Unveiling Kenya’s Finest Lebanese Restaurant on the Beachfront!

Seaside Splendor; A Culinary Paradise.

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All right guys so we’re going to have some amazing food here at cooko I just filmed a couple of things in the kitchen it was just unreal have a quick look at this just 5 seconds I promise 5 Seconds M oh what do you think about that oh my

God they are cooking up a storm and now we eat so just watch This hello how are you how’s everything Good 40% of the of the menu is vegan I cannot make it all vegan because here it’s very hard to get uh so I Tred to do created the menu where with availability and consistency and I’m not I’m not going to be out of it tomorrow what what

Are the top three dishes that you recommend somebody try it are you’re a vegetarian right well well uh payon’s not and sometimes I eat meat appetizers we have the provinal which is really amazing and the SE tuna nice okay SE tuna is like uh they call it orgasmic

Some people you know okay I like that sold it and we have the best veggie burger in East Africa and maybe even in some parts of other the world how you doing guys hi nice to meet you guys nice to meet you amazing this is where the magic happens

Huh yeah this is where magic happens this is the kitchen small but everything’s perect fantastic fantastic wa what’s cooking there this isuna oh yeah I heard this is like your like your top dish yeah top dish it’s covered with sson and soy saet and wa is like spilling out everywhere

Because of the Sesame yeah covered in sesame nice you see this the brownish of the Sesame that’s what we want and half an inch thickness of cook cook and then at the middle it’s very look at that that reddish purple you will eat raw meat but you won’t feel

Like you’re eating raw me oh nice we take our fish straight from the ocean it’s Super Fresh we clean it our we have one tun over there on it how we clean it wow that is super that is really fresh avocado It’s a combination of avocado and uh what you call uh

Wasabi like a Japanese dish Japanese really like this The plating and the is beautiful looking now we have the Mis sauce here miso sauce misop pest sauce Yeah so this is green onion we’re topping on top of it coriander as well Coriander a Sprinkle of paprika on it I watched them make all this in the kitchen man I’m definitely hungrier than you are let’s start off as we normally do with some of the mes you know what’s my favorite part what is that you know for the past year I’ve been a

Pescatarian majority of the stuff here is pescatarian can I just say if you’re a pescatarian or a vegetarian you have to come here it’s not just good vegetarian pescatarian food it’s great well I would say if you love like KN I should come over here I’m going to start with this man

This is just it just looks so so nice get one of those yeah yeah all right this is a Wasabi guacamole sauce over there so you get a good amount wa I love that oo right here game over look at that Sesame crusted I want another one before we go

To something else is so good h you see how perfect they have the inside super raw rare Daddy called that orgasmic I agree super super nice look at that so that is on the fire it’s amazing I can smell that it’s just phenomenal these are the eggplants the one we grilling

Them over there yeah yeah now we peel them after we grill them so they natural food uh after peeling them mash them with a knife so this is we call this tahina tahina yes this is from [Applause] Lebano take this one with natural bread called pet bread so we going to make the pet bread so that you can see how we make pet bread super Super professional yeah this is the ban wish the one we have married before yeah here we have something very good which Lebanese people really like it they call it l this is strained yogurt natural yogurt to make our own natural yogurt and strain it it’s very amazing you usually strain this one

Overnight we drain all the water from the sock look at that that’s amazing oh look at that that looks like bread dough right wow that looks like bread dough so you make the yogurt yourself as well yeah I make the yogurt so you make yogurt yourself and

Then you turn it into Lem yourself as well have you ever tested this yeah I mean not not yours but uh other Le so you have a test of Le yeah yeah yeah now let me give you this one oh nice all right guys I’m going to taste the

Le after it was all mixed up and everything like that look at that that is so nice and M oh amazing you f the milk in it you f the citric in it so cre creamy and so nice you just need some freshh olive oil on that all right

Little bit of your peut bread Boom baba boom and they have those large big eggplants just sitting on that fire that Grill just like roasting beautifully you’re going to have this right plate I should have just straight away M okay I’m going to eat it straight a nice big spoon oh with pomegranate

Seeds as well oh yum very citrusy the way that I like it I love it like that super smooth as well right very smooth it’s U it’s it’s it’s textured but ever so lightly not crazy texture very nice amazing have a little bit of humus as well homemade humus as well super smooth

I mean I put it in my my my spoon FDI is an overachiever huh everything is great m is that good that’s what you got to do with it oh yes super creamy by the way this is not just any regular bread it’s like a s almost it’s so creamy that we actually

Almost finished it so good all right when hummus is good that’s what happens it finishes very quickly homemade Le what as well who makes who makes homemade leemon look at that F let me correct you yeah homemade yogurt which they then turn into homemade living all right I don’t know a

Lot of people that actually do that and certainly not in a place that’s outside of a a hotel or a fine dining restaurant look you know I’m off Dairy me too but I never say no to Magic by the way homemade zasa what no no is it really

You ate it straight with no bread huh super nice thick and pasty and just beautiful that’s the sort of leemon that you you put on your spoon upside down it’s not going to fall off the spoon it’s too good it’s too good by the way

This is the sort of lemon you get in lebonon absolutely right absolutely got the shrimps over there as well they’re refresh from the sea also we put some little chili garlic garlic chili pepp some little salt salt papra olive oil okay you have those gray shrimps that are now turning that beautiful orange

Color oh and look at that got a little bit of dark those those dark brown lines amazing look at that see the fresh garlic all cooking over there oh that’s beautiful it’s fantastic that’s lemon I just added some more garlic and then lemon and after that we

Going need fire some fresh course makes everything better add some CH Cho pars this is how it go oh yum and every day tastes like a wow I hear you I could eat that every day that’s amazing all right oh this looks so beautiful The Proven look how

That sauce looks super nice olive oil M have garlic it’s got coriander on it little bit of salt a little bit of pepper wait can you see that oh that’s so good can I please can I please do this I insist you do that this is what we do dip that in the

Provinal put some out There oh man so flavorful like the flavor is deep really nice so rich huh all right what we got so you’re not going to have this one and this is the kib but this kib is is lamb kibet and look what you see inside you’ve got eggplant and you’ve

Got Le it was already inside the k When I was a meat eater that was my jam now I will live life through you I’m going to bite the Center go so what we found out is you’re from Lebanon so what is the story of you’re

From Lebanon we’re here in WAMU well I mean I started I’m an architect and uh architecture became like sort of uh people want to do what want us to do what they want so I decided I love food because I put all my money when I was

Studying on food and music uh I open District I open other places and uh because of the situation in Lebanon of the political situation it’s very stable I met AGI in Beirut she was working for MBC and she told me I’m coming to explore the coast of Kenya because beut

Now is not good for me I used to get paid high now my my my payment is like $100 before 2,000 something okay and so we decide to come to explore uh the coast and then I came here and suddenly we were given this location it’s like you know you’re watching cocktail with

The cruise at the end you know the lifetime of the beach and the food and people and drinking you know I just saw the vision and decided I I sketched it and went back to Beirut for 2 months designed the whole thing by you know professionally welcome amazing thank you

Thank you thank you so much guys thank you