Byblos Café

A very fresh Lebanese salad composed mainly of finely chopped flat parsley, mint, tomatoes, and bulgur. Simply seasoned with olive oil and lemon juice. Enjoyed as a light and fragrant starter.

A creamy spread made from crushed chickpeas and tahini (sesame paste). Enhanced with garlic and lemon juice. Creamy texture, usually served with a drizzle of olive oil and Lebanese bread.

A variation of classic hummus, enhanced with spices to elevate the taste and garnished with crunchy toasted almonds. Offers an interesting contrast of textures and flavors.

A purée of grilled eggplants mixed with tahini (sesame paste), garlic, and lemon. Has a characteristic smoky flavor due to the grilling of the eggplants.

Lebanese version of moussaka, served cold as a starter. Composed of fried eggplants simmered with tomatoes, onions, and chickpeas in a rich sauce.

Crumbled aged cheese, often presented in a ball covered with spices like zaatar. Served as a salad with diced tomatoes, onions, and olive oil. Strong and salty taste.

Thick and creamy strained yogurt, with a texture close to fresh cheese. Served chilled with a drizzle of olive oil and sometimes dried mint. Ideal for spreading on bread.

A refreshing salad made from grilled eggplant pulp mixed with crunchy fresh vegetables like peppers, tomatoes, and onions. Seasoned with lemon and olive oil.

Colorful salad of seasonal vegetables with pieces of fried or grilled pita bread for crunch. Generously seasoned with sumac (tangy spice) and a pomegranate molasses vinaigrette.

Thin slices of dried and heavily spiced beef, coated in a paste of fenugreek, garlic, and red chili. Intense, salty, and garlicky flavor, texture similar to Bündnerfleisch.

Small baked tarts or pastries filled with a mixture of minced lamb, tomatoes, onions, and spices. Tasty and tender.

Crispy fritters filled with spiced minced meat and pine nuts. Served hot.

Fried meatballs with a crispy bulgur and meat shell, filled with a juicy mixture of spiced minced meat, onions, and pine nuts. A must-have mezze.

Half-moon shaped fritters filled with a mixture of melting white cheeses. The dough is crispy and golden.

Crispy fritters filled with seasoned minced meat and pine nuts. Served hot.

Crispy cigars made of fine dough (phyllo pastry) rolled around a filling of melting cheese (often feta and mozzarella) and herbs.

Fried vegetarian fritters made from ground chickpeas and fava beans with fresh herbs and spices. Crispy on the outside and soft on the inside, served with tarator sauce (sesame).

Pita breads stuffed with a layer of spiced minced meat (kafta) then grilled until the bread is crispy and the meat is cooked. Cut into quarters.

Grilled sandwich using Lebanese bread, filled with white cheese (halloumi or similar), tomatoes, and zaatar (thyme and sesame mix). Melty and fragrant.

Pan-fried poultry livers deglazed with lemon juice and flavored with garlic and fresh coriander. Rich and tangy flavor.

Grilled or fried chicken wings, marinated and served with a garlic, lemon, and coriander sauce (Lebanese Provençal style).

Small spicy Lebanese sausages (often with cumin and cloves), pan-fried and drizzled with lemon juice or pomegranate molasses for a sweet and savory finish.

Spicy and garlicky dried sausages, cut into rounds and pan-fried. They are spicier than makanek and often cooked with tomatoes and onions.

Creamy hummus plate topped with pan-fried lamb and toasted pine nuts. A rich and hearty dish.

A varied assortment of small Lebanese dishes (mezzés), cold and hot, designed to be shared by two. Allows you to taste several specialties in one meal.

Large assortment of 10 varied mezze dishes for three people. Ideal for discovering the richness of Lebanese cuisine in a group.

Royal feast of 14 different mezzés for four people. Includes a wide selection of cold and hot starters.

Minced meat skewers (beef and lamb mix) seasoned with parsley, onions, and mild spices, grilled over a wood fire. Tender and juicy texture.

Skewers of chicken breast cubes marinated at length in lemon, garlic, and spices before being grilled. The meat is tender and fragrant.

Skewers of choice lamb pieces, marinated for tenderness and grilled. Rich and typical lamb flavor.

Half a grilled farm chicken with crispy skin, marinated in citrus and herbs. Served with a side dish.

Platter combining three types of grills: spicy sausages (makanek), minced meat (kafta), and chicken (taouk). Perfect for the indecisive.

Thin slices of beef marinated in shawarma spices and grilled. Usually served with tarator sauce, tomatoes, and parsley.

Quick lunch formula including a starter of your choice (cold mezze) and the dish of the day. Available weekdays at lunchtime only.

Individual plate offering a mix of cold and hot starters for a varied and balanced meal.

Meat-free platter, combining salads, dips (hummus, eggplant caviar), and vegetarian fritters.

Combination of three classic cold mezzés accompanied by two skewers (minced meat and chicken).

Platter of the three basic mezzés accompanied by two skewers of marinated chicken.

Platter of the three basic mezzés accompanied by two skewers of parsleyed minced meat.

Large mixed platter with cold mezzés and a trio of grills (sausage, minced meat, chicken).

Platter with mezzés and marinated beef slices (shawarma).

Platter with mezzés and tender grilled lamb skewers.

A light Lebanese milk pudding flavored with orange blossom water. Served chilled, sprinkled with pistachios for crunch. Soft and silky texture.

Small folded crepes filled with a creamy milk cream (achta). Served with a flavored sugar syrup and pistachios.

Assortment of oriental pastries made of layers of crispy phyllo dough, filled with nuts, pistachios or pine nuts, and drizzled with sweet syrup.

Small shortbread cookies made from semolina, filled with dates, walnuts, or pistachios. Often dusted with powdered sugar. Crumbly and melt-in-your-mouth texture.

Traditional ice cream with a unique elastic texture (due to mastic). Typical flavors include orange blossom, rose, or pistachio.

Classic French aperitif cocktail made with white wine and blackberry cream.

Italian red vermouth, sweet and herbaceous. Served chilled or on ice.

White vermouth, sweet with notes of vanilla and spices. Served chilled.

Portuguese fortified wine, rich and sweet. Usually served as an aperitif.

Light and refreshing blonde beer imported from Lebanon (often the Almaza brand). Perfectly accompanies mezzés.

A glass of Lebanese wine (red, rosé, or white depending on availability). 12cl.

Sweet and fragrant rose liqueur, served at the end of the meal to aid digestion.