تالار رستوران جنگلی
سما

Sama, meaning 'sky' in Arabic, elevates the Levantine table into a contemporary Parisian bistro experience where tradition is meticulously deconstructed. The journey begins with khebz tannour, a wood-fired flatbread lacquered in olive oil and the herbal perfume of zaatar. A standout is the habra, a daring reinterpretation of the classic tartare; here, tuna is pounded into a silken purée and brightened with a citrus-forward kammouné of bulgur and lemongrass. Texture takes center stage in the taouk skewers, where succulent chicken is encased in a brittle, emerald-hued pistachio crust. The savory progression yields to shish barak, plump beef dumplings submerged in a velvety yogurt bath spiked with cilantro oil. For the finale, awaymettes—sheep’s milk yogurt fritters—arrive golden and crisp, drizzled in a fragrant orange syrup. It is a masterclass in balance, where ancient techniques meet modern refinement.