Altanoor 18

French natural sparkling mineral water. It is appreciated for its fine bubbles and subtle taste. Best drunk chilled to quench your thirst.

Natural sparkling mineral water reinforced with gas from the spring. Very fizzy with strong effervescence. Ideal for an intense refreshing sensation.

Sweetened drink made from pressed or concentrated fruits. Fruity and sweet taste. Perfect for a gourmet break.

Selection of classic sodas (colas, lemonades, etc.). Sweet carbonated drinks. To be consumed well chilled.

Fermented alcoholic beverage made from malt and hops. Malty flavor with a slight bitterness. Pairs well with convivial meals.

Very concentrated short coffee with a golden cream on top. Strong and full-bodied taste. Usually enjoyed after the meal.

Infusion of tea leaves in hot water. Can be flavored with mint according to Eastern tradition. Soothing and digestive drink.

Hot drink made from milk and cocoa or melted chocolate. Sweet, sugary, and creamy. Ideal for comfort.

Iconic Lebanese salad mainly composed of chopped parsley, with a little bulgur, tomatoes, and mint. Dressed with lemon and olive oil for a very fresh and tangy taste. Eaten with a fork or with bread.

Creamy chickpea purée mixed with sesame paste (tahini), garlic, and lemon. Smooth and creamy texture with a nutty flavor. A must-have, to be enjoyed by dipping bread.

Caviar of grilled eggplants mixed with sesame paste. Distinct smoky flavor and silky texture, often garnished with pomegranate seeds. Served cold with Lebanese bread.

Fresh cheese made from strained yogurt, here served with cucumber and mint (tzatziki style) or plain with olive oil. Thick and creamy texture, tangy taste. Refreshing.

Small rolls of grape leaves stuffed with a mixture of rice and vegetables. Tender texture and lemony flavor. Served cold as a starter.

Cauliflower florets, likely fried or roasted, served with a tarator sauce (sesame paste). Nutty flavor and tender texture. A tasty vegetarian starter.

Cold stew of simmered eggplants with tomatoes, onions, and chickpeas. Unlike the Greek version, this is a melting vegan dish rich in confit vegetable flavors. Eaten with bread.

Salad of grilled and smoked eggplants mixed with diced fresh vegetables (tomatoes, peppers, onions). Smoky and fresh flavor at the same time. Served cold.

Bag of thin, round traditional flatbreads. Essential for accompanying mezzeh. Soft texture.

White and creamy emulsion made from garlic, oil, and lemon (Toum). Very strong garlic taste and airy texture like mayonnaise. Perfect condiment for grilled meats.

Golden fried half-moon shaped pastries, filled with salted white cheese (feta or halloumi). Crispy on the outside and melting on the inside. Served hot.

Crispy pastry pockets filled with spicy minced meat and often pine nuts. Flavorful and crunchy. A classic hot mezzeh.

Oval-shaped balls made of a bulgur and meat shell, stuffed with minced meat, onions, and spices, then fried. Crispy outside and soft inside. Very aromatic.

Golden fried balls made from ground chickpeas, herbs, and spices. Crispy on the outside, green and soft on the inside. Served with a sesame sauce (tarator).

Mini pizzas or open tartlets topped with seasoned minced meat, tomatoes, and onions. Thin crust and juicy topping. Eaten with fingers.

Baked pastries (often boat-shaped) filled with cheese. The dough is soft, similar to pizza dough. Sweet and savory flavor.

Baked triangular pastries filled with fresh spinach, onions, and sumac (lemony spice). Characteristic tangy taste and tender dough. Popular vegetarian option.

Square or open meat pastries, originating from Baalbek. Filled with a mixture of meat, tomatoes, and spices. Flavorful and hearty.

Cracked wheat (bulgur) dish cooked in tomato with onions and olive oil. Firm texture and comforting taste of stewed tomato. Served hot as a side dish.

Fried potato cubes sautéed with garlic, fresh coriander, and chili. Slightly spicy and very aromatic. A classic of Lebanese tapas.

Fried potato sticks. Crispy and golden. Universal side dish.

Very thin bread flatbread cooked on a heated dome (Saj), spread with a mixture of wild thyme, sesame, and sumac with olive oil. Crispy and very aromatic. A breakfast or snack classic.

Thin Saj bread filled with a mixture of melted cheeses (often Akkawi or Halloumi and mozzarella). Melting texture and salty taste. Served hot and folded.

Combination of Zaatar flatbread and melted cheese. The herbaceous taste of thyme perfectly complements the sweetness of the cheese. Rich and flavorful.

Thin Saj bread topped with local fresh curd cheese (Qarishe), accompanied by fresh vegetables. Fresh and light taste. A lighter and fresher option.

Saj flatbread spread with creamy white cheese (Labneh) and topped with fresh crunchy vegetables. Mix of creamy and crispy textures, with a tangy flavor.

Saj bread spread with a paste of roasted red peppers, walnuts, and pomegranate (Mouhamara). Sweet and savory flavor with a slight spiciness. Rich texture.

Very thin Saj bread topped with a thin layer of seasoned minced meat, similar to Lahm Bi Ajen but on Saj bread. Flavorful and meaty. Eaten hot.

Large sandwich rolled in Lebanese bread, filled with marinated chicken skewers with lemon and garlic, with garlic cream and pickles. XL version for big appetites.

Classic sandwich with grilled marinated chicken (tawouk), served with garlic cream (toum) and pickles in Lebanese bread. Tender and garlic-infused.

Large vegetarian sandwich with crispy falafel, generously filled with fresh vegetables and tahini sauce (sesame). Hearty and flavorful XL version.

Iconic vegetarian sandwich. Crushed falafel balls in bread with raw vegetables and sesame sauce. Mix of hot/cold and textures.

Large sandwich with marbled and spiced minced beef (Kafta), grilled and served with hummus and salad. XL version.

Classic sandwich with minced meat skewer (Kafta), rolled in bread with hummus and vegetables. Rich taste of grilled meat and spices.

Special dish of the day prepared according to the chef's inspiration and market products. Home-style and traditional cuisine.

Tasting menu allowing you to sample a variety of cold and hot starters. Ideal for discovering the flavors of Lebanese mezzeh.

Full starter-main-dessert menu. Combines a small starter with a substantial main course (sandwich or grill) and a sweet note.

The most complete menu, including two starters, a main course, a dessert, and a drink. Perfect for a total and satisfying Lebanese experience.

Lebanese milk flan flavored with orange blossom, often garnished with crushed pistachios. Creamy and light texture, delicate floral taste. Served cold.

Small folded half-moon pastries, filled with a mixture of nuts and sugar, often served with syrup. Both soft and crunchy texture.

Mini crepes filled with flavored milk cream (Ashta). Sweet, creamy, and fresh. A refined dessert.

Dessert based on tahini (sesame paste) and sugar, often enriched with pistachios. Crumbly and melt-in-your-mouth texture, pronounced sweet sesame flavor.

Sweet cheese and semolina dough rolls filled with cream (Ashta), drizzled with syrup. Very unique elastic and melting texture. A fresh delight.

Famous hot dessert made of melting cheese covered with crispy angel hair or semolina, soaked in syrup. Irresistible sweet and savory mix.

Assortment of small flaky pastries with nuts (pistachios, cashews, pine nuts) and syrup. Crispy, sweet, and rich in butter.