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Portofino Ristorante Hurghada
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The dining experience since 1990 |
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Nagui born in Alexandria in 1943, finished the secondary school education from the college St. Marc (French), then graduated from Alexandria University in business administration. Married to Lisa, a Swiss citizen, he moved to Switzerland where he worked in the hotel business and then joined the hotel school "Vieux Bois" in Geneva where he graduated in 1969.
Since 1966 Nagui worked in the business mainly in the food and beverage department in Egypt, Switzerland, Lebanon, Kuwait, Sudan and the USA before opening Portofino.
The long years of experience has reflected on the Portofino menu as well as on the quality of service in this restaurant. The entire staff is trained by Nagui and some of them have already beyond 12 working years at the Portofino which justifies the consistency of the quality of food and service.
The menu has a lot of unusual items served in restaurants such as a seafood fondue, or a Grouper baked in salt crust, or Grouper fillet stuffed with shrimps in a belle meunière white wine sauce, served with a pancake of mashed potatoes. the meat lovers can enjoy a beef fillet steak in a figue sauce or a chicken Portofino served with home made Spaetzly. From the Swiss cuisine you can enjoy a bratwurst with Roesty, a coq au vin and many other dishes.
The Portofino is not only a restaurant, it is a dining experience.
Nagui will make you feel at home by entertaining you in Arabic, English, French, Italian, German and Switzertuetsch.
The Portofino menu (size 4.6MB)
Please call to reserve your table @ 065 3546 250 or 012 3141 256
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| Find over 6000 Red Sea Businesses on SpotRedSea.com! |
The most complete online directory of businesses and organizations available for the Red Sea.
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| online directory |
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Spot Red Sea is proud to be able to boast the most complete online directory available to the Red Sea area.
Our Business directory: a mini-website listing for all businesses and
organizations. Use the business finder from the menu or simply type in your keyword.
Business Listing: free & paid options
Free: Do-it-yourself using the automated control panel. (available online end of April 2007)
Paid: If you want to make sure your business is added to the directory but you either don’t have time or don’t know how, we will do it for you.
If you cannot find your listing and would like to add it to our directory, please contact us for further assistance.
Looking forward to your feedback...
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| Nefertari - Great wife and favorite of Ramesses II |
| Nefertari, the Great Wife of Ramesses II whom we today call Ramesses the Great, was granted one of the most spectacular tombs in the Valley of the Queens. |
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history of Egypt |
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Her mummy and most of the treasures buried with her were destroyed by tomb robbers, but much of the wall painting has survived. The paintings are not only incredibly beautiful but they contain a wealth of information on the Egyptian beliefs about Judgement Day and the Afterlife.
Horemheb, who ruled after the deaths of Tutankhamun and Aye, picked for his successor the chief general of the army. Ramesses already had a son and a grandson so there was hope that the throne would pass smoothly. Ramesses I (the founder and first king of the Nineteenth Dynasty) lasted only a year before dying and leaving the throne to his son Seti I. Seti ruled successfully for a decade or more before passing the throne to his son Ramesses II. As Horemheb had hoped, the succession was smooth. No doubt when Seti chose his son's wife, he kept in mind that he was also picking the next queen of Egypt, but the record gives us no hint as to her origin or family. The new kings came from the Delta region and had no royal blood in them; it has been suggested that the marriage with Nefertari was arranged to strength Ramesses hold on the throne by linking his family with one from Thebes, but there is simply no evidence one way or the other. Since her titles do not include that of "king's daughter" it is probably safe to conclude that she did not have a royal father by a principal wife, although both Ay and Horemheb have been suggested as parent along with a lesser member of the royal harem.
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| Easter Charity Bazar |
Donations and 20% of the sales proceeds will support
the handicapped children of our Governorate. |
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Flea Market
Style & Steel cordially invites you for the
Easter Charity Bazar
held at the German Consulate Building, Sekalla, Hadaba, off the School Street.
The Bazar is held on:
Friday, 6th April 2007 &
Saturday, 7th April 2007 from 11am to 7pm
For sale are:
-Paintings, pictures and photographs
-Easter decoration
-Egyptian women handcrafted items
-Vases, lamps, candleholders and candles
-Silk flowers and flower decorations
-Carpets
-Second hand for ladies, gentlemen, children
Entertainment:
Easter egg painting for children, Make up show, Live music
We serve tea, coffee, sandwiches and cake.
Are you interested in having a stand?
For further information please call :
012-2118338
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| Napkin Applique Easter Eggs |
These make beautiful eggs and are fun to make. The hardest part is blowing the egg out the hole.
Parental supervision is recommended.
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| Fun to make! |
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What You Need:
Raw eggs, Straight pin, Sponge brush, School glue (like Elmer's), Decorative paper napkins (flower or Easter designs are nice), Paper plate, Wax paper .
How To Make It:
Prick egg at both ends with straight pin. Make the hole on the bottom a little larger.
Blow the egg out.
Wash off egg and dry.
Put some glue on a paper plate.
Divide the napkin into layers. Keep only the top decorated layer.
Tear the napkin into about 2" or smaller pieces.
Sponge brush glue on part of the egg.
Lay a piece of the napkin, right side up, over the egg. Smooth.
Continue covering egg with glue and napkins.
Finish with one coat of glue over entire egg to seal.
Let dry completely.
Use your eggs in baskets, table decorations, or any place you would like.
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| Roast Leg of Lamb with Rosemary |
| This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. |
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Ingredients:
1/4 cup honey, 2 tablespoons prepared Dijon-style mustard, 2 tablespoons chopped fresh rosemary, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, 3 cloves garlic, minced, 5 pounds whole leg of lamb, 1 teaspoon coarse sea salt.
Preparation:
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
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