Le Beyrouth

A very fresh traditional Lebanese salad, mainly composed of chopped parsley, mint, tomatoes, and bulgur. Simply seasoned with olive oil and lemon. Crunchy and tangy, it is often enjoyed with pita bread.

A creamy purée of grilled eggplants mixed with tahini (sesame paste). It offers a creamy texture with a distinctive smoky flavor. Ideal for dipping Lebanese bread.

The famous dip made from crushed chickpeas, tahini, lemon, and garlic. Smooth and creamy texture with a rich nutty and olive oil flavor. A mezze must-have.

A stewed dish of eggplants and chickpeas in a rich tomato sauce, served cold as an appetizer. Flavorful and melting, with notes of garlic and onion.

A fresh yogurt sauce mixed with diced cucumber, garlic, and dried mint. Very refreshing, it perfectly balances spicy dishes.

A version of hummus served hot or warm, made with whole chickpeas marinated in cumin, garlic, and lemon. Rustic and fragrant.

A thick strained yogurt, similar to a creamy fresh cheese. Served with a drizzle of olive oil and often sprinkled with zaatar (spice blend). Tangy and fresh.

A rich salad incorporating marinated eggplants stuffed with walnuts (Makdous), mixed with fresh tomatoes. A blend of crunchy and melting textures with a tangy flavor.

Rolled vine leaves stuffed with a mixture of rice, tomatoes, and herbs. Slowly cooked in lemon juice and olive oil. Tender and lemony.

A stew of okra cooked with tomatoes and coriander. Served cold as a mezze. The okra is tender and infused with the tomato sauce.

A colorful peasant salad with pieces of fried or grilled pita bread. Seasoned with sumac and pomegranate molasses, offering a unique sweet and sour taste and lots of crunch.

A salad of grilled eggplant 'monk style', mixed with crunchy fresh vegetables. Unlike moutabbal, the eggplant is not puréed, retaining more texture.

A comforting dish composed of layers of toasted bread, chickpeas, and a warm yogurt sauce, garnished with fried pine nuts. Creamy, crunchy, and flavorful.

Small eggplants preserved in olive oil, stuffed with walnuts, red peppers, and garlic. An intense flavor specialty, both tender and crunchy thanks to the walnuts.

Aged and dried cow or sheep cheese, crumbled and mixed with fresh vegetables. The cheese has a strong, pungent flavor, often coated with spices.

Dried and spiced beef, sliced very thinly. It is coated with a very fragrant spice paste (chaman). Texture similar to cured ham but with a pronounced spicy taste.

A stew of simmered fava beans, seasoned with cumin, garlic, lemon, and olive oil. A staple of Oriental breakfast, rich and nourishing.

Crispy grilled Lebanese bread, filled with melted halloumi cheese and flavored with thyme (zaatar). A simple and delicious hot sandwich.

Pita breads stuffed with spicy minced meat, then grilled until crispy. The meat cooks inside the bread, making it juicy and flavorful.

Classic hummus served hot, topped with confit lamb and pine nuts. A rich dish blending the sweetness of chickpeas and the saltiness of the meat.

Triangular pastry turnovers filled with a tangy mixture of spinach, onions, and sumac (red thyme). Light and lemony.

Small fried crescent-shaped pastries, filled with melted sheep cheese. Crispy on the outside and soft on the inside.

Fried croquettes made from ground chickpeas and fava beans, mixed with fresh herbs and spices. Crispy and golden, served with tahini sauce.

Fried potato cubes sautéed with garlic, fresh coriander, chili, and lemon. A spicy and very fragrant dish.

Grilled halloumi cheese slices until golden brown. This cheese has the characteristic of not melting when cooked and offers a firm, slightly chewy texture.

Sautéed poultry livers served in a rich pomegranate molasses sauce. The taste is a sweet and savory balance with a tender texture.

Marinated and grilled chicken wings, served with garlic and lemon sauce. Juicy and very fragrant.

Small spicy Lebanese sausages, sautéed and drizzled with lemon juice or pomegranate molasses. They have an intense flavor and are often served hot.

A rich dish composed of fried eggs with confit meat (awarma). Flavorful and hearty, often eaten with bread.

Crispy phyllo pastry rolls, filled with a mixture of melted cheeses. Served hot, they are very crispy on the outside.

Savory pastry pockets filled with spicy minced meat and pine nuts. Fried until golden, they are a classic hot appetizer.

Mini oriental pizzas topped with a mixture of minced meat, tomatoes, and spices. The dough is soft and the topping is flavorful.

Oval croquettes formed from a shell of meat and bulgur, stuffed with spicy minced meat and pine nuts. Fried to achieve a crispy exterior and tender interior.

Sandwich rolled in a pita bread, filled with fried falafel patties, fresh vegetables, and tarator sauce (sesame). Vegetarian and hearty.

Marinated and spit-roasted chicken sandwich, thinly sliced and served in bread with garlic sauce and pickles.

Marinated and roasted beef sandwich, served with sesame sauce, tomatoes, onions, and parsley.

Marinated chicken breast skewers with lemon and garlic, grilled and served in a sandwich with garlic sauce.

Chicken breast sandwich prepared with a special lemon marinade, offering a fresh and tangy taste.

Sandwich with small sautéed spicy sausages, often enhanced with lemon or pomegranate.

Sandwich with dried and very spicy beef sausages (soujouk), with garlic and strong spices.

Spiced parsley minced meat skewer, grilled and served in a sandwich with hummus and salads.

Tender marinated lamb pieces grilled on a skewer, served in a pita bread.

Sandwich filled with thin slices of spicy dried beef, often accompanied by vegetables to balance the strong flavor.

Grilled halloumi cheese vegetarian sandwich, with tomatoes, cucumbers, and mint.

Simple and nourishing sandwich generously spread with hummus, with crunchy vegetables.

Fresh sandwich with strained white cheese (labneh), olive oil, mint, olives, and vegetables.

A complete meal deal including a sandwich of your choice from the classics, served with fries, a refreshing drink, and a sweet pastry (baklava) for dessert.