At Marly's, the average ticket per person is $50 for lunch and $75 for dinner, with a cocktail. Photo DR
Located in Furn al-Hayek, Marly’s opened its doors on Dec. 16, with a soft launch, followed by the opening of its winter garden a week later. This café-restaurant and cocktail bar stands out for its sophisticated atmosphere, blending vintage charm with contemporary appeal. A Pierre Frey wall tapestry enriches the ambiance. Glass and metal partitions lead to a winter garden and an outdoor dining area, offering a warm yet open experience.
Marly’s menu offers two cuisines: Asian and Mediterranean. At lunch, diners can enjoy light Mediterranean dishes, while in the evening, the menu features refined Asian flavors. “The steak tartare is seasoned French-style at lunchtime and with an Asian twist in the evening,” explained Dany Aprat, co-manager. The restaurant will open at the end of February from 8 a.m. “For now, we open in the evening, at 7 p.m.,” he clarified.
The cocktail bar offers a selection of international cocktails and house creations, such as the Calamansi Paloma and the Espresso Martini made with rum, as well as homemade sodas infused with cinnamon, apple, and pear, designed to complement the signature drinks. The total investment for this project amounts to about $850,000, including rent and salaries paid before opening.
The establishment spans an area of 150 square meters for the main room and winter garden, not including the kitchen, with a terrace of 120 square meters. It can accommodate 120 people indoors, including 13 at the bar, and 60 people outside. The average ticket per person is $50 for lunch and $75 for dinner, including a cocktail.
A successful collaboration
Behind this project are two iconic figures of the Lebanese culinary scene: Dany Aprat and Paul Aoun. The former is known for his establishments Tavolina and Slate. The latter, a former banker for 15 years, worked at Sky Management and contributed to the success of iconic places like the Sax in Beirut’s souks. After the closure of the establishment due to the explosion at the capital’s port on Aug. 4, 2020, and the Covid-19 pandemic, Aoun developed the Sax brand abroad, in Qatar, then in Egypt and Turkey.
The company Marly’s Bistrot and More, an SAL, is led by Aoun. “There always has to be a leader in a company, but we are complementary in decision-making. Paul manages everything operations and management, among other things,” said Aprat.
Marly’s is their first joint project, combining their respective experiences in Lebanon. Aoun emphasized that “what sets Marly’s apart from other establishments is the balance between all elements like food, atmosphere and decor.”
“We have brought something new in terms of ambiance, style, and feel, a new experience for the country, in terms of color configuration and cocktails,” added Aprat.
Their meticulous attention to detail, even those the client does not see but feels, creates a positive and welcoming atmosphere that encourages clients to return. “Our customers are guests,” said Aoun. This customer-focused approach and their complementarity in managing and directing the concept are their keys to success. Other projects are under consideration, for a collaboration that is just beginning.
