Le Loubnane

A traditional aniseed eau-de-vie from the Levant. Clear initially, it turns milky white when mixed with water and ice. Intense licorice flavor, very refreshing.

Spirit distilled from cereal aged in barrels. Woody and complex aromas.

A classic Italian vermouth, flavored with herbs and spices. Can be enjoyed neat or on the rocks.

Portuguese fortified wine, rich and sweet. Often served as an aperitif.

Aperitif liqueur made from gentian roots. Characteristic bitter and earthy flavor.

Classic French cocktail made with white wine and cassis cream. Sweet and fruity.

Sparkling variation of Kir, prepared with champagne instead of white wine.

World-renowned French sparkling wine. Citrus and brioche notes, fine bubbles.

Light and refreshing lager beer imported from Lebanon (like Almaza). Perfect to accompany mezzés.

Classic cocktail mixing gin and tonic water. Refreshing, with a slight bitterness and juniper notes.

Natural mineral water, available still (Evian) or sparkling (Badoit).

Large bottle of natural mineral water, still or sparkling.

Classic cola soda or its sugar-free version.

Sparkling lemon and lime soda, clear and sweet.

Orange juice.

Apple juice.

Refreshing drink made with fresh lemon juice, water, and sugar. Tangy and thirst-quenching.

A renowned brand of Lebanese Arak. Grape brandy distilled with anise. Drunk diluted with water.

Bottle of Champagne from the Drappier house. Elegant sparkling wine with notes of red fruits and spices.

Aged grape brandy (Extra Old). Rich, complex with notes of dried fruit and spices.

Short and strong coffee, rich in aromas.

Very finely ground coffee, boiled with water and often cardamom in a small coffee pot (rakwe). Served strong and sweet, with the grounds at the bottom.

Infusion of hot water and orange blossom water. A soothing, caffeine-free digestive drink.

Hot tea infused with fresh mint leaves. Sweet and fragrant.

The classic Lebanese dip. A creamy chickpea puree mixed with sesame paste (tahini), lemon, and garlic. Smooth texture and nutty flavor. Eaten with pita bread.

Puree of grilled eggplants with a smoky flavor, mixed with tahini. Creamy and flavorful.

Very fresh salad composed mainly of finely chopped flat-leaf parsley, mint, tomatoes, and a little bulgur (cracked wheat). Dressed with lemon and olive oil.

Traditional Lebanese peasant salad with pieces of grilled or fried pita bread. Seasoned with sumac (tangy spice) and pomegranate molasses for a sweet and sour taste.

Grilled eggplant salad mixed with diced fresh vegetables (tomatoes, peppers, onions). Fresh and smoky.

Thick strained yogurt, similar to a creamy fresh cheese. Served with a drizzle of olive oil. Fresh and slightly tangy taste.

Cold soup or yogurt sauce with diced cucumber and dried mint. Very refreshing.

Crumbled aged cheese, often spicy, mixed with tomatoes, onions, and herbs.

Rolled vine leaves stuffed with rice and vegetables, slowly cooked in lemon juice and olive oil. Tender and tangy.

Okra stew simmered in a tomato sauce with onion and coriander.

A variation of classic hummus, flavored and colored with fresh basil.

Spicy dip made from roasted red peppers, walnuts, and pomegranate molasses. Complex sweet, savory, and slightly spicy flavor.

Sautéed dandelion greens with olive oil, caramelized onions, and garlic. Herbal taste with a slight bitterness.

Rustic dish of lentils and rice cooked together with cumin, topped with crispy fried onions.

Traditional Lebanese tartare. Very fresh raw meat pounded with fine bulgur and spices. Pasty and melting texture. Eaten with olive oil and bread.

Cured beef charcuterie, coated in a spice paste (chaman) with garlic and fenugreek. Intense and spicy flavor.

Plate of hummus topped with thinly sliced and sautéed beef (chawarma). Delicious hot-cold contrast.

Small triangular pastries filled with spinach, made tangy with lemon and sumac. Baked.

Small open pizzas or bites topped with seasoned minced meat.

Fried fritters made from ground chickpeas and fava beans with herbs. Crispy on the outside, soft on the inside. Served with tahini sauce.

Small fried half-moon shaped pastries, stuffed with spiced minced meat.

Small fried half-moon shaped pastries, stuffed with cheese and mint.

Crispy cigars made of fine pastry, filled with melted cheese. Very crispy texture.

Grilled pita bread sandwich filled with minced meat (kafta). The bread becomes crispy and soaks up the meat juices.

Oval-shaped fritters made of a meat and bulgur shell, stuffed with minced meat and pine nuts, then fried.

Chicken livers sautéed with garlic, coriander, and a touch of pomegranate molasses or lemon. Rich and fragrant.

Chicken wings marinated in garlic and lemon, then grilled over charcoal.

Small spicy Lebanese sausages, often deglazed with lemon juice or pomegranate molasses.

Spicy and hot sausages, of Armenian origin, pan-fried. Pungent flavor.

Semi-hard cheese, grilled until golden brown. It retains its shape when cooked. Pleasant chewy texture.

Grilled pita bread stuffed with halloumi or other white cheese. Melting and crispy.

Chicken breast skewers marinated in yogurt, garlic, and lemon, then grilled. Tender and juicy meat.

Boneless half-chicken, marinated and grilled, served with garlic cream (toum).

Marinated chicken slices roasted on a rotating vertical spit. Flavorful and spicy.

Wood-fired grilled minced meat skewers (beef/lamb mix) with parsley and spices.

Marinated red meat slices roasted on a rotating vertical spit.

Tender and flavorful marinated lamb loin pieces grilled on a skewer. Rich in taste.

Grilled lamb chops, seasoned with herbs and spices.

Assortment of different grilled meats (usually Taouk, Kafta, and Lamb). Ideal for tasting everything.

Main course composed of vegetarian or vegan assortments, prepared according to the chef's inspiration.

A traditional Lebanese feast consisting of a multitude of small hot and cold dishes (hummus, tabbouleh, kibbeh, etc.) served simultaneously. Designed to be shared and enjoyed slowly.

Lebanese milk flan flavored with orange blossom water, silky texture.

Dense and crumbly confectionery made from sesame paste (tahini) and sugar, garnished with pistachios.

Assortment of small filo pastry pastries, filled with walnuts, pistachios, or pine nuts, and drizzled with sweet syrup.

Traditional Lebanese ice cream with a unique elastic texture, flavored with mastic (pine resin) and orange blossom water.

Small folded crepes filled with milk cream (achta), served with syrup and pistachios.

Crispy dessert made of golden angel hair pastry, filled with creamy milk cream.

Wine by the glass, selection of the moment.