A TASTE OFthe Mediterranean.

What started as a small seaside grill has become one of Anfeh's most beloved tables. For over twenty-six years, Wassim has been cooking what the Mediterranean brings to his door — the freshest catch, the simplest preparations, the longest lunches.

Ta7et el Ri7 — "under the wind" — is more than an address. It's where the breeze carries the smell of charcoal and lemon, where families gather for Sunday fatteh, and where the sunset turns the water gold.

Three generations later, the philosophy hasn't changed: buy from Anfeh's fishermen in the morning, cook with fire and salt by noon, and serve it all with the sea at your feet.