The bread is made fresh in-house and arrives warm to the table. The herb butter (Egyptian-spiced) and labneh (strained yogurt) transform it from a side into a dish worth ordering on its own. Reviewers note the bread quality and the 'caring' approach of the service team, who ensure each course arrives at the right temperature.
A creative bridge between Eastern Mediterranean tradition and Japanese technique. The vine leaves (typically steamed or braised) are filled with a mixture of rice and spices, then encased in light tempura batter and fried. The tahini sauce provides richness and nuttiness. Reviewers highlight this dish as a standout, praising the textural contrast between crispy exterior and soft filling.
A signature fried course where technique meets Egyptian spicing. The shrimp are sized large enough to stay tender inside their crispy shell, and the dukkah (Egyptian nut-spice blend) adds crunch and depth. Reviewers specifically praise the 'delicious' and 'masterfully executed' preparation, noting the shrimp taste fresh without any muddy flavor.
The grilled section's representative, showcasing Dhiab's seafood technique. The whole fish is seasoned simply and grilled over direct flame until the skin crisps and the flesh stays moist. The charred eggplant provides both smokiness and sweetness, a technique rooted in both Egyptian and Levantine traditions. The simplicity serves the ingredient quality.
The roasted section's flagship. The lamb cooks low and slow for hours, the long braise rendering fat and collagen until the meat is spoonable. The orzo absorbs the braising liquid, becoming creamy and luxurious. Reviewers specifically called this dish out as 'slow cooked' and expertly executed. The vegetable garnish (changing with season) adds color and freshness.
Chef Omar Dhiab, son of an Egyptian father and Tunisian mother, runs this lively 10th arrondissement neighborhood spot after his success with fine dining. Elbi brings that precision down to street-level hospitality. The semi-industrial space features an open kitchen at a long counter where diners watch the brigade work. The menu is organized by cooking method—room temperature, steamed, fried, grilled, roasted—making the ordering experience intuitive and fun.
Sit at the open kitchen counter to watch the brigade execute the organized chaos. The counter seats provide the most engagement with the cooking and service rhythm.
Order family-style to taste multiple dishes. The menu is organized by cooking method—try one from each section (room temperature, steamed, fried, grilled, roasted) for a complete picture of Dhiab's range.
Lunch sets are excellent value and less crowded than dinner. The team is smiling and attentive throughout service, even during rush, reflecting genuine hospitality.
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