Local identity is a defining trend in the region and staff are increasingly steering the course of their country’s bar scenes themselves.
*This feature was originally published in the November 2026 issue of The Spirits Business magazine.
Changing drinking habits and rising costs are reshaping bars in the Middle East and Africa, as guests demand more from nights out.
Spanning more than 70 countries, the Middle East and Africa (MEA) encompasses vastly different cultures, economies and hospitality landscapes. However, conversations with industry professionals in Cape Town, Nairobi, Accra, Marrakech, and Dubai reveal some striking commonalities.
Local identity remains a defining trend, with bars looking to their own backyards for ingredients and inspiration.
Chris Beaney, operations manager at The Honeysuckle Group in Accra, Ghana, says rising costs are prompting bars to adopt a “local first” approach. “Bars and restaurants are pushing homegrown, sustainable menu programmes because imported produce and spirits have become more expensive. Sourcing locally isn’t just a trend anymore – it’s an economic necessity,” he says.
Morocco’s evolving cocktail culture is similarly drawing on its heritage, but the opportunity extends beyond ingredients. Achraf El Moufadal, founder of Moroccan Mixology, sees the region’s diverse cultural influences and hospitality traditions as fertile ground for original concepts.
“Across North Africa, welcoming someone, sharing tea, coffee or a meal, and spending time together around a table are deeply rooted in our way of life. There is so much within these traditions that can be reinterpreted through a contemporary bar experience,” he shares.
In Dubai, the shift is towards a stronger local identity. Derrick Pereira, co-founder of Drip, observes that smaller cocktail lounges are challenging the dominance of large-format hotel bars. Recent geopolitical tensions reinforced this evolution: “The regional conflict has shifted consumers from central tourist centres to neighbourhood bars that are within their residential areas,” he says.
Beyond individual bars, industry professionals are increasingly shaping their own futures through homegrown events and collaborative platforms, including three initiatives launched in 2025: Kenya’s Culture Connect, the UAE’s Gulf Bar Show, and South Africa’s Cape Town Cocktail Week, founded by me.
These initiatives reflect a growing determination among regional practitioners to shape their industry’s direction, rather than relying on external influences to set the agenda.
Drinking habits are changing, too. According to IWSR, the proportion of surveyed South African drinkers reporting a period of abstinence during the preceding six months increased from 53% in 2024 to 58% in 2025.
In Cape Town, Caitlin Crockart, bar manager at Trade Bar & Social, sees growing interest in healthier socialising in general. “Guests are looking for experiences that build culture rather than an exceptional drink,” she observes.
In Accra, Beaney says rising living costs mean fewer nights out for guests, but higher expectations of the drinks they buy – quality and consistency must justify the price. “There’s less tolerance for an average drink at a premium price,” he says.
In Nairobi, Richie Barrow, general manager of F&B at Tribe Hotels group, similarly sees younger consumers choosing more focused drinking experiences over quantity. “They’re happy to drink one or two craft cocktails or attend wine tastings versus drinking heavily,” he says.
Dubai presents a different perspective on moderation. Pereira argues that cultural and regional norms have long encouraged sophisticated alcohol-free offerings. “The region has been an early adopter of zero-proof menus,” he says, adding that its low- and no-alcohol programmes are arguably ahead of international markets.
These changes are unfolding against sharply different economic backdrops. UN Tourism recorded a 4% increase in international arrivals to Africa during the first half of 2026, compared with a 22% fall in the Middle East, where regional conflict disrupted travel.
Rising operating costs and reduced disposable income are challenging hospitality businesses in much of the region.
Staffing presents another shared concern, with Crockart highlighting the problem of inadequate wages and benefits in South Africa, and Barrow identifying cruise-ship recruitment as a significant drain on Kenya’s hospitality talent.
In Morocco, El Moufadal points to a different barrier: lengthy licensing and administrative procedures that hinder independent investment, despite the country’s growing tourism ambitions.
Despite these pressures, international recognition is spreading. Ghana debuted in The 50 Best Bars in 2026, with Accra’s Front/Back and La Borracha at 80th and 87th, respectively.
Kenya dropped off the list this year, but its bartending talent continued to gain international recognition, with the nation’s Michael Kinyanjui becoming the first Africa-based winner of the International Wine & Spirit Competition’s Emerging Talent in Bartending award.
Read the Global Bar Report overview and region reports on Europe, North America and South America.
Bars to watch in 2027
Churchill Bar at La Mamounia, Marrakech
Named the Best Hotel in Africa at The World’s 50 Best Hotels 2023, La Mamounia already has international standing. Under Hamza Chamhari, its Churchill Bar is combining the hotel’s heritage with a contemporary approach to cocktails. His 2025 guest shifts in Italy, including at Moebius in Milan, have introduced the bar to new audiences, connected him with international peers, and offered fresh inspiration to bring home.
Tommys Chop Shop, Cape Town
A modest bar expansion and new bartenders, including Robyn Murray and Sebastian Rodrigues, signal a developing bar programme at this Cape Town neighbourhood bar. After making its overseas guest-shift debut at Tag during Poland’s Better Bar Show last year, Tommys will welcome Tag to South Africa next month for Cape Town Cocktail Week, alongside Svanen and Nouvelle Vague. That first reciprocal exchange gives substance to Tommys’ outward-looking approach – bringing fresh perspectives to the drinks programme while retaining the bar’s neighbourhood appeal.
Lady Bird, Dubai
At Lady Bird on Dubai’s 25 Jump Street, managing partner Lana Shemonaeva is creating a neighbourhood alternative to the grand hotel bars the city is famed for. Cocktails, food, and music come together in a relaxed street-side setting in One Central. An entirely female bar team and 70% female front-of-house staff give it another point of difference. Storytelling shapes the drinks: the first menu explores seven archetypes through interactive cards connecting guests with their choices. A forthcoming menu turns to seven symbols of luck, drawing on the ladybird’s association with good fortune.
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