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is easy via ful, taameya, salads and pastries.
About 2 km of walking plus one taxi transfer. Watch the tram tracks when crossing.
Detailed price list
| Guest type | Price |
|---|---|
| Erwachsene | $49 |
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