27 , El Gouna – As Egypt’s leading Red Sea destination for art, culture, sports, entrepreneurship, and entertainment, including its flagship El Gouna Film Festival, El Gouna continues to expand its pioneering platforms with the launch of “Taste El Gouna”, Egypt’s first-of-its-kind gastronomy platform. The platform will elevate the town’s culinary scene, introducing initiatives designed to draw international audiences seeking cultural gastrotourism and luxury lifestyle experiences.
To mark El Gouna’s 35th anniversary, Taste El Gouna debuted with a signature culinary experience “35 Flavors of El Gouna”. This four-day extraordinary culinary showcase is created in partnership with Atelier Norbert Niederkofler Temporary, a culinary collective curated by one of the world’s most influential culinary voices and recognized for advancing sustainable cuisine and fostering international collaborations.
“35 Flavors of El Gouna” united world-renowned chefs from Michelin-starred restaurants to champion 35 local ingredients sourced from El Gouna, the Red Sea, and across Egypt. The weekend’s culinary experience (19–22 November 2025) featured premium fine dining experiences and interactive masterclasses in cooking and pastry-making, led by culinary legends and rising stars, who champion sustainable gastronomy and draw inspiration from local ecosystems. The event builds upon El Gouna’s already thriving culinary landscape of over 100 diverse restaurants that blend local authenticity with global cuisines, with Botanica, being its newest addition, bringing the seed-to-table concept to life.
CEO of EL Gouna and Executive Board Member at Orascom Development Mohamed Amer said: “As we celebrate 35 years of El Gouna, we shed light on what has always defined our town: its uniquely rich and diverse experiences. This year we are carrying that legacy forward. Through Taste El Gouna, and with 35 Flavors of El Gouna in collaboration with Atelier Norbert Niederkofler Temporary, this new gastronomy platform reflects our commitment to excellence, reinforcing our role in setting new standards across every sector we engage with. We are not just elevating gastronomy; we are showcasing the richness of Egyptian ingredients, empowering local production, and bringing global Michelin-starred chefs and local culinary talent together in a space that encourages learning, sustainability, and the kind of knowledge exchange that will continue shaping our culinary landscape for years to come. This marks the beginning of a culinary evolution that positions El Gouna as Egypt’s leading destination for world-class dining and gastronomic experiences.”
The Ethical Chef, Norbert Niederkofler, said: “What we created together with Taste El Gouna goes far beyond the plate. It became a cultural exchange between generations of chefs from different regions of the world, united by a deep respect for nature and for the people who nurture its ingredients. This is at the heart of Atelier Norbert Niederkofler Temporary, and I am grateful to have shared this experience here in El Gouna by the Red Sea.”
At the heart of the experience are three pillars — Culinary Excellence, Sustainability, and Knowledge Sharing — brought to life through collaboration with Michelin-starred chefs. By celebrating local and seasonal ingredients, the initiative highlights Egypt’s rich biodiversity and supports farmers, fishers, and producers through sustainable sourcing and a zero-waste approach.
Beyond the plate, El Gouna becomes a space for learning and cultural exchange between global and local talents. International and emerging Egyptian chefs connected through masterclasses and collaborations focused on ethical gastronomy and responsible innovation, positioning El Gouna as a driver of sustainable culinary growth in Egypt and a hub for culinary teachings.
Headlining the experience was Italian Chef Norbert Niederkofler, whose “Cook the Mountain” philosophy rooted in respect for the environment and community collaboration defines his culinary journey and underpins his 3-Michelin-starred and Green-starred Atelier Moessmer (Brunico, Italy).
He was joined by:
* Himanshu Saini (Tresind Studio, Dubai – 3 Michelin Stars)
* Daniel Hadida & Eric Robertson (Pearl Morissette, Niagara, Canada – 2 Michelin Stars & Green Star)
* Fabrizio Mellino (Quattro Passi, Amalfi Coast, Italy – 3 Michelin Stars)
They cooked alongside rising stars:
* Ariel Hagen, ((Saporium Firenze & Chiusdino, Tuscany, Italy – both 1 Michelin Star & Green Star)
* Tamara Rigo (Norbert Niederkofler Group, South Tyrol, Italy)
* Sara Aqel (Dara Dining, Amman, Jordan)
* Turki Bin Hallabi (Saudi Arabia)
Complementing the culinary line-up, renowned beverage specialists Mattia Spedicato and Federico Balzarini curated beverage experiences throughout the weekend.
Esteemed guests also enjoyed a variety of fine dining experiences, including the flagship dinner that took place at Botanica, the Middle East’s pioneering hydroponic restaurant, based on innovative soil-free farming. Set within a lush greenhouse overlooking Fanadir’s lake, Botanica’s ocean-blue framework and vibrant greenery redefined the experience of green dining. The dinner was followed by the announcement of La Maison Bleue Residences (LMBR), a new waterfront residential project reflecting the artistic and architectural legacy of La Maison Bleue Hotel, celebrating El Gouna’s 35th anniversary while unveiling the Red Sea’s most premium new address.
As 35 Flavors of El Gouna unfolds, it sets a new benchmark for celebrating Egypt’s ingredients and culinary talent, offering the world a refined and deeply rooted taste of the Red Sea.
