Restaurateur Giovanni Bolandrini and executive chef Mostafa Seif – the key duo behind Khufu’s – are redefining Egyptian gastronomy for the modern palate. Awarded the Best Restaurant in Egypt and No. 4 in the Middle East and North Africa’s 50 Best Restaurants 2025, Khufu’s has now won the Resy One To Watch Award as part of The World’s 50 Best Restaurants 2025.
In the shadows of the Pyramids of Giza, the last remaining wonder of the ancient world, Khufu’s restaurant is an artful balance between heritage and innovation. The mastermind behind Khufu’s and founder of Pier88 Group, Giovanni Bolandrini, has crafted a dining experience that pays homage to this iconic setting, while bringing Egyptian cuisine into the modern milieu.
For executive chef Mostafa Seif, Khufu’s has provided him with the platform to place the flavours of his homeland on a global stage. Seif’s journey has taken him from his family’s street food cart in rural Egypt to the elite kitchens of Cairo, to being named Top Chef Middle East in 2018. Now, he uses technical prowess to present a bold new vision for Egyptian gastronomy that draws on the nostalgic flavours of his childhood while eschewing the tethers of tradition.
Here, the duo shares the inspiration behind this gamechanging restaurant on the outskirts of Cairo, and the ways in which Khufu’s is redefining Egyptian cuisine.
Egyptian heritage meets contemporary hospitality
The team at Khufu's restaurant in Cairo [Image credit: Sceneeats]
Giovanni Bolandrini: When I first visited Egypt 25 years ago, there was something about the country that captured my heart. The energy, the chaos, the beauty – I felt like this was a place where I could create something meaningful. I was tired of working in the fashion industry in London, and I wanted to bring all my life’s experiences to this country. I opened Pier88 [an Italian restaurant and nightlife destination in El Gouna] in 2008, then I moved to Egypt permanently in 2016 when I opened Pier88 in Cairo.
In 2022, when I was given the opportunity to open a restaurant within the Giza Pyramid Complex, I asked myself, what can I do here? I obviously can’t do an Italian restaurant – I wanted to give something back to the Egyptian people. My dream for Khufu’s was to create a once-in-a-lifetime dining experience that blended the soul of Egyptian heritage with contemporary hospitality. I think everybody thought I was crazy, saying, ‘Here’s the Italian again; first he wanted to change Cairo’s restaurant scene, now he wants to change Egyptian food.’ But what I wanted to do was give both locals and the rest of the world a reason to rediscover this ancient cuisine.
Local flavours with global appeal
Executive chef Mostafa Seif is redefining Egyptian cuisine
Mostafa Seif: Mr Giovanni is like an older brother to me. When we first met, he admitted that he didn’t really like Egyptian food. He had only ever tried commercial Egyptian food and he found it to be too heavy, so I introduced him to the kind of dishes we’d cook at home. This is what inspired the tasting menus at Khufu’s: to create dishes that make locals and tourists happy, with flavours that are based in tradition but refined for the modern palate.
Bolandrini: So many chefs are trying to go back to how mama used to do, but we did the inverse – We said, ‘Ok, let’s take what mama used to make, but do it in a fresher, lighter style.’ Our goal is to preserve all the ingredients and the traditional techniques, but to present it in a way that is better suited to 2025.
Tasting, testing and refining
Mu'ammar rice with smoked beef on the menu at Khufu's
Seif: Mr Giovanni still tastes every dish on the menu – I trust his judgment as he has the vision for the restaurant.
Bolandrini: I do taste everything on the menu, but it’s not because I’m the boss. It’s because I have a good palate and a good sense of ingredients. Being Italian, I like simple things, quality ingredients and flavours that are balanced and not too strong.
Nostalgia through a modern lens
The signature koshari salad, a reinterpretation of Egypt's national dish
Seif: One of our signature dishes is the koshari – it’s Egypt’s national dish, made with rice, pasta and lentils. When I was growing up, my mother would make it for me with boiled eggs for extra protein. At Khufu’s, I’ve taken those elements but evolved the dish. I use quail’s eggs as a garnish and add crispy chickpeas and fried onions for texture. I serve it as cold salad, instead of a warm dish, as I think this brings out the flavours of the spices.
Bolandrini: Mostafa is a master at calibrating spices. I order his koshari almost every time I visit Khufu’s. It is a humble dish, full of flavour, and it reminds me of what we call ‘la cucina povera’ (the food of the poor) in Italy. When I was a kid in southern Italy, we used to eat something similar called pasta e ceci (pasta with chickpeas), and Mostafa’s koshari reminds me so much of this dish – it combines all the heritage, all the ingredients and the traditional ways of cooking, but modernised for today.
Blending service and storytelling
Bolandrini hopes Khufu's blends the soul of Egyptian heritage with contemporary hospitality
Bolandrini: When people dine out, they want emotion, they want stories and they want to feel good. It’s about the food, of course, but it’s also about the ambience, the kindness and the hospitality that create a good experience. You can do the best food but if you don’t have a good story and people don’t come, it’s like building a cathedral in the desert. It can be the most beautiful place, but there is no point if there are no pilgrims.
Capturing a true sense of place
A restaurant with a view
Bolandrini: I am very glad that people are now interested in Khufu’s. Together with the love Mostafa has for his country, my guidance and the work of our team, we can be proud that we have created this new identity for Egyptian cuisine. When you have the pyramids right in front of you, the energy is powerful. It’s almost too beautiful. And it is our job to match that same emotion on the plate.
Watch the video to discover more about Khufu's in Cairo:
Khufu's is the winner of the Resy One To Watch Award 2025, as part of The World's 50 Best Restaurants 2025, sponsored by S.Pellegrino & Acqua Panna. The full list will be revealed on 19 June from Turin in Italy.
