Dining at Kadoura felt like rediscovering home for Amira Ragab, as she sampled the familiar flavours of Egyptian cuisine at its authentic best.  

There are restaurants that feed you. Then there are restaurants that welcome you home. For me, Kadoura falls firmly into the latter category. It is the place I instinctively take friends who want to understand the Alexandria I grew up in. Although I now live in Bahrain, this restaurant in Seef District has become a portal to the coastline and culinary soul of my city. It is where nostalgia is plated generously and where seafood is treated as a love language.

This latest visit was special. Not a quiet dinner with one companion but a full gathering of friends, hungry both for good food and for a glimpse of my Egyptian roots. Kadoura is a name that sparks joy in my family, especially for my uncle back in Alexandria. In our home, the phrase “shall we go for seafood?” has always been synonymous with Kadoura, no further clarification required. Dining here in Bahrain feels like that tradition has travelled with me.

Kadoura’s charm reveals itself instantly. The space is bright and expansive, yet wonderfully relaxed. The atmosphere tells you to take your time. Gentle classics by Warda, Umm Kulthum and Abdel Halim float through the room, offering a soundtrack to memory. You never feel hurried. Instead, you feel invited to stay, to savour, to linger.

The welcome is always warm. The staff remembered my previous visits and guided our large group to a generous table that suited the lively energy we had arrived with. Once seated, the feast began to unfold.

Large groups offer a unique culinary advantage. When there are only two of you, you tend to default to familiar favourites. With many around the table, however, comes courage. Plates multiply and suddenly the entire menu becomes an exciting playground. As the resident foodie of the group, I encouraged everyone to order something different. It was our chance to explore.

We began with three vibrant salads: Sunshine Crunch, Avocado and Quinoa. Each offered its own medley of textures. Crisp, fresh and beautifully plated, they set the perfect tone. The Sunshine Crunch stole my heart with tart green apple and juicy mango, brightened further by caramelised walnuts. A salad that is both sweet and refreshing is my personal weakness, and this one delivered delight in every bite.

Then came the starters, which arrived like a joyful parade of Egyptian seafood traditions. I had not tasted shrimp molokhiya for a long time, and its arrival felt like rediscovering a classic hit you once adored. Silky, rich and aromatic, every spoonful played a nostalgic melody in my mind. I used to be skeptical of pairing molokhiya with shrimp, until a few years ago when I finally surrendered to its brilliance. This rendition was the best I have tasted yet.

A platter of pickled tomatoes, fried aubergine and spicy green peppers embodied the rustic appetisers that every Egyptian seafood restaurant proudly offers. Creamy hummus and smoky moutabel were scooped up eagerly with piping hot fried pita bread, while the tahini sauce found its way into nearly every bite. Then a dish arrived that was entirely new to me: vine leaves stuffed with rice and topped with shrimp. It was so rich and unique, it could have stood as a dish on its own.

I could not resist Kadoura’s signature seafood cream soup. Laden with mussels, calamari and shrimp, it felt like a warm embrace in a bowl. Comforting, aromatic and bursting with ocean flavour.

The mussels that followed were exceptional. Sautéed with garlic, vinegar and lemon, each morsel was bright and satisfying, lifted by the sweetness of mixed bell peppers. It reminded me that mussels, when treated with respect, can be truly unforgettable.

Our table being full of seafood enthusiasts meant shrimp had to appear in multiple forms. We ordered them grilled in true Kadoura fashion, the jumbo pieces served over finely diced sautéed vegetables. Flavourful, perfectly charred and utterly addictive. The famed butterfly shrimps were as beautiful as they were delicious. We also tried the chef’s special, Egyptian-style grilled shrimp, smothered in a bold sauce that carried depth and character.

I sampled a bite of my friend’s calamari tagine in tomato sauce. I usually avoid tomato-based tagines because they tend to feel heavy or give me heartburn, but this one was tender, bright and surprisingly gentle. Another friend offered me a forkful of creamy prawn and mussel pasta, rich with cheese and pure indulgence. A sinful delight, worth every calorie.

As an Alexandrian, no matter how many dishes arrive before it, fish will always be the star. I ordered the grilled Radtha seabream. Smoky, moist and seasoned with authenticity, it demanded to be paired with sayadiya rice, that aromatic childhood favourite. It transported me instantly to my mother’s kitchen. My fellow Alexandrian friend chose fried Sherry fish, presented like a sculpture. The spine was removed and fried separately, positioned dramatically atop the fish and surrounded by golden aubergine rounds drizzled with garlicky tomato sauce. I am not a great lover of aubergine, yet this dish converted me momentarily.

Throughout the meal, we sipped on brightly named signature drinks: Bur Said, a playful raspberry refresher; Sharm El Sheikh, a zesty blue mojito reminiscent of seaside holidays; and Kadoura, a sweet citrus fizz with pink soda and a sprig of rosemary that became the table favourite.

By this stage one might assume we had reached our limit. Yet walking out of Kadoura without dessert feels like breaking a rule that should never be broken. As any Egyptian would do, I ordered rice pudding. One spoonful and genuine emotion hit me. Creamy, soft and nostalgic to the core, it was comfort expressed as dessert. My friends opted for a molten chocolate cake with vanilla ice cream, irresistible with its molten centre spilling out as we cut into it.

Our evening at Kadoura reminded me that dining is not merely about food. It is memory, culture and love placed on a plate. It is laughter shared across a table full of dishes. It is finding a piece of home far from home.

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