Baron – A local restaurant spreading from the inside out. They’re organic in their approach and delivery. Baron’s team’s background is complex and while they hail from some of the finest dining establishments in the world, Baron just wants to be your favourite, neighbourhood joint.

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The Verdict

I’ve just returned from a trip to Beirut, one of my favourite places on the planet. Our friend Tommy has just opened a new restaurant there, Baron. Put simply, it is some of the most amazing food I have ever eaten.

We started with the burnt carrots which came served with dukka and soft herbs and the whole roasted cauliflower with shawarma, tahini-tartare and walnut salsa. The cauliflower was an absolute star dish! With 11 vegetarian dishes to choose from, that side of the menu is sufficiently compelling in it’s own right.

The Chilean sea bass with soujouk, pepper marmalade and smoked tomato sauce was a revelation. Yet the star of the meat list was the Tomahawk – named due to its weapon like quality. It is in fact a Spanish cote de boeuf from dairy cows allowed to age. Bovine mutton if you will.

The real highlight of the evening was the beef short rib steamed buns which came packed with hoisin, chilli, pickled cucumber and spiced almonds.

The wine list is beautifully curated with Lebanese and Syrian winners as well as some unusual new world and old world standards. Everyone acknowledges that Lebanese service standards are not always the best, but Baron’s was impeccable – and we’re not just saying that because we are friends with Tommy.

The interior is thoughtfully unassuming, but intimate and wonderfully welcoming – a great platform for spectacular food.

I would be so bold as to say Baron is worth the five hour flight to Beirut all on it’s own! Thank you chef Tommy for your hospitality. Baron is highly recommended.

David | Director

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