Palmeraie Grill: Poolside Restaurant at Meridian Heliopolis

Named after the great merchant and traveller Marco Polo, the Meridien Heliopolis’ international restaurant promises a diverse and flavourful menu. A rich and cosy dining room and mouth-watering menu items suggest an evening of fine dining. Unfortunately for Marco Polo, it’s what’s on the plate that counts. Excited by the table-side preparation, we decided to start with a Caesar salad (50LE) but were disappointed when our friendly waiter– not a member of the kitchen staff– wheeled a cart to our table. We felt bad for the man that was set up for failure: a jar of Dijon mustard, olive oil, factory-manufactured croutons, minced garlic and a single shredded anchovy simply cannot become the classic Caesar that we had ordered. Without egg or romaine (iceberg was substituted), it was just a salad; and an overdressed one at that. Marco Polo’s beef carpaccio (60LE) was delicious, though. Thinly shaved, lean beef was drizzled with a sweet balsamic reduction and accompanied by shaved Parmesan. The dish was light and balanced yet begged the question of why the shaved Parmesan hadn’t been incorporated with our pricey Caesar salad instead of the finely powdered variety. We suggest that you stay away from soups at Marco Polo. Unable to decide between seafood soup and crab bisque (both 35LE); we left it up to the chef’s recommendation and were served a clear broth with greying salmon and overcooked scallops that tasted only of hot water. The Cajun shrimp alfredo (70LE) should have had more flavour, yet with shrimp almost as white as the creamy sauce that it sat in, the dish lacked any discernable flavour beyond cooking cream. Beef tournedos with blue cheese over tomatoes and cucumber (100LE) was specified to arrive medium; but the meat arrived well-done on one side and bloody on the other. This wasn’t immediately obvious, though; as the large mound of cold mixed carrots, corn, courgette and mushrooms soaked up much of the blood. The meat was of good quality and had been seasoned well, leading us to believe that there is a breakdown of communication in the Marco Polo kitchen.   After voicing our grievances about the meat, we were offered dessert on the house, which at least speaks to the level of service at Marco Polo. Since the kitchen was out of marbled cheesecake, we opted for espresso crème brûlée dusted with pistachio and a praline crunch (40LE). The dessert arrived without the nuts, praline or espresso, and although only half of the sugar had been brûléed; the custard beneath the grains was rich and creamy. It is clear that whoever had envisioned the menu at Marco Polo had some excellent ideas, yet the execution of the food leaves a lot to be desired.

Cairo restaurants and cafes have seen numerous trends over the years and recently, the emergence of fondue has become apparent all over the city. Run by two young entrepreneurs and a team of friendly waiters, the Fondue Pot in Heliopolis celebrates the Swiss dish in all its forms.

Sitting above Mood Restaurant and Lounge on Abdel Moneim Hafez Street, the exterior of the restaurant resembles a Swiss chalet with natural wood accents and traditional windows. The interior is equally as charming; wooden seating, red and white checkered tablecloths and Swiss memorabilia hang from the beams.

Being one of just two groups, the menus arrived quickly, along with an explanation of some of the dishes. The drinks menu includes a long list of fresh juices, mocktails, iced teas, frappes and hot drinks, including a selection of the increasingly popular ‘Nespresso’ coffees. We went for one Geneva mocktail (22LE) – a deliciously fruity, slushy concoction of peach, orange and passionfruit – and an icey Lugano (23LE); a fresh, citrusy, but sweet, mixture of orange, lemon, guava and honey.  

The food menu doesn’t limit itself to just your basic cheese fondue, but instead lists numerous, exotic sounding variations of the traditional dish (90LE-140LE), along with salads, raclettes – a traditional Swiss side dish – chicken, meat and sweet dessert fondues. The restaurant works on a DIY and sharing basis; the portions are large and the meats are cooked at the table, by the customer, using their chosen method. Combo meals are also pre-arranged should you be unsure about what to order.

We ordered a 'traditional combo' (450LE), advisably for two people, which included traditional Swiss cheese fondue, a garden green salad, chicken, traditional raclette and milk chocolate fondue. Before long, the cheese fondue arrived, along with a gigantic bowl of bite-sized, yummy toast pieces and a plate of fresh, crunchy broccoli. We were shown how to turn down and turn off the heat of the flaming fondue contraption, in case our fondue began getting too hot. The fondue was both cheesy and creamy, with a béchamel sauce consistency, perfect for coating our dipping pieces. Our side salad was a healthy mix of fresh greens, dressed with a delectable, flavourful vinaigrette.

Unable to finish our course of fondue, it was replaced by an electronic stone plate, heated and coated with oil, ready to cook our chicken on. The generous servings of raw meat were thinly sliced, served with a selection of six tasty sauces and herbs for seasoning. Our passionate waiter demonstrated how to prepare a raclette with new potatoes, pickled onions and strong tasting gherkins in our tiny, square frying pans. We melted the cheese on top by placing our creations under the grill, beneath the hot plate, and although we cooked everything ourselves, the waiter was never too far away should we have required any guidance.   

Next, we dipped pieces of ripe banana, green apple, sweet strawberries and soft kiwi in the heavenly, sweet, milk chocolate fondue. The only thing missing from this scrumptious dessert were spoons to help drink the chocolate straight from the pot, even if such a practice isn't etiquette. 

The Fondue Pot provides a unique, sociable dining experience, serving up large quantities of quality food in a cosy, friendly setting which wholly justifies the expense.