PROJECT OVERVIEW:

PROJECT AIM: To design a traditional Arabian restaurant from a specific designer’s

perspective keeping in view the Arabian culture and the modern demands.
Project BRIEF:
Cuisine: Lebanon
Designer: Arabesk design
Site: Sidon, Lebanon
Area: 31,000sqft
Seating capacity: 200 people

SITE CONTEXT:
 The site is located in Sidon, Lebanon.
 It is situated at the coast of Mediterranean sea named CORNICHE.

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  Famous tourist spot crusader’s palace is near
Figure a: location of restaurant

the restaurant.

Figure b:view of the beach from the walkway

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HISTORY OF LEBANON:
Location and Geography. Lebanon is bounded on the north and east by Syria, on the west by
the Mediterranean, and on the south by Israel

URBANISM, ARCHITECTURE, AND THE USE OF S PACE

Cities in Lebanon suffer from a lack of space. Most people live in apartments. Furniture is often
a mixture of Arabic, Italian, European, and American styles. Apartments are usually decorated
in western style: couches are placed against the walls, end tables are common, and walls are
often adorned with framed paintings and tapestries.

Food in Daily Life. Lebanese cuisine is Mediterranean. Pita bread is a staple. The Lebanese
enjoy hummus (a chick pea dip), fool (a fava bean dip), and other bean dishes. Rice is nearly a
staple, and pasta is very popular. Salted yogurt is common in many dishes. Red meat and
chicken are common but are usually eaten as part of a dish. Pork is less popular, since it is
forbidden under Islamic law.

Eating in Lebanon is tied to family: people almost never eat alone. The Lebanese consider
eating out a social and almost aesthetic experience. Hence, restaurants usually have a pleasant
view, of which Lebanon's geography affords many.

Food Customs at Ceremonial Occasions. Ramadan, the Muslim month of fasting, is the

occasion for large meals at sundown. Soup, fatteh (a chick pea and yogurt dish), and karbooj (a
nut-rich pastry) are especially eaten during Ramadan.

Manners are important and are highly influenced by French etiquette, especially in matters of
dress, address, and eating. Strangers as well as acquaintances greet each other respectfully,
usually using French terms, such as bonjour , bon soir , and pardon .

Hospitality is very important. Travelers to Lebanon are received genially

LABENESE CUISINES:
The Lebanese cuisine is a cuisine of the sun and a cuisine from the heart. Its colors reflect the
1001 sunny Lebanese landscapes, and its diversity evokes the abundant Lebanese generosity
and hospitality.

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In the shade of the olive tree and arbores, the scent of the orange and lemon trees will fulfill
your senses and remind you of the sensuality of the Lebanese cuisine.

The Mezze, an elaborate variety of thirty hot and cold dishes, had made the Lebanese cuisine
renowned worldwide.

The Lebanese flat pita bread is essential to every Lebanese meal; and can be used to replace
the usage of the fork.

DESIGNER: ARABESK DESIGN:

 Arabesk design is a UK based interior designing firm.
 Their business is very large and has spread all over the world.
 Their major interior designing projects are theme based restaurants designed all over
the world.
PHILOSPHY OF THE DESIGNER:
INSPIRATION:
The designer is inspired from a genre of Arabian music which is arabesque.
The arabesque music is very loud in itself. It is usually considered as music of joy.
Their major singers belong to Arabian; this music is traditional to the Arabians
Its loudness and richness explains the disposition of Arabians.
DESIGNER’S WAY:
 The designer’s way of putting a project is very loud.
 The overall picture which the designer creates is very rich and full of details.
 Designer is equally concerned about the small details e.g. carvings on windows, carvings
on furniture, the use of glazing in windows.
 Since designer is inspired from music the play of light is very evident in work.
 The mirrors also play an important role in reflecting the light.
 The major floor patterns and wall patterns are geometrical.
 The color palette consists of warm and rich colors, like red, maroon
Designer’s work:

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Designer’s project:
Shabab is a theme based restaurant located in LEEDS, UK
It is designed on the theme of Arabian culture yet keeping in mind the modern culture of
LEEDS.

Visuals of the project:

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PLANS:
PLANS REQUIREMENT:
FRONT OF THE HOUSE AREAS:
 Reception
 Waiting area
 Eating lounges
 Toilets

BACK OF THE HOUSE:

 Kitchen
 Pantry
 Staff lounge
 Staff changing rooms
 Manager’s office
 Loading/unloading area
 Storage

FLOOR LEVELS:
The planning consists of two floors:
 Ground floor
 Mezzanine floor

SITTING ARRANGEMENT:
 Sitting arrangements consist of 4 types of seating arrangements:
 Deewan sitting
 Cabin seating
 Outdoor seating
 Flying carpet ground flooring
OTHER SPECIFICATIONS:
 Fountain in indoor
 Swimming pool in outdoors sitting
 Ramps connecting the split levels

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3d views:

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 Furn
iture design:

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Lighting fixtures:

Column patterns:

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Floor patterns:

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Flying carpet:

Wall pattern:

For the details of the wall colors refer to the material board.

