The food is typical Lebanese Mediterranean, which is the most refined of all Mediterranean cuisines. This is typical of food found from the Levang region of southern Turkey, northwestern Iran, northern Syria, etc.
We ordered mostly appetizers as we wanted a light early dinner rather than the full contingent of dishes that normally we enjoy at Middle a Eastern restaurants. In general, the food was excellent. The fatoush salad was very good, one of the best I’ve had. The fried kibbee balls were delicious but tiny, the cheese bouregs were also very good but very small and with little cheese. The mouhammara was not very good nor made with the typical ground pomegranate and was instead, very dry and made with peppers, which I’d never seen before. The meat sambosek was also very tasty but tiny.
All in all, the food was good enough to want to come back, albeit pricey for the portion sizes.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.