The enigmatic Fakhr El Dine, a Lebanese prince of the 16th century, is often reverently referred to as the Napolean of Lebanon because of his efforts to liberate his country and for initiating the renaissance there. It is little wonder then that he is considered a strong political and cultural icon for many Lebanese, and it is after him that this quaint and charming restaurant on Rue de Longchamp has been named.

Fakhr El Dine is almost a veteran on the Parisian culinary map, having started more than two decades ago in 1984. This glorious gastronomic journey has seen them winning many accolades and awards as well as a mention in the Michelin guide.

Situated near the Trocadéro, the Fakhr El Dine has a warm and inviting ambience. The off white walls, the paintings and the soft, muted lighting lend an understated elegance that is enhanced further by the friendly and welcoming service.

The cuisine has Mediterranean and Arabic overtones and concentrates on the balanced mingling of textures and tastes that results in delicately flavoured tabouli, a salad type of mezze, hoummos, the famed dip made with chickpea and makanek, Lebanese sausage. At Fakhr El Dine, these make splendid starters although you could also try their tasting platter and sample baba ghanouj, pureéd aubergines with sesame oil and a hint of lemon.

The main course can be an elaborate affair if you opt for the mixed grill plate, which has various meats, or you could try the ever popular chawarma, a combination of beef and lamb marinated, minced and roasted. The chiche taouk, skewered chicken marinated in lemon and garlic promises a profusion of flavours, while the kafta grille, one of the chef?s specials, has tender morsels of beef with onions and spices cooked over charcoal to impart a special flavour and fragrance.

A meal at Fakhr El Dine would be incomplete if you do not sample the rich desserts that Lebanese are renowned for. The baklawa, a Mediterranean pastry soaked in syrup and generously sprinkled with nuts is a good choice, or the mouhallabieh, a milky pudding topped with orange blossoms and pistachio is also recommended. The drinks list features a wide selection of wines from the homeland, each distinctive, lending interest and proving to be worthy companions to your meal.

Abou Antoun, owner of Fakhr El Dine presently, is a cardiologist by day and a restaurateur by night. He brings his unique vision to the restaurant, and attributes his success to the combination of fine cuisine, quality service and reasonable prices that make this place a favourite with expatriates as well as Parisians looking for an interesting culinary experience.