How many times have you dined with a smile and enjoyed a homey Lebanese mezze lunch without the smell of Arguile, unpleasant sounds of the hubbly-bubbly and heat surrounding you from all sides? Unfortunately, almost all Lebanese restaurants have become a disgrace focusing on “Arguile” to bring customers in instead of talking about their food and culinary heritage. Bab el Mina in Jbeil historical port is one of the few still serving delicious Lebanese cuisine for the last twenty-five years or so, Arguile-free.
I enjoyed a very pleasant lunch and had the honor to be welcomed in the kitchen to cook with chef Tony. Ladies from the village prepare the fish kibbeh; chef tony cooks Poisson au Gros sel one at a time... in a clean environment.
Relive history, discover the caves, enjoy the view, and dine in style. I loved it here from the minute I walked in and will recommend the restaurant to all my friends. Fresh tabbouleh, good hummus, unique ceviche and one of a kind “Poisson au gros sel” like I’ve never had before.
It’s the best salted-fish I’ve ever had. Carefully mixed, three kilos of salt come together to embrace the fish which goes into the oven for a slow journey of cooking taking up to twenty minutes. The fish doesn’t feel salty, cooks perfectly while preserving its intense juiciness.
For more details, you can watch the video and plan your next lunch experience at Bab el Mina.
