Mezze de Beyrouth

A creamy purée made of chickpeas, tahini (sesame paste), and lemon. Mild, slightly nutty flavor with a creamy texture. Traditionally enjoyed by dipping Lebanese bread.

Grilled eggplant caviar mixed with tahini. Offers a distinctive smoky flavor and rich texture. Ideal as a cold starter with bread.

Rolled vine leaves stuffed with a mixture of rice and mild spices. Tender texture and slightly tangy flavor. Eaten cold, often with a squeeze of lemon.

Fresh cheese obtained by draining yogurt, served with olive oil. Thick and creamy texture, fresh and lactic taste. Perfect spread on bread.

Crumbled aged cheese, often rolled in herbs (zaatar), served as a salad with vegetables. Strong, salty, and pungent flavor. A rustic and tasty dish.

Stewed fava beans seasoned with lemon, garlic, and olive oil. Melting texture and earthy, rich flavor. Often eaten for breakfast or as a starter.

White beans cooked in a tomato sauce flavored with coriander. Tender and tasty vegetarian dish. Eaten hot or cold.

Eggplant and chickpea stew simmered in tomato sauce. Rich and melting Mediterranean flavor. Different from Greek moussaka, without béchamel.

Sweet peppers stuffed with a mixture of fresh or spicy cheese. Contrast between the crunchiness of the pepper and the creaminess of the filling. Fresh and colorful starter.

Rustic dish made of lentils and rice cooked together with cumin and fried onions. Consistent texture and comforting flavor. A classic of home cooking.

Small eggplants marinated in oil, stuffed with walnuts and red peppers. Intense, sweet and sour flavor and tender texture. A specialty of homemade preserves.

Thin slices of dried beef coated in a spice paste (chaman) with garlic and fenugreek. Very pronounced, salty, and spicy flavor. Similar to bresaola but more aromatic.

Very fresh raw beef, finely pounded and seasoned with spices. Very tender, almost paste-like texture. Eaten with olive oil, mint, and bread.

The quintessential Lebanese salad, mainly composed of chopped flat-leaf parsley, mint, tomatoes, and a little bulgur. Seasoned with lemon and olive oil. Very fresh and tangy.

Seasonal vegetable salad mixed with pieces of fried or grilled Lebanese bread. Seasoned with sumac (tangy spice) and pomegranate molasses. Crunchy and refreshing.

Fresh salad made of crunchy vegetables and Lebanese cheese. Simple dressing with lemon and olive oil. A light and balanced option.

Grilled eggplant salad cut into pieces and mixed with fresh vegetables. Smoky flavor of eggplant enhanced by the freshness of tomatoes and parsley.

Creamy hummus plate topped with thinly sliced grilled beef, shawarma-style. Savory mix of hot and cold textures. A rich and gourmet dish.

Small Lebanese lamb sausages, spicy and sautéed. Often deglazed with lemon juice for a tangy taste. Juicy and fragrant.

Spicy and hot beef sausages, cooked in a tomato sauce. Piquant flavor and rich in garlic. Enjoy hot with bread.

Grilled or fried chicken wings, marinated in garlic and lemon sauce. Crispy skin and tender meat. A classic of mezzés.

Fried fritters made from ground chickpeas and fava beans with herbs. Brown and crispy exterior, green and soft interior. Served with tahini sauce.

Grilled pita bread sandwiches stuffed with spicy minced meat (kafta). The bread becomes crispy and absorbs the meat juices. Similar to an oriental panini.

Grilled pita bread stuffed with halloumi cheese or similar, often with mint or tomato. The cheese is hot and melted, the bread is crispy.

Pan-fried chicken livers with garlic and pomegranate molasses. Unique sweet and sour flavor and tender texture. A delicate dish for offal lovers.

Fried potato cubes then sautéed with garlic, coriander, and chili. Crispy and spicy. A very popular side dish.

Choice of side portion: fragrant basmati rice or cooked crushed wheat. Ideal to accompany saucy dishes or grills.

Cigars made of fine, crispy pastry filled with melted cheese. Light and flaky texture. Served hot.

Small fried dough pastries filled with salted white cheese. Golden and crispy dough, melting center.

Fried pastries stuffed with minced meat, onions, and pine nuts. Savory and spicy, with the crunch of pine nuts.

Fried pastries stuffed with lemony spinach and pine nuts. Characteristic tangy taste of sumac. A classic vegetarian option.

Fried pastries formed from a shell of meat and bulgur, stuffed with minced meat and pine nuts, then fried. Crispy outside, savory inside.

Mini oriental pizzas topped with seasoned minced meat. Soft dough and juicy topping.

Small man'ouchés (flatbreads) topped with a mixture of herbs (thyme, sumac) and olive oil. Aromatic and herbaceous flavor.

Minced meat skewers mixed with parsley and onions, grilled over charcoal. Juicy and well-seasoned meat. Served with accompaniments.

Grilled or fried chicken breast skewers, marinated in lemon, garlic, and yogurt, then grilled. Tender and fragrant, with a beautiful golden color.

Tender marinated beef cubes grilled on skewers. Pronounced grilled flavor. Served complete with garnishes.

An assortment allowing you to taste the three classics: Kafta, Tawouk, and Lahmé. Ideal for discovering the variety of Lebanese grills.

A varied tasting platter including a selection of small portions of cold and hot starters. Perfect for a complete and diverse solo meal.

Thin slices of marinated beef roasted on a vertical spit. Tender and very fragrant meat with spices. Served with traditional accompaniments.

Grilled white fish fillet, served with accompaniments. Flaky flesh and delicate taste. A lighter option than meat.

Fish with fine and fragrant flesh, prepared fried. Crispy on the outside. Served with Lebanese garnishes.

Silky milk pudding flavored with orange blossom water. Light and creamy texture, topped with sweet syrup. Served very cold.

Flaky pastry filled with crushed nuts and soaked in sweet syrup. Crispy, rich, and sticky. The most famous oriental dessert.

Selection of fresh seasonal fruits, cut and ready to eat. A light and natural end to the meal.

Classic chocolate dessert. Rich and moist.

Assortment of several Lebanese sweets in small portions. Ideal for tasting everything.

Three scoops of ice cream or sorbet. Refreshing.

Hot drink served with an assortment of Lebanese mini-desserts.

Short, strong black coffee, or its decaffeinated version.

Finely ground coffee boiled with water (and often cardamom). Served unfiltered in a small cup; let the grounds settle at the bottom before drinking.

Not coffee, but hot water flavored with orange blossom water. Soothing and digestive, caffeine-free.

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