• The floor is covered with white and brown panels of real wood
• Long lights pend from the ceiling
• The place is filled with rectangular wood tables decorated with blue and white placemats
• Beige chairs with high back support
• Around the place is a long bench that follows the wall under a series of mirror panels
• A bar at the end is where all the sushi is prepared
• In the background a lounge music plays continuously
• The overall design of the place is nice and pleasant

• Edamame: Very average. They lacked some  salt and surely needed more cooking
• Crispy Salmon Salad: The salad is served in a bowl. Salmon cubes on a bed of cabbage… a mountain of salmon cubes mixed with crisps and marinated in spicy mayo. The salmon were a bit too sticky one on the other and the crisps not cripsy but the taste was acceptable. What I didn’t like is the strange aftertaste of popcorn which stays in your mouth for sometime

• Tuna Taco: Four crunchy taco bread filled with tuna cubes marinated in a sweet and sour chili sauce. I liked its creativity and fusion approach- a mix of Japanese and Mexican.
• Prime Australian Beef Burger: Integrated into a Japanese menu for the first time in town, the burger is a special creation, signature of OBI. Inside this gewy and sticky Asian bread is a thick piece of meat, a slice of tomato and some red cabbage slices on a thick layer of spicy Teriyaki sauce. I didn’t appreciate the sticky feeling of the bread which gets stuck in your teeth and the meet tastes nothing like a prime Australian beef; it’s too fatty and too hard. I’m sorry to say it this way, but all it needed are some potatoes for this and you will think you’re eating (Kafta w Batata). A thick condensed piece of meat, where white chunks of fat slide under your teeth. I’m not a fan of this burger and its bizarre textures…

• The 30 different maki rolls we ordered: I’m not going to go deep into describing every order on its own, but I will tell you the pros and cons. For an overall opinion, the pieces are too small, the rice in them is too much and too chewy and this covers the taste of other ingredients. The crispy is not crispy at all, the mango slices are too thin, the salmon skin just crunches without taste and the ones that are supposed to be spicy are not. There is a proportion issue to be solved. Eating these rolls was fine, but not satisfying. They missed the spark that makes you want to finish them all…

• The Edamame should be cooked more and seasoned with thick sea salt
• The maki pieces should have less rice and the ingredients should be felt more
• The crispy salmon salad should be colder and the crispy bit crispier
• The rolls presented, all in one single plate is not too appetizing. Two plates minimum differentiating warm pieces from cold ones or salmon from tuna and white fish
• Less sauces and less soaking would make the pieces taste real Japanese flavors

• Nat: Oat crepe filled with ham, fresh mushrooms and oregano on light cream and Edam cheese, served with a refreshing side salad. The juicy mix pour out softly with every cut along with melted cheese, small pieces of ham… Yum. The crunchy light oat dough adds a slight sweetness to the overall taste. If you’re on a diet, this is your perfect order

• Jeanne: Ham, fresh mushrooms and oregano on edam and Parmesan cheese. Melting white cheese with a taste of sweet  bitterness that the Parmesan provides with the fresh mushrooms that add the needed finesse. I enjoyed it even though I’m not a fan of sweet doughs. I loved the filling and its generosity. The ham quality and thickness as well as the non oily cheese

•  Martine: Chocolate spread, banana and nuts. This is one of the first items on the Crepaway menu introduced thirty years ago, which made me fall in love with crepes again. Looking at this creation makes you mouth water. A thin slightly crunchy dough generously filled with premium ingredients that melt on your tongue making you moan indistinctly. A homemade callebaut chocolate with crunchy nuts and thin sliced bananas. Awesome textures of passion and love. My goodness, this is heavenly

• Michele: White chocolate spread topped with strawberry oculus and fresh strawberries – delicious! In one word: “Ouf”… Tasty and adequately sweet, this majestic and generous topping of strawberries, shredded white chocolate and homemade strawberry couli makes this crepe a piece of heaven on earth. If you’ve already tasted it, you’ll understand what I mean

The only little things that I will change is have a distinct savory crepes dough without sugar and the one used now for sweet crepes and its hint of sweetness.

I like Crepaway, and as my titles suggests, they are called Crepaway for a reason. They perfect this creation which I enjoy every now and then. Thank you for bringing back my love for crepes.

• Soups
• Salads
• Appetizers
• Tempura
• Sashimi
• Nigiri
• 4 Cuts
• Sushi balls
• Gunkan
• Uramaki Special
• Uramaki
• Temaki Handroll
• Naked Uramaki
• Hoso Maki
• Teriyaki on stick
• Noodles
• Seven seas platters
• Seven seas boats
• Drinks

• Crispy salmon salad 22,000L.L: Salmon, Crispy, Spicy cream. Unfortunately the “Crisps” are not crispy

• Tamashii special 13,500L.L: Crab meat, chicken, cheddar cheese, nori. Since they don’t contain rice, those creations are unique, creative and tasty. Served warm, discover a fried chicken envelop, crunchy from the outside with a white sauce on top. The combination of chicken, crab and cheddar cheese is great. Many textures combined into a soft, tender, warm, juicy and tasty piece with no rice

• Fried Soft shell crab 27,500L.L: Those are crab shells, served warm, crunchy on the outside, juicy and moist on the inside. I personally didn’t feel anything related to crab. All what is felt is the strong crunchiness. Not one of my favorite pieces specially for its elevated price

• Wasabi Shrimp balls 16,000L.L: Shrimp, Tempura, Fresh mushrooms, wasabe sauce. Yum! The wasabi sauce covering it is great. Chunks covered with sesame with a soft and tender feel.

