Baladna

A varied assortment of cold and hot vegetarian small dishes served together. Includes classics like hummus, tabbouleh, and fritters. Ideal for discovering the richness of Lebanese flavors without meat.

Selection of ten traditional cold and hot bites and salads. Offers a balance between freshness and cooked dishes. Perfect for a complete and varied meal.

The most generous version of mezzé, including cold and hot assortments accompanied by meat grills. A total Lebanese gastronomic experience. Recommended for big appetites.

Lunch formula including a starter, a main course, and a dessert. Allows you to compose your meal from a selection of Lebanese classics. Excellent value for money at lunchtime.

Complete dinner menu including appetizer, varied starter, substantial main course, and dessert. An ideal package for enjoying a festive and hearty Lebanese meal.

Menu specially designed for children under 12 years old. Offers adapted portions of classics like samboussiks and skewers, followed by a sweet treat.

A tasting platter featuring the must-haves of Lebanese mezzé. Ideal for sharing and trying everything, from creamy hummus to crispy falafels.

Creamy chickpea purée mixed with sesame paste (tahini). Mild, nutty flavor, smooth texture. Enjoyed by dipping Lebanese bread.

Grilled eggplant caviar mixed with sesame paste and lemon. Offers a characteristic smoky flavor and creamy texture.

Very fresh salad dominated by chopped parsley, with a little fine bulgur, tomatoes, and mint. Generously seasoned with lemon juice and olive oil.

Crispy mixed salad with fresh vegetables and feta cheese cubes. Light and refreshing, seasoned in an oriental style.

Refreshing mixture of creamy yogurt and diced cucumber, flavored with dried or fresh mint. Perfect for cleansing the palate.

Lebanese peasant salad with pieces of grilled or fried pita bread for crunch. Seasoned with sumac, a typical tangy spice.

Aged Lebanese cheese in balls, often crumbled and mixed with herbs, tomatoes, and onions. Unique strong and pungent taste.

Thin slices of dried and heavily spiced beef, coated in a paste of fenugreek, garlic, and chili. Firm texture and intense flavor.

Lebanese tartare: very fresh raw lamb meat, pounded with fine bulgur and spices. Served with olive oil, mint, and onion.

Small vine leaf rolls filled with a mixture of rice and minced meat. Slowly cooked in a lemony broth. Tender and flavorful.

Sautéed chicken livers, simply seasoned with lemon juice, garlic, and olive oil. Melting texture and rich taste.

Small spicy sausages made from a mixture of beef and lamb. Sautéed and often deglazed with lemon juice or pomegranate molasses.

Triangular pastry pockets filled with tangy spinach and pine nuts. Golden pastry and moist filling.

Crispy fried balls made from ground chickpeas and fava beans with herbs. A vegetarian street food classic.

Small fried half-moon shaped pastries, filled with spiced minced meat and crunchy pine nuts.

Fried pastries filled with a mixture of melted cheeses and parsley. Crispy on the outside, soft on the inside.

Stewed brown fava beans seasoned with garlic, lemon, and olive oil. Rich and nourishing, often eaten for breakfast or as a starter.

Oval fritters with a crispy shell made of meat and bulgur, stuffed with sautéed minced meat and pine nuts. An emblematic Levantine dish.

Grilled Lebanese bread (pita) sandwich stuffed with halloumi cheese or similar, tomatoes, and mint. The bread becomes crispy and the cheese melts.

Traditional hummus plate topped with sautéed beef and toasted pine nuts. Adds a warm, meaty dimension to classic hummus.

Minced beef skewers mixed with parsley, onions, and spices, then grilled. Juicy and flavorful.

Oven-baked version of Kebbé, presented in layered cake form (meat/bulgur and filling). Dense texture and rich flavor.

Chicken cube skewers marinated at length in lemon, garlic, and yogurt, then grilled. The meat is tender and slightly tangy.

Thin slices of marinated meat roasted on a vertical spit. Served tender and juicy, accompanied by pine nuts.

The chef's mixed plate, combining various grilled meats (beef, chicken, kafta) and a fried kebbeh. Ideal for tasting several specialties.

Pita breads stuffed with spiced minced meat then grilled until the bread is crispy and the meat is cooked. Served as a hot sandwich.

Tender marinated and grilled beef cubes skewers. Simple and flavorful, highlighting the quality of the meat.

Whole or half boneless chicken, marinated with Mediterranean flavors (garlic, lemon) and grilled. Easy to eat and very flavorful.

Large grilled prawns, usually served with a light sauce or lemon to enhance their marine flavor.

Tender cod fillet served with a spicy sauce with vegetables (peppers, onions) and rice. A spicy Sayadieh-style fish dish or similar.

Soft and sweet confectionery, gelled with starch and flavored (often rose or lemon), sprinkled with powdered sugar.

Sweet dessert, here described as a preparation based on starch and rose water (close to Mouhalabieh), although Halva is traditionally sesame-based.

A delicate and fresh milk flan (Mouhalabieh), flavored with orange blossom water. Silky texture and subtle floral taste.

Phyllo pastry puff filled with crushed dried fruits (pistachios, almonds) and drizzled with sugar syrup. Crispy and very sweet.

Dessert made of crispy, golden kadaif pastry (angel hair) filled with creamy milk cream (Ashta), served with syrup or honey.

Assorted ice cream cups, likely featuring oriental or classic flavors.

A tasting platter including various types of Lebanese pastries (baklava, maamoul, etc.). Ideal for finishing the meal on a sweet note.

Hot drink (coffee or tea) served with a selection of small pastries or miniature desserts.

A glass of digestif alcohol served with an assortment of small sweet treats.