Barbounia

Beyond the open kitchen and high ceilings, Executive Chef Amitzur Mor expands the menu with a wide selection of mezze, Kalamata olive flatbread, and terracotta-baked lamb kofta. An extensive domestic and international wine list anchors the drink options alongside house cocktails. While savory dishes draw consistent praise for tender textures and seasoning, visitor feedback leans more mixed on the cocktails and desserts like silan or rosewater panna cotta.