Lebanese Kitchen · Est. 2019
Sofra
Where the bread still blisters over open flame.
Dough stretched by hand. Every morning, before the doors unlock.
Khubz pulled from the stone oven — fingerprints still visible.
Samer has baked here since the first week we opened.
Toum pounded in stone every morning. No shortcuts.
Parsley for the tabbouleh. A whole mountain of it, every day.
Eggplants over open flame. The char is the flavor.
Tahini swirled in by hand. The ratio took two years to perfect.
Market delivery at 8. Everything used by close.
Kofta shaped by hand. Spiced the way teta taught.
The pass at 12:45. Every ticket filled with color.
Lemon squeezed at the table. Always to order.
Full house by 1 PM on a Tuesday. Always.
Fattoush bowl. The Tuesday lunch order that becomes a habit.
Lunch · Dinner · Mezza
Every dish tells you where it came from.
The 3 o'clock finjan. Arabic coffee, cardamom-heavy.
The original hummus recipe. Still in her handwriting.
Three hours between services. The restaurant breathes.
Limonana on the house for the kitchen team at 4.
Candles lit at 6:30. The room changes entirely.
The mezza spread that took over the whole table. The best kind of Friday.
Arak poured over ice. The sound of the evening.
The whole lamb. Only on Fridays. Only if you call ahead.
Baklava to close. Honey from the Bekaa Valley.
Come to the table
The bread is still warm.
Open Tuesday through Sunday. Lunch from noon, dinner from six. Walk-ins welcome. Big tables, call ahead.
Location
14 Gouraud Street, Gemmayzeh
Reservations
+961 1 448 229
Hours
Tue–Sun · 12:00 – 22:30