Le Mediterranée

Minced meat skewer (usually beef or lamb) mixed with parsley and onions. The meat is grilled to achieve a juicy texture and smoky flavor. Served in a sandwich with raw vegetables and hummus.

Marinated chicken pieces, often in lemon and yogurt, then grilled. The meat is tender and tangy. Accompanied by a creamy garlic sauce (toum).

Thin slices of chicken roasted on a rotating vertical spit. The meat is grilled on the outside and tender on the inside. Served with garlic cream and pickled vegetables.

Thin slices of marinated beef roasted on a spit. Served with a tarator sauce made from sesame paste (tahini), which provides a nutty and creamy flavor.

Fried fritters made from ground chickpeas and fava beans with herbs. Crispy on the outside and soft on the inside. A vegetarian classic served with sesame sauce.

Small Lebanese beef sausages, flavored with spices (often cloves, nutmeg). They are usually sautéed or grilled, offering a rich and aromatic flavor.

Spicy and hot beef sausages, with lots of garlic. They have a strong flavor and a pleasant heat, similar to chorizo but with oriental spices.

Preparation based on minced meat and bulgur (cracked wheat), served here in a sandwich. Offers a unique grainy texture and a savory meat taste.

Sautéed chicken livers deglazed with lemon juice and often pomegranate molasses. Tender, with a rich taste balanced by the lemon's acidity.

A plate composed of an assortment of vegetarian cold mezzes. Includes fresh tabbouleh, creamy hummus, moutabal (eggplant caviar), and fried fritters.

Generous plate of mezzes including classics (tabbouleh, hummus, moutabal) accompanied by four assorted fritters (hot or cold depending on the selection).

Tasting plate including cold mezzes and a hot specialty: baked Kebbeh (meat and bulgur cooked in the oven), served with a fritter.

A large, complete assortment. Includes classic cold appetizers, potatoes, a fritter, and a grilled meat skewer of your choice (kafta or chicken).

The chef's special dish of the day, which changes daily. Served with a choice of appetizer or dessert.

Small pastry tart filled with minced meat, tomatoes, and onions. Baked, with a soft crust and savory filling.

Small triangular pastry turnover stuffed with spinach, lemon, and sumac. A classic Lebanese mezze.

Small fried half-moon shaped turnover, stuffed with minced meat and pine nuts. Crispy pastry and juicy filling.

Small fried turnover stuffed with a mixture of white cheeses and sometimes thyme or parsley. Melts inside and is crispy on the outside.

Individual fried fritter made from ground chickpea and fava bean purée with herbs. Crispy and golden.

Oval fritter with a crispy shell made of meat and bulgur, stuffed with spiced minced meat and pine nuts. A refined dish.

An individual portion of a cold mezze of your choice. Tabbouleh is a parsley salad, hummus is a chickpea purée, and moutabal is an eggplant caviar.

An individual portion of a hot dish of your choice, such as grilled marinated chicken or sautéed chicken livers.

Lebanese milk pudding, creamy and light, delicately flavored with orange blossom water. Served chilled.

Small flaky pastry filled with crushed walnuts and soaked in sweet syrup. Crispy and rich.

Pastry made of vermicelli dough (angel hair) wrapped around a pistachio filling, all fried or baked and sweetened with syrup.