The fifth edition of the Middle East & North Africa’s 50 Best Restaurants unfolded in Abu Dhabi with the kind of energy that only a room full of chefs, restaurateurs, and industry insiders can generate. Hosted at Emirates Palace Mandarin Oriental and presented in partnership with Department of Culture and Tourism – Abu Dhabi, the ceremony brought together dining talent from 14 cities across the region.
At the top of the list, Khufu claimed the No.1 spot, a moment that felt both symbolic and overdue. Set against the backdrop of the Giza Plateau, the restaurant’s win signalled Egypt’s growing confidence and clarity on the global dining stage. What this really means is that MENA’s culinary conversation is no longer dominated by just one or two cities. The map is widening, and the stories are getting more interesting.
For Bahrain, the night carried particular significance. Lyra, the Greek restaurant by Amriya Group, secured the No.48 position, making it the only restaurant from the Kingdom to feature on the 2026 list. In a year marked by fierce regional competition, Lyra’s inclusion stood out as a moment of visibility for Bahrain’s dining scene, placing it firmly within a conversation led by some of the region’s most closely watched kitchens.
Set within Vida Beach Resort Marassi Al Bahrain, Lyra makes the most of its location without leaning on it too heavily. The space feels relaxed but deliberate, with clean Mediterranean lines, warm textures, and a sculptural bar inspired by an oyster shell acting as a quiet centrepiece. As the light shifts over the water, the restaurant transitions easily from sunlit lunches to evenings by the sea.
The name Lyra, drawn from the ancient Greek lyre, reflects an emphasis on harmony and balance. That idea carries through the experience, where nothing feels overstated, and everything has room to breathe.
The United Arab Emirates once again led the numbers, with 25 restaurants on the list. Dubai continued to flex its culinary range through strong showings from Sufret Maryam (No.7), Jun’s (No.8), Manāo (No.9), Moonrise (No.10), and Kokoro (No.15).
Elsewhere, Egypt emerged as one of the night’s strongest narratives. Beyond Khufu’s top ranking, Reif Kushiyaki Cairo made a major leap to No.20, while Kazoku, Zooba Zamalek, and Sachi Cairo reinforced the country’s growing depth and diversity.
Saudi Arabia continued its steady rise, led by Kuuru, named The Best Restaurant in Saudi Arabia 2026 at No.6. Marble (No.12) and Myazu (No.45) rounded out a showing that reflected the Kingdom’s accelerating dining ambitions. Lebanon’s presence carried its own weight, with Beihouse (No.5), Em Sherif (No.13), and Buco (No.39) underscoring Beirut’s enduring influence on the region’s food culture.
Among the special recognitions, Beihouse took home the Highest New Entry Award with an impressive debut at No.5, praised for its refined and contemporary take on Levantine cuisine. Reif Kushiyaki Cairo earned the Highest Climber Award after jumping 27 places, a reflection of its growing pull and confident identity.
The spotlight also turned to individual excellence. Sara Aqel was named MENA’s Best Female Chef for her work at Dara Dining in Amman, recognised for her thoughtful use of regional ingredients and modern technique. Salam Dakkak received the Sevenrooms Icon Award, honouring her longstanding contribution to Levantine home-style cooking through Sufret Maryam and Bait Maryam. The One To Watch Award went to Middle Child, a neighbourhood favourite tipped for future list success.
Away from the stage lights and formal speeches of the Middle East & North Africa’s 50 Best Restaurants Awards, a more candid conversation took place. In a fast-paced, “speed dating” style exchange, Nick Cooksey asked five chefs and restaurant owners a single question: What was the best and worst decision of your career? Few were willing to call anything a bad decision. Instead, they spoke about instinct, timing, and learning the hard way.
For Lynn Hazim, founder and chef of Middle Child in Dubai, her most impactful decision happened outside the kitchen. “I do think the best decision was joining Google,” she said, crediting it with shaping how she thinks about systems and people. Opening a restaurant, however, proved to be her steepest education. “We’ve been open four months, but it feels like ten years of growth and learning. You learn everything, about people, about humanity.” That accelerated exposure, she explained, forces constant self-reflection. It leaves little room for ego and quickly teaches you what kind of leader you really are.
Instinct over strategy defined the journey of Tarek Alameddine, chef and co-owner of Beihouse and Buco in Beirut. “None of my decisions was ever very calculated,” he admitted. From Noma to Egypt and back home to Beirut, his choices were driven by feeling rather than logic. Returning to his city, despite its challenges, felt inevitable. “It’s far from perfect, but it’s special,” he said. For him, belonging and inspiration outweighed comfort or certainty. Adaptability, he believes, is what ultimately turns risk into reward.
For Reif Othman, independence was everything. “The best decision was opening my own restaurant,” he said, pointing to the freedom of being fully self-funded. Without investors or loans, creative control became non-negotiable. He rejects the idea of regret entirely. “Every problem has a solution,” he said, adding that listening to others is central to his growth. Surrounding himself with strong chefs, he explained, keeps him learning and grounded.
Timing and intuition shaped Basmah Marouf’s reflections. Pulling the plug on a second restaurant just weeks before opening was costly but necessary. “It just didn’t feel right,” she said, citing unresolved issues with readiness and alignment. Walking away, even late, protected her energy and standards. In hindsight, she described it as an act of restraint rather than failure.
For Fayçal Bettioiu, moving from the US to Germany transformed both his cooking and family life. The region’s produce and pace shaped his approach and led to a Michelin star. Leaving New York too early, however, felt premature. Still, he reflected, “Even decisions that feel wrong at the time can eventually lead to good things.” Perspective, he suggested, often arrives much later than the choice itself.
Taken together, their stories offered a clear reminder. Progress in this industry is rarely linear. It is built on instinct, resilience, and the ability to stand by decisions long enough to learn from them.
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