The presence of well lit arches, unique traditional lamps, interesting artifacts and Middle-Eastern musical instruments blend cleverly with the modern contemporary furnishings found at this restaurant.

Serving both Lebanese and Persian cuisines, the similarities between these two cuisines cannot be denied. Here, Lebanese food combines the sophistication and subtleties of Mediterranean cuisines with the exotic ingredients of the Middle and Far East, while the diverse Persian cuisine, which is one of the oldest in the world, is exotic yet simple.

Both the cuisines served here are inventive, rich and varied. Lebanese dishes focuses on herbs, spices and the freshness of ingredients and similarly, herbs are used liberally in Persian dishes as is fruit with spices such as saffron, dices limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

There are certain appetizers which are essential to every meal regardless of the region. These include Hummus Bi Tahini, a dip of blended chickpeas and tahini sauce, Mutabble and Baba Ghannuj and Musaqa’ah which are basically grilled eggplants dishes and Waraq Ainab, the ubiquitous stuffed grape leaves rolled with special condiments.

A variety of breads are used in sandwiches such as Lamb Kofta and Shish Tawook and these are also eaten as appetizers as are salads such as Must-O-Khiar which is creamy yogurt with cucumber, Tabbouleh and Fattush which are combinations of fresh vegetables, lemon juice and olive oil.

Main meals are served with a variety of rice and there are plenty of choices in this section or in the Grills section. Must-tries include the Kabsa Bi Dajaj and the Kabsa Bi Laham which is respectively chicken and lamb served with kabsa rice. Another popular dish is Khudar Mushakkalah Bi’ Laham or Bi’ Dajaj which are again, lamb and chicken cooked in a vegetable stew.

From the grills section comes a variety of meat dishes which include Shish Kebab, Shish Tawook, Awsal which is grilled marinated chunks of meat with herbs, Lamb Kebab Barg, grilled tenderloin marinated in aromatic saffron, and Jujeh Kebab which is grilled chicken breast flavoured with citrus and saffron, and Kebab Megu and Kebab Mahi – grilled prawns and fish.

Desserts include assorted Bakklava, Profiteroles and Tiramisu.

For beverages, there are varied selections of coffees and teas as well as traditional drinks such as the Laban which is a yogurt drink and Minto Lemoda – a minted lemon thirst quencher.