Chez Ailda

A complete menu including a starter, a main course, and a dessert. Allows you to taste the classics of Lebanese cuisine at a great price.

An express lunch formula allowing you to choose two dishes from a selection of starters, main courses, and desserts.

Special children's menu including a grilled skewer, a side dish, and a drink, with a surprise included.

An essential specialty made of fine chickpea purée mixed with tahini (sesame paste). Creamy texture and delicate nutty flavor. Usually enjoyed with bread.

A variation of classic hummus with fresh parsley and sometimes spices. Adds a touch of freshness and color to the chickpea purée.

Also called Baba Ganoush, it's a purée of grilled eggplant mixed with tahini. Distinct smoky flavor and creamy texture.

A rich dish layering pieces of crispy toasted bread, melting eggplants, and meat, all topped with a yogurt and tahini sauce.

Fresh strained cheese, thick and creamy, seasoned with garlic. Tangy and refreshing flavor, perfect for dipping bread.

Lebanese tabbouleh is a green salad composed mainly of finely chopped parsley, with a little bulgur, tomatoes, and mint. Very fresh lemony dressing.

Rolled vine leaves stuffed with a vegetarian mixture of rice and herbs. Tender texture and tangy flavor.

Traditional fresh cheese made by draining yogurt. Thick texture similar to cream cheese, but lighter and tangier.

A stewed dish served cold, consisting of fried eggplants and chickpeas in a flavorful tomato sauce. Not to be confused with Greek moussaka with meat.

Simple and fresh mix of diced seasonal vegetables, seasoned with olive oil and lemon.

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

Flat green beans simmered slowly in a tomato sauce with olive oil and onions. Served cold as a mezze.

Known as 'monk's salad'. Grilled eggplant cut into pieces mixed with crunchy fresh vegetables.

Thin slices of dried, spiced beef, similar to Bündnerfleisch but with a spice coating (fenugreek, garlic). Strong and salty taste.

Crumbled aged cheese, often mixed with herbs, tomatoes, and onions. Pungent and strong flavor.

Fresh sauce based on yogurt, diced cucumbers, and dried mint. Refreshing and light.

The classic hummus plate garnished with sautéed lamb or beef and toasted pine nuts. A rich and flavorful dish.

Hummus topped with slices of marinated and roasted shawarma meat. A mix of creamy textures and spicy meat.

Fried oval-shaped croquettes, composed of a bulgur and meat shell, stuffed with spicy minced meat and pine nuts. Crispy outside, tender inside.

Small fried pastry pockets, stuffed with either minced meat or melted cheese. Served hot and crispy.

Triangular pastry pockets filled with a tangy mixture of spinach, onions, and sumac.

Pita bread stuffed with spicy minced meat then grilled until crispy. Similar to a hot sandwich.

Lebanese bread stuffed with halloumi cheese or similar, then grilled. The cheese becomes melted inside the crispy bread.

Thin pastry flatbreads topped with a mixture of minced meat, tomatoes, and spices, baked in the oven.

Small Lebanese sausages flavored with spices, sautéed and often deglazed with lemon juice or pomegranate molasses.

Fried vegetarian fritters made from ground chickpeas and fava beans with herbs. Crispy and golden, often served with tahini sauce (tarator).

Stewed fava bean dish, simply seasoned with garlic, lemon, and olive oil. A hearty and traditional dish.

Grilled or fried chicken wings, served with a garlic and lemon sauce (Jawaneh).

Pan-fried chicken livers with garlic and lemon juice or pomegranate molasses. Tender texture and rich taste.

Tender sautéed lamb livers, enhanced by the tanginess of lemon.

Dried and very spicy beef sausages (garlic, chili), cut into rounds and pan-fried.

Crispy filo pastry rolls stuffed with a mixture of melting cheeses and herbs.

A fresh green salad made of basic raw vegetables, lightly seasoned.

The house's special salad, enhanced with marinated chicken pieces for a more complete meal.

Mixed salad including warm or lukewarm chicken livers on a bed of raw vegetables.

Whole grilled fish, usually served with tahini sauce or vegetables. White and tender flesh.

Grilled salmon fillet, rich in flavor and tender.

Salmon fillet served with a creamy sauce.

Large grilled shrimp, served with their shells to preserve their juices.

The Lebanese 'tartare'. Very fresh raw lamb meat, finely pounded with bulgur and spices. Eaten with olive oil and bread.

Raw minced lamb meat seasoned with herbs and spices, served fresh.

An assortment of dishes to share, offering a variety of hot and cold flavors typical of Lebanon.

Large tasting platter for three people, balancing refreshing cold starters and hot bites.

The ultimate Lebanese feast, with a wide variety of dishes to discover the richness of the cuisine.

The ultimate mezze experience with about twenty different specialties to share.

Minced meat skewers with parsley, served with a crunchy salad with fried bread and chickpea purée.

Marinated tender chicken cubes skewers, served with a salad and eggplant purée.

Grilled lamb pieces on skewers, tender and flavorful.

Flame-grilled chops, served with classic accompaniments.

An assortment of three different grilled meats to taste everything.

Marinated chicken slices roasted on a vertical spit, very fragrant.

Spicy beef slices roasted on a spit.

Mixture of two meats (chicken and beef) roasted on a spit.

Complete dish layering rice, grilled meats, crispy bread, and sauces.

Minced meat skewers with salad and hummus.

The most generous dish, combining all the skewers and lamb chops.

A vegetarian discovery plate with a bit of everything.

Larger version of the discovery plate, including meat specialties.

Large assorted platter without meat.

Small traditional pastries often made of filo dough, nuts, pistachios, and honey (baklava).

Lebanese milk flan flavored with orange blossom, silky and light texture.

Classic ice cream scoop.

Coffee served with an assortment of small sweet pastries.