Em Sherif Cafe

A traditional hot soup prepared daily according to the chef's inspiration. It is often based on lentils or vegetables, offering a comforting texture. Ideal for a gentle start to the meal.

A base of creamy hummus topped with sautéed minced beef and toasted pine nuts. The contrast between the cold puree and the hot cumin-spiced meat is delicious. To be enjoyed by dipping Lebanese bread.

Small spicy Wagyu beef sausages, served hot. They are seasoned with coriander and coated in a sweet and sour pomegranate molasses sauce. Juicy texture and intense flavor.

Spicy sausages (soujouk) served on a bed of creamy hummus. The dish is enhanced by a spicy oil that complements the spices in the meat. A flavorful mix of textures and warmth.

Luxurious version of hummus topped with small cubes of sautéed Wagyu beef. The meat is tender and coated in a sweet and sour pomegranate molasses sauce. Pine nuts add crunch.

Fried dumpling made of bulgur and meat, stuffed with minced Wagyu beef and spices. Crispy on the outside and soft on the inside. A classic of Lebanese mezzes.

Small triangular pastry turnover stuffed with a mixture of tangy spinach with sumac and walnuts. The pastry is tender and the filling is herb-infused. A flavorful vegetarian option.

Golden fried fritters made from ground chickpeas and fresh herbs. Crispy on the outside and green and tender on the inside. Served with pickled vegetables and a tahini dip.

Home-cut and fried potatoes. Simple, golden, and crispy. A universal and appreciated side dish.

Diced potatoes sautéed with garlic, fresh coriander, and chili. It's a hot, fragrant, and slightly spicy dish. Melting texture and zesty flavors.

Pita breads stuffed with minced meat (kebab) and cheese, then grilled until crispy. The fat from the meat flavors the bread. Served hot, cut into quarters.

Grilled semi-hard cheese, known for its firm and chewy texture. It has a characteristic salty taste, balanced here by roasted tomatoes and basil.

Roasted cauliflower florets until caramelized, served with a tarator sauce (lemon-tahini cream). The cauliflower is tender with a nutty flavor. Accompanied by pickles for acidity.

Sautéed shrimp served with a creamy yogurt and cumin sauce. Garnished with crispy angel hair (kadaif) and spicy oil. A sophisticated blend of marine and spicy flavors.

Tender Wagyu beef pieces sautéed in a pan. They are coated in a pomegranate molasses sauce that brings a unique sweet and sour note. Served hot with pine nuts.

A traditional dish of stuffed zucchini and simmered lamb, served in a hot yogurt sauce. The sauce is flavored with garlic and dried mint. Served with white rice.

Thinly sliced beef marinated in oriental spices and roasted. The meat is tender and juicy. Usually served with accompaniments like tahini and vegetables.

Whole baked fish coated in a rich sesame (tahini) and citrus sauce. Served with traditional brown rice cooked with caramelized onions (sayadieh).

Large Lebanese couscous pearls cooked creamy with seafood. A rich and comforting dish with marine flavors.

The chef's special dish of the day, prepared daily. It varies according to seasonal ingredients and current inspiration. Ask your server for today's suggestion.

Seasoned minced beef, molded onto skewers and grilled over charcoal. Served with a cherry coulis for an original sweet and sour touch.

Minced beef skewers mixed with parsley and spices. Grilled to achieve a smoky flavor. Served with a fresh yogurt and herb sauce.

Tender beef cubes marinated and grilled on skewers. Served with a chimichurri sauce with zaatar (Lebanese spice blend). Tender and flavorful.

Chicken breast skewers marinated in lemon and garlic, then grilled. The meat is white and juicy. A must-have with Lebanese garlic cream (toum).

Whole deboned baby chicken grilled flat for even cooking. The skin is crispy and the meat is tender. Enhanced by a spicy sauce.

A creamy rice pudding, delicately flavored with traditional floral waters (rose and orange blossom). Garnished with puffed rice for crunch. A fresh and light dessert.

Traditional Lebanese dessert made from rice flour, flavored with cinnamon and caraway. It is served cold and generously garnished with coconut and dried fruits. Warm spice flavors.

A silky milk custard without eggs, thickened with cornstarch. Flavored with floral waters and served chilled with fruit. Smooth and melt-in-your-mouth texture.

Dense semolina cake soaked in sweet syrup, here revisited with lemon. Served with cream and sorbet for an explosion of tangy freshness.

Hot dessert made of melted cheese and crispy kadaif pastry (angel hair). All is drizzled with fragrant sweet syrup. An irresistible mix of melt-in-your-mouth and crunchy.

Oriental bread pudding. Made of puff pastry, walnuts, and raisins, all bathing in warm, sweet, vanilla-infused milk. Very indulgent.

Deconstructed version of baklava with crispy phyllo dough and plenty of pistachios in various forms (praline, ice cream). Rich and sweet.

Lebanese semolina cake sweetened with carob molasses (debs), giving it a dark color and caramelized flavor. Served here with ginger ice cream for a zesty kick.

Dessert combining chocolate with tahini (sesame paste) and caramel. A rich combination reminiscent of halva flavors.

Mastic-flavored ice cream (natural pine/cedar flavored resin), served with local cotton candy (ghazl el banat). Unique elastic texture of the ice cream and airy sweetness.

Dessert inspired by Arabic coffee. Cardamom-flavored ice cream served with sweet donuts. Ideal for coffee lovers.

A bread pudding soaked in caramel syrup and floral waters, topped with a thick layer of clotted cream (ashta) and pistachios. Very sweet and creamy.

Selection of fresh cut fruits, chosen according to the season. A light and natural end to the meal.

Traditional cream ice cream (ashta), often flavored with rose water, served with Lebanese cotton candy. Rich and creamy.