About The Middle Eats
An independent publication on restaurants, food culture and the business of food across the Gulf and the wider Arab world.
The Middle Eats covers the food of the Middle East as it is cooked, served, judged and traded today. We report on restaurant openings and awards in Saudi Arabia and the UAE, follow the news from Qatar, Kuwait, Bahrain, Oman, Egypt and Lebanon, and track the deals, franchises and technology reshaping the region’s restaurant economy.
Alongside the news, we tell slower stories. Arab Food Heritage is a series about the restaurants keeping the region’s home cooking alive, from a duck-stuffed roqaq in Cairo to masgouf on the banks of the Tigris. Recipes & Trends explains classic dishes for the home kitchen and follows the trends reinventing them.
What we cover
- Country by country: openings, closures, chefs and events across the Gulf and the wider Arab world.
- Awards & rankings: the Michelin Guide, MENA’s 50 Best and the regional awards that set the agenda.
- The business of food: results, investment, franchising, delivery and food technology.
- Heritage and recipes: the dishes and the people behind them.
How we work
Every story lists its sources at the end, and every name, number and date is checked against them before publication. We do not accept payment for reviews or coverage, and sponsored content, if we ever publish it, will always be labelled. Read our editorial standards for the details.
Explore
Start with The Middle Eats Map, which puts every restaurant we have covered on one map, or search the site from any page by pressing /.