• Fried Agimono 25,500L.L: Crab, eel, cucumber, iceberg, mango, eel crab and topped with a sweet mango sauce. I enjoyed its warmth, moisture and spicy aftertaste. An interesting order that was ruined by the feeling of heaviness and specially the soggy rice. Roll after the other, the rice problem is becoming clearer

• Diablo Roll 23,000L.L: Salmon, avocado, crazy, red pepper wrap, diablo sauce. Different from anything you’ve eaten around town, these rolls are wrapped in boiled red pepper giving them a beautiful color. Inside is a yummy and special creation where each ingredient ads a plus specially the wasabi and diablo sauce.  A must try

• Cavite Sling 25,500L.L: Tempura shrimp, Philadelphia cheese, mango and crazy wrap, mango sauce; Very nice and tasty, especially the sweet aftertaste. Again, the rice is too sticky and too prominent. Trying to enjoy the sweetness and richness, the quantity of sticky watery rice spoils the moment.

• Chili shake supreme 19,500L.L: Salmon, scallion, coriander. I’ll simply say BRAVO. Creative and tasty

• Spider Tamashii 33,500L.L: Soft shell crab, crispy, crab sticks, scallion, tobiko. Served warm, each piece is full of taste and flavors. I already mentioned it in my last review and I’m reconfirming it again: The rolls should be smaller. This big plate is lunch on its own. The fried crab topping is chewy and not crispy. It felt like it was microwave heated

• Suzukury Hamachi 22,750L.L: Yellow tail, yuzu and truffle oil. That’ a 10/10. Imagine slices of yellow tail, floating in a juicy sauce of yuzu and truffle oil. A fine dining creation like no other

• Spicy Red Dynamite 14,500L.L: Crab, volcano, shrimp, tuna wrap. Light and tasty, those pieces without rice are perfect for dinner

• Crazy Soy Wrap 13,000L.L: Crab, soya sheet, crispy. Yellow from the outside and wrapped with a soya sheet, five crab sticks rolled around shredded crab are tasty and beautiful to look at

• Ikura 16,500L.L: Salmon, roe: impel and good

• The menu has been changed and the pictures improved from last year’s review
• Tamashii’s “4Cuts” are a great idea of pieces without rice. I loved them
• Each order has unique flavors and offerings mastered to perfection by professionals activating all your taste buds in style
• Fresh, colorful and generous, the plates are mouthwatering
• Owner and manager are always present to make your visit memorable

• Crispy is not crispy in any of the wraps
• The pieces are too heavy, too big and too fulfilling. Bigger is not necessarily better: Smaller and cheaper is much more appreciated
• Tamashii’s rice is too soggy and watery sliding under your teeth and filling your stomach at a glance. It’s so watery that it covers the real taste of the other ingredients
• Almost all the pieces are over filled with rice

A beautiful yet simple architecture I love:

• SUD boasts three seating area, indoors, outdoors and an upstairs terrace
• Outside is a wide terrace filled with marble tables, metallic and wood chairs covered in beige and blue fabrics
• Timeless design, a unique one, which appeals to people of different ages
• The lower level houses SUD’s kitchen and is home to the restaurant and bar element
• With an open show kitchen, guests can watch the chef and his team at work, as they create a collection of European dishes
• Inside, one big space with a bar on the left and the seating area on the right
• A feel of wood and black steel metal decorates the interior
• 10 brown wood tables on a black metallic structure
• Facing the entrance are two long wine coolers behind eight pending light bulbs
• On one wall is a big black and white picture of a World War II plane
• Other black and white photos decorate the walls as well as pending metallic lamps
• The bar is beautiful and clear: a simple steel fence bar revealing the background of natural stone
• The floor is covered with old Lebanese tiles
• Separating the restrooms door from the restaurant is a library of design and photography books, including B. Lebanon
• Chairs inside stand out in a variety of colors are different from the ones outside: light blue, light grey while some come in yellow patterns
• Three pending black lanterns light the table underneath

• Tapas
• Starters
• Soups
• Pasta and risotto
• A la plancha
• Pizza
• Desserts

• Cornet de saumon marine
• Brusquette de thon frais mi-cuit
• Roulé de parme
• Brusquet t’es de chèvre aux petits légumes
• Brusquettes inerties olives
• Tartine de mozzarelle de Buffala
• Tartares de mérou et saumon
• Foie gras maison
• Salade d’artichauts et calamars
• Spaghetti Alfredo
• Ravioli à la crème de truffe noire et champignons
• Brochettes de veau
• Filet de saumon grille
• Pavé de mérou
• Éclair au chocolat façon sud
• Criminel de poire
• Crème brûlée à la minute
• Cheese cake aux fruits rouges

• Tartine de mozzarella di Bufala 28,000L.L: (Buffalo mozzarella, fresh tomatoes, eggplant caviar, basil, toasted french sourdough) Simple and clear: On a slice of brown bread expect to experience some fine mozzarella, fresh tomatoes and an eggplant caviar that adds all the needed finesse and style. Lovely!

• Roule de par me 14,000L.L: (Parma ham roll with smoked mozzarella and vegetable stuffing) Thick parma slices rolled around crunchy filling of fresh vegetables and smoked mozzarella that add some finesse. Tasty and innovative.

• Brusquetta de chevres aux petits legumes 12,000L.L: (Goat cheese and vegetable bruschetta, olive tapenade) The look of it is so mouthwatering. A colorful creation, shredded vegetables lay majestically on a crunchy bread topped with warm goat cheese that melts in your mouth like butter. Different textures that are interesting and enjoyable

• Cornet de saumon marine 16,000L.L: (Dill marinated salmon, cream cheese, lemon, brick, pastry sheet cornet) I will be coming back to SUD just for this innovative creation. A thin non oily and crunchy puff pastry cone filled with cream cheese topped with cubes of marinated salmon. Crunchy, soft, finesse and a rich are a few words to describe the taste. A superb invention: Bravo!

