Most fish restaurants have a common problem. You sacrifice pleasurable atmosphere for good food. Unattractive Kleenex boxes sit atop even less attractive tablecloths, resting atop easily-cleanable tile floors, reminding customers that they are just there to eat and will be making a mess.
And for some reason, these restaurants tend to be bright with high ceilings, emitting the welcoming attitude of a warehouse.
El Borg (though tiled and brightly-lit with high ceilings) makes a bit more effort than some of its peers. You can dress nicely without feeling silly, especially on the second floor or in the private dining room. You could even make it a date if you wanted to. Just don’t expect much romance.
Though the service is especially fast for a seafood restaurant, even that short wait is cut by the array of mezze and salads served, varied but typical.
Following the mezze, the dishes come served sequentially. The “Sea soup, while uninspired, is a hearty and generous helping of mixed seafood – fish, calamari, clams, shrimp, and crab (LE 16 as is or LE 25 for de-boned).
Those loyal to fried calamari should venture to try the calamari “tagen, or oven casserole (LE 25), which sets a high standard for the rest of the meal. This delectable dish is made with curry, a touch of lemon, and served with onions and peppers, fajita-style.
You don’t have to be a fan of Indian or Thai though to enjoy it, as the curry is not overpowering. The calamari itself is perfectly cooked- neither too chewy nor overdone.
The “Borg rice, made with shrimp, calamari, onions and peppers is tasty but cool, also with the mildest hint of curry. It should not, however, be eaten alongside a dish like the rich calamari dish, as the latter will certainly steal the show.
Of course, fish is likely your main concern if you’ve read this far. Regardless of flavor, fish fans will be delighted to know that El Borg serves fish from the sea and not a fish farm.
The Moussa fish (LE 40), fried with butter and served with mixed bell pepper bits atop, is light (not deep fried), but needs more flavor, and came slightly overcooked. Generous lemon sprinkles, however, make it a perfectly satisfying dish.
The grilled Denise fish (LE 35), made with oil and lemon, was thick, tender, and better than the Moussa.
Usually a seafood restaurant review would end here, but at El Borg, a fine dessert is served at the end of the meal. A thin layer of light chocolate mousse tops a small cup of chilled mahlabaya. The choice is perfect – refreshing, delicious, and light.
El Borg has been open in Cairo for just under two years but the source of its fame is its original in Port Said, where the atmosphere is terrible but the food exceptionally flavorful and fresh.
