After an immense success in the North Coast, we’re taking buoy from the seaside to the city. A concept created by G’nK, buoy has become a Sahel staple for all things great food and signature cocktails!
A Greek Mediterranean resto-bar in the heart of Cairo adapted from our seaside experience of KIKI’s Buoy to the hustle and bustle of Cairo’s hospitality sector. Located at a premium location in Garden 8, New Cairo, buoy will be a place to dine and connect.
Food is an intimate ritual on its own and our chef has creatively created an array of dishes to be shared in an experiential dining experience to encourage human connections and a flow of energy in a luxurious celebratory Mediterranean setting.
buoy calls for connection by inspiring conversation with a deep focus on the full experience of gastronomy, beverages and musical tunes. Situated in Garden 8, buoy is bound to stand out with our delicately chosen flavors, menu choices and all-around experience.
“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor.”
CHEF ADAM KODOVAS
When two masterminds come together, only art can be the result.
Adam Kodovas is one of the greatest chefs we’ve come along in our long history of gastronomy; his passion and dedication constantly have us in awe.
WIth out of the box creations and a deep passion to create never though of fusions, Adam has created a menu like no never before; a fusion of Greek Mediterranean & Asian flavors and herbs.
With Egyptian roots, Adam returned to his heritage when we took on buoy as a unique and creative project as he created fusions and flavor mixes that will surely surprise all guests.
CHEF ELIE BADDOUR
Having already gained his reputation as one of the best chefs in Egypt after an immense success this summer at KIKI’s buoy, Chef Elie Baddour has quickly risen to be a household name in the country with all guests drooling over his food this past summer in the North Coast.
Elie Baddour, started his career in the hospitality industry working at Eddé sands, an iconic institution in Lebanese tourism then he scored an apprenticeship with Chef Michel Saran, Michelin star chef in Toulouse.
From there, as an established hospitality professional, he worked along side Maroun Chedid where he was tasked with running the backend of MBC’s hit show “top chef” for 4 consecutive seasons.
