Josef Lebanese Restaurant

A creamy purée made from chickpeas and tahini (sesame paste), seasoned with lemon juice and olive oil. Mild flavor and creamy texture. Traditionally enjoyed with Lebanese bread.

A variation of classic hummus with fresh parsley and a hint of chili. Offers a spicier, more herbaceous taste. Ideal for those who like a little heat.

Grilled eggplant dip mixed with sesame paste and lemon. Silky texture with a characteristic smoky flavor of grilled eggplant.

Traditional Lebanese salad composed mainly of finely chopped flat-leaf parsley, mint, tomatoes, and onions, with a little bulgur. Dressed with lemon and olive oil for intense freshness.

Slow-cooked cold dish of tender eggplant with chickpeas in a rich tomato sauce. Mild and savory Mediterranean flavor.

Rolled vine leaves stuffed with a mixture of rice, tomatoes, and herbs. Slow-cooked, they are tender and slightly tangy from the lemon.

Rustic and comforting dish made of lentils and rice, topped with crispy fried onions that add a sweet and savory texture and flavor.

Fresh Lebanese cheese made from strained yogurt, served with olive oil, thyme (zaatar), and sometimes garlic. Thick and creamy texture, fresh and tangy taste.

A grilled eggplant salad mixed with diced fresh vegetables (tomatoes, peppers). Smoky and refreshing flavor.

Crumbled aged cheese, often mixed with tomatoes, onions, and olive oil. Strong and salty taste, typical of the Lebanese mountains.

Okra stew cooked in a tomato sauce flavored with coriander and garlic. Tender green vegetable with a unique texture.

Very fresh raw lamb, finely minced and seasoned with spices, parsley, and onions. Eaten with bread and olive oil. Tender texture and delicate taste.

Lebanese national dish made of raw lamb kneaded with fine bulgur and spices. Pastry-like and melting texture, rich and spicy flavors.

Colorful peasant salad with pieces of fried or grilled Lebanese bread. The vinaigrette contains pomegranate molasses, providing a distinctive tangy note.

Mixed salad topped with tender grilled chicken slices. A light and complete meal.

Children's menu including a grilled skewer (chicken or minced meat) served with fries.

White rice cooked with golden vermicelli. The classic accompaniment to Lebanese dishes.

Bulgur cooked in tomato sauce with onions. Firm texture and savory taste.

Crispy fried potatoes.

A complete vegetarian plate offering a variety of cold and hot mezzes. Ideal for discovering the classics.

A generous assortment selected by the chef, combining fresh salads, dips, and hot bites.

Sharing formula for two, including a varied selection of cold starters and hot bites.

Grand feast to share for four, including a wide range of cold and hot mezzes and special dishes like Bamieh and Arayess.

Complete menu for two combining essential mezzes and meat grills (chicken and beef/lamb), served with bulgur.

Thin slices of marinated chicken with spices, pan-fried to be tender and flavorful. Served with salad and eggplant caviar.

Thin slices of marinated beef, pan-fried. Served with hummus and tabbouleh.

Quick combo plate with your choice of shawarma meat, served with fries and salad.

Marinated chicken cubes on skewers, flavored with lemon, garlic, and spices, then grilled. Tender and fragrant.

Boneless grilled half chicken, served with the famous Lebanese garlic cream (toum). Juicy and rich in flavor.

Minced lamb skewers mixed with parsley and onions, grilled over fire. Spicy flavor and moist texture.

Kafta variation served with a spicy tomato sauce. Accompanied by rice.

Tender marinated lamb pieces grilled on skewers. Rich grilled lamb flavor.

Plate ideal for tasting the three main meats: chicken, minced meat, and lamb pieces.

Crispy shells made of bulgur and meat, filled with spiced minced meat, onions, and pine nuts. A fried classic.

Vegetarian version of Kibbeh where meat is replaced by a pumpkin and wheat paste, stuffed with vegetables.

Fried fritters made from ground chickpeas and fava beans with herbs. Crispy outside, green and tender inside. Served with Tarator sauce (sesame).

Small fried pastry turnovers stuffed with minced meat.

Fried pastry turnovers stuffed with a mixture of spiced chicken.

Fried turnovers filled with melted cheese (often feta or a mix of white cheeses).

Triangular pastry turnovers stuffed with lemony spinach, onions, and sumac.

Thin and crispy pastry rolls (cigars) filled with cheese.

Mini-pizzas or open-faced tarts topped with minced meat, tomatoes, and spices.

Pan-fried or grilled semi-firm cheese that doesn't melt completely. Pleasant chewy texture and salty taste.

Hummus plate topped with sautéed lamb pieces and pine nuts.

Small Lebanese sausages flavored with spices, pan-fried and deglazed with lemon juice.

Dried and very spicy sausages (garlic, chili), pan-fried, often served with tomatoes.

Grilled Lebanese bread stuffed with melted halloumi cheese, with a touch of freshness from mint.

Pita bread stuffed with a thin layer of spiced minced meat, then grilled until crispy.

Small, tender pieces of lamb sautéed in a rich sweet and sour pomegranate molasses sauce.

Braised chicken and mushroom dish in a sweet and savory brown sauce.

Sort of oriental ravioli cooked in a hot yogurt sauce flavored with garlic and coriander.

Fried potato cubes sautéed with garlic, fresh coriander, and chili. Spicy and flavorful.

Sautéed poultry livers, tender, with a typical tangy sauce.

Traditional scrambled or fried eggs cooked with confit lamb (awarma).

Grilled or fried chicken wings, seasoned with garlic, lemon, and coriander.

Iconic hot dessert: a layer of melted cheese covered with crispy semolina, drizzled with sweet syrup.

Pastry made of crispy vermicelli with a milk cream (ashta) filling.

Light and silky milk pudding, flavored with orange blossom water.

Small phyllo pastry pockets filled with nuts or pistachios and soaked in syrup.

Elastic Arabic ice cream with mastic (resin) and orange blossom water, coated with crushed pistachios.

Lunch formula including two dishes of your choice (starter/main or main/dessert). Various choices among Lebanese classics.

Special daily dish prepared by the chef.

Children's lunch formula including a main dish (skewer and side) and a small dessert.