Karam Beyrouth

A complete lunch formula including a Lebanese sandwich of your choice. Ideal for a quick and tasty meal.

A varied vegetarian assortment with cold and hot specialties. An excellent way to taste several Lebanese flavors.

A balanced meal platter centered around a grilled skewer accompanied by mezzes. Flavorful and complete.

For bigger appetites, this platter offers two grilled skewers with sides. A hearty and varied option.

The classic Lebanese shawarma (marinated roasted meat) served as a platter with mezzes. Rich in spices and flavors.

The best of both worlds: a mix of chicken and meat shawarma. Served with fresh and sweet accompaniments.

A chef's specialty offered only on Fridays. A culinary discovery that changes weekly.

A large assortment to share, ideal for discovering the variety of Lebanese mezzes. Perfect for a convivial meal in a small group.

An abundance of cold and hot flavors to share. A feast of mezzes for a medium group.

The ultimate option for large family meals or celebrations. A table filled with various Lebanese specialties.

Chickpea puree with sesame cream (tahini), lemon, and olive oil. A creamy texture and rich taste, typical of Lebanon.

A variation of hummus with parsley, garlic, and sometimes chili. More pungent and flavorful than the classic version.

Original fusion between Lebanese hummus and avocado. An ultra-creamy texture and a mild flavor.

Hummus colored and naturally sweetened by the addition of beetroot. Visually appealing and delicious.

Lebanese garlic sauce (Toum), white and airy like a light mayonnaise. Strong garlic flavor, perfect with grilled meats.

Also called Baba Ganoush or Moutabal. Grilled eggplants pureed with tahini. Characteristic smoky flavor.

Preparation similar to eggplant caviar but made with zucchini. Milder and lighter in taste.

Grilled eggplant salad with fresh vegetables (peppers, tomatoes, onions). Refreshing Mediterranean flavors.

The real Lebanese tabbouleh: lots of chopped flat-leaf parsley, mint, tomatoes, and a little bulgur, seasoned with lemon and olive oil.

Cold dish of fried eggplants, chickpeas, and tomato sauce. Rich and melting.

Thick strained white cheese, often served with olive oil and cucumber (tzatziki style). Fresh and creamy.

Mix of diced feta cheese and crunchy vegetables. Salty and refreshing.

Lebanese peasant salad with pieces of grilled pita bread, lettuce, tomatoes, cucumbers, and sumac. Crunchy and tangy.

Lentils cooked and seasoned with lemon, olive oil, and herbs. Simple, healthy, and nourishing.

Marinated whole chickpeas. A protein-rich salad with simple flavors.

Cooked seasoned fava beans, a traditional dish often eaten for breakfast or as a mezze.

Grape leaves stuffed with rice, tomatoes, and herbs, cooked in olive oil and lemon. Tender and tangy.

Small stuffed eggplants (Makdous), often preserved in oil with walnuts and chili.

Large white beans cooked in tomato sauce. Tender and flavorful.

Peppers stuffed with a mixture of rice and spices.

Dish based on gombos (okra) in tomato sauce, often with cilantro and garlic.

Stewed dish with oriental flavors.

Seasoned artichoke puree, ideal for spreading.

Rich basil preparation, aromatic and fresh.

Sweet and savory mix of black olives and figs. An original spread.

Seasoned artichoke hearts, tender and flavorful.

Creamy preparation made from fish roe. Salty and smooth, delicious on bread.

Red pepper puree, mild and slightly sweet.

The special mezze of the day, according to the chef's inspiration.

Fresh cheese or yogurt prepared tzatziki-style.

Cauliflower, often fried or roasted, served as a salad or with tahini sauce (Arnabeet).

Spicy sautéed potatoes with garlic, cilantro, and chili. A crispy and flavorful classic.

Flatbread with Lebanese thyme (zaatar), a mixture of dried herbs, sesame, and olive oil. A must-have for breakfast or a snack.

Flatbread filled with spinach seasoned with lemon and sumac. Tangy and light.

Flatbread spread with Labneh (strained fresh cheese). Creamy freshness.

Flatbread with melted cheese (often Akkawi or a mix of white cheeses). Salty and melty.

Flatbread topped with spiced minced meat with parsley and onions.

Flavorful mix of tangy spinach and melted cheese.

Popular combination of fragrant thyme and cheese.

House specialty combining spiced minced meat and cheese.

Sandwich with fried chickpea patties, with raw vegetables and tarator sauce (sesame).

Grilled minced meat sandwich.

Armenian/Lebanese spicy sausage sandwich.

Chicken breast sandwich marinated with lemon and garlic.

Classic shawarma sandwich (meat roasted on the spit), chicken or meat.

Marinated chicken and cheese sandwich.

Spicy sausage and cheese sandwich.

Minced meat and cheese sandwich.

Shawarma and cheese sandwich.

Crispy breaded chicken sandwich.

Breaded chicken and cheese sandwich.

House special sandwich, a generous combination.

Small fried pastry stuffed with cheese.

Crispy roll (cigar style) filled with cheese.

Fried patty made from chickpeas and spices.

Small thyme pizza.

Pastry stuffed with chicken.

Small fried pastry stuffed with minced meat.

Dumpling of bulgur and stuffed meat.

Bulgur dumpling stuffed with fish.

Small individual pizza.

Triangular pastry stuffed with tangy spinach.

Crispy roll with vegetables.

Pastry stuffed with vegetables.

Special pastry of the day.

Small minced meat pizza.

Thin slices of marinated chicken roasted on the spit.

Sautéed poultry livers with garlic and pomegranate molasses (often).

Cooked spicy sausages, rich in flavor.

Meatballs (kafta) cooked in a sour cherry sauce. A sophisticated sweet and savory dish.

Slices of roasted beef or lamb from the spit.

Small Lebanese sausages flavored with wine and spices.

Kafta served with tahini sauce (sesame cream).

Hot dish of the day.

Breaded chicken escalope.

Skewer of marinated chicken cubes (tawouk) grilled.

Skewer of minced, parsleyed, and spiced meat.

Spicy sausage skewer.

Special skewer of the day.

Large portion of chicken shawarma (likely served as a skewer or large plate).

Nut or pistachio pastry drizzled with sweet syrup. Crispy and rich.

Tender gelatinous confectionery, flavored with rose or fruits, often dusted with powdered sugar.

Semolina cake soaked in orange blossom syrup.

Pastry made of shredded phyllo dough (kadaif) rolled and fried, filled with pistachios or walnuts.

White pistachio pastry, soft and crunchy texture.

Compact confectionery made from sesame paste (tahini) and sugar, often garnished with pistachios.

Milk flan flavored with orange blossom, served chilled.

Small crepes filled with milk cream (achta), served with syrup.

Special dessert of the day.

Thin and soft traditional flatbread.

Homemade bread made with organic flour.