Maison Noura

Thin slices of raw sea bass seasoned with tangy sumac. Served with creamy avocado and pomegranate seeds for a fresh, crunchy touch.

Finely chopped raw lamb tartare with bulgur and herbs, seasoned with spices. Accompanied by anise arak sorbet for a unique taste experience.

Fresh tomatoes served with creamy labné (strained yogurt cheese). Flavored with truffle, olive oil, and lemon.

Mixed salad combining fresh vegetables and botargo (salted and dried mullet roe). A rich starter with marine and vegetable flavors.

Traditional Lebanese salad with crispy toasted pita bread pieces. Seasoned with sumac and a tangy vinaigrette.

The authentic Lebanese tabbouleh, made mainly of finely chopped fresh parsley, mint, tomatoes, and a little bulgur. Very fresh and lemony.

Salad featuring Shanklish, a matured and crumbled sheep or cow cheese with a strong flavor. Mixed with fresh vegetables and herbs.

Fresh raw tuna cubes combined with creamy avocado. Seasoned with sesame for a nutty touch.

Assortment of grilled meats: marinated chicken, spicy minced meat, and lamb. Served with spicy sautéed potatoes and a sesame sauce.

Grilled fish fillet served on a flavorful black olive purée. Accompanied by a light olive oil and herb sauce.

Tender lamb chops marinated in harissa paste. Served with creamy yogurt and red pepper sauces.

Traditional fish dish revisited with a sweet and savory soy sauce. Served with fragrant rice cooked with caramelized onions.

Lamb meat cooked slowly until tender, smoked with cedar wood for a woody aroma. Served with mild spiced rice.

Marinated and grilled meat, inspired by Thai recipe but with shawarma spices. Flambéed for extra flavor and served with a sesame-herb sauce.

Large shrimp sautéed and flambéed with anise-flavored alcohol. Served on a creamy, lemony fresh herb purée.

Small pastry turnovers stuffed with meat and cheese, served in a warm yogurt sauce. A comforting and creamy dish.

Delicate red mullet fillet, flambéed and served with a red pepper and walnut condiment.

Tender roasted cauliflower flavored with sweet paprika. Garnished with crunchy almonds and a herbaceous sauce.

Small marinated roasted meat sandwiches. Served in pita bread with traditional accompaniments.

Lebanese pizza-like dish topped with a blend of melting cheeses and flavored with truffle. Baked in the oven for a crispy crust.

Tender grilled octopus tentacle, marinated in chermoula spices (cumin, coriander, garlic). Served with tangy marinated vegetables.

Cod pieces fried in a light, crispy batter. Served with a spicy chili sauce.

Cubes of potatoes sautéed with garlic, coriander, and chili. Crispy and spicy.

Mix of fresh salad leaves and aromatic herbs, simply seasoned.

Fragrant pilaf rice with a blend of mild spices like cinnamon and allspice.

Rice cooked with fresh thyme for a herbaceous and aromatic flavor.

Sauce based on sesame cream blended with fresh herbs. Creamy and rich.

Selection of seasonal vegetables grilled with olive oil.

Crispy fried potato sticks.

Classic creamy dip made from chickpeas and sesame paste (tahini). A must-have in Lebanese cuisine.

Smoky grilled eggplant purée mixed with tahini. Garnished with pomegranate seeds for a sweet touch.

Vegetable stew cooked in a tomato sauce with spices and chili.

Stuffed vine leaves with a mixture of rice and herbs. Served cold, often with a bit of yogurt.

Refreshing mix of strained yogurt, crunchy cucumbers, and dried mint.

Small spicy beef sausages (Sojok) sautéed and drizzled with lemon. Intense and zesty flavor.

Baked eggplant and tomato dish, gratinated with melting cheese.

Creamy yogurt cheese with botargo shavings for a salty marine flavor.

Cyprus semi-hard cheese grilled until golden, with a characteristic salty taste. Served with a fresh pesto.

Assortment of fried or baked Lebanese bites: meat balls, spinach, cheese or meat turnovers, and falafels.

Small flaky pastries filled with crushed dried fruits and soaked in sugar syrup. Crispy and sweet.

Refreshing mix of fresh cut fruits, light and refreshing.

Creamy milk flan flavored with orange blossom water. Served chilled with pistachio slivers.

Refined dessert composed of a sweet cheese pastry stuffed with cream (achta). Drizzled with fragrant syrup.

Small oriental crepes folded and filled with a creamy filling. Garnished with dried fruits.

Hot cheese pastry with melting cheese covered with a golden semolina or angel hair crust, drizzled with syrup.

Shortbread cookies filled with pistachios, served with Natef, a light white cream similar to meringue.

Artisanal ice cream with oriental flavors. Elegantly served on crispy angel hair.

Classic or decaffeinated espresso.

Espresso with steamed milk and a little foam.

Soothing hot drink made from hot water and orange blossom water, caffeine-free.

Double shot of espresso for more intensity.

Very finely ground coffee boiled in a cezve, served strong and often with the grounds at the bottom.

Hot herbal tea for digestion or relaxation.

Selection of high-quality teas from Mariage Frères.

Lebanese grape eau-de-vie or liqueur.

Fresh peppermint liqueur.

Traditional fruit eau-de-vie.

Quality aged French brandy.

Very old, rich, and complex Cognac.

Brandy from the Gascony region in France.

Dry French sparkling wine.

Sparkling rosé wine with fruity notes.

Refreshing cocktail based on gin and botanical notes.

Vodka cocktail with a fruity and spicy touch.

Signature rum cocktail, complex and spicy.

Classic Cuban cocktail, fresh and minty.

Sparkling mix of champagne and sweet date syrup.

Oriental version of Spritz with a floral rose touch.

Elegant cocktail with vermouth and sparkling wine.

Lunch formula available on weekdays, offering a choice of dishes.

Tasting menu including an assortment of cold and hot mezzés, a dessert, and a hot drink. Price per person.

Prestige menu including a selection of mezzés, a main course, a dessert, and a hot drink. Price per person.