About Event
- This is a 16+ event.
- 5-6 course tasting menu.
- EgyBev wine pairing.
- Cocktails at 7:00 PM.
- Seated Dinner starts 8:00 PM
- Fixed menu, dietary accommodations not available.
- Dress Code: Smart Casual.
Gn’K Hospitality takes the celebration to the cultural heart of the city - Downtown Cairo. Hosting CFW’s guests on the rooftop at their boutique hotel, Mazeej Balad, featuring Greek-Egyptian chef Adam Kodovas (Ex-Machina, Athens). The night blends the classic charm of the city and Mediterranean flavors with contemporary art, courtesy of Le LAB. Led by founder and collector Rasheed Kamel, the leading collectible design gallery presents ‘The Banquet of Beasts & Blossom’ a fantastical assembly of works by Bahaa Amer and Ayman Abu Khuzayem. The table transforms into a landscape where flora and fauna mingle; harvest dreams come alive, the edible and the mythical blur, and viewers are invited to a feast of curiosity, play, and wonder.
Expect 5-6 courses, inspired by the flavors of the city & the sea, highlighting the shared influences between Greek & Egyptian cuisines.
Dinner is complemented by an EgyBev wine pairing. Guests are also welcome to bring their own preferred wines.
Dietary Notice:
Kindly note that this tasting menu has been meticulously crafted in advance. Due to the nature
of the set menu and the intimate format of the evening, we are unfortunately unable to
accommodate dietary restrictions or allergies.
Refund/Cancellation Policy:
All ticket purchases are non-refundable.
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About Chef
Adam Kodovas | Table 3 | Casablanca
Born in Athens in 1985, Adam graduated from cooking school in 2009 and interned as a student at Giorti, a restaurant previously operated by famous chef and herb connoisseur, Chef Giannis Baxevanis. An interest in exploring international cuisines, he joined one of the best Irish pubs in the country, the James Joyce. Under the tutelage of Irish chef Des Monaghan was a career-defining milestone. Learning to operate efficiently in an extremely fast-paced kitchen, he learned to adapt to European culinary standards. Adam’s career has taken him all over the world, from Greece to Ireland, Brussels, Norway before returning to Santorini where he has served as the Executive chef of Astarte Hotel and Alali restaurant since 2018. In 2023 he opened his first restaurant, Ex-Machina in Pangrati where he offers a unique fusion of Greek produce with influences from around the world, and from his home away from home, Cairo, Egypt.
