The story
Mine Madeh brings authentic Syrian cooking to Brussels with a straightforward menu built around wood fired bread. Georges Baghdi Sar founded the spot after years running My Tannour and Kamoun in the Jourdan district. He treats the kitchen like a small workshop where timing matters more than decoration. The foundation of every order relies on dough that rests for forty eight hours before hitting the fire.
The original madeh arrives prepared exactly like recipes from Syria. It layers shredded lamb and beef with cardamom, cinnamon, cloves, and nutmeg. The bread itself rises for two full days before baking, creating a tender crust that holds the fillings without tearing. Meat free visitors can choose between melted halloumi or fried falafel.
The dining room sits along a busy Brussels avenue with tables placed outside for warmer days. A steady rhythm of music plays while the oven continues to produce fresh flatbread throughout the service. Visitors often pause to watch the baker stretch the rested dough before tucking it into the hot chamber. Le Fooding recognized this consistent Syrian street food in its 2026 edition, noting how the space keeps the focus entirely on the smoke and spice.
Recognition
