Fakra Lebanese Restaurant

Buffet formula available on weekday lunchtimes. Includes a wide selection of cold and hot Lebanese appetizers, a main course, and a dessert. Ideal for a complete and varied meal.

Weekend and holiday buffet formula. Offers a complete assortment of Lebanese appetizers, main courses, and desserts. Perfect for discovering different flavors in one meal.

Complete menu including a selection of cold and hot appetizers (mezzes), followed by mixed grills and pastries. Includes a hot drink. A hearty meal representative of Lebanese cuisine.

The complete gastronomic experience including aperitif, drinks, a large assortment of mezzes, grills, dessert, and a hot drink. Ideal for a celebration or a festive meal.

Iconic Lebanese salad made mainly of chopped parsley, mint, tomatoes, and bulgur, seasoned with lemon and olive oil. Very fresh and tangy taste. Served as a cold appetizer.

Creamy dip made from crushed chickpeas and tahini (sesame paste). Mild, nutty, and slightly lemony flavor. An essential classic to eat with pita bread.

Grilled eggplant caviar mixed with sesame cream. Creamy texture with a distinctive smoky flavor. Served cold as a dip.

Rolled vine leaves stuffed with a mixture of rice, vegetables, and herbs. Tangy flavor and tender texture. A classic cold vegetarian meze.

Dish of flat green beans simmered in a tomato sauce with olive oil and onions. Served cold, it is a flavorful and melting vegan dish.

Cold eggplant and chickpea stew in a rich tomato sauce. Vegetarian dish with mild Mediterranean flavors. Not to be confused with Greek moussaka with meat.

Aged and crumbled sheep's cheese, mixed with herbs (thyme), fresh vegetables, and olive oil. Strong and salty flavor, softened by the vegetables.

Thick fresh cheese made by draining yogurt. Creamy texture similar to cream cheese, fresh and tangy taste. Served with olive oil and bread.

Colorful salad of fresh vegetables (lettuce, tomato, cucumber, radish) topped with pieces of grilled or fried pita bread. Tangy sumac dressing. Crunchy and refreshing.

Salad made of grilled eggplant pieces mixed with fresh vegetables and herbs. Smoky and fresh flavor.

Rustic dish made of lentils and rice cooked together, often topped with crispy fried onions. Hearty and flavorful, served warm or cold.

Large grilled meat platter for two people, including lamb, marinated chicken (taouk), and sliced meat (shawarma). Served with sides.

Assortment plate including a lamb skewer, a chicken skewer (taouk), and a spiced minced meat skewer (kafta). Ideal for tasting different grilled meats.

Tender pieces of marinated and grilled lamb on skewers. Juicy and flavorful meat.

Grilled lamb chops, seasoned with herbs and spices. Tender meat on the bone.

Skewers of minced meat (beef or lamb) mixed with parsley, onions, and spices. Grilled for a smoky flavor and tender texture.

Chicken skewers (Shish Taouk) marinated at length in lemon, garlic, and yogurt before being grilled. Very tender and fragrant white meat.

Thin slices of marinated and roasted meat, with oriental spice flavors. Served hot, usually with tarator sauce (sesame).

Marinated and roasted sliced chicken, tender and spicy. Often served with garlic sauce (toum).

Fried, rugby-ball-shaped dumplings made of a crispy bulgur and meat shell, stuffed with spiced minced meat and pine nuts. A great classic.

Small fried or oven-baked pastries, filled with minced meat and pine nuts. Crispy on the outside, flavorful on the inside.

Small pastries filled with a mixture of melting cheeses. Served hot and golden.

Triangular turnovers filled with spinach, seasoned with lemon and sumac. A flavorful vegetarian option.

Mini pizzas or open tarts topped with minced meat, tomatoes, onions, and spices. Thin crust and juicy topping.

Crispy cigars made of fine dough (brick pastry) rolled around a cheese filling. Melting and crunchy.

Vegan fried fritters made from ground chickpeas and fava beans with herbs. Crispy on the outside, tender and green on the inside. Served with tahini sauce.

Enriched version of classic hummus, topped with pan-fried lamb and toasted pine nuts. A mix of creamy and crunchy textures.

Pita breads stuffed with seasoned minced meat then grilled until the bread is crispy and the meat is cooked. Served hot, cut into quarters.

Grilled sandwich in Lebanese bread, filled with halloumi cheese or similar, with tomatoes and fresh mint. Crispy and melting.

Small spicy pan-fried sausages, often deglazed with lemon juice or pomegranate molasses. Rich and intense flavor.