David Lebovitz

"The vegetarian platter had an excellent Lebanese Tabbouleh (which contains little bulgur, unlike versions elsewhere that are bowls of grains flecked with herbs here and there)."

Anthony Rahayel

"The real kebbeh nayyeh from Zgharta. Authentic, fresh and ready to impress."

Fiona Beckett

"A coarse babaganoush salad with tomatoes, onion and pepper. Like all Lebanese food, colourful, inventive and delicious."

Helen Graves

"Glorious kibbeh nayeh (raw lamb with bulgur, onion and spices)."

Brett Atkinson

"It’s all authentic, packed with flavour, and light years away from the baba ganoush served in Lebanese restaurants in Melbourne and Sydney."

Kamal Mouzawak

"The best kibbeh nayyeh zghertewyieh (meatballs with bulgur)."

Mercedes Lucia

"If you go, I can recommend the kibbe nayyeh, which is raw minced beef."

William Dobson

"Wonderful kibbeh nayeh, Lebanon’s answer to steak tartare made by mixing raw minced lamb and bulgur wheat, creamy and delicious."

Yoanna Finaud

"Lebanese food is absolutely delicious, I really enjoyed myself eating tabbouleh."

Aylin Öney Tan

"Tabbouleh, taboos and tawlet. These three words create miracles at the hands of Kamal Mouzawak, a pioneer from Lebanon who utilizes food for conflict resolution."