Al Hallab
Al Hallab is almost as busy as the Garhoud Bridge that its sizeable windows overlook, but unlike one of Dubai’s most reviled structures, a visit to this vibrant restaurant is never a frustrating one 5 Reviews
Al Hallab is almost as busy as the Garhoud Bridge that its sizeable windows overlook, but unlike one of Dubai’s most reviled structures, a visit to this vibrant restaurant is never a frustrating one. Having built-up a faithful following of Garhoud office-workers and Lebanese locals who venture here from across the emirate to get their mezze fix, its evergrowing popularity has not been to the detriment of the food and the service. Suitably kitsch and comfy, the chintzy upstairs seating area is accessed by a rather grand pillared staircase, topped with golden acorns and cherubs. Downstairs houses an open kitchen and a pastry counter where, if you smile nicely at the baker, you’ll be rewarded with a free sample of toothsome baklava.
Your polished table is adorned with a plate of peppers, pickles, frighteningly bitter olives and fat tomatoes to drizzle olive oil over as a healthy appetiser. Baskets of fresh, billowing pitta bread are continuously refreshed and best accompanied by a creamy hummos topped with grilled meat and handfuls of pinenuts or a smoky baba ghanoush packed with shiny pomegranate baubles. Their daily lunch specials feature three changing dishes, usually comprising a meat and potato and a fish and rice dish — the baked hammour with savoury, nutty rice is always good. Grilled halloumi is squeakily-sound, salads are fresh and lemony and their massive mixed grill with stuffed marinated kebab meat and tomatoey bread will satisfy the most monstrous of appetites.
Fresh fruit juices from an impressive variety of fruits on display are an enjoyable way to a vitamin C boost, while those who don’t have to rush back to a vigilant boss, can partake in a leisurely shisha upstairs. Al Hallab remains one of the most bustling Lebanese restaurants in the emirate and is certainly worthy of its patronage.
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