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Beihouse

Beirut

Lebanese staples, thoughtfully reimagined in a stunning setting

Risen from the ashes: This palatial establishment is a phoenix from the flames of the 2020 Beirut explosion, a devastating blast that sent shockwaves across the city. Owner Said Daher has restored the site with unfaltering love and attention to detail, transforming it into a hive of activity that's deeply Lebanese yet refreshingly avant-garde, championing culture, cuisine and community across a network of carefully considered spaces.

A microcosm of Beirut: An opulent showcase of Lebanese design, arts, crafts and food, Beihouse is more than just a restaurant: it's a grand complex spanning three converted villas and one glittering courtyard, with a centuries-old olive tree at its centre. Each stylish sanctuary – from the chic bar to the sandstone dining room and cosy, characterful living room – is designed to foster an intimate, social atmosphere befitting of the city's vibrant Gemmayzeh district.

Pushing boundaries: Raised in Aitat, chef Tarek Alameddine trained at Les Roches and the Royal Academy of Culinary Arts in Jordan before spending six and a half years as sous chef at Noma in Copenhagen. A true visionary who sees food as a medium for cultural expression, he explores new culinary horizons by masterminding menus that experiment with fermentation, preservation and reinterpretation of familiar flavours.

Creative, unconventional cuisine: Expect to encounter a delectable blend of time-honoured and modern dishes that fuse traditional Levantine and Mediterranean ingredients with international twists and techniques. The bar serves up sumptuous nibbles (think smoked hummus with caviar), while the dining room offers a tantalising selection of hot and cold dishes, from foie gras parfait and duck in vine leaves to a contemporary take on classic Middle Eastern shawarma.

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