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Door:
Partition:

Glass railing:

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Exterior views:

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MENU:
 
Lebanese Cold Starters
 
Hummous (V) 
Pureed chick peas with seasame oil & lemon juice

Hummous Barmaki (V) 

Pureed chick peas with seasame oil & lemon juice topped up wih coriander and chilli

Hummous Beiruty (V) 

Pureed chick peas with seasame oil & lemon juice mixed with chilly & fine chopped
parsley

Moutabal (V) 
Baked aubergine with seasame oil and lemon juice

Raheb (v) 
Baked aubergine with parsley, tomatoes, onions, & olive oil

Makdous (V) 
Baby aubergine stuffed with walnuts, spices and garlic

Kabis (v) 
Selection of lebanese pickles

Warak Inab (v) 

Vine leaves stuffed with rice, tomatoes, onions, parsley and spices

Labneh (v) 
Lebanese cream cheese

Bamia Bil Zait (v) 

Green okra cooked in olive oil, tomatoes and onions

Mousaka'a Batinjan (v) 

Baked aubergine with chick peas, spices, onions and tomatoes

Muhamarah (V) 
Crushed nuts, mixed with red peppers, chilli and olive oil

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Basturma 
Filet of smoked beef pastrami in spices

Soups
 
Lentil Soup (v) 

Chicken soup 

 
Salads
 
Fatoush (v) 
Mixed fresh salad with herbs & toasted Lebanese bread

Spacy Lebanese Salad (v) 

Mixed fresh salad with herbs and spicy spices

Tabouleh (v) 
Parsley salad with crushed wheat, tomatoes, mint, onion, lemon juice, and
olive oil.

Lebanese Salad (v) 

Shanklish (v) 
Lebanese goats cheese salad with chopped vegetables

Tomatoes & Onions Salad (v) 

Cucumber Yoghurt (v) 

 
Lebanese Hot Starters
Lebanese Hot Starters  
Hummous Kawarmah 
Hummous topped off with diced fried Lamb and Pine Nuts

Hummous Shawarma 
Hummous topped off with Shawarma chicken or Lamb

Foul Medamas (v) 

Boiled Broad Beans with Garlic and Lemon Juice

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Falafel (v) 
Mixture of ground Chick Peas, Broad Beans and Spices (fried)

Lamb Sambousek 
Pastry stuffed with minced Meat, Onions and Pine Nuts

Fatayer (v) 
Pastry stuffed with Spinach, Onions, Pomegranate and Pine Nuts

Kibbeh Maklieh 
Crushed Wheat Paste stuffed with minced Lamb and Onions

Cheese Roll (v) 

Lebanese Feta Cheese rolled inside thin pastry

Jawaneh Meshwiyeh 
Grilled Chicken Wings in Garlic Sauce

Makanek 
Lebanese fried cocktail Lamb Sausages

Sojok 
Armenian beef Sausages with hot spices and Garlic (grilled or
fried)

Arayes 
Minced Veal with Parsley, grilled in Lebanese Bread

Kallaj Halloum (v) 

Grilled Halloum Cheese on Lebanese Bread

Grilled Halloumi 
Grilled Halloumi chunks on charcoal

Batata Harra (v) 

Potato cubes saut�ed with coriander and garlic, topped with fried
vegetables

Souda Djaj 
Fried Chicken liver with lemon

Samaka Harra 
Baked fish mixed with spicy vegetables

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 Fish & Seafood
 
Charcoal grilled Sea Bass 

Sea Bass Harra (Spicy) 

King Prawns 
Grilled on charcoal

King Prawns Sautee 

Sayadiyet Samak 
Oven grilled cod fillet topped with Chef's special tajin sauce served with brown
rice

 
SPECIALITIES
 
Five Spice Lamb 
Cooked Lamb Chunks served with carrot rice

Lamb Choppes 
Grilled on Charcoal served with chips

Chicken Stew 
Chicken cooked with vegetables in a tomato sauce and served with rice

Lamb Stew 
Lamb Cooked with vegetables in a tomato sauce and served with rice

 
Vegetarian Specialities
 
Fattit Batinjan (v) 
Baby auberjin, chickpeas, garlic, fried bread topped with pine nuts

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 Mousaka'a Batinjan (v) 
Baked Aubergine with Chick Peas, spices, Onions and Tomatoes Served with Rice

Bamia Bil Zait (v)

Green Okra cooked in Olive Oil, Tomato and Onion Served with Rice

 
Coffee
 
Lebanese Coffee 

Espresso 

Cappuccino 

Latte 

Hot Chocolate 

Tea / Mint Tea 

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