Baraka Restaurant sur Villeurbanne

Great place! Everything is homemade in an open kitchen, so you can see everything. It's very tasty, reasonably priced, and has a pleasant atmosphere. The staff are really friendly and helpful. After coming here so often, I think I can already be considered a regular!

Excellent place, I highly recommend it. The food is truly excellent, especially the lamb tagine, and the servers were fantastic. Thank you again for your kindness.

The best kebab in Lyon Always a very friendly welcome Reasonable prices.

Excellent kebab, no complaints. I highly recommend it; the homemade meat is a real plus.

Absolutely fantastic! The atmosphere is very friendly and welcoming. The owners are always smiling. The kebab is delicious, with great bread, great fries, and a fantastic white sauce. I highly recommend it!

I ate there a hundred times, at five years old and everything was always perfect, the snacks are simple and efficient. Always very well received with a tea, the whole team is very polite and helpful

Succulent dishes, a warm welcome, and affordable prices. I highly recommend this place; you won't be disappointed.

"Baraka" is a superb Moroccan restaurant located on Place Charles Hernu in Villeurbanne. The restaurant is quite large with a very friendly staff. Moroccan cuisine is synonymous with tagine. So, naturally, I chose the "Tajine Baraka," made with lamb, prunes, carrots, olives, egg, and toasted almonds. As a side note, "Baraka" is an Arabic word meaning "blessing," the recognition of an abundance of goods, good health, a career, a loved one, etc. The service begins with the distribution of Moroccan bread called "Khobz Makla," a homemade bread typically served with tagines. Tagines are traditionally eaten with the hands. Presentation: Beautiful. The tagine was served piping hot. I found it original that they placed small sesame seeds on the six prunes. The 6 prunes were evenly distributed throughout the tagine, including one in the center on top of the meat, which also served as a base for sliced toasted almonds. A halved egg was seasoned with cumin and paprika. The remaining space was filled with a rich sauce, sliced onions, carrots, shelled olives, and herbs. The amount of lamb was very substantial. Tasting: Everything came together perfectly. The lamb was tender and well-cooked. The only small remark I would make is that I would not have left out the slices of the femoral condyle and tibial plateau of the lamb; they clutter up the tagine without any purpose, since the epiphyses of a bone do not contain bone marrow. Conclusion: Besides being an excellent restaurant, Baraka reminded me of the importance of understanding, being grateful for, and cherishing all the blessings we have.

Nothing to say, everything is perfect 👌🏻

Discovered Tajine today during a business meal...excellent!!