THE
daily
Syrian

     

 The Daily Syrian, the “veggie” version of the meaty big brother, the Daily Syrian, further up the street, this microscopic restaurant amazes with its knowledge of Levantine mezze, minus the animal flesh. Here nothing is reinvented, but everything is controlled. From silky pita to falafels, the perfect equidistant between crunchy and melting, cremoso hummus, zucchini caviar that leaves you wanting more (do you have it?), crunchy-sweet-tart fattouche salad, caressing kebbés, vine leaves that will make everyone forget the scandalous soggy black puddings in tins... For dessert, don't forget the mouhalabieh, this flank with orange blossom, which takes you very far to the Mediterranean side. And yet, we haven't talked about date maamouls... We rinse with arak - the pastis of the Levant - or, for the adventurous, with fermented milk. All for less than 25 euros, on site or to take away. 

GG: Journalist

 In the Daily Syrian family of Faubourg Saint-Denis, we ask for vegetarian! Since 2010, we've been enjoying beautiful plates of mezze, seated at the table or taken away. On the program to start: a small fattouche salad mixing raw vegetables drizzled with pomegranate molasses, thyme, sumac, mint, turnip pickles and crispy pita; followed by well-stocked plates for the undecided. For us, this afternoon: the Veggie with vine leaves, falafel, hummus, tabbouleh, moussaka, lentil moujaddara, compet' zucchini caviar to spread on our pita; and the Fata composed of hummus, yogurt and tahini covered with crousti-pita, chickpeas, cashews and pistachio. We pair it all with an ayran, a surprisingly refreshing fermented milk. For those who are still hungry? Baklava, maamoul, beetroot cream, mouhallabié… // 

Zoe Deray: Guide

     

 While the parent company, located further down the street, offers excellent mezzes and shawarmas, this branch, located in a former butcher's shop (the sign is still there), proudly displays its specialties: hummus, mouttabal (eggplant caviar), spinach turnovers, various sandwiches and foul, the broad bean dish found throughout the Middle East. In Syria, it is brown broad beans with a slightly thick skin and tender chickpeas, delicately seasoned with cumin, diced tomatoes, lemon and parsley, bathed in a sesame cream. While it is usually enjoyed for breakfast, it can also be, in its warm version, an ideal lunch. Enjoy with a glass of homemade ayran (fermented milk), while reading F. Mardam-Bey's Traité du pois chiche (The Chickpea Treatise) (Actes Sud), judiciously placed on a shelf... soggy black puddings in cans... For dessert, don't miss the mouhalabieh, this orange blossom flan, which takes you far away to the Mediterranean. And we haven't even mentioned the date maamouls... Wash it down with arak - the pastis of the Levant - or, for the adventurous, fermented milk. All for less than 25 euros, to eat in or take away. 

Esterelle Payany: Journalist

     

 A must-have! My partner and I have been frequenting this restaurant for several years and the quality has always remained satisfactory. Food is always fresh and well seasoned. Vegetarian and meat sandwiches, cold starters and desserts, especially baklava: everything is excellent. The cooks and waiters are friendly, the atmosphere is good. To recommend! 

Pink: customer