The Cuisine

The Food on board The Princess Donia is designed to offer a wide range of dishes which will appeal to most tastes.

Breakfast is a leisurely affair which may be taken on the top deck whenever you are ready in the morning. There are no set times and the stewards will bring you freshly squeezed juice, fresh fruit, fine coffee and a variety tea's, eggs any way you like them, even soft boiled eggs and soldiers as well as the usual cereals etc. Or you may prefer to try an Egyptian breakfast "Shak Shuka" eggs scrambled with onion, peppers, garlic and a little chili served with soft bread rolls to awaken your palate!

We buy freshly caught fish from the local fisherman as they pull up along side at any convenient point during our journey; we are able to change the menu at short notice to accommodate freshly grilled Nile Perch or Catfish.

Lunch is on the top deck under the shade of the canvas roof which protects everyone from the midday sun. We generally serve a selection of local mediterranean dishes including Baba Anou (aubergine and chick pea dip) Middle Eastern Salads, Falafel, Sweet Tomato Salad and local Flatbread. It's perfect lunch fare for vegetarians as well as carnivores. A glass or two of Shahrazade Rose, or a cold beer sets the tone for an afternoon of relaxing as we cruise leisurely to our next temple destination.

Dinner is a slightly more formal affair (though it needn't be) and it is an opportunity for the ladies to dress up. Most evenings are a delightful temperature to dine outside on the upper deck or wherever we dock, on a sandy island, in the grounds of one of the temples or simply on the banks of the Nile. If the weather is less than perfect (too hot, too cold) then dinner is served in the air-conditioned Salon after cocktails in the bar prepared by our Head Steward Adham.

The Cuisine tends towards European in the evenings. Delicious soups or salads to start, followed by perhaps a Tagine of Lamb or Slow Braised Spiced Beef, all served with fresh steamed vegetables and deliciously famous Egyptian potatoes served many ways. Most of the evenings have a theme, from French, Italian,Spanish and of course Egyptian.

Our Chef is vastly experienced and is able to cater for special diets, he is always very accommodating. Guests may bring any special foods on board that they need and be assured that Akmed will serve them correctly and at the appropriate time.

On our return trip from Aswan, we will serve an authentic Egyptian Banquet including the famous Pigeon Farsi, Stuffed Vine Leaves, Fish Tagine, with roasted seasonal vegetables and other Middle Eastern delectable's. After which, the crew will lead the guests in a riotous fun evening of music, singing and dancing in full traditional costume.

The Gala Dinner on the last evening is a final chance for our chef to show you his culinary skills with a more Classical Dinner which might include a delicious Tart of Goat's Cheese with Caramelised Red Onion followed by Beef en Daub with a surprise dessert to finish.

Enthusiasm and eagerness to please mean that the service staff will look after all your dining needs with friendly efficiency. The intimate layout of The Princess Donia ensures that food is always fresh and served piping hot with grace and style. Enjoy!