Qasti Bistro

A weekday lunch menu with daily specials. Offers a complete fixed-price meal with two or three-course options.

A complete menu to discover several Lebanese flavors. Choice between a tasting focused on varied starters (mezzes) or a more classic meal with a main course.

The most complete experience including a variety of starters, a main course, and a sweet treat to finish. Ideal for exploring the chef's cuisine.

A creamy chickpea purée mixed with tahini (sesame paste), olive oil, and lemon. Smooth and rich texture. Enjoy by dipping Lebanese bread.

A spicy variation of classic hummus, enhanced with red peppers and mushrooms for an earthy and slightly pungent flavor.

Grilled and smoked eggplant purée, mixed with sesame paste. Silky texture with a characteristic smoky flavor. Served fresh.

Thick strained yogurt, similar to a creamy fresh cheese, served with olive oil and olives. Fresh and tangy taste.

Traditional Lebanese salad composed mainly of chopped flat-leaf parsley, mint, tomatoes, and a little fine bulgur. Very refreshing and lemony.

Seasonal vegetable salad with pieces of grilled or fried pita bread for crunch. Seasoned with sumac (tangy spice) and pomegranate molasses.

Lebanese version of moussaka (Maghmour), served cold. It's a slow-cooked stew of eggplant, tomatoes, and chickpeas. Rich and melt-in-your-mouth.

Fresh Lebanese cheese (Labneh) served with Pasterma, a cured and spiced beef charcuterie. A mix of sweet, salty, and spicy flavors.

Rolled vine leaves stuffed with a mixture of rice, tomatoes, and herbs. Tender texture and lemony flavor. Eaten cold.

Aged Lebanese cheese with herbs and spices, served crumbled with fresh vegetables. Unique strong and pungent taste. Served with crispy small breads (kaake).

Fried potato cubes then sautéed with garlic, coriander, and chili. Crispy on the outside, soft on the inside, and spicy.

Warm hummus topped with sautéed minced meat and pine nuts. A rich dish combining the sweetness of chickpeas and the saltiness of meat.

Semi-firm grilled cheese, known for its slightly rubbery texture and salty taste. Served hot with a small fresh salad.

Fried or baked savory pastries (Rakakat), filled with feta cheese and herbs. Crispy and melt-in-your-mouth.

Small half-moon shaped fried pastry pockets, stuffed with spicy minced meat and pine nuts. A classic hot starter.

Triangular pastry turnovers stuffed with a mixture of spinach, lemon, and sumac. Characteristic tangy flavor.

Fried fritters made from ground chickpeas and herbs. Crispy and golden on the outside, green and soft on the inside.

Crispy pastry cigars filled with halloumi cheese and flavored with basil. Melt-in-your-mouth and aromatic.

Crispy rolls filled with soujouk (spicy beef sausage) and melted kachkaval cheese. Rich and spicy flavor.

Rolls inspired by a traditional Palestinian dish, filled with shredded chicken, caramelized onions, and sumac (tangy spice).

Fried cauliflower florets until golden, served with tarator sauce (lemony sesame cream).

Small spicy Lebanese sausages, sautéed and glazed with pomegranate molasses. Unique sweet and sour flavor.

Grilled or fried chicken wings served with spicy potatoes. A convivial dish to share.

Oval dumplings formed from a shell of bulgur and fine meat, stuffed with spicy minced meat and pine nuts, then fried. Crunchy texture.

Small fried calamari served crispy with a creamy tartar sauce.

A revisited traditional hummus, colored and flavored with fresh basil, garnished with pistachios for crunch.

Fresh labneh cheese served with smoked salmon, a touch of pesto, and cucumber for freshness.

Inspired by a spicy fish dish from Tripoli, here likely revisited as a tartine or brioche with tuna cream and sesame.

Dark eggplant caviar served with kefta meatballs and seasoned with sweet and sour pomegranate molasses.

Shrimp sautéed with the same spices as 'Batata Harra' potatoes: garlic, coriander, and chili. Lively and zesty flavor.

Tender octopus cooked with peppers and Mediterranean flavors.

An original fusion replacing sausage with a kefta meat skewer, topped with Lebanese sauces like tahini and hummus.

Dish of pita bread stuffed with grilled meat (Arayes), served with yogurt sauce, chickpeas, and sometimes pine nuts (Fatteh style).

Lamb slow-cooked until confit, served on a bed of freekeh (smoked green wheat) with dried fruits.

Traditional fish dish made with rice cooked with caramelized onions and spices, topped with white fish and served with a sesame sauce.

Grilled chicken skewers marinated in lemon, garlic, and spices. Served here with carrot purée and the famous Lebanese garlic cream (Toum).

Small dumplings stuffed with meat, cooked in a hot yogurt sauce flavored with garlic and coriander. Served with fried kebbeh.

Meat-free reinterpretation of shawarma, using shiitake mushrooms and grilled halloumi cheese, seasoned with shawarma spices.

Rich dessert made from semolina and pistachio paste, topped with strained yogurt cream (Achta). Very fragrant and sweet.

Soft brioche French toast, infused with floral rose water aromas, served with milk cream ice cream.

Creamy baked rice pudding, flavored with coconut and vanilla, served with Achta cream.

Mix of fresh seasonal fruits marinated in a light orange blossom syrup. Light and refreshing dessert.

Traditional Lebanese ice cream famous for its elastic texture (thanks to mastic) and its coating of crushed pistachios. Served on crispy angel hair (osmaliyeh).