We're two guys who got tired of bad food advice

We eat across Lebanon — Beirut side streets, Jounieh highways, Tripoli souks, Batroun sea fronts — and we write down exactly what happened. What we ordered, what it cost, whether we'd order it again.

A restaurant can pay for exposure, but never for a score. If a place is great, we say so loudly. If it's overpriced or careless, we say that too — respectfully, but clearly.

We rate food on a 0–10 scale across taste, portion, value, service and consistency. The score you see is the average of what we genuinely felt on the day, nothing else.

Who's eating

Elie handles taste and consistency — the one who notices when the garlic sauce changed. Bachir handles value and portion — the one who does the maths on whether that plate was worth it.