• Foie Gras Maison 32,000L.L: (Home-made foie gras, quince chutney, small green salad, fig bread) Cut a slice of fig bread with a bit of foie gras and cover it with the needed hint of sweetness provided by the concentrated chutney to obtain a sumptuous bite. Lovely!

• Brusquette de thin frays mi-cuit 14,000L.L: (Seared fresh tuna bruschetta, Parmesan, Caesar dressing) WOW an intense flavor is hidden here. Even though I liked it, I would personally have used a bread less that is crunchy and sauce with less flavor so as not to cover the rest of the flavors. The garlic in it is way too much for the tuna. Such a prime fish needs to be brought up forward not covered by a Caesar dressing!

• Tartares de merou et saumon 24,000L.L: (Grouper and salmon tartars, dill, chives, spring onions, lemon zest, espelette pepper, thin pineapple slice, small green salad) How intense is it! The different textures, the juiciness and lemon zest. Awesome. Served in one of the biggest plates around

• Crevettes terre-mer 14,000L.L: (Shrimps and chorizo, fresh herbs, toasted baguette) Served on a black board, a bowl richly filled with shrimps and chorizo slices accompanied with two wood sticks and toasted French bread. The richness and softness of the marinated shrimps coupled to the strong flavor of the chorizo make of this plate a distinct creation.

• Spaghetti Alfredo 22,000L.L: (White mushroom, rosemary, creme fraiche, white wine) Even tastier than many Italian restaurants around. A perfect pasta size, cooked al dente to perfection and marinated in a tasty sauce. Bravo! will say it all

• Ravioli a la creme de truffe noire et champignons 28,000L.L: (Black truffle cream and mushroom ravioli, pistachios, Parmesan) Beautifully presented, fine black truffles on top and a rich flavor in the bottom. The creamy mix is a bit too thick for my taste but believe me it’s worth trying

• Burger Maison 200g 23,000L.L: (Tomato, onion, iceberg, white mushrooms, cheddar, house sauce, served with iceberg coleslaw and French fries) Bizarrely too dry tonight! Dry bun, dry meat and a sauce served on the side: why? A burger should be served ready to indulge. It’s sad to see such premium ingredients prepared inadequately. The meat should be more fatty, the sauce spread on the upper bread and the bun toasted with some butter. We need to feel the juiciness and moisture: It’s a burger after all and not a well done piece of steak. I loved the fries and the coleslaw salad though

• Brochettes de beau 39,000L.L: (Herb marinated veal filet skewers, potato gratin mushroom garnish) Tender and soft served in two squeezers and a premium gratin in the side. A fine dining creation

• Pave de Merou 34,000L.L: (Grouper steak, sautéed vegetables, fried potatoes, lemon confit, fresh thyme sauce) A certain finesse and sweetness that make you want to lick your lips accompanying a tender moist fish

• Filet de saumon grille 35,000L.L: (Grilled salmon filet, baby vegetables, crispy leeks, chive butter sauce) Yummy! A really nice creation especially with the fried onions on top. Bravo, bravo, bravo

• Cheese Cake aux fruits rouges 16,000L.L: A combination of a tart and a cheese cake where a crunching fresh dough hosts fresh cream topped with generous red fruits couli. Majestic indeed!

• Creme Brûlée a la Minute 14,000L.L: Served warm, this salty creme brûlée and its crunchy top is enjoyable. I think it’s better served cold

• Eclair au Chocolat falcon sud 16,000L.L: (Creme patisserie with chocolate praline, served with malagasy vanilla ice cream) Prepare yourself for an upscale version of the average eclair. Two chocolate filled pastry dough with tasty dark chocolate and topped with shredded chocolate. Grab one like a sandwich, dip it in the sauce and bite into it to discover its interesting textures and flavors. Mmmm…

• Mangue Rotie et fruits frais 16,000L.L: (Roasted mango and fresh fruits, orange wafer, filled with Malagasy vanilla pannacotta) Impressive! I didn’t expect to eat something with such finesse in a French bistro. A thick piece of mango, slightly roasted to extract all the flavors, is covered with a fruit salad of fine little cubes and served with a cylinder wafer filled with pannacotta that explodes with premium vanilla flavors. The sauce adds the required juiciness you would expect from this dessert to be just perfect.

• Tablecloth napkins are a must
• The burger should be revisited

• A good sushi is something you eat and don’t feel heavy after
• Rolls that have a proper size to be eaten in a single bite
• A non sticky, non soggy rice
• Fresh fish with pleasant aromas and enjoyable taste
• Creative but non complicated creations
• A little or no use of mayonnaise
• Sauces should add a touch not cover the fish original flavor

• We were alone tonight… Literally alone. Bizarre isn’t it for a Thursday night?
• Water bottles, opened without us asking for it, are “plastic” Sohat ones. Plastic in a two star Michelin restaurant? Don’t we have the choice between sparkling and still? No one asked
• 20 red wines only, from 65,000L.L to 1,200,000L.L with just two choices of Lebanese wines… and one single Spanish one!
• A basket of bread landed on our table with a dip of olive oil, and olive oil only. Wouldn’t have some balsamic vinegar be better with it?

