RAAD Four Libanais

Creamy chickpea puree mixed with sesame paste (tahini), lemon, and garlic. Served with a drizzle of olive oil. To be enjoyed with Lebanese bread.

Smoked grilled eggplant caviar, mixed with tahini and lemon. Creamy texture and slightly smoky taste. Eaten by dipping with bread.

Spicy dip made from roasted red peppers, walnuts, and breadcrumbs, enhanced with pomegranate molasses. Sweet and savory, slightly spicy flavor.

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

Fresh cheese made by straining yogurt, thick and creamy texture similar to cream cheese but more acidic. Drizzled with olive oil.

Grilled eggplant salad with diced fresh vegetables (peppers, onions, tomatoes) seasoned with lemon and olive oil. Smoky and fresh flavor.

A tasting platter featuring five different types of mezzes served with bread. Ideal for sharing and trying several classic Lebanese flavors.

Assortment of small savory fried or baked bites (pastries, turnovers, dumplings). Crispy and filled with cheese, meat, or vegetables.

Complete meal including a Lebanese flatbread, two savory bites, and a dessert. A balanced meal for one person.

Hearty meal with a shawarma, a mezze side, bread, a fritter, and a dessert. Ideal for big appetites.

Late breakfast set available on weekends, including an egg dish, mezzes, and pastries. A varied sweet and savory assortment.

Lebanese flatbread topped with a mixture of dried thyme, sesame, and sumac, served hot with fresh vegetables (tomatoes, cucumbers, mint) added after baking.

Flatbread covered with a generous layer of melted salty white cheese (Akkawi). Stringy texture and rich milky flavor.

Thin crispy pastry topped with seasoned minced lamb meat, cooked with tomatoes and onions. A flavorful classic, often drizzled with lemon juice.

The classic version of man'oushé, simply coated with an aromatic mixture of wild thyme, sesame, sumac, and olive oil.

Baked flatbread spread with creamy fresh cheese (labneh) and topped with crunchy fresh vegetables.

Dried fermented preparation based on crushed wheat and yogurt, rehydrated and spread on the dough. Unique tangy and earthy flavor.

Large pastry turnover stuffed with tangy spinach with lemon and sumac, sometimes with onions. Soft dough inside and golden outside.

Flatbread combining the mild spiciness of pepper puree (mouhammara) with the freshness of goat labneh.

A half-and-half man'oushé for the indecisive: one half covered with thyme mix (Zaatar) and the other with melted cheese (Akkawi).

Flatbread topped with spicy dried beef sausage (soujouk) and cheese or vegetables. Spicy, garlicky, and peppery flavor.

Seasoned minced meat with parsley and onions spread on the dough and baked. Juicy and flavorful, served with vegetables.

Rolled sandwich of thin slices of marinated and spit-roasted beef. Topped with crunchy vegetables, tangy sumac, and a creamy sesame sauce (tahini).

Rolled sandwich of marinated roasted chicken, served with a potent and creamy garlic sauce (toum), and pickles.

Light Lebanese milk pudding flavored with orange blossom or rose water, often topped with crushed pistachios or syrup.

Warm Lebanese flatbread served in a sweet version, generously spread with chocolate-hazelnut spread.

Sweet flatbread topped with halva (crumbly confection made from sesame paste), offering a rich nutty flavor and a melt-in-your-mouth texture.

Freshly baked Lebanese flatbread.

Lebanese garlic cream, light texture like mayonnaise but without egg, with a very pronounced garlic taste.

Sauce based on sesame paste, lemon, and garlic. Rich and nutty.

Plate of crunchy fresh vegetables (tomatoes, cucumbers, mint, onions, olives) to accompany the meal.