At Raffiné, each visit is a rich and layered experience. The atmospheric restaurant and wine bar invites guests to explore Lebanon’s geography, history and culture through an immersive concept with carefully designed menus representing the country’s varied landscapes.

 

 

After opening in March 2025 in the trendy district of Tullinkvartalet, Raffiné very quickly became a local favourite, earning the top spot on TripAdvisor for Oslo restaurants within three months. Co-founders Jhonny Maroun and Dan Elkarouni have poured care and attention into every aspect of the intimate restaurant – from atmospheric décor featuring handpicked artwork to thoughtful service and gastronomic experiences celebrating the rich heritage of Lebanon.

Raffiné: A culinary journey through Lebanon’s landscapes

“We want Raffiné to become a place that people remember – somewhere that feels personal and rooted in something real,” says executive chef Maroun. “Lebanese food is generous, layered, and emotional. It’s very rewarding to be able to show that Lebanese cuisine can be both deeply traditional and beautifully refined.”

Raffiné: A culinary journey through Lebanon’s landscapes

Named among the Top 100 Mediterranean Restaurants in Europe 2025, Raffiné’s unique dining concept features menus representing different Lebanese landscapes, from the coast to the mountains and valleys. Each dish uses the ingredients, cooking techniques and culinary traditions that evolved within that ecosystem over thousands of years.

Raffiné: A culinary journey through Lebanon’s landscapes

“For us, high-quality food starts with respect: for the ingredient, the tradition behind it and the guest who is experiencing it,” Maroun says. “The best dishes are the ones where flavour, memory, texture and storytelling come together naturally.”

Raffiné: A culinary journey through Lebanon’s landscapes

Raffiné’s philosophy is centred on preserving regional culinary heritage rather than reinventing it, refining the presentation while staying true to the history and identity of each landscape. Lebanese cuisine has always been closely connected to the land and the rhythm of the seasons.

Raffiné: A culinary journey through Lebanon’s landscapes

“Our menu never stands still because our research never stops. We continue travelling, speaking with communities, studying traditions and uncovering forgotten ingredients, recipes and techniques that have shaped Lebanese cuisine for centuries,” Maroun says. “It gives returning guests new discoveries throughout the year.”

While Raffiné’s carefully crafted menu pays homage to Lebanon’s landscapes, the extensive wine programme explores the origins of wine itself, featuring Norway’s largest collection from the world’s oldest wine-producing regions of Lebanon, Georgia and surrounding lands. Alongside celebrating the ancient wine regions with a special focus on Lebanon’s rich, historic wine culture, the drinks offering also includes a curated selection of acclaimed wines from around the globe and non-alcoholic options such as speciality botanical blends.

Raffiné: A culinary journey through Lebanon’s landscapes

Web: www.raffine.no

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