C Beyrouth

A smooth dip made from smoky grilled eggplants and tahini (sesame paste). Rich, slightly smoky, and lemony flavor. Traditionally enjoyed with Lebanese bread.

A smooth and creamy chickpea purée mixed with tahini, olive oil, and lemon juice. Mild and nutty flavor. An essential classic to eat with bread.

A dark red spread made from roasted red peppers, walnuts, and spices, enhanced by pomegranate molasses. Complex flavor combining sweet, savory, and a slight spicy note.

Aged and crumbled sheep's cheese, often topped with spices like zaatar. Strong and salty taste, served mixed with fresh vegetables like tomato and onion.

A cold stewed dish of melting eggplants, chickpeas, and a rich tomato sauce. Unlike the Greek version, this is a vegetarian stew served as an appetizer.

Cured beef charcuterie, rubbed with a spice mix called chaman (fenugreek, garlic, cumin). Intense, salty, and spicy flavor, sliced very thinly.

A colorful and crunchy salad with pieces of fried pita bread. Dressed with a tangy sumac and pomegranate molasses vinaigrette.

The true Lebanese tabbouleh, composed mainly of finely chopped flat-leaf parsley, with a little bulgur, tomatoes, and mint. Very fresh, herbaceous, and lemony.

A salad of grilled eggplant cut into pieces, mixed with fresh crunchy vegetables. Smoky eggplant flavor enhanced by the freshness of raw vegetables and lemon.

A variation of classic tabbouleh, still emphasizing parsley and freshness. Zesty lemon and olive oil dressing.

Sautéed dandelion or chicory leaves in olive oil with caramelized onions (often crispy on top). Slightly bitter and earthy flavor, balanced by lemon.

Small rolls of vine leaves stuffed with a mixture of rice and vegetables. Tender texture and characteristic tangy flavor of lemon and olive oil.

Traditional Lebanese tartare made from very fresh raw meat pounded with bulgur and spices. Pasty and melting texture, eaten with bread, mint, and olive oil.

Thick strained yogurt, similar to a creamy fresh cheese. Fresh and tangy taste. Served here plain and with an eggplant preparation (makdouss).

Fried half-moon shaped pastry pockets. The pastry is crispy and golden, containing a savory spicy meat filling.

Crispy fried turnovers filled with a melting cheese mixture. Ideal as a hot appetizer.

Oval-shaped croquettes made with a bulgur and meat shell, stuffed with minced meat and pine nuts. Fried until brown and crispy.

Vegetarian version of kebbeh, often using pumpkin in the shell and a vegetable filling like spinach (and sometimes chickpeas). Mild flavor and pleasant texture.

Small open pizzas or dough bites topped with a seasoned minced meat mixture. The dough is tender and the topping is juicy.

Fried and very crispy filo pastry rolls (cigars), filled with a mixture of melting cheeses. Often served piping hot.

Triangular pastries stuffed with tangy spinach. The characteristic flavor comes from sumac and lemon which enhance the spinach.

Semi-firm cheese from Cyprus that does not melt when cooked. It is fried to achieve a golden crust while remaining chewy and salty inside.

A spicy and sweet-savory version of fried halloumi, enhanced with chili and the tangy sweetness of pomegranate molasses.

Small Lebanese sausages flavored with spices, pan-fried and deglazed with lemon juice or pomegranate molasses. Rich and tangy flavor.

Spicy and garlicky beef sausages, often dried then cooked. More pungent and pronounced flavor than makanek.

Tender chicken livers sautéed in a pan. The pomegranate molasses sauce adds a sweet and sour touch that balances the richness of the liver.

Grilled pita bread sandwiches stuffed with minced meat (kafta). The bread becomes crispy and absorbs the meat juices.

A more substantial dish than classic hummus, topped with hot pan-fried meat and crunchy pine nuts.

Fried potato cubes then sautéed with garlic, fresh cilantro, and chili. Crispy and spicy.

Potato sticks, fried. A classic side dish.

Fried vegetarian balls, crispy on the outside and soft (and green due to herbs) on the inside. Usually served with a tarator sauce (tahini).

