O Liban

Creamy chickpea purée (hommos) mixed with sesame cream (tahini), lemon, and olive oil. Rich flavor and creamy texture. Enjoyed with Lebanese bread.

Dip made from grilled and smoked eggplants, crushed with tahini and lemon. Silky texture and characteristic smoky flavor.

Traditional Lebanese salad composed mainly of finely chopped fresh parsley, tomatoes, mint, and fine bulgur. Simply dressed with lemon and olive oil for intense freshness.

Cold or warm stew of melting eggplants simmered with chickpeas in a tomato sauce with onions and peppers. Mild and Mediterranean flavor.

Tightly rolled vine leaves, stuffed with a mixture of rice and vegetables. Slowly cooked to be tender and infused with a lemony flavor.

Fresh cheese made by draining yogurt, thick and creamy, served with olive oil and dried mint. Fresh and tangy taste.

Aged and dried sheep's cheese, crumbled and mixed with thyme and spices. Strong, salty, and sometimes pungent flavor.

Simple and nutritious salad made from cooked lentils mixed with fresh diced vegetables and a lemon vinaigrette.

Grilled eggplant salad mixed with chopped peppers and onions. Coarser texture than moutabal, with a nice grilled vegetable flavor.

Fried potato cubes sautéed with garlic, coriander, and chili. A crispy and spicy hot dish.

Spicy sausages (often beef), sautéed or grilled. Intense and spice-rich flavor.

Small Lebanese sausages, pan-fried and deglazed with lemon juice. Savory taste combining meat and acidity.

Pan-fried poultry livers with garlic and coriander, finished with a splash of lemon juice. Tender and melt-in-your-mouth texture.

Pita breads stuffed with a layer of seasoned minced meat, then grilled until the bread is crispy and the meat is cooked.

Grilled sandwich in Lebanese bread, filled with halloumi cheese (or similar), tomatoes, and fresh mint. Crispy and melting.

Hommos plate topped with hot pan-fried meat and pine nuts. A delicious mix of textures and temperatures.

Classic hommos served topped with a generous portion of golden, crispy pine nuts. A delicious blend of textures and temperatures.

Fried half-moon shaped pastries stuffed with spicy minced meat. Crispy dough and flavorful filling.

House specialty fritters, filled with an original mix of potato, meat, and cheese.

Pastry pockets (often triangular) filled with spinach seasoned with lemon and sumac. A classic vegetarian option.

Fried balls shaped like a rugby ball. The casing is made of bulgur and meat, and the inside is stuffed with minced meat and pine nuts.

Fried half-moon shaped pastries filled with a melting mix of white cheeses.

Crispy rolls made of fine dough (brick) and filled with feta cheese or a cheese mix.

Fried vegetarian balls made from ground chickpeas and fava beans with herbs. Crispy on the outside, soft on the inside.

A complete tasting menu (minimum 2 people) offering a wide variety of specialties: cold appetizers, hot fritters, and grilled meats. Ideal for discovering the richness of Lebanese cuisine.

Colorful and crunchy salad mixing fresh vegetables and pieces of grilled or fried pita bread. Seasoned with sumac and a tangy vinaigrette.

Fresh salad with cubes of salty feta cheese, sweet corn, and black olives.

Hearty meal salad with grilled chicken, croutons, and a creamy parmesan dressing.

Assortment plate featuring vegetarian must-haves: dips (hommos, moutabal), tabbouleh, and assorted fritters.

Assorted tasting plate including cold appetizers, moussaka, and an assortment of cheese and meat fritters.

Very generous version of the tasting platter, enriched with crispy kebbeh.

Mixed plate combining cold appetizers, fritters, and a grilled meat skewer of your choice.

Complete and quick meal including a selection of classic mezzes and a grilled dish.

Minced meat skewers (beef or lamb) mixed with parsley and spices, grilled and served with traditional accompaniments.

Marinated chicken skewers with lemon, garlic, and spices, served with garlic cream (toum) and mezzes.

Duo of skewers (one kafta, one taouk) to taste both meats, accompanied by salad, spicy potatoes, and hommos.

Chawarma plate (vertical spit-roasted meat) mixing beef and chicken, served with dips and garlic cream.

Thin slices of marinated and roasted beef, shawarma style, served with tahini sauce and full accompaniments.

Thin slices of marinated and roasted chicken, shawarma style, served with garlic cream and full accompaniments.

Grilled lemon sausage plate, served as a main course with various accompaniments.

Spicy grilled sausage plate, served as a main course with various accompaniments.

Sautéed poultry liver plate with garlic and lemon, served with full accompaniments.

The chef's large platter featuring three types of grilled meats (chicken, kafta, meat) for a very hearty meal.

Marinated and grilled tender lamb cube skewers.

Grilled lamb chops, juicy and flavorful.

Grilled or sautéed shrimp dish, served simply with potatoes and salad.

Lunch formula available on weekdays, allowing you to choose between an appetizer-main or main-dessert combination.

Italian sparkling water.

Still natural mineral water.

Large bottle of sparkling water.

Large bottle of still water.

Classic sodas.

Fruity sodas or iced tea.

Fruit juice or beer-lemonade mix.

Natural sparkling mineral water.

Classic French cocktail aperitif (white wine and crème de cassis).

Sparkling version of Kir made with champagne or sparkling wine.

Glass of whisky.

Glass of red, white, or rosé wine.

Small pitcher of wine.

Medium pitcher of wine.

Half bottle of wine.

Standard bottle of wine.

Imported beer from Lebanon (often Almaza), light and refreshing.

International lager blonde beer.

Traditional aniseed eau-de-vie from the Levant. Often served with water and ice cubes.

Small pitcher of arak to share.

Medium pitcher of arak.

Oriental pastries made of layers of phyllo dough, filled with chopped nuts and drizzled with sweet syrup.

Lebanese milk pudding, creamy and flavored with orange blossom water or rose water, often sprinkled with pistachios.

Traditional shortbread filled with dates, walnuts, or pistachios. Melting and delicate.

Fresh fruit plate of the moment.

Two scoops of ice cream or sorbet.

Short and strong coffee.

Strong coffee prepared in a small pot (rakwé), often flavored with cardamom. Served with grounds at the bottom.

Hot tea infused with fresh mint leaves.

Coffee with hot milk.

Coffee served with an assortment of mini desserts (ice cream, baklava, maamoul).