Hyper-local, New Nordic
Chef Magnus Nilsson's legendary restaurant focused on ingredients sourced from its immediate surroundings, using traditional preservation methods.
Modern Israeli
Chef Michael Solomonov's modern take on Israeli cuisine, with a focus on small plates (mezze) and a renowned lamb shoulder.
Lebanese
Authentic Lebanese cuisine in an opulent setting, with a wide array of hot and cold mezze, and grilled meats.
Japanese Kushiyaki with a twist
A creative and unconventional take on Japanese street food, with a focus on grilled skewers.
Modern Middle Eastern
Three Syrian brothers pushing the boundaries of Middle Eastern cuisine with innovative and artfully presented dishes.
Lebanese home cooking
A farmers' kitchen and restaurant where a different female cook from a different region of Lebanon prepares a traditional lunch buffet each day.
Persian
Known for its high-quality kebabs and traditional Persian stews (khoresh), in a classic Iranian setting.
Turkish
One of the oldest and most famous Turkish restaurants in Berlin, credited with inventing the döner kebab in its current form.
Levant / Eastern Mediterranean
A selection of small dishes served as appetizers in parts of the Middle East, the Balkans, Greece, and North Africa. The word is found in all cuisines of the former Ottoman Empire and originated from the Persian word 'maze', meaning 'taste'.
Egypt
A deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa.
Ottoman Empire (modern-day Turkey)
A dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit.
Middle East
A wide variety of cooked meat dishes, with their origins in Middle Eastern cuisine. The most common kebabs include shish kebab (skewered meat) and döner kebab (rotisserie meat).
Ottoman Empire
A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
North Africa
A dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Jordan
The national dish of Jordan, it is a dish of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Iran
An Iranian herb stew. It is a very popular dish in Iran and is often said to be the country's national dish.
A classic street food that's easy to make at home. Soaking the chickpeas overnight is the key to the right texture.
A one-pan meal that's perfect for breakfast, lunch, or dinner. It's quick, easy, and incredibly flavorful.
