Chateau Ksara is one of Lebanon’s top touristic destinations
With a history that spans over 160 years, Chateau Ksara has become one of Lebanon’s most visited destinations because of the heritage it holds, as well as the quality and variety of wine that it produces.
Le Flocon artisanal ice cream shop opens in Beirut
Le Flocon, Lebanon’s first artisanal ice cream shop, is changing the ice cream game with its unique flavors. While the world’s first ice cream store opened in Europe at the end of the 17th century, Le Flocon is bringing a modern twist to this age-old treat. In an exclusive interview,...
BLUE NOTE CAFE CELEBRATES 30 YEARS
Beirut’s Blue Note Café, which first opened its doors in Hamra in 1987, has just celebrated its 30th anniversary. As one of the city’s most popular live music venues, it has welcomed countless celebrities, members of the press, politicians and local and foreign diplomats over the past three decades, who have enjoyed its jazz, blues and Oriental performances and authentic Lebanese cuisine.
Chez Zakhia debuts in Beirut
Chez Zakhia, a celebrated Lebanese seafood restaurant, has opened its first branch in Beirut, marking an exciting new chapter for the brand. Situated on the seaside of the iconic Riviera Hotel, the new location offers a prime destination for seafood lovers in the heart of the city. The restaurant, renowned...
Whisky Live Beirut hosts Rob Allanson
Whisky Live Beirut is returning for its second edition from October 19-21, creating a buzz among whisky enthusiasts in the region. To kick off the event, an exclusive masterclass was held on October 18 at the Eau de Vie restaurant in Phoenicia Hotel Beirut, hosted by Rob Allanson, global ambassador of Whisky Live and the longest-serving editor of Whisky Magazine. The session aimed to dispel myths surrounding whisky drinking and build anticipation for the upcoming three-day festival.
Maya Bekhazi Noun launches new catering concept
Lebanese entrepreneur Maya Bekhazi Noun has launched The Food Studio, a fresh catering concept designed to meet diverse culinary needs. “Catering has always been a complementary business for me. I didn’t shift from restaurants to catering; I’ve always done a bit of catering on the side,” she shared with HN....
HN chatted with Bilal Ballout to discuss the chocolate industry
Bilal Ballout Discusses Trends and Challenges in the Chocolate Industry HN recently spoke with Bilal Ballout to highlight the latest trends and challenges in the chocolate industry. What are the major challenges you face, and how are you overcoming them? Today’s challenges come in various waves. Previously, we could differentiate...
Wilco to launch USD 11 million slaughterhouse
Wilco PM, a prominent poultry and meat agricultural company, is set to establish a state-of-the-art slaughterhouse in Chekka, North Lebanon. This facility will feature an impressive production capacity of 6,000 chickens per hour, significantly enhancing the local poultry supply chain. The new slaughterhouse will not only focus on processing chickens...
Escobar witnesses massive growth in just two years
Escobar building a legacy beyond the name Within just two years of operations, Escobar has grown to become a multi-outlet bar-restaurant that has stretched well beyond Lebanon’s borders 17 years young In the year 2000, MEC (Managing and Engineering F&B Concepts) saw the light of day,...
Maroun Chedid opens cooking academy
Maroun Chedid opens cooking academy Top Chef Middle East judge, chef Maroun Chedid opens his cooking academy and the Ritage pop-up restaurant before the grand opening of the actual Ritage by Maroun Chedid in mid 2018. Maroun Chedid Cooking Academy The Maroun Chedid Cooking Academy opened...
