Kubri is the newest Levantine restaurant to seize the hearts and bellies of Parisians. In a shiny and colourful house that used to deal with the darkish and scrumptious Pas de Loup, Kubri is serving essentially the most thrilling Lebanese meals I’ve tasted in Paris. With three totally different sorts of hummus, a collection of small plates that embrace many vegetarian and vegan choices, and family-style platters of short-ribs, there’s one thing right here for everybody.
KUBRI
108 Rue Amelot, 75011
Open Tuesday to Saturday for lunch & dinner
Closed Sunday & Monday
Reservations on-line or at +33 1 71 27 43 71
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OUR PHOTOS OF KUBRI
IN OTHER WORDS
- David Lebovitz (2023) “An exquisite restaurant exploring the delicacies of Lebanon, by Franco-Lebanese cheffe Rita Higgins. The menu modifications day by day however the Labneh appetizer I had with broccolini, herbs and radishes was excellent, as was the roast rooster with a forceful toum (garlic) sauce and black citrus, in addition to beef cheeks with crunchy beans. The well-made cocktails are infused with Arabesque flavors, too. The place is small and informal, and is getting the eye it deserves.”
- Le Monde (2023) a captivating profile of chef Rita Higgins’ path from working as a nurse in Beirut and Belgium to following her Franco-Japanese husband to Japan and cooking there on the Lebanese embassy, to returning with him to France and coaching on the Cordon Bleu.
- Emily Monaco (2023) “Hispi cabbage has turn into considerably of a daily on Paris’ menus of late, taking the place maybe beforehand occupied by cauliflower. I can’t say I’m complaining; after having fun with a positively decadent dish that includes the crucifer at Reyna final 12 months, I used to be shocked by the caramelized roasted model at Kubri, seasoned with Aleppo pepper butter, cri-cri peanuts, oregano, apricot pickles, and shanklish cheese.”
- Le Fooding (2023) “Working this picture-perfect spot are two Lebanese expats, Mayfrid and Ingrid Chehlaoui, who entrusted the kitchen to chef Rita Higgins (ex-Baron in Beirut). She goals to raise Levantine delicacies of their pristine house, which is nearly too excellent to be true…. However this sense of austerity melts away when you chew into the kibbeh dipped into home made hummus dripping with sunshine – and olive oil.”
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