• The land
• The sea
• Raw bar
• Salad
• Main course
• Desserts
• Friday special

• Burger Bull 29,000L.L (Oxtail burger with cheese, arugula and our oxtail sauce): Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It’s so tender and soft that this bovine family is used for meat stock and canned meat. We received a rectangular plate with four mini burgers displayed one next to the other. Grab it between your fingers and slowly and gently bite into this soft and tender creation that’s unique. Inside a soft bun is a perfect tender and melting meat topped with white cheese, a light sauce and some rocket leaves. A simple yet innovative creation that we all devoured in seconds. Two thumbs up for that innovation.

• Calamari with almonds 26,000L.L (Pan fried calamari Au Jus with roasted flaked almonds): Inside a copper pan, and floating in some juice that tasted like soy sauce is a mix of hard calamari with an unpleasant feel. I liked the idea of this innovative creation, mixing calamari with roasted almonds but the super-inedible salty sauce mixed with elastic calamari wasn’t the best of experiences. Fine tuning needed.

• Brava Potatoes or “Patatas Bravas” 15,000L.L (Crispy potatoes with our spicy brava sauce): Served in a copper pot, this plate consists of white potatoes that have been cut into about 2 centimeter irregular shapes and then fried in oil and served warm with spicy tomato sauce on top. Despite the fact that this dish is known in Spain, I don’t think it fits this restaurant. It has nothing to talk home about

• Seared tuna a la Catalana 37,000L.L (Seared tuna loin with spiced tomato and olive oil): Tasty tuna, delicious premium ingredients, amazing spiced tomatoes but unfortunately too much olive oil. Yes, too much that you feel it tickling your throat.

• Avocado cannelloni stuffed with spicy king crab 36,000L.L (Avocado stuffed with spicy king crab and light bell pepper salad pipirrana): Wow! Superb to say the least. An amazing dish that can take me back to Copla. Rolled up like a maki wrap, thin sliced avocados embrace a rich mix of fresh king crab. Mmm… This is the least I can express as the ingredients melt under your teeth. No chewing needed but a deep appreciation of the different ingredients that blend perfectly well together. The bell pepper salad on the side adds a touch of color and finesse

• Wakame and quail egg salad 22,000L.L (Seasoned wakame seaweed salad with quail eggs and sesame seed vinaigrette): Presented like a bird’s nest, some fresh seaweed marinated in lemon and topped with vermicelli, decorated with sesame seeds and used as a support for three quail eggs. How simple, how lovely. Doesn’t the picture speak for itself?

• Classic Seafood Paella for two 70,000L.L (Saffron rice with fresh shrimp, calamari, mussels and sea bass): Mixed with a perfectly cooked al dente crunchy rice, a selection of calamari and shrimps cut in small pieces are served in a large generous plate where yellow overtakes it on the blend of vegetables and seasonings and that’s good for more than two persons. On top, three mussel shells, shrimps and a juicy sea bass piece make of this creation a unique one. I loved it despite the fact that it’s a bit too spicy covering on the real flavors. The price is reasonable and its taste is unique. If you are a Paella fan, this is a dish you should try.

• Torija 18,000L.L (Coconut scented caramelized bread pudding, citrus crème anglaise): What looks or can be called a Pain Perdu in our local language is a square bread that’s so chewy, so heavy and so soggy that it enters your stomach like a ball of concrete: that’s a premiere for me. A thick piece of bread that’s served warm – not hot – and chews unpleasantly. It’s sensation on the palate is so bizarre; A huge big no. I don’t want to imagine the space it’s taking in my stomach…

• Coconut Chocolate 15,000L.L (Coconut mousse on brownie crumble and Mojito Gelée): A Beautiful creation… and it stops here! Gelatins with no taste of mojito or whatsoever. Biscuit crumbs and half a bowl of chocolate filled with cream… a heavy gewy cream. Not a recommendation at all

• Crema Catalana 14,000L.L (Traditional caramelized Catalan custard): Creme brûlée, I think, since it looks like it but tastes nothing like it. A repulsive thick piece of cream, that’s caramelized on top: No, No, No is all I can say

I’m sorry for being so blunt in describing the desserts, but they were simply unacceptable. We dined alone… It means something… Maybe a lot of things. It means there is something wrong with the concept! Asking around, none or few of my friends ever tried Copla before, and the ones who have had something to say about. Some didn’t understand why the plates are small, while others cmpalined about how expensive it is and others have mentioned the fact that the service was average. Let’s recap and tell you my opinion.

My opinion about Copla:

• The place is beautiful but it’s not enough. We’re coming to eat here, not to visit a gallery
• The buzz around a “two star Michelin chef” has had a negative effect, in my opinion. You expect something perfect when it’s not and on another hand it scares customers who think the prices are too high
• The prices are not as high as everyone presumes. It’s acceptable for the quality you get, the innovative dishes received and ingredients used
• The service is very average… Although the waiters are welcoming, smiling and want to give their best. Unfortunately they are not trained enough for such a place. When I say average I mean the service is good for a diner and not a fine dinning restaurant.
• The desserts are a mess, they need to be changed or improved the soonest
• The wine list is ridiculous for a restaurant of this caliber
• Glass water bottles are a must and a choice of local and international water is crucial
• The food is good but can be much better with some fine tuning; The seasoning of plates needs improvement

I’m not sure if this restaurant will stand for long in this bad economical crisis unless an urgent marketing and improvement plan is launched. I invite you to try it, without the fear of paying too much, to experience what real fine Spanish cuisine is all about, a premiere in Lebanon. Good Luck guys…

Moving on to ordering our main dishes, I couldn’t help but order their famous Fish & Chips. I wanted to live the British experience again. The famous Fish & Chips at The Gordon’s, a restaurant managed by a famous British hotelier, Gordan Gray, is a generous portion of battered fish served with golden French fries. A fish like no other. Every bite is unique for its outer crunchiness and inner richness. Juicy, moist and non-oily, the fish quality is superb while the outer envelope is enjoyed guilt free. Dip each bite in the tartar sauce and smile. The French fries, yellow, golden and cooked to perfection are to die for. What a plate! I think the picture speaks for itself.

