You wouldn’t know it was the hottest restaurant in Beirut, at least from the outside, located by Souk el Tayeb looks like it was cut straight out of a fashionable food magazine. A simple glass front conceals a one-room collection of communal tables topped in reclaimed wood with simple farmhouse chairs and bursting floral arrangements. Tawlet is revolutionary in many ways, most notably as the city’s top purveyor of farm-to-table cuisine presented by rotating chefs and showcased in a casual, hip eatery in central Beirut. Tall glass walls face retractable farmhouse door that conceal a working kitchen with chef’s table under a string of interconnected spotlights and old wine crates with an arty edge. Once a culinary staple of mostly foodie locals, innumerous write-ups now yield a long, albeit thoroughly worthy, waits best avoided with a reservation at least a week in advance.
The Food
Owner Kamal Mouzawak daily-changing, seasonal menu spotlights rotating local chefs and Lebanese organic farms for a communal dining experience that is only available for brunch, lunch and dinners booked as a private party. A buffet style presentation offers selection of appetizers and heartier main courses that include chicken with hummus and wild greens, beef and sausages skewers, rice dishes and awarma in a clay pot. An additional main course entrée is also offered cooked to order for a supplemental charge.
Last Word
Farm-to-table eatery spotlights sustainable Lebanese cuisine with local chefs and farms that define one of the city’s hottest restaurants.
