The surge in Aussie red meat exports across the MENA region
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Two Swissôtel destinations In Türkiye one unforgettable journey
Blending Swiss precision with authentic Turkish hospitality, Swissôtel in Türkiye offers travelers two distinctive destinations designed around experience, wellbeing and cultural immersion.
Why travel technology is a get ahead or get left behind moment
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Youssef Akiki’s next cut: A steakhouse and butchery in Lebanon
Youssef Akiki, owner of Brût and president of Disciples Escoffier Lebanon, is a prominent figure in Lebanon’s culinary scene. As he prepares to open a new steakhouse and butchery in Antelias, he reflects on creativity, balance and the milestones that shaped his year.
Kuwaiti chefs innovating and collaborating to drive F&B transformation
Kuwaiti chefs are emerging as key drivers of innovation and identity within the country’s food and beverage sector.
New growth chapter beckons for Kuwait’s hotels
Kuwait’s hotel sector is entering a new era, reshaped by evolving guest expectations, market diversification and strategic repositioning across brands and segments. With insights from senior hotel executives, we explore how the industry is navigating a changing market and preparing for the future.
Accor accelerates premium growth in Cairo with Swissôtel Cairo West
Accor signs Swissôtel Cairo West, marking a milestone expansion reinforcing Egypt as a priority growth market regionally today.
How head chef Marc Mahfouz quietly redefined excellence at MILA
Marc Mahfouz, head chef at MILA, Rosewood Hotel Doha, reveals how his disciplined, memory-driven cuisine transformed homegrown experimentation into Bib Gourmand recognized excellence.
Boubouffe Brasserie celebrates 50 years of culinary heritage
As Boubouffe Brasserie marks its 50th anniversary, it is time to look back at the story behind the name. Let’s learn more about how a neighborhood restaurant became a lasting part of Beirut’s food culture.
Redefining the hotel’s next chapter with Andre Saade, GM at Radisson Blu Minhal
Andre Saade, general manager at Radisson Blu Minhal, shares how strategic rebranding, culinary precision and renewed event focus reshaped the hotel’s market position.
