Sign in using your account with
Heliopolis, Cairo, Egypt.
Firestone: Wood Fired Pizza at Heliopolis Bistro
With so few restaurants in Cairo offering a consistent balance of good fod and good atmosphere, any restaurants that threatens to do so is music to Cairo 360 ears. The latest competitor in Heliopolis is Firestone; one of three restaurants, including Byblos and Rossini, situated in a small food court of sorts on the quiet Omar Ebn El Khatab Street.
Firestone specialises in wood fired pizza, but also serves a range of soups, salads and pastas, as well as a selection of limited main course options.
The food court itself is rather elegant, utilising a small make-shift waterfall and plenty of greenery. With a dominantly white and reddish-pink colour scheme and mostly plastic and glass furniture, Firestone is both aesthetically and physically comfortable, though the atmosphere could have done without the pop music playlist.
With drinks and dessert menus already on the table, the waiter handed us a larger, one page menu containing all the food. First, there's the pizza section, ranging between 50LE and 70LE with additional toppings ranging between 10LE and 20LE.
From the appetiser options, we went for fried meat balls (38LE), The four balls served were fried in a batter and came with a barbeque sauce. The meat itself was rather bland, through the seasoning was pleasingly sharp and gave it a tang.
From the pizza menu, we opted for a Diavola Pizza, made with grilled sausage, pepperoni, mushrooms and fresh tomato sauce (58LE). The pizza was very decent in size and the fresh ingredients tasted excellent, but the edges of the pizza were burnt from the wood oven, hurting the presentation and adding a scent of burnt dough.
From the main courses, we chose the Firestone Fillet (84 LE); a grilled beef fillet with mushroom sauce and spicy capers, in addition to sides of sautéed vegetables and potato wedges. This was probably Firestone's best dish, and well worthy of holding the restaurant's name. A generous portion of tender, fresh and cooked-exactly-as-ordered meat topped with an untraditional mushroom sauce with capers that was ingeniously put together and surprisingly tasty.
The dessert menu contains very standard international menu options, except for one; the Gelato Al Forno (32 LE) – ice cream served on a warm, freshly baked cake covered in a layer of biscotti and stuffed with fresh fruit. While it was extremely generous in portion, enough to feed 2-3 people, it was also extremely sweet, so be warned if you don't have that strong a sweet tooth.
The service was great, the food was delicious and quickly served, the restaurant was extremely clean and the waiters didn't hover, making themselves available only when needed. You won't find any the next steps of culinary evolution at Firestone, but you certainly won't leave disappointed.
Even though we have an endless amount of Italian restaurants in Cairo, we can all agree that only a few are able to do it justice – to make it truly authentic. Not only does Tavolino achieve this, but it goes a step further.
From the outside, the Zamalek restaurant, which is located off of Aboul Feda Streey, might seem very small, but it’s surprisingly spacious. Interior wise, it has a very simple yet chic appearance; white brick walls with a touch of wood, black and white frames, and triangular mirrors stand out, despite the almost overly yellow lighting.
Moving to food, we started our meal with Cannelloni (70LE) from the restaurant’s ‘New Italian Cuisine’ menu, which adds twists to Italian classics. Six pieces of perfectly cooked cannelloni are stuffed with chicken and spinach, covered with melted mozzarella cheese and then topped with marinated tomato – similar to marinara sauce – and pesto sauce. A side of creamy gorgonzola sauce added a nutty flavour with a fantastic deep aftertaste and the dish showed Tavolino to be masters of art of flavour matching.
Another item we tried from the ‘New Italian Cuisine’ menu was The Tenderloin in the Wood (235LE); a perfect medium-well tenderloin steak laying on a phyllo-like pastry that’s filled with sautéed mushrooms, spinach and onions, and served with sweet garlic sauce and an exquisite sweet and savoury blueberry-and-onion jam. This dish left us speechless; not only was the steak on its own bursting with Italian herb flavours, but the addition of the crunchy texture from the mushroom pocket with the unique sweetness of the jam merged with the sweet garlic sauce created an outstanding dish.
Deciding to go back to the basics with our last choice, we went with Risotto Alla Pescatora (120LE). Rich, creamy, and well-seasoned, it had spot-on al dente texture; mixed with well-cooked shrimps and mussels, the dish was close to perfect, but for the overcooked, mushy crab and rubbery calamari.
Another thing that kept Tavolino from getting a perfect score was the fact that, at the time of our visit, only the Ice Cream & Sorbet (50LE), which is 3 scoops of Movenpick ice cream, was available.
But that was just a side note to a great meal; we were surprised by Tavolino’s one-of-a-kind flavours, particularly those on the ‘New Italian Cuisine’ menu, which certainly helps separate it from the crowd with a unique identity. Tavolino isn’t just another Italian restaurant.