Established in a building listed as a heritage site, Ditto moved to the Beirut district of Gemmayzé at the end of December. With a gable on rue Pasteur, this bar-restaurant specializing in Mediterranean cuisine can accommodate a hundred people in an area of 140 m². “This cuisine is festive, it brings people together. So our bet is to make Ditto a place where people meet around a good meal, in a setting that takes us back in time, while keeping a popular atmosphere,” explains Nada Hakim, manager of the project. The restaurateur and her two partners, Anthony Zaatar and Kehdi Kehdi, are not new to the business. In 2000, Nada Hakim and Kehdi Kehdi created Saveur plus, a caterer specializing in international cuisine, which offers formulas for weddings and other private receptions. In 2020, Anthony Zaatar founded Basko Dubai, a Mediterranean bar-restaurant located in the megalopolis of the United Arab Emirates, in which his two friends have also recently invested.
The project to open Ditto dates back to 2019 when “we fell in love with an old building that housed a hardware store,” recalls Nada Hakim. Taking possession of the site, the work there was long and complex because “we did not have to damage the structures”. Then, August 4, 2020 arrived and the explosion at the port of Beirut, located a few steps from Gemmayzé, devastated the building “resulting in major new work”, she explains. Moreover, “Ditto means ‘ once more’, as a sign of our perseverance” to finalize this project despite the obstacles, underlines the manager.
A French chef
If the three partners did not wish to indicate the amount invested, Ditto is a major project. Nearly thirty employees work there and the menu, developed by French chef Sylvain Sendra, draws on various influences from the Mediterranean regions. The menu notably offers langoustine tartare, grilled lobster and duck risotto. “The chef fell in love with Lebanese cuisine and especially with its spices, which he incorporated into several dishes. You can’t really call it ‘fusion’, but he was very influenced by local flavors. For example, the beet carpaccio is accompanied by chanklich,” explains Nada Hakim. In addition to signature cocktails, Ditto offers a wide selection of Lebanese and international wines with around 200 bottles on the menu. For a meal including a starter, a main dish and an alcoholic drink, the average ticket is 55 dollars.
In its outdoor space, Ditto can accommodate up to 25 people on a terrace protected by a tarpaulin in winter. Inside, three areas semi-separated by ancient vaults accommodate around 80 customers. The bar occupies an important place because one of the three vaults alone delimits its space. In addition to the common areas open to all, a room located behind the bar is reserved for private events, such as wine tastings, for a dozen people. On weekends, a DJ animates the evenings: “We don’t have a dance floor, but it creates a very lively atmosphere,” assures Nada Hakim.
This article, produced as part of a partnership with Hodema Consulting Services, has no promotional purpose. This weekly meeting will be devoted to the catering and hotel sector which continues, despite everything, to fight.
Established in a building listed as a heritage site, Ditto moved to the Beirut district of Gemmayzé at the end of December. With a gable on rue Pasteur, this bar-restaurant specializing in Mediterranean cuisine can accommodate a hundred people in an area of 140 m². “This cuisine is festive, it brings people together. So our bet is to make Ditto a…
