1. Zaitoone – Considered “probably the best Lebanese restaurant of the moment” In Bucharest, Zaitoone offers a refined Levantine experience on the shore of Lake Floreasca. In a modern-elegant setting, each detail is treated with care: from fresh ingredients used in impeccable platinum. The menu faithfully respects the Lebanese tradition, combining cold and warm meats (creamy hummus, fresh tabbouleh, crispy kibbeh) with homemade dishes and tasty grills of lamb, chicken and fish. Each flavor – from rich spices to fruity olive oil – is valued in authentic recipes and presented in modern fashion. Zaitoone boasts the best hot mezzes in the city and a variety of rare fish-based dishes in similar restaurants. Prices match the quality (entree ~ 25- 30 lei, main kind 50- 70 lei). The atmosphere is animated, suitable for family meals or with friends, where goodies are brought together. The excellent reputation of the place is confirmed by the unanimous appreciation of the gourmets: at Zaitoone Lebanese gastronomy shines in all its wealth of pure taste.
2. Mezeya – Lebanese fusion with modern twist, Mezeya is one of the most recent appearances on the culinary stage, already made preferred in the Floreasca area. Hot and welcoming, in earthy tones and pastels, Mezeya proposes “The Oriental Sharing Experience”: Here the food is designed to be divided, in the spirit of genuine Lebanese hospitality. The menu abounds in traditional creatively reinterpreted preparations – from the spread (beets hummus, nut muhammara) to fresh salads (tabbouleh, fattouch served ingeniously in the pita basket) and to delicious hot bits. The ritual is also explained to us: the gluing of the house holds the place of the cutlery, takes a little bit of each and combines the cold with the warm and warm for the harmony of flavors. Mustard-try preparations include Oriental eggplant Eggplant Fate (chickpea, eggplant, garlic, sumac with pine and pomegranate buds) or Lamb Kafta Bites (a tender mix of beef and lamb with yogurt and pomegranate molasses). The specialties of the house bring cosmopolitan influences – beef steak with herbs, reinvented Greek moussaka – the signature of Mezeya. In the end, desserts like Pain Perdu with ice cream and the famous Lebanese Knefe happily round the table. Mezeya offers a rare convivial atmosphere, and prices are average (meme ~ 20 lei, main 45-60 lei). A place “very nice, warm, welcoming”, where traditional Lebanese cuisine intertwines with contemporary inspiration, conquering the hearts of guests.
3. Amoom – An oriental success story, Amoom is a reference name on the Bucharest restaurants scene, bringing together Lebanese, Moroccan and Levantine influences in a unique concept. With several locations (Unirii, Victoria, North) – all elegant, intimate and welcoming – Amoom offers tasty dishes and careful services in a refined atmosphere, whether you come to a casual lunch or a family dinner. The menu is wide: from the classic chicken and beef marinated (highly praised) to rare specialities encountered as tajine Moroccan (slow-cooked aroma quacks in clay pots). Weekend mornings are dedicated to an eastern brunch with shakshuka, Turkish eggs and pot coffee with cardamom – highly appreciated by the connoisseurs. As for sweets, Amoom excels: baclavale, osmalia, kunefe – their artisanal deserts are famous throughout the city. Prices are average (mezze ~ 20 lei, main course 40- 55 lei, brunch ~ 60 lei / pers.). A press verdict says: “is also one of the best Lebanese restaurants in Bucharest”where every visit transposes you “in the culinary history of the most famous and refined oriental delicacies”.
4. Piccolo Mondo – A genuine veteran (opened in 1993) of Lebanese cuisine in Romania, Piccolo Mondo offers “a sensory experience of the right… exotic” From the entrance. Located near Victoria, the restaurant impresses with its original oriental design: mosaic arcades, brass engraved vessels, rich fabrics – you feel transported to the heart of Beijing for the years of glory. The menu is suitable, extremely consistent and on all tastes: cold meats (manneh creamy mint, mutabal eggplant) and warm (crunchy falafel, arays), aromatic soups, juicy grates (kafta, taouk) and special Lebanese preparations. One way that has conquered even the demanding critics is Ras Asfour beef – perfectly cooked beef muscles with pomegranate sauce and caramelized onions – “a pretentious product’ irreproachable executed by the chefs here. And the waiter’s recommendation, labneh (garlic yogurt and mint), proved an inspired addition to the feast. The portions are generous, average prices (a mixed plate for 2 people ~ 100 lei), and professional service. With a so rich menu and a decor that you carry in the OrientPiccolo Mondo “I certainly won’t leave you regardless” – remains a place of heart for many generations of customers.
5. Mandaloun – High-end destination launched in 2017 in the northern part of the city, Mandaloun was born out of desire to provide a memorable Lebanese fine dining experience. Located in an exclusive villa, the restaurant combines elegant oriental style with the selected lounge atmosphere. The sumptuous interior (marble, chandeliers, stylized Arab motifs) and lush terrace create the perfect setting for a special evening. Mandaloun cuisine is in superlative: the preparations are prepared with high quality ingredients and a multitude of chosen spices, “each to complete the perfect taste” of each recipe. The menu includes refined delicacies – from warak enab (sardines in rice and lamb sheets) to Lebanese foie gras, from shrimp in garlic sauce to its own asfour shaving variant and the finest homemade baclavale. The list of wines and cocktails is also high, adapted to oriental flavours. The impeccable service, with staff trained to explain to each guest the story of the preparations, complements the five-star experience. Prices are equal (entree ~ 30-40 lei, main course 60-80 lei, dessert ~ 25 lei), but Mandaloun spoils its customers to the level of expectations. It is undoubtedly the restaurant where Lebanese cuisine shows its sophisticated side and “each preparation is always based on fresh ingredients and various spices that complete the taste refinement”.
This article is an English translation and adaptation of the original Romanian article on Lista Scurtă. Read the Romanian version.