A varied assortment of small cold and hot dishes (mezzés) designed to be shared. The selection allows you to taste several specialties in one meal. Price per person.

Tender grilled lamb chops. Served with accompaniments for a complete meal.

Tender marinated lamb pieces threaded onto skewers and grilled. The meat is juicy and fragrant.

Chicken skewers (Shish Taouk) marinated in yogurt, lemon, and garlic, then grilled. Served with the famous Lebanese garlic sauce (toum).

Minced meat skewers seasoned with parsley and onions, molded into a long sausage shape on the skewer and grilled over wood fire or charcoal.

A traditional dish of toasted or fried bread topped with garlic yogurt, hot chickpeas, and dried fruits. Creamy, crunchy, and comforting.

Similar to Kafta but often enhanced with a spicy sauce. Served as a complete dish with accompaniments.

A tasting platter combining essential cold and hot appetizers. Ideal for someone wanting variety.

An assortment of various grilled meats: chicken (taouk), minced beef (kafta), and meat pieces. Served with garlic and accompaniments.

Thin slices of marinated chicken roasted on a vertical rotisserie. Served on a plate with garlic sauce (toum).

Thin slices of marinated beef roasted on a skewer. Served with a tarator sauce (sesame) that perfectly complements the red meat.

A complete assortment of Lebanese specialties without meat. Combines cold and hot mezzés for a balanced meal.

Traditional ice cream often flavored with rose water or orange blossom water. It has a unique elastic texture due to the addition of mastic (gum arabic).

Creamy milk ice cream (ashta), rich and fragrant, topped with crushed pistachios. A pure white and very popular dessert.

A light and silky milk pudding, flavored with orange blossom water and rose water. Served cold, garnished with pistachios.

Shortbread cookies made from semolina, filled with dates, walnuts, or pistachios. Often sprinkled with powdered sugar.

Oriental pastries made of multiple layers of filo dough, filled with crushed nuts and drizzled with fragrant sugar syrup.

A special chef's suggestion that changes daily.

Orange soda, served cold.

Sugar-free version of cola soda.

Orange-flavored sparkling soda with orange pulp.

Fresh fruit juices pressed to order.

Still natural mineral water.

Natural sparkling mineral water.

Italian sparkling mineral water.

A refreshing Lebanese lemonade, often flavored with a touch of orange blossom water.

Drink based on blackberry syrup, sweet and fruity.

Very popular traditional drink made from date and grape molasses, rose water, and served with pine nuts floating on top.

Short and strong espresso.

Coffee prepared in a small pot (rakwé) with very fine grounds. Served strong, sometimes with cardamom. Let the grounds settle at the bottom before drinking.

Espresso coffee with hot milk or milk foam.

Espresso with a drop of milk.

This is not coffee, but hot water flavored with orange blossom water. Soothing and digestive.

Hot tea infused with fresh mint leaves.

Hot drink with cocoa and milk.

A dessert-drink composed of hot espresso poured over a scoop of ashta ice cream (Lebanese cream).

Norman apple eau-de-vie.

Southwestern French grape eau-de-vie.

Sweet and very fragrant Italian lemon liqueur.

Peppermint liqueur.

Irish cream liqueur.

German herbal liqueur.

Renowned grape eau-de-vie.

Sweet and bitter orange peel liqueur.

Lebanon's most popular beer. It's a light and refreshing pilsner.

Non-alcoholic Lebanese beer, often flavored with fruits (apple, peach, etc.) or plain.

Italian sparkling wine.

Classic, balanced French brut champagne.

The national spirit of Lebanon. A distilled alcohol made from grapes and flavored with anise. It turns cloudy and white (lion's milk) when water is added.

Italian vermouth, white (sweet) or red (more herbaceous).

Classic French aperitif cocktail mixing white wine and fruit cream.

Kir version made with Champagne instead of white wine.

A signature cocktail blending the anise of Arak with the fruity sweetness of blackberry.

Selection of standard blended whiskies.

Higher-end whiskies, including 12-year-old scotches and bourbon.

Premium French vodka.

Classic vodka.

Spiced rum.