No wonder that everyone from famous Lebanese singer Assi Hellani to Sheikhs from around the Gulf region delight in dining here. Executive Chef Hassan Ramal from Beirut, offers a wide-range of selections and we chose the set menu consisting of cold and hot Mezzeh, Mixed Grills of Meats and Seafoods, Arabic Sweets, Fruit and Coffee. It's not what it seems. For the uninitiated, Foul are delicious green fava beans, better known in the West as broad-beans. I personally love the subtle spices, the pine-nuts and the tender lamb and salads that are such major staples of Lebanese food, and this restaurant proved just how tasty the cuisine of this region can be.
Desserts here are imaginative too.
Try the Cottage Cheese with Honey or the Kashta with Honey. Kashta, a home-made cream often made with powdered milk or skim milk powder is, like Cottage Cheese, quite delicious in combination with nature's own sweetener. And after the dinner you can not only enjoy a Turkish coffee, but usually see an excellent floorshow of Lebanese vocalists, music and dancers as well. When the Gulf war was at its height, the world press speculated that the oil spills of the time might wipe out the marine life in the Gulf. Thank heaven that they were wrong.