In a city revered for its high-end dining and enticing global cooking, this relative newcomer is a beacon of Levantine cooking. Guests here are accommodated in a vast, light-flooded space made ultra-comfy with plush carpets, velvet-upholstered chairs and stunning light fixtures. An inviting bar merely enhances the mood. These dishes are refined versions of traditional delicacies and products are immaculate, as evidenced by the mezze, complete with pickled red cabbage, tahini and refreshingly tart yogurt. The piping-hot truffle manakish is a fragrant staple thanks to za’atar, feta and garlic; while sucuk with onion-thyme jam or cold-smoked mackerel with sumac-spiced cream deserve their own fan following. Finish with a cup of mirra and pistachio baklava.
- MICHELIN guide inspectors
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