A more modest building than either Casino San Stefano or the Four Seasons is the San Giovanni Hotel and Restaurant on the Corniche in Stanley Bay. It was established in 1939 and has managed to survive in the face of many changes in the city. Patronized by both Anwar el Sadat and the late King Hussein of Jordan, San Giovanni is famous for its seafood rice, known as San Giovanni rice.

Fish à la Meuniere

2 tbsp lemon juice
¼ tsp chili powder
¼ tsp cumin
2 garlic cloves, mashed
1 tsp mustard
Salt to taste
2 fillets of Sole (or fish of choice)
Flour for coating fillets
Oil to panfry fish
1 tbsp butter
1 garlic clove, mashed
250 g shrimps, shelled and deveined
250 g mushrooms, sliced
1 tbsp capers, rinsed
Juice of 1 lemon

- Prepare marinade by mixing lemon, chili powder, cumin, garlic, mustard and salt.
- Marinate fish fillets in this marinade for 3 minutes.
- Coat fish with a thin layer of flour and panfry in a sauté pan until golden and fish is flaky.
- In another sauté pan, melt butter over medium heat and add garlic and sauté until golden.
- Add shrimps and mushrooms and continue stirring until shrimps are cooked then add capers and stir until warmed through.
- Add lemon juice, toss and remove from heat.
- Arrange fish in a serving plate and top with shrimps, mushrooms and capers then spoon sauce on top. - Serve with a boiled potato covered with sauce.