Designed by Jeffrey Meawad architects, Grecco reflects authentic Mediterranean-Greek cuisine and draws both inspiration as well as energy from the Mediterranean Sea. The menu is engineered around a selection of Greek delicacies, raw seafood, lobster pasta and grilled whole fish.
“Egypt is the new capital of the Middle East, and Sahel is the new Mykonos. We are fortunate to be able to share our experiences and a little bit of our culture with our Egyptian friends, and we hope we grow and open more venues that would be appreciated by everyone in Egypt,” said Gino Khoueiry, CEO of Disruptive Entertainment Group sal, which owns Grecco, Taco de Madre, Mothershucker, Kharouf and Merou Seafood.
Seafood and fresh fish are displayed on a showbar at the entrance of the restaurant and served straight from sea. Grecco offers a unique all-day culinary experience. The menu features fresh ingredients and high-quality raw materials with minimal processing. Furthermore, guests can enjoy signature cocktails at the semicircular bar.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
