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Organic Restaurants in Lebanon. Where, Why, How?

By Elyssa Raphael. Organic restaurants are popping up all over Lebanon. If consumer interests in organics, however, have recently  driven up demand, these restaurants have started to gain a market share, offering a wide range of healthy meals and food.

In the heart of the West Bekaa region, Tawlet Ammiq is one of the growing examples of Lebanon’s healthy and organic restaurants. Founded by Kamal Mouzawak, the restaurant preserves local food traditions, provides local employment, and fund the conservation of the nearby Ammiq Wetland, a 240-hectare UNESCO-designated biosphere reserve.

Run by local women, the kitchen which serves locally and organic food, is also specified by its green building.

Tawlet, located in Gemmayzeh, Beirut, is a concept presented by Souk el Tayeb, serving regional specialties with organic ingredients from Souk el Tayeb. Tawlet has an open buffet with meals, salads, mezze and desserts. Souk tayyeb is a farmers market, where eye-catching stands offer vegetables, fruits, fattayer and other range of stuffings.

 

“Simple, healthful and close to the nature” is one of several organic definitions, however, in terms of costs and pricing, restaurants tend to be pricier than processed foods, driving up restaurateurs' costs, therefore menu prices. Launched in Hamra, Beirut in 2010, Brisk is another natural self-served restaurant.

There is no doubt that organic restaurants go mainstream in Lebanon. Many experts attribute this expansion to the education that has started to help Lebanese think environmentally, driving further awareness of the benefits of organic food.

 

Photo: Girl Interrupted Eating

 

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