Today is the second day of Egypt's weekend, so I caught up with tasks around the apartment and went in search of some protein. Not knowing other good (and healthy) restaurants yet, I went to the Four Seasons Hotel's Bella Restaurant and ordered Australian Wagnu beef (tenderloin). It was so tender; it was almost like slicing butter. The service was wonderful. I had a view of the Nile; the waiter brings you a hand cloth to wipe your hands with as you begin. Even though an entrée was more than filling for me, I was served bruschetta topped with a delicious sautéed vegetable medley with arugula for garnish as a starter. The 240 grams (8.5 oz.) of tenderloin was cooked perfectly (medium, although more medium rare), accompanied with a mushroom sauce and a blend of baby asparagus, thinly sliced cucumbers, and a petite roasted onion. A long, flat barge was floating past on the Nile. Even though her court was magnificent beyond comparison, I felt like Cleopatra for a day. To sit beside the Nile and think that pharaohs (including the last, Cleopatra), Julius Caesar, and Mark Anthony had all sailed on it in superlative style is astonishing.
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