Drawn by the promise of proper Levantine cooking, Sirine Boudjadi heads to Hilton Salwa Beach Resort & Villas and finds a feast built on freshness, fire and generosity.

There are plenty of reasons to make the drive to Hilton Salwa Beach Resort & Villas: the long private beach, the sprawling waterpark, the calm of the villas tucked away from the crowds, the exquisite eforea Spa… But on my latest visit, I found another one to add to the list: Levantine restaurant, hidden inside the resort’s Arabian Village, a cluster of white-and-blue buildings that look like they’ve been plucked from a Mediterranean postcard.

The warm welcome comes from Samah, the restaurant manager, who walks me through the entrance ritual. On the left, rows of large glass jars, filled with traditional pickles, line the shelves. A few steps later, a brass setup invites guests to freshen their hands with rosewater, an old regional gesture that immediately speaks of hospitality. The restaurant is split into two sections, one of which can be fully closed for private dining. Both share the same identity: a modern space with character. Think patterned tiles, soft blue shutters, bursts of red chairs and, on the walls, black-and-white photographs from Lebanon’s 1960s–70s golden age. The open kitchen, where I can see the chef working with ease around the glowing charcoal, is what finally seals my curiosity. I love Levantine food, not only because it’s generous and made for sharing, but also because it’s full of flavour and naturally balanced.

A Mezze Parade

We said generous, didn’t we? Well, it takes about 10 seconds for that promise to come true. Suddenly, the table fills up with a parade of small, colourful bowls that instantly put me in a good mood. The classics are the first I notice: silky hummus with that glossy pool of olive oil, bright Mutabal Badenjan topped with pomegranate bursts, and a mellow, slightly sweet muhammara. To keep things fresh, there’s Tabbouleh Salad, sharp, lemony, lots of parsley, and a crunchy Fattoush Salad where the sumac bread pieces are actually crisp, not the sad, soggy version you sometimes get.

On the warm side of the mezze, Falafel is the obvious must-order. Samah leans in with a quick tip before I grab one: “Dip them in the hummus.” He’s right. The hot, crunchy shell meeting the cold, creamy hummus turns into an even greater bite. The one that also gets me is kibbeh. Not the usual croquettes I expect. Here they’re resting on a bed of greens, scattered with pine nuts and pomegranate seeds. The shell is deep golden and crunchy; once I cut into it, the inside stays warm and soft, with that gently spiced meat-and-bulgur mix that feels absolutely comforting. Take a bit of everything on the fork and you get crunch, freshness and a little tang all in one bite. This alone would’ve been a full meal. But we’re only getting started!

Straight To The Grill

When it comes to mains, Levantine leans fully into what it does best: grilling. The menu is packed with all the big favourites: Shish Tawook, beef kabab and also some seafood options. When you can’t decide (which was very much my case), you go for the Levantine Mixed Grill. It’s the closest thing to a guided tour of their grill section. The plate arrives looking like a full spread on its own: skewers of chicken, lamb and beef, all resting on a thin layer of bread that soaks up the juices. Everything has that proper charcoal kiss: the chicken is golden and tender, the beef slightly smoky, the lamb chop juicy. Rice is usually the plain side I forget halfway through but I love that here it’s served with Ouzi rice, dotted with toasted nuts, caramelised onions and spiced with cardamom and cinnamon. So tasty!

There’s also a small section of Qatari dishes and Samah doesn’t hesitate for a second before pointing to the Djaj Bil Roub. It’s a grilled boneless baby chicken marinated in yoghurt, saffron and onions. Served with simple sides (broccoli, cauliflower, carrots and fries) it’s the perfect reminder that when the seasoning is right, you don’t need anything complicated.

When it’s finally dessert time, Samah doesn’t even need to ask what I want: Umm Ali is non-negotiable. It comes warm, creamy, with toasted almond flakes on top for that little crunch. Next to it, the Baklawa Delight of Salwa: crisp phyllo, nuts, sweet syrup. Perfect to pair with tea or coffee. Two bites, two textures and that’s it, Levantine wins you over again! ✤

GO: CALL 4423 6666 FOR MORE INFORMATION OR TO MAKE A BOOKING.