Lebanese food lovers have been served with a bang as a recent fast food outlet has decided to give it’s customers a real war torn feel by dishing out explosives.
Somewhere along the streets of a southern part of Beirut, a fast food chain owner has come up with a way of serving food up in traditional style. The new and snazzy looking
Buns and Guns has been decked out both inside and out as a military post, more the sort of thing the world has seen on war news coverage.
Customers are welcomed into the war torn, military base style restaurant and can dine to their hearts content on a back drop of guns, bombs and other familiar sounds.
Radical owner, Yousef Ibrahim has also given the “war flavour” to items on the menu. Hungry customers can dine on the "rocket-propelled grenade" (chicken on a skewer) and how about a slice of "terrorist bread,” to compliment the meal?
Mr Ibrahim told local reporters from al-Manar TV,
"They accuse us of terrorism, so let's serve terrorist bread, why not?"
Other fine treats on the menu in the cafe’ who’s motto is “a sandwich can kill you,” and moving away from the standard cheeseburger and chips, you can have a choice of either the Kalashnikov, Dragunov, Viper, or the B52.
The decor throughout the restaurant will also give the eater a taste of the real McCoy with regard to things that go bang. They can eat along side very realistic-looking weapons as well as get cosy with the dessert menu along side ammunition on the counters.
As much as it would seem that the fast food retailer has decked out his restaurant in war memorabilia as being in very bad taste, in fact, it would seem that Beirut would be proud of their heritage. “Civil strife” has been the very essence of daily life in the war torn city since more recently, fighting in the streets took place between pro-government partisans and passionate followers of the Hezbollah.
Mr Ibrahim continues,
"My goal was to make people laugh before they ask me why weapons. The important thing is that they laugh. It attracts customers in an unconventional way. You noticed the moment I opened the restaurant, there was a lot of business.”