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About On The Wood

On The Wood

THE STORY BEHIND ON THE WOOD

Lebanese Food, Italian Taste and American Oven Technology

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What number of men do you realize that have begun fruitful organizations without draping a sign on the entryway? Very few. The Saker siblings are the special case, generally drawing traffic from their responsibility to quality and market affectability.

The Saker Brothers, Eddy and Basel order more than 50 years of consolidated involvement with the eatery and accommodation industry having some expertise in Lebanese and Italian Cuisine. As right on time as 2005, three years before the starting of “On The Wood” the Saker Brothers began to research the suitable innovation for the usage of their idea. After a few investigations, trials and item tests, the Saker Brothers discovered ‘Stone Wood’ innovation. An American broiler that uses a solid cast artistic cooking surface that forestalls the wastage of warmth, and thusly makes a predictable, whole warmth move, bringing about a prevalent quality item. The advantages of Stone Wood innovation was significant. The Saker Brothers had the option with a solitary stove setting plan six unmistakable sorts of batter, just as, get ready both Lebanese and Italian food.

Besides, they were perceived by the authors of ‘Stone Wood’ as the primary organization to use their broiler for such a combination of Lebanese and Italian food. Having their vision and innovation set, in 2008 the Saker Brothers joined their energy and ability and dispatched their first part of “On The Wood” in the UAE. Inside a long term window, they have effectively opened 8 branches in the United Arab Emirates, 3 branches in the Sultanate of Oman, and have focused on growing to the American, GCC, MENA and European Markets.

Notwithstanding their expert foundations, the social foundations of Eddy and Basel solid and steady them for the starting of “On The Wood”. Coming from the antiquated Bekaa Valley where the Roman Empire had left a gigantic social and gastronomical effect on the home of the locale. At an early age the two siblings took in the estimation of good olive oil, home-made mixture, new leafy foods that were developed inside their old neighborhood. Where they figured out how to acknowledge quality fixings and custom made food. The two siblings frequently state “Great food originates from the heart” Although Eddy and Basel have less an ideal opportunity to spend in the Bekaa Valley today as they had previously, the Bekaa Valley has never left them on their excursion and improvement of “On the Wood”. Their social legacy has permitted them the culinary affectability to flawlessly join a combination of Lebanese and Italian food.

The advancement of “On The Wood” is regular, like the nature of new and solid fixings that they utilize each day. You won’t locate any instant products on their counters or retires; everything comes new out the stove to the shopper. Perceived by Time Out Magazine “On The Wood” has won two recognized honors: “Best Mankoushe Kneffe” and “Best Dish“. “On the Wood” eateries currently look for similar key speculators to extend their establishment around the globe that share their responsibility of greatness and the soul of creativity and development.

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