El Babor by the Sea (the Flourmill by the Sea)

The large and spacious restaurant is located right on the shoreline and has floor to ceiling windows that introduce the sea into the restaurant. Outside the restaurant there is a beautiful wooden deck, partially roofed and partially shaded by sunshades, and a stone terrace adjacent to a wall that sea waves come crushing into.

The restaurant’s kitchen is open, and diners can watch the cooks at work.

The menu at El Babor is rich and diversified, from the renowned meat dishes that gave Hussam Abbas his reputation: stuffed lamb neck, Mansaf and stuffed pullet, to sea fish grilled or fried on a skillet; a special Siniya of fish baked in Tahini and vegetables and a wonderful dish of Seafood Mukhara: assorted seafood wrapped in dough and oven baked in a clay casserole; alongside shrimps and calamari in coconut milk and coriander sauce. Desserts include among others the well-known Knafe and Malabi.

The restaurant is managed by Nashat Abbas, Hussam’s brother. The kitchen staff also includes Chef Yossi Tal, an old family friend, who learned cooking with Paul Bocuse in the town of Lion, France, and was the chef at the Rocca restaurant in Tel-Aviv and the Boston restaurant in Eilat.

The El Babor by the Sea restaurant enjoys a combination of an amazing location with fine food and is a wonderful addition to Acre’s restaurants and for lovers of good food.

The restaurant does not serve alcohol.