BEN DHIAB SAHBI

What a wonderful experience. Loved the atmosphere, the food and the wines. The Homard Breton was out of the world and so was the veal en croute. Super tasty and the sauces were all good. Lovely reduction of bones with a lot of flavour. It was a 7 course menu but actually with some surprises before and after, it was nearly a 9-10 course menu if I remember well. So lots of different flavours, different cooking techniques and special shoutout for the wine selection. Especially the first white from Biarritz and the white wine blend of Pinot Meunier and Chardonnay from Champagne especially made for Chef Omar's signature dish. Thanks to all the staff as well for the service, incredible as expected. Lastly, a small surprise at the end with chef's childhood sweet which was honestly incredible. Highly recommend for anyone who wants to try.

A truly remarkable culinary journey at Omar Dhiab, though the service left something to be desired. I opted for the 7-course "Plaisir de Table" menu, an exquisite exploration of Chef Omar’s Egyptian-French heritage. The food was undeniably world-class: The Smoked Eel: Beautifully presented with almonds and a vibrant yellow reduction; a masterclass in smoky-sweet balance. The Seaweed & Foam dish: Pure oceanic essence, delicate yet profound. The Signature Lobster: Paired with a stunning green herb and crustacean jus—technically perfect. The highlight, however, was the wine. I started and ended with my own selected Champagnes, but the pairings in between were a wine lover’s dream: Vincent Dauvissat, Chablis 1er Cru "La Forest" 2023: A legendary producer. Even in its youth, its flinty precision and chalky backbone were breathtaking. Vignoble Deleu, Saint-Joseph "Litote" 2024: A fresh, soulful expression of the Northern Rhône. Coteaux Champenois "146" (Romain Henin x Omar Dhiab): A rare, still wine from Champagne specifically crafted for the lobster. Its non-sulfur, "living" character was a stroke of genius. I also appreciated the unexpected addition of Oban Little Bay whisky, which brought a salty, coastal fruitiness that bridged the earthy flavors beautifully. The Service Critique: For a Michelin-starred establishment, the service was the only "leak" in the ship. The experience felt overly mechanical and lacked genuine warmth or conversation. While the sommelier was clearly a master of his craft, he didn't personally attend to our table. Instead, our server seemed somewhat inexperienced and rushed. There was even a minor spill while pouring—not a disaster, but a sign of haste where there should be patience and poise. In a restaurant of this caliber, the hospitality should be as fluid and soulful as the cuisine.

Delicious and impeccably plated food in a serene setting. Lovely citrus and savory flavors are complemented by an attentive yet discreet service. The Sommelier's recommendations for glasses of wine were also spot on. Figure about 18-20 euros per glass of wine and the 3 course menu for lunch was 66 euros as of April 2026. They offer a 4 course as well as the tasting menus for lunch.

Rarely do I find a spot that balances simplicity and technique this well. The menu is a fascinating study in contrast: high-quality ingredients elevated by some seriously sharp skills. The use of oriental spices is particularly clever—it’s subtle and sophisticated, adding a unique depth without ever taking over the plate. A special shout-out to the staff, too. It’s a young team, but they are incredibly professional and strike that perfect chord between being attentive and letting you enjoy the meal. Pro tip: Get in now. With this level of execution and balance from start to finish, I’d be surprised if a second Michelin star isn't coming their way soon. Catch them before the waitlist becomes impossible.

Fusioned and creative cuisine basing on the balance of strong tastes. I found some cooking techniques were impressive too. Quite good and balanced in all criteria. I was impressed the most by well-selected and fresh ingredients and the warm, welcoming and devoted services. I dined but believed the lunch (58e for 3 steps) would have the best value for money among all 1-Michelin-star-and-above restaurants I have ever visited.

Lunch. Nice space with tables isolated to give a sense of privacy. Attentive staff, who helped us stick to a 1.5 hour lunch. Good flavors and variety. Wine list was decent, but leaned heavily to a 100+€ average bottle. Would return for another lunch.

Everything was really good. Very creative and fun, the potato palate cleanser, the lobster, and the dessert are dishes I won't be forgetting for a while. The bread and butter are also some of the best I've ever had. Service could have been a tiny bit better, but overall they were nice and knowledgeable.

What a fun dining experience! Is like an adventure,,, so many courses and with wine pairing, we spend nearly 3 hours exploring the various taste of dishes we never had before.. Omar is so creative! I am so glad we came and understand why it has such high ratings ..be sure to add with wine pairing and your taste bud will set you on an adventure!!