In contrast to the slick marble and glass interior of the hotel lobby, Dahab feels rustic and authentic. The walls of the restaurant are plastered with faces of Lebanese singers, and outside the mood on the peaceful terrace is set by the relaxing tunes from a live oud player.
Surrounded by greenery, we feel like we’ve escaped the bustle of the city and found our own little oasis, which also happens to provide an exceptional selection of mezze.
Having eaten at so many Levantine restaurants around the city and bored everyone who will listen about how great the food in Beirut is after our last trip there, we thought we knew the cuisine of this charming country really rather well. But at Dahab we find all kinds of creative dishes that we haven’t seen before. Even if, like us, you’re dining with vegetarians who won’t be drawn to the wide selection of grilled meats, you’ll find plenty of meat-free salads, dips, pastries and more tasty bites to satisfy them.
We stray away from our usual classic hummus and instead decide to branch out and try the more spicy, but possibly even more delicious, hummus halabi. Chilli paste gives it a pleasant kick, while we love the added texture and substance that the walnuts bring to it.
A huge portion of batata harra add more spice to proceedings, but it’s not too overpowering and the delicate cubes of potato are soft and fluffy on the inside and beautifully marinated in garlic, oil and coriander. A squeeze of fresh of fresh lemon makes this brilliantly simple dish even closer to perfection.
We wish the plate of sabanek bel zeit (spinach with onion and garlic) was much bigger as it doesn’t last long, while the grilled salmon fillet is wonderfully light. Served with fresh sautéed carrot and asparagus and a lemon butter sauce, it’s just as faultless as the mezze and we love all of it.
Top marks, Dahab.