• The service is too slow and too clumsy
• Waiters are arrogant
• The ventilation system is not good. The place was too hot
• The ambiance was too noisy
• The lighting was too dark

In all cases, I was happy to come back to Toto to discover that it has positively changed. This fine Italian restaurant offers tasty food at an average price of $60 per person. But there are some improvements to be made here and there.

• Mario e Mario are both Mario Haddad Senior and Mario Haddad Junior, both of whom are Italian food aficionados
• The menu is changed every day depending on the day’s fresh catch
• Chef Walter Benenati, with a rich baggage and experience in Italy, New York and London for the last 15 years, has a lot to offer

An Italian waiter who oozes out some positive vibes served us tonight. He played a big part in making the evening and dining experiences a memorable one.

FYI, Gino Haddad produces Gino’s Garden label, Mario’s younger brother who’s also in the business.

• Taking over the place where Restaurant Fiore was lately open, this individual house painted in yellow is catchy
• Fun and fresh, all large windows are decorated with colorful flower pots
• Take the few stairs to land in a cozy space where old -black and white- Lebanese tiles cover the floor
• Look down not to bump into the wine boxes piled next to the door
• One impressive chandelier pends from the ceiling – originally made of cutlery
• The high ceiling is relaxing and simply painted in white
• At the entrance, to the left is the bar where reservations are taken and drinks are served
• Square or round, many tables, covered with neat table cloth fill in the space and surrounded with relaxing wood chairs, more like sofas
• The tables are beautifully decorated with small white plates, tomatoes, fresh lemon, flower pots as well as Marlux salt and pepper mills
• Walls are all painted in light yellow in a soothing dimmed ambiance
• Two old-style chandeliers add the needed light to the corners
• Look around, a couple light squares show the white light reflection of the kitchen behind the wall
• The entrance wall is decorated with pictures of Mario Senior and Mario Junior

• Creamy Burrata cheese with sundried tomatoes and almonds 25,000L.L: Even though its presentation is not too appetizing and the quality of bur rata is way too watery, I enjoyed the cheese married to the sun-dried tomatoes. Add to that a slight feel of crunchiness that is provided by the almonds ending every bite, in style

• Arancini, Rice croquettes with tomato sauce 17,000L.L: Croquette? Nothing even crunched while eating. This huge ball of rice would have been better served smaller and warmer, cooked al dente and crunchier on the outside. The rice is a bit too soggy although the sauce is tasty and the seasoning is adequate. This is not something I’ll order again

• Pears Walnuts and Pecorino cheese salad with honey dressing 17,000L.L: Sweet and sour, crunchy and soft, fresh and juicy… I liked the ingredients strength and innovation of this salad. This was the queen of the night, a superb creation

• Bresaola with Fresh mushrooms and Pecorino 23,000L.L: This is as good as it should be

• Fresh Seafood Salad with Lemon Dressing 35,000L.L: I liked this one… I really liked it. In a large plate, a white mountain of seafood mixed with greenery is served. A mix tut’s full of taste, embracing interesting textures and flavors. I recommend it. This is one of tonight’s most refined plates. I loved the strong lemon feel

• Classic Italian Clam Spaghetti 33,000L.L: A classic, mastered to perfection. The pasta cooking level is perfect and the plate’s taste is exquisite. Bravo

• Spring Garden Risotto with Saffron 28,000L.L: That’s not one of tonight’s biggest successes. A strong unpleasant crunchy feel from the vegetables and the selection of should have been made better. Asparagus? Fresh mushrooms? I would prefer some better more supreme selection. I didn’t feel the saffron and the plate’s presentation that’s not too appetizing. This plate needs mastering

Until now, all was great… What comes below needs some fine tuning

• Handmade Tagliatelle with Beef Bolognaise 27,000L.L: A plate that simply needed some salt and pepper. The meat ragout used is tasty but doesn’t stick well to the pasta. One bite is rich, another fade… Some seasoning would have made it perfect to enjoy

• Fresh Seafood Risotto 35,000L.L: Honestly, this dish was my least favorite tonight. It lacked flavor, passion and dedication. A creation that needed more tickling ingredients and definitely more salt and some ground pepper. The general look plays a big role in its success… it should be more appetizing

• Charcoal Fresh Swordfish with rocket and cherry tomatoes 37,000L.L: Very well cooked, juicy and tasty, but needs a lot of olive oil. The seasoning was not right

• Rosemary and Potato Ravioli with red wine braised lamb 33,000L.L: For me, and the 11 persons sharing tonight’s dinner, the plate is a big No: I’m sorry to be blunt but the plate looked and felt like we were eating baby food.

