The same oven, every morning
Our story
Bread before the sun
Abou Tony began as one small oven on Rue Saint Vartan, and it never really grew up — it just kept baking. Long before six in the morning the dough is kneaded by hand, left to rest, then stretched thin and slid onto the stone. The zaatar is mixed the old way, the cheese is cut fresh, and the first tray comes out while the street is still quiet.
Three generations of Ashrafieh have eaten here standing up, paper in hand, on the way to work or school. That is still the whole idea.
Our vision
To keep the Lebanese mankoushe honest — hand-made, wood-fired and within everyone's reach — so that the taste of a Beirut morning never changes.
Simple ingredients
Flour, olive oil, wild thyme, real cheese. Nothing we can't name.
Stone-baked, always
Every mankoushe goes straight onto the hot stone floor of the oven.
Open at six
The dough is rested and the oven is roaring before the street wakes up.
A neighbourhood table
Ashrafieh regulars, workers and families — served the same way since day one.
