Nestled on a hill overlooking the Kfardebian and Faraya valley is Rikky’z. I think almost all of you know Ricky’s, the famous restaurant/Bar/Club/Log-house of Faqra, which has hosted the most famous parties the Lebanese mountain has ever seen.
Today, Rikky’z has moved to Faraya, to one of the country’s biggest log houses and welcomes guests for lunch and dinner all year round.
While touring around the Metn and Keserwan areas with my fellow bloggers testing the LGG3 phone, we stopped at Ricky’s for lunch. The challenge was to take a selfie using the phone’s hand gesture feature that showed the beautiful view in the background. All the photos can be seen on Twitter or Instagram using the #MeetLGG3 hashtag.
You’ll be amazed as you enter this huge space. A restaurant that’s so big, so high and so well constructed and that is all covered with wood. At 1700 meters high, Rikky’s offers the biggest wooden houses in the Middle East with an indoor and outdoor space. Large and long logs take over the space, from the bar to the restrooms and the dining space as well.
Guests come for the meat prepared on heated stones called pierrade. As you enter the space, to the left is a big oven which looks like a pizza furnace. This one of filled with stones, a load of them, heated to more than 200 degrees. Rikky’s also serves salads, main platters, appetizers and desserts.
For me, Rikky’z is a party place known to offer nightlife for lunch every Sunday with the famous barbecue the whole country knows about… today’s lunch was enjoyable, the food was good...
Lunch started with a selection of appetizers. Stuffed vine leaves with goat cheese, small vine leaves, perfectly cooked and with a light feel. I loved their thickness that melts smoothly as you bite into them and the acidity of the mix. Next to that were fingers of compressed goat cheese labneh covered with thyme: An innovation I enjoyed. We all know those goat Labneh served in balls bathed in olive oil, but Rikky’s managed to dry them and mold them into fingers. The best was fore last: A simple plate of olive oil where wild thyme leaves swam. Dip in the bread and enjoy.
Sharing is the main ingredient at Rikky’z. Salads landed on our table served in large oval bowls, generously filled to top. The first was a mix of rocket leaves, cherry tomatoes, Parmesan cheese and homemade croutons while the other, a bit more complicated, contained iceberg lettuce and cherry tomatoes topped with a mayo-mustard sauce. With the salads we enjoyed a pale of cold cuts, smoked ham and salami with some freshly backed bread. That was a good impression.
So, coming here is usually for the live meat cooking, called pierrade, that Blackrock has brought to Beirut. Pieces of meat and chicken are served next to the heated stone with fresh, dry vegetables and sauces. Salt them, spice them and enjoy the musical grilling sounds while they cook slowly. Since the meat was of good quality, we spent time grilling and turning them, making time pass calmly. I am personally not a fan of this ritual, despite the fact that it’s a trend up the mountain restaurants of our country.
Lunch at Rikky’s was nice, service could be better, while we enjoyed the beautiful view and the details of the wooden house. After creme brûlée and chocolate custard we were ready to head the road again.