• Mario e Mario is a restaurant that has a bright future ahead with some improvements that will happen in due time. Tavolina, Toto and Marinella, the three famous Italian restaurants in Lebanon worked so hard to reach what they are today. Their respective reviews were not as good as the second ones. Mario e Mario, this new baby in Mar Mikhael is as good as these three today. I’m confident that this restaurant can reach high if the staff organizes itself, the portions served get bigger and the seasoning gets mastered.
• I expected much more from the food and I’m sure it can and will be better with time
• It’s not logical to have a complete new menu everyday. The cooks and waiters will get lost unless they are super trained. The idea of having a new printed menu everyday is perfect but it’s a super idealistic thought that may be hard to achieve
• A real Italian ambiance fills this place. There’s fun and laughs but the loud music transforms the fun into torture. Music should be abolished

• Sohat glass water bottles are served here
• San Pellegrino, my favorite sparkling water landed on the table as soon as we arrived
• Serving tomatoes and lemon in the middle of the tables is fun. With a white plate in front of us we were driven to try them and not just look at them like they do at La Petite Maison
• The plates are creative and innovative
• The prices are reasonable

• A bottle of olive oil should be added to all the tables just like the tomatoes, lemon and flower pots … Not served later on with bread
• Please and I beg you to change or eliminate the music completely
• Some of the serving plates are too big to fit the table sizes. It’s better to use smaller plates
• A sharing concept they say? Fine, so the portions should be much bigger…
• NGNO’s experience with the last 800 restaurants: If my phone can’t take pictures, my eyes are then being tortured. More lights are a must, it’s too dark in here

As we reached the dessert part, I received an emergency phone call and had to leave in a rush. But I heard that there was nothing too special about their dessert – So expect me to come back soon to try it myself very soon.

I do recommend you try Mario e Mario. It is a special Italian restaurant indeed. Go and enjoy some special homemade bread, followed by some innovative culinary creations and much more – all in an original and cozy setting. If anything, I would come back just for the bread. 

Good luck guys!

“This Limited Edition bottle represents a new and important landmark in the Italian Talents project, which S.Pellegrino launched in 2010,” says Luca Chioda, representative of S.Pellegrino of Beirut. “It is an honour for us to be able to celebrate Italian culture in Beirut, along with the strong, positive image of Italy that S.Pellegrino and AcquaPanna represent. ”

The exclusive Special Edition “S.Pellegrino celebrates Luciano Pavarotti” will temporarily replace the standard S.Pellegrino bottle in the most refined restaurants around the world for a grand total of 40 million bottles.

During his career, the Maestro was invited to sing in the most important theaters in the world, in addition to giving spectacular open-air concerts and celebratory shows. Today, his name and influence live on through the Luciano Pavarotti Foundation, which was founded by his wife, Nicoletta Mantovani, after the Maestro’s passing. The Foundation operates with the double goal of keeping his memory alive and of supporting talented emerging singers who are keen to take their very first steps onto the opera scene.

It is this passion for talent scouting that the Pavarotti name continues to share with S.Pellegrino: just as the Maestro always paid close attention to young auditioning singers and took care to give singing lessons to deserving students, S.Pellegrino has always supported aspiring young chefs in the fine dining world.

• Carpaccio de tomates confites, breaded mozzarella, grilled Zuzhini, wild rocca in balsamic dressing
• Vino Bianco Delle Venezie, Pinot Grigio
• Acqua Panna caressingly smooth
• Veal cutlet al lemone, tomTo pizza, risotto ball with meunière sauce
• Vino rosso Linteo, nero d’avola
• S. Pellegrino pleasamtly sparkling
• Lime sorbet with Limincello
• Vino Bianco Delle Venezie, Pinot Grigio
• Acqua Panna caressingly smooth

• On a bed of grilled zucchini along thin sliced tomatoes is a large piece of breaded mozzarella laying majestically on fresh rocket leaves. Interesting flavors of lemon, olive oil, balsamic vinegar coupled with softness and crunchiness. Even though it would have been better served warmer, I enjoyed this plate’s taste and generosity. When you think that the experience is done, a crunching Parmesan chips adds the needed finesse.

• The meat and sauce were amazing but unfortunately it stops here. The tomato pizza is too salty and the risotto ball was too sticky. The meat is unique of its kind; I rarely eat something that tender and soft. Marinated with a superb lemon sauce, I enjoyed it to the max,  avoiding the tomato pizza and the risotto ball. It could have been perfect…

• Limoncello Sorbet: As good as it should be, fresh and tasty

An enjoyable evening to say the least – good food and amazing entertainment as always with Music Hall’s unique bands. I also got the chance to check out their new look.  These limited edition bottles were launched last April in Europe and have finally landed in Lebanon. Enjoy their refined style.

• The high ceiling eliminates any chance of any possible claustrophobic feelings
• To the right, next to the stairs, is a long bar filled with bottles
• The white arched walls remind you that you are in an old Lebanese house
• The red light, blinking on the street, projects its shades on the internal walls of the restaurant
• Two walls are painted in red while the two others are covered in blue. Yellow takes over the inner space
• The floor is still kept in it’s naturally rustic marble touch
• Facing the bar, on the blue wall, a large painting decorates the main restaurant wall
• All the tables are square and made of wood, while chairs and benches are heavy metallic structures
• At the back, on the left side of the stairs is the kitchen door, cut in half in a funky way

• Petits Plats
• Grands Plats
• Desserts and Coffee
• Drinks
• Lunch and Brunch
• Casablanca carte des vins

• Ceviche: Today’s special was not to be missed. On a round plate, two corn pieces are served next to lemon seasoned raw white fish accompanying some sweet potato cubes. Just perfect!

• Steamed Leaf salmon: Crunchy leaf wraps a piece of fresh smoked salmon. Will WOW be enough to describe this heavenly creation? How fresh, how tasty and how creative. I loved it!

• Cabbage Tempura rolls: This is a superb creation. Unique of its kind, the maki-like rolls are to die for. Steamed cabbage rolled around shrimp tempura and rice. The pieces are served warm, where the inner filling and the subtle crunchiness of shrimps just made me smile. Bravo

• Summer Rolls: Steamed rice paper, vermicelli, steamed shrimps, avocado and mint with cucumber dip. As simple as they might look, these are just great. It’s incredible how simple things look and taste awesome at Casablanca. The freshness of the vegetables is really superb

• Crispy Duck salad: A few slices of duck stuffed into a bed of greenery. Crunchy and well cooked. The salad is perfectly seasoned

• Pasta of the day, Clams Pasta: Cooked al dente, this plate is up to the standard of a fine dining Italian restaurant. This tasty creation is light yet perfectly seasoned. There’s a hint of subtle saltiness… Not to mention the generous portions of seafood used. Yummy!

