The story
Sama introduces a refined take on Lebanese cuisine in Paris, shaped by three collaborators who view food as an act of gathering. Chef Karim Haïdar partners with researcher Loulouwa Al-Rachid and Marwan Rizk to build a menu centered on shared plates and seasonal produce. Their approach secured a place on the 2026 Le Fooding list, highlighting a kitchen that respects tradition while embracing modern pacing. Dishes arrive quickly and are designed for the table rather than individual plating.
Crisp khebz tannour arrives brushed with olive oil and dusted with za’atar, setting a savory tone for the meal. Pan-fried halloumi gains depth when paired with stewed quince and toasted sesame seeds. Beef dumplings swim in a cool yogurt sauce finished with pine nuts and cilantro oil, while sheep’s milk yogurt fritters close the evening alongside orange blossom ice cream and a bright syrup. Every dish leans toward balanced acidity and texture rather than heavy richness.
Blonde wooden tables sit beneath soft lighting that keeps the mood grounded throughout service. An orange tiled bar anchors the room, offering a quiet counter spot for quick drinks between courses. The layout encourages conversation without crowding, matching the founders’ goal of making the essence of Lebanese terroir accessible to regular Parisians. Guests often linger over the midweek lunch lineup or settle into a weekend brunch spread featuring labneh and warm man’ousheh.
The team treats local ingredients as equal partners to imported spices, building meals that shift with the season. Weekday lunches offer a straightforward rotation of chorba, spinach and pomegranate eggs, and dessert. Weekend tables fill early for a traditional Lebanese brunch that moves from broad bean mdammas to fresh falafels. The kitchen avoids rigid formulas, preferring to let simple preparations carry the weight of well-sourced components.
Recognition
Ambience
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