Our story
Time is our ingredient
At Chef Eyad, nothing is rushed. The meat smokes for hours over natural wood, in ovens open to the dining room, until it melts. All that's left is to take your seat, at Berges du Lac 2.
Where it began
Born on the Texas smokehouse trail
It all started with a journey: Chef Eyad's travels through the smokehouses of Texas. He came back with the patience of a wood fire and low-and-slow cooking, then gave it a Middle Eastern touch and a spice blend whose recipe he keeps to himself.
Twelve hours
From the fire to your plate
The fire
Natural wood is lit and the meat marinated in the Chef's spice blend. Our ovens sit in the dining room: it all happens before your eyes.
Patience
Lamb and beef smoke slowly at low heat for 10 to 12 hours, until the meat melts.
Out of the oven
You pick your cuts. They are sliced as they come out of the oven and sold by weight.
To the table
Basmati rice and five salads, as much as you like, come with every smoked meat, plus three house-made sauces that change with the seasons.
One recipe, many tables
Chef Eyad's recipe has travelled far: today you'll find it in Palestine, Turkey, Jordan, Iraq, the United Arab Emirates, Qatar, Bahrain and Saudi Arabia. Since 7 June 2024, Chef Eyad Tunisia has been part of this international network, licensed by the parent company: same recipe, same fire, at Berges du Lac 2.
- Ramallah
- Istanbul
- Amman
- Baghdad
- Dubai
- Abu Dhabi
- Doha
- Manama
- Riyadh
- Tunissince 2024
Your table is waiting
Book by phone or on WhatsApp, for two or for the whole family.