Slow dough
Stone-milled flour from a family farm (sample), cold-fermented for two days.
Our story
A warehouse, a kiln and a grandmother’s za’atar.
Kiln & Clove started with a borrowed clay oven in a Beirut courtyard and a question: what if a whole menu were cooked the way bread used to be? Years later the oven is a three-tonne kiln built by hand in an Al Quoz warehouse, and the question still runs the kitchen.
We cook the food of the Levant the old way, with fire, patience and a lot of olive oil, and serve it the new way: you can scan, order and pay from your table, book the counter for one, or have a feast at your door in half an hour.
Kiln & Clove is a fictional restaurant made to show what a CustomSiteBuild restaurant site can do. The people, places and numbers are samples.
- Year oneA courtyard oven, twelve seats and a menu written on a door.
- Year threeThe warehouse in Al Quoz. The kiln takes eleven weeks to build and four days to dry.
- Year fourThe chef’s table opens: eight stools, nine courses, a new menu every week.
- NowQR ordering at every table, delivery to five zones, and the same za’atar recipe.
How a flatbread happens
Ninety seconds, forty-eight hours.
Za’atar & oil
Wild thyme, sumac and sesame toasted every morning, mixed with green olive oil.
Into the kiln
Straight onto the 450° clay floor. It puffs, blisters and comes out with leopard spots.
The team
Who’s on the fire.
Chef A. Haddad
Head chef · runs the kiln and the chef’s table
Chef M. Saleh
Pastry · knafeh, halva ice cream, the bread
Grill lead R.
Oak, coals and twelve-hour lamb
Host L.
Front of house · your booking, your table
Chef’s table
Sit at the pass. Eat what’s next.
- Nine courses, a new menu every week
- Thursday to Saturday, one seating at 19:30
- Eight seats, AED 450 per guest, prepaid
- Tell us allergies when you book, we cook around them
Private dining & events
The back room, or the whole warehouse.
The Olive Room10 – 24 guests · from AED 3,500 minimum spend
Kiln counter takeover8 guests · AED 4,200 · chef cooks for you
Full buyoutup to 120 standing · on request
Good to know
Questions, answered.
Do you take walk-ins?
Yes, the kiln counter is mostly kept for walk-ins. On Thursday to Saturday nights we recommend booking the dining room.
Is everything halal?
All our meat and poultry is halal certified (sample statement for this fictional restaurant).
Can I bring a cake?
Of course. Tell us when you book and we’ll keep it cold and bring it out with candles. No cakeage fee.
How does table ordering work?
Scan the QR on your table, order from your phone, and the ticket goes straight to the kitchen screen. Order more whenever you like, it all goes on one bill.
What if I’m late?
We hold tables for 15 minutes. Send us a WhatsApp and we’ll do our best to keep it longer.