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Baron

Beirut

Down-to-earth modern Levantine cuisine

What makes it special? It’s a fun, unfussy venue hidden in the fashionable streets of the artsy Armenian Mar Mikhael sector in Beirut. Baron is sustainability-focused and prides itself on sourcing ingredients from local markets, farmers and fishers. The vibe is cosy at this intimate spot; and the best seats in the house are at the bar, where you can watch the team at work in the open kitchen.

What’s the cuisine like? Baron, which means ‘man of the street’ in Armenian, is a celebration of local Lebanese produce. Diverse, eye-catching small plates characterise the seasonal sharing-style menu that changes every few days. Heavy on vegetables, the food is modern and innovative, with Mediterranean and Japanese influences.

On the Pass

Athanasios Kargatzidis

On the menu: Herbs, spices, sauces and crunchy bits such as puffed rice, crispy shallots and sujuk crumbs elevate the dishes. The sharing plates are full of flavour thanks to unexpected combinations, such as dates and sujuk, cauliflower bathed in butter and shawarma spices, and whipped bottarga with sumac, to name a few. The extensive wine list includes a great selection of local Lebanese wines in addition to creative cocktails – try the Pink Peppercorn Cup or Thyme Gimlet.

About the chef: Athanasios Kargatzidis, or ‘Chef Tommy’, was born in Greece and raised in Canada. His interest in cooking began during his childhood on family trips to Europe and the Middle East. Chef Tommy aims to empower women in the kitchen and believes they ‘embody the spirit of Baron’. He also owns seaside restaurant Costa Fria in Ericeira in Portugal.

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