LiBeyrouth

All-you-can-eat buffet formula available at lunchtime on weekdays. Includes a variety of cold and hot Lebanese starters, a dish of the day, and desserts.

All-you-can-eat buffet formula for evenings and weekends. Offers a wide choice of all-you-can-eat Lebanese specialties, including special fritters for evening service.

Lebanese peasant salad with pieces of fried pita bread for crunch. Seasoned with sumac for a tangy touch. Fresh and textured.

Traditional Lebanese salad dominated by fresh chopped parsley and mint. Mixed with fine bulgur, tomatoes, and lemon. Very fragrant and light.

Creamy chickpea and tahini (sesame paste) preparation. Mild flavor with a hint of garlic and lemon. Best enjoyed with Lebanese bread.

Cooked or marinated salad highlighting tender eggplant. Accompanied by Mediterranean vegetables. Rich Mediterranean flavor.

Also called Baba Ganoush or Moutabal. Smoky grilled eggplant puree, mixed with tahini and yogurt. Creamy and silky texture.

Lebanese version of moussaka, served cold as a starter. Eggplant and chickpea stew in a tomato sauce. Flavorful and melt-in-your-mouth.

Fresh mixture of yogurt or white cheese with cucumber pieces and mint. Creamy texture and refreshing taste. Soothes the palate.

Stuffed vine leaves filled with rice and tangy vegetables. Tender texture and lemony taste. Eaten cold.

Dish made from crushed wheat (bulgur) cooked with tomato. Similar to pilaf. Nourishing and flavorful.

Sautéed potato cubes, spiced and flavored with garlic and fresh cilantro. Crispy and spicy. A classic hot mezze.

Crispy fried fritters made from ground chickpeas and herbs. Green and soft interior. Cumin and coriander flavor.

Stewed fava beans, often seasoned with garlic, lemon, and olive oil. Traditional dish rich in protein and flavor.

Lentil stew cooked with turmeric for a golden color and earthy flavor. Mild and comforting.

Warm preparation of carrots, likely tender, flavored with turmeric. A sweet and vegetal side dish.

Small fried or baked pastries, stuffed with minced and spiced beef. Flavorful and substantial.

Triangular pastries called Fatayer. Stuffed with tangy spinach with sumac and lemon. Soft dough.

Pastries or rolls (Rikakat) filled with melted white cheese, sometimes with mint. Crispy and savory.

Main course that changes daily according to the chef's inspiration. Inquire with staff for the day's specialty.

Takeaway option allowing you to choose your favorite dishes from the buffet to fill a tray. Served with Lebanese bread.

Flat, round Lebanese bread, ideal for accompanying mezze and making sandwiches.

Individual pastries, baked or fried. Choice of filling between meat, tangy spinach, or melted cheese.

Fried chickpea fritter, sold individually. Vegetarian and crispy.

Stuffed vine leaf roll, sold per piece. Requires advance order.

Elongated dumpling made of a meat and bulgur shell, stuffed with minced meat, onions, and pine nuts. Fried and crispy.