The story
Ward’s Restaurant, a mountain pub in Hadath El Jebbeh, Lebanon, holds a 4.6-star rating, but food vlogger Mark Wiens saw it as something more: “BEST BREAKFAST.” During his visit, he praised the authentic, organic, and seasonal mountain dishes prepared by Ward herself. The meal was a tour of Lebanese morning staples, each made fresh and deeply rooted in regional traditions.
Wiens highlighted several dishes, including Makroun Tomb, Awarma with Eggs, Shanklish, Kishk, Labneh, and Almond Cake. The spread showcases the kitchen’s commitment to time-honored, ingredient-driven cooking. For Wiens, it was an extraordinary breakfast—proving that the most memorable meals often come from the hands of a single cook in a small village kitchen.
Synthesised by AI from every creator’s review. First reviewed 2019.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers rave about the Kishk, a tangy, creamy porridge that steals the show. The overall vibe is one of rustic, soulful comfort food done with deep, authentic flavor.
“This is made from dried goat yogurt, stirred with garlic until it thickens into a porridge-like consistency. It has a slightly aged, fermented taste with herbs from the mountain. It's salty and complex. My first time trying it — a pleasant surprise.”
What creators say
1 creator has covered Ward's Restaurant. Most active: Mark Wiens
Mark had an extraordinary breakfast at Ward's in Hadath el Jebbeh, praising the authentic, organic, and seasonal mountain dishes prepared by Ward herself.
Dishes mentioned
Makroun Tomb
A traditional mountain pasta dish cooked in a garlic sauce, thickened by the starch from the pasta itself. Mark praised its creamy, garlicky richness and the squeeze of lemon that brightened it.
Awarma with Eggs
Preserved salted lamb (awarma) scrambled with eggs. Mark described it as a sponge of lamb fat that squeezes out oil when pressed, calling it 'otherworldly' and a highlight of the meal.
Shanklish
A traditional Lebanese cheese made from dried goat yogurt, aged until a blue mold forms on the outside. Mark tried both the fresh and aged versions, noting the fresh was milky and sour, while the aged was crumbly with complex herbal notes.
Kishk
This is made from dried goat yogurt, stirred with garlic until it thickens into a porridge-like consistency. It has a slightly aged, fermented taste with herbs from the mountain. It's salty and complex. My first time trying it — a pleasant surprise.
Labneh
Strained yogurt cheese served with olive oil. Mark found it creamy, foamy, thick, and perfectly sour, calling it one of the greatest dairy products of the area.
