The recently reconstructed interior of this restaurant, within walking distance of the Traub Villa combines oriental elements and a soberer Central European style. The bar and lighting feature ornamental patterns; otherwise plain colours predominate.The menu is much more varied than the interior design. The strong spices traditionally used in Lebanon probably best go with to lamb, whether grilled as a cutlet, as a kebab flavoured with parsley, or as Makanek, small sausages. The chicken dishes are significantly less fiery and are almost always marinated in a mixture of garlic and lemon juice. Consequently, the chicken doesn’t suffer from the typical problem of being too dry. Worth trying is the Farrouj Mishwi, half a chicken, which is first deboned, then marinated and finally grilled. Combined with a refreshing sauce, this meal is an excellent choice for the warmer months of the year. Instead of French fries, which accompany several dishes at U Cedru, order toasted Lebanese bread with Farrouj Mishwi.
You could put together an entire Lebanese banquet from the starter section, where you’ll find everything from aubergine specialities to sautéed liver and lahm meat pies.