Restaurants Near and Middle East cuisine Midi-Pyrénées

To eat Syrian, go to La Rose de Damascus! Syrian cuisine is Mediterranean and very close to Lebanese cuisine. Here the reception is warm and rich dishes. The boss is always in good mood! You will have the choice between cold inputs (hommos, mustel, fatouch…) and warm inputs (Samoussas to cheese, spinach, meat, falafel…). Four menus allow you to taste a wide and spicy Syrian culinary palette. Kebbé was appreciated with lamb-based and chicken-skewed couscous. The meat is tender and seasoned seasonings. Wide choice of desserts. Lovers of sweet sweetness and rose water, you will be filled. The cozy restaurant also serves as a catering service. And the boss regularly organizes oriental dance shows.

The only Armenian restaurant in Nîmes, or in the department, the Keep Grill is the case of the Petrosyan family, which settled in the plot quarter in the 2010 th century. At the moment, the large glass refrigerator which welcomes you at the entrance gives a snack-bar air instead. But the smiling service of the boss, quick to explain the map, reassures you. Close to territories, Armenian cuisine is used by its Turkish neighbour, while developing its Russian side. Charcuterie, marinated égumes, grape leaves, laminated to meat, cheese… entries are without great originality. You can catch up on dishes, kievski, lamb boulettes or huge herbal sausages, which you can ask with boulghour and bohemian house. This eastern version of the ratatouille is served with great reinforcement of coriander, courgettes and aubergines. Lamb ou or beef, kébab adana and the famous dolma (cabbage, pepper and stuffed eggplant) also have spicy flavors, cumin, coriander, nutmeg. To discover!

It is 5 minutes from Montpellier, in the small town of Mauguio, that Le Beyrouth restaurant awaits you. As its name suggests, this establishment serves the best of Lebanese cuisine. Delicately scented, deliciously seasoned and generous, the chef's dishes are true marvels. Hot or cold, mezzés will satisfy both amateurs and connoisseurs. The chef himself chooses fresh and seasonal ingredients to compose his dishes. In one part of the room, you will find a buffet on which you can use hummus, vine leaves, Lebanese tabbouleh, falafel, fattouche and eggplant caviar at will. Far from being an indigestion, the prices are very low, a wonderful surprise when you consider that most of these establishments can hurt your wallet