The story
In San Donato Milanese, Habibi Libanese Originale has become a cult destination for Middle Eastern street food, earning a 4.6-star rating from six creator reviews. Nearly every reviewer singles out the shawarma: xMurry calls it “excellent for its crunchiness, quality and flavour,” while sandrino declares the lamb shawarma “the best sandwich in Milan.” Beyond wraps, the kitchen impresses with a butter-aged fillet and a lamb shoulder that Jana Food Porn describes as “buttery, fall-off-the-bone perfection.” The owner personally explains each dish, lending the fast-casual spot a warm, personal touch.
Not every take is unanimous—surmacchio found the box’s “persistent bitter and garlicky taste” off-putting and noted the price is high for the portion size. But the overwhelming consensus is that Habibi delivers an authentic, high-quality experience. For those seeking a memorable kebab or a showstopping shared meat platter, this humble Lebanese spot is well worth the trip.
Synthesised by AI from every creator’s review. First reviewed 2025.
What diners say
Synthesized from 35 Google reviews · tap an aspect for the detail
Diners consistently praise HABIBI Libanese Originale for its high-quality meats, especially the shawarma and beef tenderloin, and the warm, attentive service. The atmosphere is described as welcoming and lively, though a minority feel the pricing is steep for the portions served.
Food Quality
The meat dishes, particularly the shawarma and beef tenderloin, receive high marks for flavor and authenticity. The falafel is also singled out as exceptional, and the tasting menu is noted as delicious.
Service
Staff are frequently described as kind, helpful, and attentive, creating a welcoming experience. Many guests appreciate the prompt service and the accommodating attitude toward dietary restrictions.
Atmosphere
The venue is seen as lively and inviting, with a fun and energetic vibe. Some note a stylistic difference between the two rooms, but overall the atmosphere contributes positively to the dining experience.
Value
While many find the quality-to-price ratio fair, a number of diners feel the portions are small for the cost, with some specific dishes considered overpriced. The pricing is seen as premium for the cuisine.
Most-loved dishes
AI summary of what 34 dish mentions say about the food
At Habibi, the Kafta emerges as the undisputed star, praised for its perfectly spiced, juicy texture. The overall vibe is one of unpretentious, soulful authenticity that feels like a genuine home-cooked Lebanese feast.
“These falafel are really crunchy on the outside, especially when served hot. Inside they're quite herbaceous — I wasn't expecting that, but it's tasty. I wouldn't eat 50 of them, but they're very moreish. With the tahini dip they're even better.”
“Wow! Really, really good. The falafel alone is very tasty — I've tried artisanal falafel before, and for a mass-produced one from Habibi's factory, it's genuinely good. It has a bit of bitterness, but it works. With the tahini sauce together, it's strange — like cookies in milk. I think the falafel is better on its own; the sauce makes it too sandy and bitter, which doesn't suit my taste. But the falafel itself is a pass.”
“The falafel were incredible — super crunchy on the outside, creamy inside, and perfect for dipping. A spectacle.”
What creators say
6 creators have covered HABIBI Libanese Originale. Most active: xMurry, Bertra, surmacchio
Habibi fully convinced me — the shawarma is excellent for its crunchiness, quality and flavour. The grilled chicken breast was surprisingly the best meat dish. Only the hummus was slightly too salty, but everything else was top notch.
Dishes mentioned
Falafel
These falafel are really crunchy on the outside, especially when served hot. Inside they're quite herbaceous — I wasn't expecting that, but it's tasty. I wouldn't eat 50 of them, but they're very moreish. With the tahini dip they're even better.
Hummus
The hummus is a bit too salty for my taste. The olive powder on top gives a nice touch, but overall it's slightly over-salted. The portion is not very generous either.
Baba Ganoush
The baba ganoush is very good. It has a nice smoky flavour from the wood-fired oven. At first I thought it had too much garlic, but the owner explained it's actually the combination of smokiness and lemon that gives that impression. The olive powder on top works well here too.
