his summer, globally-acclaimed chefs take over Ramla’s open-fire kitchen in a celebration of Egypt’s coastal bounty, community, and culinary memory.

Food is more than nourishment—it’s memory, ritual, and place. Starting July 15th, WHEN WE EAT invites guests to gather under the summer sky at Ramla by MARAKEZ for a season of intimate, open-fire Signature Dinners, crafted by some of the world’s most visionary chefs.

Each dinner is an ode to Egypt’s sacred Sahel summers: to the fishermen casting their nets at dawn, the abundance of seasonal produce, and the slow, soulful rhythm of beachside living. Set along Ras El Hekma’s pristine white sands, WHEN WE EAT at Ramla brings together food, fire, and story in a series of takeovers that transform Ramla’s beach restaurant into a rotating kitchen of global creativity and local connection.

A Culinary Line-Up Rooted in Fire, Flavor, and Story

Throughout the summer, guests will experience three exclusive chef takeovers, each spanning three nights:

·       Mads Refslund | ILIS, New York | Co-founder of NOMA

·       Kelvin Cheung | Jun’s, Dubai | #7 MENA’s 50 Best Restaurants 2025

·       Brando Moros | 11 Woodfire, Dubai | Michelin Starred, #28 MENA’s 50 Best Restaurants 2025

These chefs will bring their own stories, styles, and seasonal philosophies to Ramla’s open kitchen, curating dishes that blend their signature artistry with the tastes, textures, and tempo of Egyptian summers.

The experience culminates on August 15th with a special closing dinner by Chef Alex Atala, the pioneering force behind Brazil’s D.O.M. (2 Michelin Stars, São Paulo). Known for elevating Amazonian ingredients to the global stage, Atala will create a multisensory, site-specific dining journey that interweaves the forests of Brazil with the tides of the Mediterranean.

Each dinner is more than a meal—it’s a moment. A shared table. A celebration of the source.

Rooted in the Land, Inspired by the People

WHEN WE EAT was founded on the belief that stories live in ingredients. That food connects us to our origins—and to each other. At Ramla, the series reflects this ethos by honoring the producers, fishermen, and coastal communities that sustain our ecosystem. Every dish speaks to the land and the sea, to memory and craft.

Just as farmers are the unsung heroes of the food cycle, these dinners recognize the full circle of culinary heritage—from the soil to the flame to the shared plate.