Dear Valued Guest,

Thank you for choosing to dine with us at CinCin. We are excited to host you for what we hope will be a delightful culinary experience.

To ensure smooth operations and the comfort of all our guests, please take note of the following reservation policies:

1. Minimum Age Requirement:

To dine at CinCin, guests must be at least 21 years of age. We appreciate your cooperation in adhering to this policy.

2. Corkage Fee:

For guests wishing to bring their own bottle, a corkage fee of 2000 LE will be applied per bottle. We kindly ask that you limit the number of bottles brought and understand that we do not keep bottles overnight.

3. Reservation Confirmation:

Your reservation is confirmed once you receive a confirmation email or call from our team. Please ensure to provide accurate contact information when making your reservation.

4. Reservation Changes and Cancellations:

Should you need to modify or cancel your reservation, we kindly request that you inform us at least 24 hours in advance. This allows us to accommodate other guests who may be on our waiting list. Please note that no shows will be subject to blacklisting. 

5. Arrival Time:

We recommend arriving promptly for your reservation to ensure the best dining experience possible. If you anticipate being late, please notify us as soon as possible.

6. Group Reservations:

For parties of 12, please contact our reservations team directly to assist with your booking and any special arrangements.

7. Special Requests and Dietary Restrictions:

While we strive to accommodate dietary preferences and special requests, please inform us of any dietary restrictions or allergies at the time of booking. We will do our best to accommodate your needs within the limitations of our kitchen.

8. Right to Refuse Service:

CinCin reserves the right to refuse service to any guest who violates our restaurant policies or displays disruptive behavior.

9, Min Spend 

 A min spend fee of 1500 will be applied on weekends and on weekday for groups larger then 6 guests

Culinary regards,

Management Team