Our story
A family table that grew into a restaurant
Bayt Al-Reef began as Umm Ali's Friday lunch — a long table, a courtyard, and a pot of tashreeb that never ran out. In 1998 her sons opened the doors to the neighbourhood, and the neighbourhood kept coming.
Today the third generation runs the kitchen with the same rules: whole spices ground each morning, fish bought at dawn, and nothing served that we would not put in front of our own family.
Fresh every morning
Produce from Baghdad's markets, fish from the river.
Family recipes
Three generations of spice blends, unchanged.
On the Tigris
A terrace over the water for long evenings.
