Levantine: the new Lebanese restaurant in Luxembourg revisits the classics

A week before its official opening, our colleagues at Virgule visited Levantine, the new restaurant by Alaa-Eddine Benchiba in Luxembourg City, dedicated to the cuisine of the Levant.

The space in 24 Rue Notre Dame was long occupied by Italian chain Al Bacio, which moved just a few doors down and used the vacated location for Tomi’s Italian Burgers. This has now been replaced by Levantine.

“I wanted to feminise the name and honour women,” said Benchiba about the word leaning on the Levant.

The interior exudes a warm, modern oriental feel with sand-coloured walls and a cosy but refined touch.

Behind the bar, album covers of Arab vinyl are on display: Fairuz, Oum Kalthoum, Enta El Hob, Mohamed Iguerbouchène, and many more. “These are the vinyls of the great Arab singers, our parents’ idols,” said Benchiba, explaining that a contact in Nancy managed to source them one by one.

Balance, vegetables and the quest for quality

After opening Bao Bar in Clausen, the French-Moroccan engineer as moved on to Lebanese cuisine, which he said is “close to his heart”. He discovered the kitchen during his studies, where his friends gave him insight into other cultures and their food. “For me, it’s a healthy cuisine and I like vegetables when I savour them,” said Benchiba, who has been living in Luxembourg for six years.

The menu features a variety of flavours. There are the classics such as falafel or hummus, “well-balanced in terms of ingredients, where you can really taste the tahini,” said Benchiba. Lebanese breads will accompany all the dips. Mint tabbouleh, however, will not be on the menu.

Instead, there will be baba ganoush, labneh with pistachios and olives, Mast-O Musir, roasted cauliflower and carrots, artichokes with peppers, hispi cabbage and halloumi kataf, which is “salty-sweet chicken strips breaded with sesame seeds accompanied by salad and roasted sweet potatoes”.

Other dishes listed by Benchiba include bulgur with mushrooms, feta cheese, potatoes with harissa, cockerel with oven-roasted spices and more. Everything “100% home-made,” he said.

Inspired cocktails

Nothing has been left to chance, with a Lebanese Ixsir wine on the menu alongside a Lebanese beer, Almaza.

The team have also designed cocktails specific to the venue. “One will have a touch of cardamom and date syrup. The other will have a touch of orange blossom, arak and rosé champagne”, said Benchiba.

Sharing dishes is an integral part of Lebanese culture. Expect to pay between €11 and €14 for dips and small plates, and between €26 and €34 for large plates. The dishes include choices for vegetarians, but also for meat eaters. “We have a machine for making old-fashioned beef shawarma with Black Angus meat direct from Argentina,” he said.

A well-placed curiosity

Although he started out as an engineer, it didn’t stop Benchiba from throwing himself wholeheartedly into entrepreneurship. Today, he manages two restaurants. For this gourmet, the career change was a godsend. “I’m the person who travels to eat,” he said, flashing a broad smile.

Alaa-Eddine Benchiba opened his second restaurant, focusing on Lebanese cuisine © Photo credit: Marc Wilwert

Over the years, he has built up a culinary culture all his own, and is always keen to explore every nook and cranny of gastronomic capitals such as Paris, London, Brussels, and Copenhagen. “I’ve brought back the best of what I like, from my travels and the recipes I’ve tasted at my friends’ places,” he said.

Today, with Levantine and his other restaurant, Bao Bar, he employs ten people. Far from being a hand-off manager, he also works in the dining room, meeting customers and sharing their experiences.

“When I believe in something, I give it my all. I’ve always lived with stress. Before, I was in charge of project management and I know how to live with it, but this is a bit like my baby, it’s close to my heart, it remains to be seen how people will receive it,” he said.

The restaurant can seat up to 42 diners at lunchtime and in the evenings from Wednesday to Sunday.

(This story was first published in Virgule. Translated using AI, edited by Cordula Schnuer.)