Rami

An assortment of six classic Lebanese appetizers, including cold dips and hot bites. Perfect for discovering the variety of mezze flavors.

A large selection of eight meat-free appetizers. Combines fresh salads, legume purées, and crispy bites.

A generous platter of eight assorted specialties, mixing vegetarian and meat-based options. Ideal for a complete tasting.

The large assortment of eight appetizers served with a drink of your choice. A complete and balanced meal.

A menu to create yourself with an appetizer, a main course, and a dessert or hot drink of your choice. An excellent option for a personalized meal.

A complete gastronomic menu including an aperitif, an imposed assortment of appetizers, a main course of your choice, a dessert, and a hot drink. Ideal for a total Lebanese experience.

A selection of appetizers to share, with quantity and variety increasing with the number of guests. Includes a mix of typical hot and cold dishes.

Creamy chickpea purée mixed with sesame cream (tahini), lemon, and olive oil. A classic nutty dip, served with bread.

Smoky dip made from grilled eggplants pureed with tahini and garlic. Silky texture with a characteristic smoky flavor.

Very fresh salad composed mainly of chopped parsley, mint, tomatoes, and a little cracked wheat. Dressed with lemon and olive oil.

Fresh vegetable salad mixed with pieces of fried or grilled Lebanese bread for crunchiness. Often enhanced with sumac (tangy spice).

Strained fresh cheese similar to thick yogurt, mixed with diced cucumber, dried mint, and garlic. Fresh and refreshing.

Crumbled aged cheese, often spiced and coated with herbs (thyme), served as a salad with tomatoes and onions. Strong and pungent flavor.

Cold stew of cooked eggplants with tomatoes, onions, and chickpeas. Flavorful and melting, rich in stewed vegetable flavors.

Rolled vine leaves stuffed with a mixture of rice and herbs. Cooked in olive oil and lemon, served cold.

Spicy preparation based on vegetables (peppers, tomatoes) and coriander. Traditionally a fish sauce, served here as a flavorful vegetarian mezze.

Rustic dish of lentils and rice cooked together, topped with crispy fried onions. Earthy and comforting taste.

Grilled eggplant salad cut into pieces, simply seasoned with garlic, lemon, and mint. More textured than moutabbal.

Cured and spiced beef charcuterie, coated with a fenugreek and garlic paste. Intense, salty, and slightly spicy flavor.

Small marinated eggplants in oil, stuffed with a crunchy mixture of walnuts and garlic. A sweet and sour, rich specialty.

Simple salad of fresh seasonal vegetables cut into pieces. Light and refreshing.

Rich oriental pastry made of multiple layers of phyllo dough, filled with chopped pistachios and soaked in honey syrup. Crunchy and sweet.

Hot dessert with melting cheese covered with semolina or crispy angel hair, drizzled with orange blossom syrup. A sweet and savory delight.

Small pancakes folded in half-moon, stuffed with a thick milk cream (achta). Served with syrup and often pistachios.

Shortbread cookies stuffed with pistachios, traditionally served with 'natef', a creamy white cream resembling meringue.

Royal dessert made of breadcrumbs soaked in syrup, topped with a layer of creamy milk cream and garnished with pistachios.

Creamy milk pudding flavored with orange blossom and rose water. Served chilled, garnished with chopped pistachios.

Dense and crumbly confection made from sesame paste (tahini) and sugar, studded with whole pistachios. Rich nutty taste.

Small cubes of sweet and soft jelly, often flavored with rose or lemon and dusted with powdered sugar. A light sweetness to accompany coffee.

Thick and rich yogurt made from sheep's milk. Served plain or drizzled with honey for a sweet touch.

Three scoops of ice cream or sorbet. Various flavors available depending on the day's selection.