Michelin Guide 2015



Fat columns, arched openings, and pillow-lined banquettes make the sprawling space seem cozy, but Barbounia’s most appetizing feature is Chef Amitzur Mor’s open kitchen, equipped with a wood-burning oven. Irresistible bread, served hot from the oven, begins a meal here that should certain focus on meze and hot appetizers like charred octopus, Entrees include brick oven-baked branzino with salsa verde, and hanger steak souvlaki with black lentil and jasmine rice pilaf.



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