The chef’s passion dates back to childhood: Omar draws inspiration from the gestures passed down by his father, a cook himself, and from the generosity of family meals shared together. From his years spent in some of Paris’s finest restaurants, he retains a taste for precision and respect for ingredients, while never losing sight of the emotion of memory and the pleasure of sharing.

At ELBI, the menu evolves around five major cooking methods: low-temperature cooking, steaming, frying, grilling, and roasting. Dishes to nibble on, to share — or not — where every bite celebrates Mediterranean influences: baked egg cocotte with merguez stew in tribute to his Tunisian mother, tempura vine leaves, crispy hawawshi, grilled pigeon glazed with apricot and chili, bird’s tongue pasta cocotte, or poultry with molokheya sauce… Desserts, balancing tradition and originality, are also inspired by the chef’s childhood memories: semolina cake with orange blossom, kunefe rice pudding, and homemade ice creams.

On the wine side, ELBI offers an exceptional list of 650 references, carefully selected by Omar Dhiab himself. Natural wines, organic wines, conventional wines, and artisan champagnes: the selection travels across France while embracing a few remarkable international discoveries, all in harmony with the restaurant’s sincere and generous cuisine.

Designed by the Mur Mur agency, the 140 m² dining room combines raw materials, natural light, and clean lines. The open kitchen takes center stage, inviting guests to sit at the counter for a fully immersive experience. Stainless steel chairs and tables, warm parquet flooring, screens for added privacy: every detail has been designed for modern comfort and relaxed conviviality. To the sound of French rap from the 90s and 2000s, the evening can begin… and carry on, in a unique and vibrant atmosphere.