Najla Chami and Serge Banna in front of their restaurant in Marseille. (Credit: photo provided by Mouné.)
Organic, creative, and committed — that’s the winning formula at Mouné, which is far from your typical Lebanese restaurant. In just a few years, Serge and Najla have turned their kitchen into a must-visit destination on Marseille’s alternative food scene. The restaurant has earned the “Écotable” certification for its eco-responsible practices, been featured in the Fooding guide, praised across numerous media outlets, and even spotlighted in the renowned British magazine The Guardian. On March 15, BFM TV highlighted a special segment on a solidarity market the restaurant organized to support Lebanese displaced by the war with Israel.With a constantly evolving menu — never serving the same dish twice — and bold fusion experiments, diners keep coming back. Each plate blends a touch of Marseille, a healthy dose of Lebanon, and a spirit of...
Organic, creative, and committed — that’s the winning formula at Mouné, which is far from your typical Lebanese restaurant. In just a few years, Serge and Najla have turned their kitchen into a must-visit destination on Marseille’s alternative food scene. The restaurant has earned the “Écotable” certification for its eco-responsible practices, been featured in the Fooding guide,...
