Al-Danoun Restaurant was founded in 1949 by Yasser Abdel Hadi, which has been the dominant name of the Abdel Hadi family for more than a century, and the interpretations are legendary. In ancient Tripoli, on one of the bridges of the Abu Ali River, it remained there until the famous flood event, known as the Flood, then it moved for several years, to a place adjacent to the Izz al-Din bath. In the year 1959, Yasser Abdel Hadi moved to the current building, on the street bearing the beautiful and significant name, Gibran Khalil #Gibran (the Lebanese writer and painter),
But most people in the area do not know the official name of the street. The street at one stage takes the name of the street that separates it from Azmi, which is #Al-Mutran_Street, and at another stage it uses the name of the square that is several meters away from it, which is Kayyal Square. And names in our country have stories to tell!
Chickpeas and fava beans began to be associated with the word "Danoun" since then, to the extent that some see the word "#Danoun" as a linguistic synonym for the word chickpeas or fava beans. There is no doubt that the mixing of the taste with the taste of the name is due to the diligent work done by Yasser Abdel Hadi on Extending more than half a century. Some people were surprised that people would create a modern hall for a popular dish, and there is no doubt that their astonishment is surprising. Why does the popular dish not have its proper place? Especially since it is a dish for all classes. Who said that the popular dish is not the master of dishes?
Isn't it right for the ancient taste to embrace the modernity of the place?
Yes, we maintain traditions, but they are not everything we want! Traditions that do not embrace the spirit of the times play with fire and burn their fingers.
It is the right of our popular class, in Lebanon, to live in a time without borders, and it is also the right to look to the future by investing in its own energy, which is not monopolized by an Eastern mouth or a Western mouth.
