The Branka Legacy › Go Batroun

Evolution of the Classics
Have any of those signature dishes changed over time? If so, what prompted
those tweaks and how have guests responded?

Our “Siyadiyeh” started out as the traditional Batroun fish-and-American-rice bake, but we couldn’t resist including the Italian risotto process. By toasting short-grain rice with garlic and onion before pouring in fragrant fish stock, we’ve enhanced the dish’s natural sweetness and created a delightfully creamy texture.
Guests enjoy the deeper, more nuanced flavors—many describe it as both nostalgically familiar and thrillingly fresh, making it one of our most popular plates.

Another guest favorite dish is inspired by the famous Batroun Balamida (Bonito tuna) marinated fish, which was previously a handmade staple, we’ve applied the same garlicky, lemony, herb-packed combination to premium tuna loin. The end result is a vivid, melt-in-your-mouth crudo that feels both timeless and completely new. Guests adore its zingy freshness and velvety smoothness.