Piadina di Agnello
This lamb piadina is really good. The bread is super crunchy, and you can immediately taste the spices, especially cumin. There's a lot of meat inside — a generous portion. I dipped it in tahini and it was delicious. I'd eat this multiple times a week.
Piadina di Pollo
The chicken piadina is also very good. It has pickles inside, which I appreciate — I think that's typical of Lebanese shawarma. The chicken is well-spiced but not excessive. There are even fries inside, which was a nice surprise. I dipped it in the garlic yogurt sauce, which is interesting.
Habibi's box is a decent introduction to Lebanese flavours, but the persistent bitter and garlicky taste isn't for me, and the price is high for the portion size.
Dishes mentioned
Shawarma
The shawarma is small, but it was still warm when I ate it, which was pleasant. It has a creamy, bitter flavour with really powerful garlic notes that I still feel in my mouth. The bread is soft on one side and crunchy on the other, but it fell apart completely with the condensation. Honestly, if I ate it distracted, it would taste like any classic kebab. The sauce inside improves it, but otherwise it's just a regular kebab. For €11 with two falafel and a sauce, the price is high for the quantity.
Falafel
Wow! Really, really good. The falafel alone is very tasty — I've tried artisanal falafel before, and for a mass-produced one from Habibi's factory, it's genuinely good. It has a bit of bitterness, but it works. With the tahini sauce together, it's strange — like cookies in milk. I think the falafel is better on its own; the sauce makes it too sandy and bitter, which doesn't suit my taste. But the falafel itself is a pass.
- Salsa Tahina
Habibi is a humble Lebanese restaurant in San Donato, Milan, where the owner personally explains each dish and the lamb shoulder is the best I've ever had — buttery, fall-off-the-bone perfection.
Dishes mentioned
Limonata con Acqua di Rosa
This lemonade with rose water is super fresh and accompanied us through the whole meal. It's really refreshing.
Hummus
The hummus was creamy, really well made. A great start.
Baba Ganoush
The baba ganoush was excellent, very flavorful.
Kibbeh
These are typical meatballs with meat, spices, and onion. Really tasty.
Lumifritto con Miele
The fried dumplings to dip in honey were incredibly good. Strabuono!
Habibi Original Lebanese in San Donato, Milan, serves legendary shawarma — the chicken with garlic sauce is incredibly light and crunchy, and the lamb shawarma won best sandwich in Milan.
Dishes mentioned
Shawarma di Pollo con Salsa all'Aglio
I'm having the chicken shawarma with garlic sauce — the bread is super thin, light, and crunchy at the same time. It's incredibly hard. I'm so happy to be alive in this era. I want six more of these.
Shawarma di Agnello
The lamb shawarma is the one that won best sandwich in Milan — Gi Bastiani and Guido Meda loved it. I'm the three-Michelin-star of shawarma. I'm number one.
Habibi is an authentic, high-quality Middle Eastern street-food spot where the owner's strong personality matches the incredible food — the butter-aged fillet and 20-hour lamb alone are worth the visit.
Dishes mentioned
Arcrafta
This arcrafta is completely different from the one at Cebus. Here we start with fresh dough, fermented and fried on the spot — no preservatives. It's incredibly light, no onion, no garlic. The crunch is unreal.
Crispy Halloumi
This is the first crispy halloumi in the world — I invented it. Filo pastry imported from Greece, handmade. It's crunchy, the cheese inside is perfect.
Agnello Cotto al Forno per 20 Ore
This lamb is cooked in the oven for 20 hours. It's butter — literally butter. The smell, the texture, the flavour. This alone is worth the trip. I've been waiting for this.
Filetto Frollato al Burro
This is a butter-aged fillet. Look at the cut — it's butter. No need for a knife. It's not Kobe or Wagyu, it's a great grass-fed fillet, but the way it's worked here makes it a diamond. The flavour is phenomenal.
- Pollo Shawarma Habibi
