Tamam: Fine Palestinian Cuisine — Restaurant in Vancouver

Unfortunately, we had a very disappointing experience. Our large group was surprised to be informed that individual orders wouldn't be accommodated. Instead, the restaurant intended to serve a selection of random main courses for sharing at a fixed price of $40 per person.

We strongly objected to this, especially since we wouldn't even have the option to choose our food.

After more than an hour of discussion, they finally agreed to take individual orders based on our preferences. However, we were served a very small amount of appetizers and then charged an additional $15 on top of our individual orders for them.

We were all left feeling exhausted and very disappointed by what seemed like an attempt to take advantage of our group by the restaurant.

To be fair, the food quality itself was acceptable.

I was informed that same happened several times with other groups

Restaurant is not recommended. ————————————————- Update 1:

As a Google Local Reviewer, I reviewed this restaurant the same way I review any other place. I aimed to describe my experience accurately and will update the review to reflect even more precision. However, nothing in the review relates to bias, solidarity, or harassment—it's strictly about the business and our experience. My reviews are honest, which is why Google features them more prominently, often driven by positive interactions and likes from others.

We made a reservation in advance. If there’s a food sharing policy, it should have been communicated CLEARLY before accepting our booking—especially since our group has specific dietary needs that don’t align with that policy.

Our concern wasn’t with the gratuity amount, but with the $600 charge for appetizers that were served without our consent and in much smaller amounts than justified by the cost.

We spent nearly an hour discussing this, and only after deciding to leave did the chef agree to take our individual orders.

The delay in processing the bill was due to having only one extremely long receipt copy, a single working Visa machine, and ongoing objections about the appetizers, as mentioned.

Two other groups had nearly identical experiences, which suggests this isn’t an isolated issue.

we arrived later than our reservation time, though I can’t recall the exact timing—especially since we arrived in separate groups. That said, the main reason I chose to stay after the lengthy discussion, rather than leave for another place, was because the chef explained it would result in a loss for them, and I didn’t think that would be fair.

I genuinely want to support local businesses, but I also feel a responsibility to be transparent in reviews—especially since we all rely on them when making daily decisions.

I hope the restaurant sees this feedback as an opportunity to improve. I'm confident they won’t receive negative reviews if those issues...

My recent visit to Tamam was nothing short of a culinary revelation. From the moment we stepped through the door, we were enveloped in an atmosphere of warmth and authenticity that set the stage for an unforgettable dining experience.

The star of the show, without a doubt, was Tamam's humus. I consider myself somewhat of a connoisseur when it comes to this beloved Middle Eastern staple, and I can confidently declare that Tamam's version is nothing short of spectacular. Creamy, velvety, and bursting with flavor, it was an absolute masterpiece on a plate. The balance of warm chickpeas, tahini, and a hint of garlic was executed to perfection, creating a harmonious symphony of taste that left us yearning for more.

But Tamam is far from a one-hit wonder. Every dish we sampled displayed the same level of care, attention to detail, and dedication to quality. The falafel was a crunchy delight, with a moist, flavorful interior that spoke volumes about the expertise of the kitchen. The Chicken and lamb were succulent, and grilled to perfection. Each bite was a celebration of taste, transporting us to the bustling streets of a Middle Eastern market.

The service at Tamam was equally commendable. Attentive without being intrusive, the staff exuded a genuine passion for their craft, making us feel like cherished guests in their home. Their knowledge of the menu was impressive, and they were more than happy to offer recommendations tailored to our preferences.

The ambiance of Tamam is a delightful fusion of cozy and vibrant. The earthy tones, adorned with Paintings made by the owner create an inviting space that feels both intimate and celebratory. It's the kind of place where you can savor your meal while engaged in lively conversation, or simply lose yourself in the symphony of flavors.

In short, Tamam is a gem in Vancouver's culinary landscape. It's a place where passion, tradition, and skill come together to create an extraordinary dining experience. If you're a fan of humus, this is the holy grail; if you're a lover of Middle Eastern cuisine, it's a pilgrimage you must make. Tamam has secured a permanent spot on my list of favorite restaurants, and I eagerly anticipate my next visit to this...

So it's been a few weeks since my visit here. I must say whenever ever I have eaten at a fine dining restaurant whose cuisine is Middle Eastern.. I'm always reserved. Whether it be Lebanese, Palestinian, Persian.. this kind of food is meant to be in a wholesome environment, with great portions while every morsal is delicious and at good price. But I was very disappointed with Tamam.

I'm not going to be vulgar here.. in basing my rating on my experience and food alone.

The overuse of lemon juice is a little bit baffling. Because they use buckets of them on almost every dish we had on the table that included chicken, fish, and potatoes. That kick of acidity just overpowers everything. The only solace is that I ordered the lamb, which was delicious and perfect. Well balanced, seasoned, and the only thing that was on the plate close to cutting through the acidity of the lemon juice, but to no avail. The first star it for the lamb.

The staff seem not to be functioning at a level to justify "fine dining." This included the host. We were waiting for a long time before orders were taken, and from then until the food arrived, we waited for a while too. Since the food is presumably cooked fresh, I can appreciate that. But we didn't have anyone one say "be right with you" or make eye contact. They were all franticlly going from tables to kitchen to serving water, and not food. Which was quite silly since that can be done while taking others' orders.

When our food finally arrived, we noticed the trout had way too many pinbones. Upon asking the host if this was normal, giving him a chance to redeem themselves, but his answer was rather surprising as he said yes, that is normal. I was shocked. I'm not a food critic, and neither do I go around to restaurants that are fine dining, but i expect as many do that when a fish is filleted, it should be bonesless. And saying that something like that is normal tells me that they are having a crisis of identity. They are trying to be fine dining when they are not.

The other star is for the one female chef, who on her own told us that the fish was not the way it should be and brought us some lamb.

Again, no grudges, just...