"Cairo's most reliable Nile-view steak room, dry-aged beef and a pianist on Level 3 of the Semiramis — book it to impress a client."
On the third floor of the InterContinental Cairo Semiramis, wooden panelling frames a wall of windows that look straight onto the Nile. The Grill has run as the hotel's fine-dining room since the Semiramis was rebuilt on the Corniche in 1987, and it does two things at once: dry-aged American steak and contemporary French cooking, under executive chef Matthew Piercy. The signature is a 28-day dry-aged ribeye; a full dinner runs EGP 2,500 to 4,000 a head. A pianist plays a baby grand from Sunday to Thursday. It is a hotel restaurant, and it knows exactly what it is for.
The Kitchen
The Grill is the steak-and-French anchor of the Semiramis dining program, and the kitchen reports to Matthew Piercy, the hotel's executive chef. The beef is the headline: American cuts dry-aged in-house for 28 days, then trimmed to a ribeye and grilled to order. That ribeye is the dish to order and the reason the room keeps its regulars. Around it sits a contemporary French card — foie gras, classic sauces, a few brasserie staples — that gives non-steak diners somewhere to go.
This is hotel fine dining rather than a chef's-table experience, and the cooking is judged accordingly: consistent, well-sourced, priced at the top of the Cairo market. A full dinner with a dry-aged cut lands at EGP 2,500 to 4,000 per person before wine, and imported wine in Egypt carries heavy duty, so the bill climbs quickly. The Grill has held its place on the Corniche dining map since 1987, through the hotel's various refurbishments, by doing the simple things — a good steak, a good view, a quiet table — better than most of its rivals. For a sharper Cairo splurge, 8 at the Four Seasons Nile Plaza and Byblos are the cross-river comparison.
The Room
Round tables flank dark wooden panelling, and every seat is angled toward the 180° Nile view. Sound is a low hum with the pianist underneath it Sunday to Thursday; lighting is dim and warm; tables are spaced for private conversation, which is the point of the room for business diners. Dress is smart leaning formal — a jacket is never wrong here, shorts and beachwear are out. The room seats a comfortable crowd without feeling packed. Service starts at 19:00 and runs late. Ask for a window table when you book, not when you arrive.
Best for Impressing a Client
Book this room to impress a client in Cairo for three reasons. First, the view: a window table over the lit Nile is a closer most arguments cannot match, and it costs nothing extra beyond asking. Second, the room is built for talk — wide spacing, low light, a pianist soft enough to fill silence without drowning it. Third, the dry-aged ribeye gives a host a confident, unfussy thing to order on everyone's behalf. Arrive before your guest, take the window seat facing the door, and let the steak and the river do the work.
Not for
Not for budget dinners or vegetarians. The Grill prices at the top of Cairo's range, and the kitchen is built around dry-aged beef — a plant-based or wallet-conscious table will be happier elsewhere on the Corniche.
Frequently Asked
Is The Grill at the Semiramis worth it?
Yes, for a Nile-view dinner with a knife worth using. The Grill has anchored fine dining at the InterContinental Cairo Semiramis since the hotel's 1987 rebuild on the Corniche, pairing dry-aged American steak with contemporary French plates. It is a hotel restaurant, with the polish and the price that implies, but the 180° river view and the consistency of the kitchen earn it a place on any Cairo deal-dinner shortlist.
How hard is it to book The Grill?
Not hard, but worth doing ahead. The Grill takes reservations on OpenTable and by phone, and a window table over the Nile should be requested when you book, not on arrival. Friday and Saturday evenings fill first. Dinner service starts at 19:00; a live pianist plays Sunday to Thursday. For a Ramadan-season visit, confirm hours directly with the hotel.
What is the dress code at The Grill?
Smart, leaning formal. This is a jacket-friendly hotel dining room rather than a casual grill: collared shirts for men, no shorts or beachwear, and most regulars come in business dress straight from the day. Cairo evenings are warm, so a light jacket works year-round. Nobody will turn you away for smart-casual, but the room rewards dressing up.
What is the average meal price at The Grill?
Expect roughly EGP 2,500 to 4,000 per person for a full dinner with a dry-aged steak, before wine, which sits at the top of Cairo's price range. Starters and French mains run lower; the dry-aged cuts and seafood towers push the bill up fast. Imported wine in Egypt carries heavy duty, so factor that in when ordering. See our Cairo dining guide for the city's full price spread.
Is The Grill good for client dinners?
Yes — it is one of Cairo's reliable rooms for impressing a client. The Nile view does the heavy lifting, the tables are spaced for private talk, and the dry-aged steak gives a host something confident to order. Book a window table, arrive before your guest, and see our picks for impressing clients for a quieter alternative if the piano is too much.
What should I order at The Grill?
The 28-day dry-aged ribeye is the signature and the reason to come — order it medium-rare. From the French side, the foie gras starter and a classic steak sauce hold up. Skip the over-elaborate seafood platters unless you are a group; the kitchen is strongest on beef and the grill.