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by @tltconcepts LUHV in the neighborhood
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Recent posts
WHO MISSED THE SUN? ☀️
A little sunshine, a lot of good food, cold drinks, and DJ Jimboo keeping the Saturday going.
Sounds like a Saturday well spent. See you under the sun! 🫶
Reserve now through link in bio!
09 Nov 2026
@SceneEats: Cairo Food Week has spent its fourth edition making an argument that extends well beyond restaurants. Across its ten-day citywide programme, visiting chefs have entered Cairo kitchens, Egyptian cooks have taken on larger stages, growers and producers have joined conversations usually reserved for chefs, and exhibitions and dinners have considered food as something shaped by agriculture, memory, design and the people responsible for carrying it forward.
At LUHV by TLT Concepts, several of those threads arrived at the same table.
For Cairo Food Week 2026, Head Chef Dina Hosny and chocolatière Clara Dayoub came together to create ‘A Shared Story of Home’, a culinary experience built around Egyptian food traditions, local sourcing and food waste, with much of the menu centred on ingredients that might otherwise have been discarded.
Onion peelings and whey from the ricotta-making process were given new purpose, turning kitchen by-products into part of the meal rather than treating them as waste. For Dayoub, that idea also built on her work with Balady Bread Crisps, which transforms potentially discarded pieces of balady bread with artisanal chocolate and honey.
The dinner was held under the roof of TLT Concepts co-founder and Executive Chef Mirette Aly, whose wider work has also explored food, sustainability and the value of what we already have. Earlier in Cairo Food Week, she launched Karam, an initiative that rescues surplus food and transforms it into meals made available to people in need through a network of vending machines.
But ‘A Shared Story of Home’ was Hosny and Dayoub’s menu, bringing their individual creativity and perspectives to a conversation about Egyptian food: the traditions and ingredients that have long defined it, and the ways chefs are beginning to reconsider how those ingredients are sourced, used and valued.
One table, in other words, but a considerably larger conversation around it.
For the full feature head to www.SceneEats.com or download the #SceneNow app.
02 Oct 2026
At @luhv_tlt , one of the most familiar staples on the Egyptian table took center stage. Chefs @dinewithdeenuh (LUHV by TLT) and @claradayoub (Maison Choc) along with host @chef_mirette_aly built a dining experience around baladi bread, opening with a short film shot for the UN World Food Programme by @tayarahworld , & directed by @hayawkhairat . The experience then unfolded into a menu rooted in local ingredients, sustainability and the traditions that bring people together.
29 Oct 2026
It’s LUHV O’CLOCK❣️
We doubled the LUHV, Sunday to Wednesday, 5–7 PM. Drop by, stay a little longer, and see what surprises we have waiting for you.
12 Oct 2026
Some hearts are better left broke💔
This Halloween, we’re not here to mend them. We’re here to make a night out of it.
BROKEN HEARTS 💔
Coming to LUHV. Stay close.
19 Oct 2026
A little something to cure your broken hearts. Our Halloween cocktails are ready for you tomorrow night at LUHV. ❤️🔥
29 Oct 2026
Broken hearts, bad decisions & one hell of a Halloween night. 🖤🩸
This Friday, we’re getting spooky at LUHV. Gather your people, dress to kill, and get ready for a night you won’t forget.
Tables are limited. 🥀 Book yours now through the link in bio.
26 Oct 2026
A little whisper turned into a full experience
Our Sushi Menu is now available all week
for a limited time only 🍣
Reserve your table
17 Apr 2026
Love grows when shared.
So pass the plate.
Reserve your table now.
01 Jun 2026
Let’s do something fun tonight.
Meet me at LUHV.
Reserve your table now.
27 May 2026
Hold onto the things you love.
Sushi at LUHV makes it easier.
Reserve your table now.
24 May 2026
Even when you leave, you don’t really leave LUHV. It stays with you.
Reserve your table now.
19 May 2026
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