• Crisp Corn Breaded Seafood: A plate that’s fresh, generous and simple at the same time. It might remind you of preparations your grandma would do for you. Rice, seafood and vegetables, all perfectly cooked, adequately seasoned and served with balsamic syrup. The burst of flavors is incredible.

• Grilled Tender Beef: This plate was so good that we ordered it twice. Marinated with sake and fresh mushrooms, this beef is called tender for a reason. The meat is like no other, juicy and filled with tasty flavors. Lovely indeed!

• Simmered Salmon Filet: I enjoyed the juiciness of the salmon and its grilling aftertaste. One of the healthiest plates around and should not be missed

• Minted Lamb Chops: Dig in; the minted green sauce is deep inside. This tender meat is served with grilled seasonal vegetables with a fatty and juicy feel that’s enjoyable. Grilled tomatoes, potatoes, broccoli, eggplant and pepper

Since food was so good and so enjoyable, the anticipating for desserts was rising, as we were sure that more enjoyment was yet to come. And believe me when I say, these desserts are extraordinarily great…

• Green Tea Macaron: Just look at it, how simple yet majestic this piece of pastry. This same dessert, by Oslo, is also served at Le Sushi Bar. This one is better than all the others I’ve had before. The most important thing is that its hardness is perfect and of course its premium taste as well

• Chocolate cake: WOW, WOW, WOW… It ignited many of my childhood emotions. My regards to the chef

• Creme Brûlée au Gingembre: Thick caramel in a bowl covering warm cream. Ginger caresses your palatal mucosa in style

• Cheesecake, an original Canadian recipe: It’s superb. I’m speechless

What’s nice about Casablanca is its simplicity and authenticity. Waiters talk to you like you have been their customers for long. Connoisseurs of good food and amateurs of organic cuisine all meet up at least once a month to relive a unique experience they know by heart.

Count me in guys; I’ll be coming back soon.

What is Wellness? The healthy balance of mind, body and spirit.

In the kitchen I was welcomed by Hussein Dalameh, sous-executive chef at Edde Sands who’s worked for four years at Edde before traveling to Egypt during the war in 2006. He then came back to renew his contract for additional years that might never end, trying to serve Edde sands clientele with some tasty creations. He was so happy to have me in his kitchen that he took all the time to explain all dishes, their content and way of preparation.

While guests were ready to be served, I was called out to join:

• Beets, Pomegranate, Fennel and Cucumber Salad: Supported by three endives leaves, a mixed lettuce salad is decorated with fennel, pomegranate, raw beetroot and pine seeds and served in a bowl plate. A simple creation where every ingredient adds a plus to a boosting lunch. For the seasoning, what other than fresh lemon mixed with Dijon mustard, organic honey and olive oil. A blend of crunchiness follows you in every bite along great textures of the grilled pine nuts and fresh endives and a very interesting sweetness that puts a smile on your face

To accompany lunch, I ordered a ginger drink served hot. A soft drink would have spoiled the moment. Tickling your throat, this drink has some interesting flavors that blends well with the wellness lunch. I’ll personally change the cup it is served in because it burned by hands

• Shrimp tartar with avocado and cep dip: Just imagine how simple things can get so creative. Avocado sauce mixed with labneh light, cep powder, lemon zest, lemon and olive oil – on top, the shrimps are simply seasoned with lemon, olive oil and lemon zest crunching in style with the avocado dip caresses your palatal buds. Not only that; add some mixed lettuce, apple fingers with balsamic, lemon, honey and olive oil and toasted sesame seeds. This is simply a wow plate filled with super foods. I could still feel and enjoy the flavors long after I finished.  The avocado consistency is so good and the taste is exquisite

• Green mango Thai salad: Mango, cucumbers, carrots, cashew nuts, coriander, mint, nuts and sesame seeds seasoned in a five spices sauce with ginger, brown sugar, olive oil, lemon and lemon zest. Just imagine, the crunchiness of the hard mangos, the cucumbers break under your teeth while a burst of flavor adds musical tunes to your palatal buds. A perfectly balanced creation which comes with some nuts for a touch of finesse and style

• Roasted butternut squash with wild rice: Grilled eggplants with grenadine molasses is served in a round plate and mixed with light Laban, olive oil and salt. Season it with coriander powder and top it with pomegranate, which add a hint of color to the plate. Top that with a mix of wild rice and whole rice, grilled onions, ginger, a hint of garlic, olive oil, fresh mushroom, porcini mushrooms and pumpkin. A dozen ingredients all-blending perfectly well in one single plate. This is not a plate you can eat everyday. I miss those sumptuous creations where every bite is an exercise to the brain, discovering and feeling every ingredient by itself. To end this trip of discoveries, some Laban light enriched with mint and some decorative grilled almonds will make you wow.

• Frikeh & Quinoa with chicken: Chicken, garlic powder, lemon zest, ginger, olive oil, white vinegar, lemon juice and crushed pepper served on a bed of Quinoa, frikeh, chopped onions, artichoke and served with light Laban. Simply breathtaking!

• Grilled fish with mango salsa, cauliflower puree with amaranths and zucchini stir fry: Just imagine, a cauliflower puree mixed with lemon zest and perfectly seasoned with salt and pepper supporting a large piece of grilled and juicy sea bass. Add to that some olive oil, few vegetables and prepare yourself to enjoy something rich, healthy and light. To make things even more sumptuous, adding to the plate a hint of sweetness are some mango cubes, red pepper, sumac, mint, parsley, ginger and a lemon zest. Ingredients are fresh and rich in taste and flavor.

