The Ultimate 10-Day Egypt Itinerary🇪🇬

Day 1: Arrival & Cairo Nights. Arrive in Cairo. Check into a hotel in Giza with a Pyramid view. Dinner overlooking the illuminated Sphinx.
Day 2: The Classics. Spend the morning at the Great Pyramids of Giza and the Sphinx. In the afternoon, visit the Grand Egyptian Museum (GEM) to see Tutankhamun’s treasures.
Day 3: Old Cairo & Bazaars. Explore the Citadel of Saladin and the Alabaster Mosque. End the day getting lost (and shopping) in the vibrant Khan el-Khalili Bazaar.

Day 4: Fly to Luxor. Morning flight to Luxor. Check into your Nile Cruise ship. Visit the massive Karnak Temple complex at sunset.
Day 5: Valley of the Kings. Cross to the West Bank. Explore the tombs of the Pharaohs, the Temple of Hatshepsut, and the Colossi of Memnon. Sail toward Edfu.
Day 6: Temples by the River. Visit the Temple of Horus in Edfu (the best-preserved temple in Egypt) and the "Double Temple" of Kom Ombo as you sail south.
Day 7: Aswan & Feluccas. Arrive in Aswan. Visit the beautiful Philae Temple (located on an island). Take a sunset sail on a traditional wooden felucca around Elephantine Island.

Day 8: Abu Simbel. A sunrise trip (by plane or car) to the jaw-dropping Temples of Abu Simbel near the Sudanese border. Fly from Aswan to Hurghada or Sharm El Sheikh in the afternoon.
Day 9: Red Sea Relaxation. A day for the "Blue" part of your Pinterest board. Go snorkeling or diving in the world-famous coral reefs, or simply relax at a luxury beach resort.
Day 10: Departure. A final Egyptian breakfast (Foul and Ta’ameya) before flying back to Cairo for your international connection home.

The "Early Bird" Rule: To get those iconic "empty" photos of the Pyramids or Luxor Temple, be at the gate by 7:45 AM. The tour buses usually arrive around 10:00 AM, and the heat follows shortly after.
Download "Uber" and "Careem": In Cairo, avoid haggling with street taxis. Uber is incredibly cheap, safe, and avoids the "tourist price" negotiation.
The "Tipping" (Baksheesh) Culture: Carry a stack of small 5, 10, and 20 EGP notes. Tipping is expected for everything from public restrooms to luggage handling. It’s not just a tip; it’s part of the local social contract.
Dress Code: While Egypt is used to tourists, it is a conservative country. Wear breathable linens. Keep shoulders and knees covered when visiting mosques or local markets to show respect and avoid unwanted attention.
Stay Hydrated (The Right Way): Never drink tap water. Even for brushing your teeth, use bottled water. Pro tip: Try the fresh lemon-mint juice found at almost every café—it’s the ultimate desert hydrator.

Include these in your "Where to Eat in Egypt" slide or listicle:

The Dish: Koshary (The national dish of Egypt).
The Vibe: High-energy, multi-story "fast food" temple dedicated to one thing.
Information: Koshary is a delicious, carb-heavy mix of pasta, rice, lentils, chickpeas, and fried onions, topped with spicy tomato sauce and garlic vinegar. It’s incredibly cheap (around $2–$3) and a total local experience.

The Dish: Mint Tea and Egyptian Mezzes.
The Vibe: Old-world glamour, named after the Nobel Prize-winning author.
Information: Located deep inside the 600-year-old bazaar, this is a hidden, air-conditioned oasis. It’s perfect for people-watching while enjoying traditional pigeons stuffed with rice (Hamam Mahshi).

The Dish: Fine Dining / French-Egyptian Fusion.
The Vibe: Ultra-luxury, "Agatha Christie" vibes.
Information: This is where Death on the Nile was written. There is a strict dress code (jackets for men), but dining on the terrace overlooking the Nile as the sun sets is the most iconic luxury experience in the country.

The Dish: Seafood Soup and Grilled Sea Bass.
The Vibe: Casual, bustling, and famous.
Information: The Red Sea offers some of the freshest seafood in the world. Fares is legendary for its "Seafood Soup"—a creamy, savory bowl packed with calamari, shrimp, and fish.

The Dish: Gourmet Ta’ameya (Egyptian Falafel).
The Vibe: Modern, colorful, and "Instagrammable" street food.
Information: They take traditional street food and give it a clean, modern twist. Their Ta’ameya is made with fava beans (rather than chickpeas) and served in fresh baladi bread.