Kuwait's Culinary Scene Shines with Two Restaurants on MENA 50 Best List
Kuwait's Culinary Scene Shines with Two Restaurants on MENA 50 Best List
Kuwait's Culinary Scene Shines with Two Restaurants on MENA 50 Best List
Kuwait has marked a new achievement in its culinary landscape with two restaurants featured on the prestigious MENA 50 Best Restaurants list. Cantina and Matbakhi have both earned spots, showcasing the country's growing reputation for blending tradition with innovation.
This dual recognition highlights the strength and diversity of Kuwait's food scene, gaining wider attention across the region.
Cantina, located in Shuwaikh Industrial, secured the 18th position on the list, making it Kuwait's highest-ranked restaurant. Known for its Italian and Mediterranean dishes, the venue has built a loyal following thanks to its focus on fresh ingredients and handmade pasta. Its success reflects a broader trend in Kuwait, where international cooking methods meet local tastes.
Matbakhi, meanwhile, made its debut at No. 50. The restaurant stands out for its authentic Middle Eastern and Levantine home-style cooking. Its inclusion signals a growing appreciation for eateries that prioritise cultural authenticity alongside culinary skill.
Together, these two establishments demonstrate the maturity of Kuwait's hospitality sector. Their recognition on the regional list marks a significant moment, suggesting a bright future for the country's evolving food culture.
The appearance of Cantina and Matbakhi on the MENA 50 Best Restaurants list confirms Kuwait's rising status in the regional dining scene. Both restaurants have set a benchmark by combining global influences with local traditions. Their success points to a thriving culinary environment that continues to gain recognition beyond Kuwait's borders.
Britain's generational divide in cooking skills and meal habits revealed
From jacket potatoes to scrambled eggs, Britain's kitchens tell a story of confidence—and repetition. Why do Gen Z and millennials think they're better cooks?
Fort Worth's dining renaissance blends bold flavors and timeless classics
A food critic's decades-long watch reveals Fort Worth's transformation—where hidden alleys and historic haunts now serve some of Texas' most exciting bites. Ready to taste the revival?
How 18th-Century Maryland's Food Divided the Elite and the Enslaved
Thomas Jefferson dined on Parmesan ice cream while enslaved cooks introduced okra and peppers. One state's kitchen tells America's divided culinary story.
Estonia's domestic violence crisis exposes deadly system flaws after tragic deaths
A man's violent rampage ended in two deaths—and left a survivor fighting for life. Now, Estonia faces hard questions about how to stop the cycle of abuse before it turns deadly.