Lunch was coming to an end, tasting a plate after the other all prepared to perfection and tasting extraordinary good. Was not expecting to be even more amazed by the desserts…

• Vegan Chocolate mousse: Beautifully presented, this plate is like no other I’ve ever had before. Rich, dark and strong chocolate mousse that’s just perfect and healthy at the same time. The chocolate mousse is mixed with fresh avocado, cacao, organic honey and vanilla. No milk, no eggs and no sugar. Served with strawberries and mango, this dessert is not to be missed. A subtle crunchy feeling ends every bite in style. I simply loved it!

• Clementine and Pomegranate Jelly: Clementine juice and pomegranate juice jelly, served with half a strawberry and some crushed pistachio. Colorful perfected simplicity! Bravo

Alone in the restaurant, Ramadan suggested the available platters. I didn’t understand what’s happening at first, don’t they have a menu? Are we obliged with these choices? I thought it was a joke…

Anyway, listening to some fresh music, we waited for Ramadan to finish his preparations. I ordered one plate of everything he can do: three main dishes, two soups and a salad. He even found a way to get us some bread and olive tapenade. I was really enjoying this experience.

To start with, the tapenade is very tasty. Fresh and clear. With no additives, you feel the richness of the olives. Unfortunately the bread was not too fresh but that didn’t matter… I was enjoying my time.

Pumpkin soup followed: A thick and concentrated pumpkin soup with all its richness. Yum, I looked at Shady saying: “I’m impressed.” The feeling of pepper, salt and coriander accompanies you a few minutes afterwards.

And here was when we received the Penne Shrimps: Awesome! Cooked al dente, this dish is exquisite! It seems that Ramadan is a pepper specialist. With just three different pepper varieties added to this dish will let you moan from joy. I was impressed. And this is not to mention the perfectly cooked shrimps.

The meat, was not medium well as requested, but more well done; Juicy, with a strong grilling taste, it was served with French fries and grilled veggies accompanied by a mustard and cream sauce. Premium quality indeed.

The restaurant in few lines:

• Facing the door is the open kitchen where everything is transparent and displayed clearly
• To the right is the alcohol display
• To the left, two chandeliers light up the space where six tables welcome guests: Relaxing light blue and white chairs surround them
• A few posters and a large artistic design add a touch of color
• On the kitchen glass, a blackboard displays the day’s specials

• Two thumbs up and my appreciation to Ramadan. If I had a restaurant, I’ll definitely hire him
• The plates are generous and filled with fresh ingredients
• All cutlery, plates and table napkins are from Villeroy & Boch, a luxurious brand I like
• The placemats with a detachable business card and a comment card
• The restaurant only uses Sohat glass water bottles

• Personally I am not a fan of the decoration, although it’s a mix between modern and vintage – the overall feel is dull
• The smells coming from the kitchen are too strong and stick to one’s clothes

We had fun indeed and ate well for sure but if you’re planning on visiting the place, this is how it works:

• Owned by Andre Arista, the restaurant doesn’t have a written menu but a selection of creation that change on a weekly basis
• A choice of two soups, one salad, three or four main dishes and three desserts
• Choose one soup, the salad, one main plate and a dessert… A rich and generous fulfilling meal for 50,000L.L
• Artist opens mainly at night while only burgers are served during lunch

Al Dente, the only Italian fine dining restaurant in Lebanon has never seized to impress guests for the past decade or so. Located in one of the finest hotels in Lebanon and the only Relais et Chateau, the quality is up to the standards of this fine establishment. For The Academia Italiana Della Cucina first dinner in 2014, all guests lived a memorable experience.

Located inside the Albergo hotel, Achrafieh, Beirut, the place is divided into three separate rooms, each with a high ceiling and round tables in an appealing setting that includes old and new lanterns… I like the way lights are fixed over individual tables creating rounded spots around them – a great way to read your menu easily without any damaging your eyes.

We all gathered at 9pm where dinner was scheduled to start. After the President’s welcoming words, plates started landing on our tables in style. In a luxurious setup accompanied by a soothing music, I enjoyed looking at everyone’s smiling face while they savored a bite after the other.

Sfouf is a Lebanese almond-semolina cake. It is made from semolina flour flavored with turmeric, sugar, and pine nuts. This simple to do creation has many advantages other than being delicious – plus it doesn’t contain any eggs or milk. Known to be served around lent period, it can be enjoyed during breakfast or a relaxing five o’clock tea.

Just know that this dessert is my favorite. I search for it everywhere I go.

Covered with sesame seeds, Mayrig’s sfouf are like no other.

Once you plunge into the first bite, you’ll quickly forget the stress you’re encountering all day… take a second bite with a sip of some tea, take a deep breath and close your eyes… One bite after another, you’ll find yourself eaying more and more until the box is finished… who cares about the calories… they are addictive!

Mayrig’s sfouf are light, airy, slightly sticky, pleasantly spongy with an adequate sweetness and a nice aftertaste of turmeric.

Three centimeters thick, these six centimeters squares are devoured in a couple of bites as your taste buds crave for the next one… I ate one big box before sunset.

With the box of sfouf, I also received a box of square bites, they call “Kumba”. They have the same consistency of sfouf, but are white in color and are filled with dried raisins, crunchy almonds and are covered with sesame seeds.

• Flour
• Ferkha
• Orange juice
• Sugar
• Vegetable oil
• Cinnamon
• Yeast
• Mahlab
• Sesame
• Walnuts
• Raisins and almonds