(Credit: Photo provided by Altero)
Set in a spacious area with 120 seats across several rooms, a bar and a terrace, Altero officially opened in February after a much more private initial experience. "We previously had a small private place that could only accommodate 25 people, right inside Fadi's production unit," explains Claude Saber, co-owner with her brother Fadi Anid. "My brother was born in Achrafieh. He spent most of his childhood here. For him, it’s home. He always wanted to live and work here," she says.
The restaurant’s name also reflects the founders’ passions. "We really love Italy, its gastronomy and its wines. In Italian wineries, the word altero is used in certain contexts related to the world of wine," says Claude Saber.
A restaurant without a menu
Altero’s originality lies in its concept. Here, guests don’t receive a traditional menu. "You arrive, you chat with the team, you explain what you like to eat and the chef cooks accordingly. There is no menu," Saber says.
The place is structured around several different atmospheres. Food lovers can sit at the chef’s table, directly facing the open kitchen, where a tasting menu is offered based on the chef’s inspiration. Others might prefer the bar, designed as a more informal space. An outdoor terrace completes the setting. "The building has several levels and several entrances. Each space gives the impression of being in a different place," Saber notes.
While inspiration is Italian, Altero is not limited to the peninsula’s classics. The restaurant notably offers fresh fish, meats, and seasonal produce, with particular attention paid to ingredient quality. "Product quality is non-negotiable for us," Saber insists.
Prices remain flexible depending on the experience chosen. The average bill is around $70 per person, but it’s possible to spend much less for a simple meal. Another option would be the chef’s table, where the tasting menu is offered at $150 per person, excluding drinks.
A launch disrupted by the security situation
Just a few weeks after the opening, the war significantly affected business. "We enjoyed the first three weeks, then the situation caught up with us," Saber explains. "People are hesitant to go out."
Despite decrease in clients, the partners decided to keep the business running. The decision was driven in part by staffing needs. "Finding qualified employees has become very complicated. We wanted to keep our team and make sure everyone is paid at the end of the month." Today, Altero employs around 30 people, a number that could change depending on activity recovery.
The project required an investment of more than $1 million from its two partners. The project's financing comes entirely from Anid and Saber, who invested their own funds. Before recent events, financial projections called for a relatively quick return on investment. But now, the outlook is harder to define. "We are working, but not at the level we expected for this time of year." Despite these uncertainties, the partners have chosen to keep prices unchanged. "Everything costs more today, but we have not raised our prices. It’s not the right time for clients, even if we refuse to compromise on quality."
In a capital where many venues rely on standardized concepts and fast customer turnover, Altero stands for another vision: a personalized dining experience built around time, product, and meeting with the chef. It is an ambitious gamble in a market held hostage by the uncertainties of the Lebanese situation.
