Mansouriya Palace hotel

Home-cooking is at the heart of an Aleppian family and The Beit Salahieh Hotel has kept the tradition alive by working with chefs to create the finest traditional local cuisine. 

The magnificent Roof Top Garden is a stone’s throw from the Citadel and provides wonderful views over the old city walls.  Split over two levels, the upper terrace boasts an elegant glass water-wall by Andrew Moor, a seasonal restaurant with an outdoor charcoal grill and a contemporary cocktail bar, aptly named after the landscape designer, Lord Kenilworth: ‘The Randle’s Bar’.  The inspiration was to create shade by using Arabic tent-sails and ensuring a sense of timelessness given the historic location yet imbuing the design with a feeling of modernity. The menu is very simple with a selection of grilled meat and seafood, accompanied by fresh local vegetables and side dishes. The fragrance of char-grilling and spices fills the air, while the panoramic view is simply captivating.

Open air heaters are provided for the chilly winter evenings and the open air terrace allows lovers of cigars and ‘hubbly bubbly’ to indulge their passion.

Drinks and food are served here all day between March and November, and breakfast upon request.

The Mezzanine vine terrace is perfect for those who wish to enjoy a sunset drink or simply chill out during the day.

On the first floor, the terrace is covered to permit all year use and still offers excellent views across the city.  There is a Brasserie which serves a limited menu throughout the day for our in house guests.

The Haji Abdulla restaurant and ‘Catherine’s Bar’ are in the main house in the former cellars, which possess cavernous dimensions. Breakfast, lunch and dinner are all served here and the cuisine is based on old-fashioned recipes from the Salahieh family, including homemade jams and pickles with marinated local olives.