Hanna Saliba, the top restaurateur from Syria, runs the restaurant "Saliba" in Hamburg and can look back on an impressive career. Originally a sailor, he has built up 13 restaurants in 40 years. He prefers fresh ingredients and home-ground spices such as cumin, allspice and coriander seeds. He thinks cream is overrated and garlic powder is a no-go...
S. Risch spoke to Hanna and published the following profile of him in the Hamburger Morgenpost on 25.04.25.
Best regards
Your Saliba Alsterarkaden team
