Kamoun

The story

Kamoun Brussels: A Levantine Sharing Experience

The Chef and the Kitchen

Kamoun in Brussels introduces a distinctly Syrian approach to Levantine cuisine through the steady hand of Chef Georges Baghdi Sar. He developed this project alongside his broader culinary network to focus on authentic Middle Eastern cooking designed for the table. His method centers on communal plates that encourage guests to pass bowls and discuss ingredients rather than order individual courses. This shared framework turns every meal into a coordinated exchange of flavors.

Plates Designed for Sharing

The kitchen builds its menu around robust vegetable preparations and careful meat finishing. Diners typically start with chilled feta labneh seasoned with za’atar, radishes, black olives, and fresh mint. A roasted cauliflower and eggplant hummus follows, enriched with slow-cooked garlic before being smoothed onto crusty bread. Later arrivals bring crispy jawaneh tossed in dried cilantro and garlic, closing the savory sequence before the pastry chef serves layers of delicate baklava.

Space and Sips

Reviewers at Le Fooding noted how the dining room balances industrial textures with lush greenery. Smooth concrete benches line the walls while exposed brick supports tall bird of paradise plants near the service area. Loud music plays continuously as staff move between tables carrying trays of natural wines and signature cocktails. The environment remains energetic without overshadowing the deliberate pacing of the meals.