altero opened its doors in Achrafieh, Beirut, in February 2026, but the idea behind it had been taking shape for far longer. The restaurant is the work of Executive Chef Fadi Anid and his partner Claude Sader, who spent nearly three years planning and developing the concept before the first guests walked in.
Before altero, the two ran a smaller private dining concept together. That earlier project gave them the foundation for something larger, built around a simple belief: that going out to eat should be about more than the food on the plate.
One Roof, Several Experiences
altero was not designed as a single dining room. Instead, it is laid out as a collection of separate spaces, each with its own character. Guests can choose between the dining room, a wine bar, a chef's table, a terrace, and a lounge.
The idea is to give people a reason to come back and a different experience each time. A quiet glass of wine at the bar is a different evening from a seat at the chef's table, where the cooking happens in front of you.
The Food and the Kitchen
The menu centers on contemporary Italian cuisine, led by Anid as Executive Chef and co-founder. Cooking is done over live fire, and the kitchen is open, so the work of preparing each dish is part of what guests see and hear during their meal.
This open, live-fire approach ties the food directly to the room. It is meant to encourage the kind of connection and conversation that the founders set out to build into the space from the start.
A Quick Start in Beirut
Since opening, altero has become one of the newer names on Beirut's dining scene. Its early growth has come largely through word of mouth and a base of guests who return, rather than a loud launch campaign.
For a restaurant only a few months old, that attention reflects how quickly it has found an audience.
altero opened in a city known for opening tables even when conditions are hard. Its founders frame the restaurant as a place built around craftsmanship, generosity, and the simple act of gathering around a table.
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