“Our space is local, spreading from the inside out; we’re organic in our approach and our delivery. Vegetables and pulses are the predominant staples in this region and this is reflected in our menu, which is built from Beirut’s farmers’ markets, with strong Mediterranean influences that allow us to source most of our produce locally. The environmentally conscious will be more than satisfied with our wide variety of delicious dishes.

“Other suppliers include sustainable fisheries situated along the English Channel, and pig breeders operating on lands certified (Areas of Outstanding Natural Beauty). Our close relation­ships with these suppliers allows us to maintain quality, and remain confident that both treatment of livestock and our carbon footprint is as green as possible.”

Cauliflower with spiced butter and yoghurt tahini tartare; date with soujouk, pancetta, roasted tomato sauce; brisket with hoisin and carrot pickle.

Chef Athanasios and his team have worked in some of the finest dining establishments in the world, which can be seen through their mouthwatering offerings. At the same time, they manage to deliver a wonderful environ­ment with a generous sprinkle of community outreach.

The open kitchen highlights the women who, according to Athanasios, “embody the character of Baron“, and are the star-act. It is equally important for Athanasios to empower disabled workers and include them as valued members of the kitchen. Baron also helps asylum seekers and refugees in isolated, forgotten, and neglected camps.