El Fares

A refreshing salad dominated by finely chopped flat-leaf parsley, mixed with bulgur, tomatoes, and mint. Simply seasoned with lemon and olive oil. Crunchy and tangy, it is often eaten with lettuce leaves.

A creamy chickpea puree mixed with tahini, lemon, and garlic. Creamy texture and rich nutty taste. Traditionally eaten by dipping pita bread.

Also called Baba Ganoush, it is a puree of flame-grilled eggplants mixed with tahini. Offers a characteristic smoky flavor and a silky texture. Served cold as a starter.

A fresh cheese made from strained yogurt, thick and creamy, drizzled with olive oil. Available plain or flavored with garlic. Tangy and fresh taste, perfect with bread.

A fresh mix of creamy yogurt and crunchy cucumber cubes, flavored with dried mint and sometimes garlic. Similar to Greek tzatziki but often more fluid. Ideal for refreshing the palate.

Thin slices of dried and spiced beef, coated in a paste of fenugreek, garlic, and red spices. Intense, salty, and slightly spicy flavor. Firm texture similar to Bündnerfleisch.

Rolled grape leaves stuffed with a vegetarian mixture of rice, tomatoes, onions, and herbs. Slowly cooked in lemon juice and olive oil. Tender and tangy.

Salad centered around a mature, crumbled sheep cheese, often rolled in spices (zaatar). Mixed with diced fresh vegetables. Strong, fermented cheese flavor contrasting with the freshness of the vegetables.

A Lebanese peasant salad with large pieces of fresh vegetables, herbs, and sumac (tangy spice). The specialty is the addition of fried or grilled pita bread pieces that add crunch.

Salad of grilled eggplants cut into pieces, mixed with tomatoes, onions, and peppers. Generously seasoned with lemon and olive oil. Smoky and fresh flavor.

Simple and fresh mix of finely chopped seasonal vegetables (tomatoes, cucumbers, lettuce). Light dressing with lemon and oil. A light and vitamin-rich starter.

Lebanese version of moussaka, served cold as a starter (Maghmour). It is a stew of fried eggplants, chickpeas, and onions simmered in a rich tomato sauce. Melting and flavorful.

Rustic and comforting dish made from lentils and rice cooked together. Topped with crispy caramelized onions that add a sweet touch. Earthy and sweet flavor.

Okra stew simmered in tomato sauce with olive oil, garlic, and onions. Served cold or warm. The okra is tender and infused with the tangy sauce.

Flat green beans slowly simmered in a tomato sauce with olive oil and onions. Classic vegetarian dish, usually served at room temperature. Melting and rich in stewed vegetable flavors.

The rich version of classic hummus, topped with pan-fried lamb meat and toasted pine nuts. The contrast between the cold hummus and the hot, spiced meat is delicious.

Brown fava beans stewed for a long time until tender. Generously seasoned with cumin, garlic, lemon, and olive oil. A hearty and traditional Levantine breakfast dish.

Pita breads stuffed with spiced minced meat (kafta), grilled until the bread is crispy and the meat is juicy. Cut into quarters, they are eaten with fingers.

Grilled Lebanese bread stuffed with halloumi cheese or similar, sometimes with tomatoes and mint. The bread becomes crispy while the cheese melts inside. Similar to a grilled cheese sandwich.

Fried patties shaped like rugby balls, made from a crispy shell of bulgur and meat, filled with spiced minced meat and pine nuts. Crispy outside and soft inside texture.

Fried half-moon shaped pastries filled with seasoned minced meat and pine nuts. The dough is crispy and golden. A classic hot meze.

Fried turnovers filled with a melting mixture of fresh cheeses and aromatic herbs. Crispy on the outside with a heart of hot, stringy cheese.

Small open-faced pastries topped with a mixture of minced meat, tomatoes, onions, and spices, baked in the oven. Resembles mini pizzas without cheese.

Oven-baked triangular pastries, stuffed with fresh spinach tangy with lemon and sumac, with onions and pine nuts. The dough is tender and the filling is juicy.

Rolls of thin, crispy dough (cigar type) filled with a mixture of cheeses (often feta and mozzarella) and herbs. Fried until golden. Very crispy.

Fried patties made from ground chickpeas and fava beans with herbs and spices. Crispy and brown on the outside, green and tender on the inside. Often served with a sesame sauce (tarator).

Small Lebanese sausages made from lamb and beef, flavored with cumin and red wine or lemon. Usually fried or grilled. Rich and spicy flavor.

Dried or fresh meat sausages, spicier and more flavorful than makanek, with garlic and chili. Often sautéed with tomatoes or lemon. Intense and spicy taste.

Pan-fried chicken livers with garlic, lemon, and pomegranate molasses. Tender and rich in flavor, with a thick, tangy sauce.

Grilled or fried chicken wings, marinated in a classic preparation of garlic, lemon, and olive oil (Jawaneh). The skin is crispy and the meat is juicy.

Slices of semi-hard cheese grilled or pan-fried. Halloumi holds its shape when cooked and develops a golden crust while becoming soft and chewy. Salty and flavorful.

Potato sticks, fried until golden and crispy.

A complete assortment of cold and hot mezzes to discover Lebanese flavors. Includes salads, dips, and flaky or fried bites.

A varied selection of meat-free mezzes. Combines cold classics like tabbouleh and hummus with hot cheese and spinach bites.

Traditional lamb tartare mixed with fine bulgur and spices. Served raw, drizzled with olive oil, and often accompanied by mint and onion. Pastry texture and fresh meat flavor.

Raw lamb meat finely minced to a very smooth consistency, without bulgur. Served with garlic cream. For lovers of pure raw meat.

Lamb tartare seasoned like a kafta skewer, with parsley, onions, and spices mixed with the raw meat. Rich in herbal aromas.

Very tender raw lamb fillet cubes (similar to meat sashimi), served plain to appreciate the quality of the meat, to be seasoned yourself with spices.

Very fresh lamb liver served raw in cubes, often with lamb tail fat, mint, and onions. Unique texture, crunchy and melting.

Complete lunch menu including a cold starter, a main course (grill or dish of the day), and a dessert. Excellent value for a balanced meal.

Light lunch menu consisting of a large plate of assorted mezzes accompanied by a drink.

The house's complete tasting menu. Starts with an appetizer, followed by a selection of mezzes, a main course of your choice, and ends with a sweet treat or a hot drink.

Traditional pastry composed of multiple layers of buttered phyllo dough, filled with chopped pistachios and drizzled with sugar syrup or honey. Crispy and sweet.

Shortbread cookies filled with pistachios (or walnuts), often served with a light and creamy white cream called 'Natef' (soapwort meringue).

Dessert composed of two layers of crispy vermicelli dough (angel hair) enclosing a creamy milk cream (ashta). Served with sugar syrup. Contrast of textures.

Dense and moist cake made from semolina, soaked in orange blossom syrup. Often garnished with a whole almond on top. Sweet and fragrant.

Lebanese milk pudding, thickened with cornstarch and flavored with orange blossom or rose water. Silky and light texture, often sprinkled with chopped pistachios.

Thin and tender dough made of sweet cheese and semolina, rolled and filled with fresh milk cream (ashta). Drizzled with syrup and garnished with pistachios. A refined and melting dessert.

Refreshing ice cream. Ask about available flavors, which may include oriental scents like rose, mastic, or almond.