Liza

A classic smooth dip made from blended chickpeas and tahini (sesame paste). Creamy, savory, and nutty. Typically served with pita bread for dipping.

Traditional hummus elevated with earthy portobello mushrooms and sweet caramelized onions. Topped with crunchy hazelnuts and tangy pomegranate molasses. A rich and textured variation of the classic dip.

A smoky dip made from fire-roasted eggplant mashed with tahini. Garnished with fresh vegetables and pomegranate seeds. Creamy with a distinct charred flavor, eaten with bread.

A creamy puree of white beans seasoned with Mediterranean herbs and zesty lemon. Enriched with soft garlic confit and a hint of chili heat. Served as a savory appetizer.

Tender swiss chard leaves rolled around a vegetarian filling of rice and herbs. Cooked in a tangy lemon broth. A light and flavorful stuffed vegetable dish.

Roasted seasonal vegetables served over a bed of thick, strained yogurt (labneh). Topped with pickles and crispy bread. A mix of creamy, crunchy, and savory textures.

A vibrant salad combining earthy beetroot and crisp green beans. Dressed with sour verjuice (unripe grape juice) and topped with crunchy seeds. Refreshing and tangy.

A twist on the traditional salad, using smoked green wheat (frikeh) instead of bulgur. Mixed with herbs and beetroot for a smoky, nutty, and fresh flavor profile.

The quintessential Lebanese salad made of finely chopped parsley, mint, tomatoes, and onion. Dressed simply with lemon and olive oil. Herby, zesty, and very fresh.

A rustic garden salad featuring mixed greens and vegetables. Tossed with fried or toasted pita bread and tart sumac spice. Crunchy and refreshing.

A traditional Levantine dish of high-quality raw minced beef mixed with fine bulgur wheat and spices. Similar to steak tartare but with a smoother texture. Typically eaten with olive oil and bread.

Raw wild shrimp prepared carpaccio-style with minimal seasoning. Enhanced with basil and good olive oil. Sweet, tender, and tastes of the sea.

Thin slices of fresh raw white fish served sashimi-style. Garnished with pickles and herbs for a Mediterranean touch. Delicate and fresh.

Cured fish roe (bottarga) served with fresh herbs and oil. Known for its intense, salty, and savory umami flavor. A delicacy often enjoyed with bread/toast.

Fried croquettes made from a shell of pumpkin and cracked wheat. Served with a creamy yogurt dip. Crispy outside with a soft, savory-sweet interior.

Seafood kibbeh made by mixing white fish with cracked wheat and saffron. Flavorful and aromatic. A unique variation of the traditional meat kibbeh.

A mixed platter of traditional Lebanese savory pastries. Includes meat pies (sfiha), spinach triangles (fatayer), and cheese rolls (rakakat). Perfect for sharing.

Choice of potatoes: Batata Harra (spicy potatoes tossed with garlic, coriander, and chili) or Meklie (simple fried potatoes). Crispy and satisfying side dish.

Spiced ground lamb spread inside pita bread and grilled until crispy. The bread absorbs the savory meat juices. Crunchy, juicy, and savory.

Squeaky, salty halloumi cheese pan-fried until golden. Served with a sweet tomato jam for contrast. A delicious balance of savory and sweet.

Small Lebanese sausages pan-fried and glazed with pomegranate molasses (debs el remman). The sauce adds a sweet and sour kick to the savory meat.

Spicy, garlic-heavy dry sausages pan-fried with fresh vegetables. Rich, fatty, and packed with bold flavors. Slightly spicy.

A vegetarian take on shawarma using roasted cauliflower. Seasoned with traditional spices and served with tahini sauce. Nutty and savory.

Shrimp cooked in a spicy sauce with ginger and red pepper paste. Zesty and hot. Ideal for seafood lovers who like a kick.

A layered dish of fried eggplant, crispy bread, and tomato sauce, topped with yogurt and basil. A mix of textures from creamy to crunchy. Savory and herbal.

Spicy fish cooked with a rich sauce of peppers, tomatoes, and aromatics. Flaky and full of flavor. A classic Lebanese seafood dish.

Tiny baked boat-shaped dumplings filled with meat. Served with garlic yogurt and tomato sauce. Crunchy, savory, and tangy.

Slow-cooked lamb shank (confit) that is tender and falling off the bone. Served over aromatic spiced rice with nuts and raisins. Rich and hearty.

Roasted chicken served with frikeh (smoked green wheat) and vegetables. The wheat has a nutty, smoky flavor that pairs well with the citrusy chicken.

White fish fillet served with swiss chard and a tahini-based sauce. Creamy, tangy, and delicate.

Shrimp dish flavored with Arak (anise-flavored spirit) and fennel. Served with bulgur. Aromatic with a distinct licorice note from the Arak.

Grilled skewers of tender veal cubes. Simple, smoky, and juicy. Served as a main meat dish.

Skewers of chicken breast marinated in garlic, lemon, and oil, then grilled. Tender with a char-grilled flavor. A very popular Lebanese BBQ item.

Minced lamb meat mixed with parsley and onions, molded onto skewers and grilled. Juicy, savory, and aromatic.

A platter combining different grilled meats: beef/veal, chicken, and kafta. Served with sides. Perfect for sampling all the barbecue options.

High-quality beef fillet steak, grilled and sliced. Served with mushrooms and herbs. Tender and flavorful red meat dish.

The daily chef's special served with a salad. Ask the waiter for today's specific dish.

Creamy rice pudding topped with rich salted caramel sauce and crunchy bits. Sweet, milky, and indulgent.

Crispy fried pastry rolls filled with clotted cream (ashta). Drizzled with sugar syrup. A classic dessert with contrasting textures.

Buttery shortbread cookies filled with pistachios. Served with Natef, a white marshmallow-like meringue dip. Nutty and sweet.

Layers of crispy fried vermicelli pastry filled with fresh cream (ashta). Topped with jam and syrup. Crunchy, creamy, and sweet.

A tart filled with Lebanese milk pudding (mouhallabieh), usually flavored with rose or orange blossom water. Smooth and aromatic.

A rich chocolate cake made without flour, served with salted caramel sauce. Dense, fudgy, and sweet.

A decadent dessert drink or sundae featuring chocolate ice cream, whipped cream, and chocolate sauce. Cold and creamy.

Ice cream flavored with rose delight sandwiched between biscuits. A nostalgic and simple sweet treat.

A selection of frozen desserts, either dairy-based ice cream or fruit-based sorbet. Sweet and refreshing.

Still mineral water.

Sparkling natural mineral water from Italy. Carbonated and refreshing.

Local brand of sparkling mineral water. Fizzy and refreshing.

Assorted carbonated sodas.

Freshly squeezed lemon juice mixed with water and sugar. Sweet, tart, and very refreshing.

Juice pressed from fresh oranges. Sweet and vitamin-rich.

Brewed tea served cold, likely sweetened and flavored with lemon or peach. Refreshing.

Malted beverage with the taste of beer but no alcohol.

Lebanon's most famous beer. A light pilsner that is crisp and mild.

A Lebanese craft beer brand. Styles may vary but typically offers more robust flavors than standard lagers.

International pale lager beer. Crisp with mild bitterness.

Strong, finely ground coffee brewed in a small pot, often with cardamom. Served in small cups with the grounds settled at the bottom.

A caffeine-free hot drink made from orange blossom water and hot water. Aromatic and soothing.

A concentrated shot of black coffee. Rich and intense.

Two shots of espresso. Very strong and energetic.

Espresso topped with steamed milk and a thick layer of milk foam.

A selection of teas or herbal infusions. Served hot.