Nicolas Broumana discusses experiential dining at The NEST, Lebanon

Nicolas Broumana discusses experiential dining at The NEST, Lebanon

Nicolas Broumana strongly believes that people never forget how you made them feel. With approximately 30 years of experience in hotels, fine-dining restaurants and nightlife destinations, coupled with extensive expertise in conceptualizing and adapting new concepts to the local market, Broumana is well versed in what it takes to success. Here, he provides insight into his exciting new venture, The NEST. 

The NEST offers a unique blend of nature, culinary delights and ambience. What was the inspiration behind it?
Far from the everyday, The NEST restaurant and lounge bar envelops you in a realm of lush greenery, tropical melodies and exquisite flavors, all under the embrace of the sky, moon and stars. When the sun dips below the horizon, The NEST comes alive, setting the right mood for an evening of incredible memories thanks to the pretty garden, signature cocktails and culinary delights. Every aspect has been thoughtfully designed to elevate the guest experience.
We worked on the finer details with my brother and inspirational partner, Edgard Broumana, who has extensive experience in consultancy, concept creation and guest behavior.

What can guests look forward to at The NEST?
A beautiful escape and unforgettable moments await guests at The NEST. From the moment they are escorted out of the main cage, which represents our daily routine, the experience unfolds, starting with the menu selection, music, magical design, special aromas and an unforgettable culinary journey.

Why are there three distinct areas at The NEST?
The NEST is designed in a way to cater to all guests’ preferences with three distinct zones: the dining space, the lounge and the elevated bar area. They are respectively named “by the Stars,” “by the Sky” and “by the Moon.”

What can you tell us about the menu?
We tailored our menu items to meet the expectations of sophisticated food lovers. Every plate was created to provide an experience that complements our concept and take guests on a culinary journey around the world.

In your opinion, what differentiates The NEST from other rooftops?   
It’s all about the experience and The NEST’s backstory. In my opinion, having a vivacious design and offering an exceptional culinary experience with an eclectic mood and a breathtaking view, overlooking Jounieh Bay and the mountains, makes this venue unique and one of its kind in the region.

What has the feedback been since you opened the venue? 
The feedback has exceeded our expectations. Loyalty from our guests and the buzz generated around the concept have made us proud of our accomplishment. Indeed, there are surprises coming next year that will further elevate the overall experience at The NEST.



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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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