We sat down with social entrepreneur, passionate foodie and founder of Tawlet restaurants and Souk el Tayeb, Kamal Mouzawak, to learn more about his favorite spots around Lebanon and his latest projects.

If someone were to visit Lebanon for 24 hours, where would you take them?

In terms of food, we would begin with a manoushe on lahm bajin dough at Maraach Bakery (+961 70 454 534) in Bourj Hammoud, followed by knefeh at Amal Bohsali.
For lunch, I’d recommend fish at Chez Samia (also known as La Playa) (+961 3 061 823) in Okaibe. This charming, simple place is run by Samia and her husband, Kamil.
For shawarma, I’d suggest Jabbour (+961 1 260 733) or Boubouffe (+961 1 334 040).

I would end the day with a sunset drink at Sporting Club (01 742482).

In between all the indulgence, I’d drive my guest through the city to understand Beirut: Corniche, Hamra, the former Green Line, Gemmayze, Mar Mikhael and Achrafieh. I would also take them to Beirut National Museum and, of course, do some typical Beirut socializing!

Beit Douma. Photo – @thestrollingtarzan

Name your favorite places for Sunday lunch.

I must admit that I most enjoy Sunday lunch at Tawlet: Ammiq (+961 3 004 481) , Bakish (+961 81 767 301) or Douma (+961 6 520 702). There’s also a new one launching soon.

Where is the olive oil in your kitchen from? 

North Lebanon; that decision was made by my father!

With the competition between North and South over their olive supremacy, it was Koura and the North that won over my father. He used to go for a day, buy his olives and then go to an olive press and extract “his own” oil: a two-year stock in huge old clay jars.

Tell us about a hidden gem in Lebanon that few people know about. 

I’m a mountain guy, far more drawn to high altitudes than to the coast or the beach. I love driving through the high mountains, taking winding routes from Ammiq to Baskinta then on to Akoura, Laqlouq, the Cedars and Hermel. There’s something especially powerful about Jord el Batroun with its dramatic valleys and scattered villages. And at the end of it all, the road opens up to the majesty of Laqlouq.

Name one village or region that feels like home. 

Any high mountain village, with its blue skies and crisp air!

How do you enjoy spending your free time? 

I love not doing a thing in the middle of nowhere – in nature or high up in the mountains.

Where would you go for the perfect weekend in Lebanon? 

Somewhere surrounded by trees, greenery and fresh air, where calm and silence take over. That, to me, is the perfect weekend.

I love the green West Bekaa, the lush Ammiq Wetlands as well as the Cedars and the surrounding mountains from Jaj to Tannourine, where you can find the most precious wild tulips and iris.

Ammiq Wetlands. Photo – Nidal Majdalani

You have passionately built the Souk el Tayeb brand over the past 21 years. What prompted you to start the project?

It all began at The Garden Show & Spring Festival in Beirut in 2004. I was invited to bring together regional producers and gathered 10 people from different parts of the country. The festival lasted five days, and the farmers’ market was a great success. It quickly became a regular event every Saturday in Beirut: first in Saifi Village, then at Beirut Waterfront, followed by the Beirut Souks and most recently in Mar Mikhael. In 2009, we opened our first Tawlet restaurant in Mar Mikhael, and from there, everything continued to grow. It’s been an exciting 21 years!

What prompted me to start was simply the will to make the world a better place.

In your opinion, what has contributed to Souk El Tayeb’s success despite the challenges in Lebanon?

Success is not for me to judge; that is for others to decide. But I believe Souk El Tayeb through its various projects has resonated with people on an emotional level. It speaks to their sense of identity and their connection to their roots, expressed through something as essential and unifying as agriculture and food. Nothing brings people together more powerfully than the food they share and take pride in.

What’s next for Souk El Tayeb?

We’re opening a new Tawlet this summer at Domaine des Tourelles. By the end of the year, we’re also launching a new community souk, along with other major innovations in the works.

If you enjoyed reading this article, check out our interview with renowned Lebanese chef Youssef Akiki.