C’est au sein de l’imposant restaurant Damas que le chef Fuad Alnirabie nous invite à un véritable voyage culinaire à travers la cuisine syrienne. Originaire de Damas, il a su introduire à Montréal des plats méconnus du Levant, bien au-delà du simple houmous ou du taboulé.

From the moment you step inside, the décor casts its spell: sparkling chandeliers, ornate rugs, a majestic bar, and warm colors that create an atmosphere worthy of an oriental palace. Every detail here evokes the elegance and richness of dining in Damascus.

The meal begins in the spirit of mezze. Those small shared plates that embody both indulgence and togetherness. Damas has played a key role in spreading Syrian culture throughout Montreal, especially since 2015, when the Syrian diaspora began to take root in the city.

Our first bite: the Pastirma, delicate beef rolls with a touch of mayo. The Aleppo pepper adds depth and subtle spice, while pickles bring a welcome acidity. Light and addictive, you could easily order several rounds.

Next comes the cold mezze platter:

• A perfectly executed hummus.
• An exceptional mouhammara made with Aleppo peppers, mild in heat but packed with umami depth.
• A beet mutabbal that’s delicately sweet and well-balanced.
• An eggplant mutabbal that leans a bit bitter and may divide opinions.

Then arrive the hot mezze: the Pistachio Fried Kibbeh offers a perfectly crisp shell and a rich, deep lamb flavor, beautifully balanced, even with the subtle addition of pistachio. Harmony achieved.
The Shish Borek, however, is less convincing: with pine nuts, caramelized onions, ravioli dough, lamb, and a somewhat too-acidic labneh, there’s simply too much going on. A touch more simplicity would have let the flavors shine brighter.

For the main courses, two Syrian specialties take center stage.
The Friki, made with freekeh rice and braised beef short ribs, delights with its smoky notes and lingering finish. The eggplant cream adds freshness while maintaining balance.
Finally, the Fattet Makdous combines tender, slow-cooked lamb shoulder with tomato sauce, tahini, and yogurt, all topped with crisp pita strips that bring an irresistible crunch.