Samaya Restaurant Libanais

A very popular salad in Lebanon made mainly of chopped parsley and crushed wheat. It offers a fresh and tangy flavor thanks to lemon. Traditionally eaten with lettuce leaves or bread.

A smoky salad based on grilled eggplants mixed with fresh vegetables. Tender texture with a taste enhanced by garlic and lemon. Served cold as an appetizer.

A classic and crunchy Lebanese green salad. Simply seasoned with a light vinaigrette. Perfectly accompanies rich dishes.

Colorful peasant salad with pieces of crispy toasted bread. Mix of fresh and crunchy textures with a tangy touch (sumac). A must-have starter.

A creamy dip made from chickpeas and tahini (sesame paste). Rich and nutty flavor. To be enjoyed by dipping Lebanese bread.

Grilled eggplant dip pureed with tahini. Distinct smoky flavor and creamy texture. Eaten fresh with bread.

Small vine leaves rolls filled with a vegetarian rice mixture. Tender texture and lemony taste. Served cold as an appetizer.

Cold stew of eggplants and chickpeas in a rich tomato sauce. Melting and flavorful. Classic vegetarian dish.

Rustic and comforting dish based on lentils and rice. Garnished with caramelized onions that add sweetness. Often served with yogurt.

Semi-firm white cheese from Cyprus, served grilled or fried. Pleasant chewy texture and salty taste. Delicious hot.

Crumbled fermented cheese, often presented in a ball covered with spices (zaatar). Strong and pungent taste. Mixed with fresh vegetables.

Refreshing mixture of yogurt, crunchy cucumber, and dried mint. Similar to Greek tzatziki. Ideal for cooling down spicy dishes.

Thick strained yogurt, texture close to cream cheese. Tangy and fresh flavor. Eaten with olive oil and bread.

Heavily seasoned dried beef charcuterie, coated in a spice paste (fenugreek, garlic). Intense and salty flavor. Cut into thin slices.

Very fresh raw lamb tartare, served plain. Tender and delicate texture. Enjoyed with garlic cream and bread.

Raw minced lamb meat mixed with finely chopped parsley and onions. Seasoned with mild spices. A classic for raw meat lovers.

The national Lebanese dish: raw lamb meat pounded with crushed wheat (burghul) and spices. Served with olive oil and fresh mint.

Pan-fried poultry livers with a tangy garlic and lemon sauce. Tender and rich texture. Flavorful hot dish.

Grilled or fried chicken wings, marinated in a lemon-garlic sauce. Juicy and flavorful. Eaten with hands.

Small spicy sausages (often lamb/beef) sautéed. Served glazed with lemon juice or pomegranate molasses. Intense flavor.

Dry and very spicy beef sausages (garlic, chili), cooked and served hot. Piquant and spicy taste. Ideal for those who like spices.

Hot bean stew seasoned with garlic and lemon. A very nutritious traditional breakfast dish. Creamy texture and earthy taste.

Velvety soup of yellow or red lentils, enhanced with a touch of cumin and lemon. Comforting and healthy. Served hot.

Cubes of fried potatoes sautéed with garlic, coriander, and chili. Crispy and spicy. A very popular side dish.

Plate of creamy hummus topped with hot marinated beef shawarma in the center. Delicious hot-cold mix. Rich and complete dish.

Hummus served with sautéed lamb pieces and often pine nuts. Contrast of creamy and crunchy textures.

Grilled sandwiches in flat Lebanese bread, crispy on the outside. Filled with meat or melted cheese. Served cut into quarters.

Crispy fried fritters made from chickpeas and herbs. Green and soft inside. Served with tahini sauce (sesame).

Fried phyllo dough rolls stuffed with melted cheese. Very crispy and hot. A highly appreciated mezze.

Small triangular pastries filled with a tangy spinach mixture. Soft or slightly crispy dough. Lemony flavor.

Small cheese-filled pastries. Fried or baked shortcrust pastry. Melting center.

Crispy pastry rolls stuffed with a savory chicken mixture. Meaty version of cheese Rakakat. Served hot.

Fried pastries stuffed with spicy minced meat and pine nuts. Golden and crispy dough. A classic of hot mezzés.

Fried oval fritters with a crispy shell (meat and wheat) and a soft center (minced meat and onions). Very fragrant and textured.

Small pastry bites filled with minced meat, tomatoes, and spices, baked in the oven. Rich flavor. Easy to eat by hand.

Complete plate with tender chicken skewers. Served with a trio of classic mezzés (hummus, eggplant caviar, salad). Balanced meal.

Plate of grilled minced meat skewers. Accompanied by three essential mezzés. Traditional flavors.

Combination of chicken and grilled minced meat for variety. Served with classic mezzés as accompaniment.

Skewers of tender marinated and grilled lamb pieces. Served with an assortment of dips and salad.

White fish cooked in a spicy red sauce (Harra). Served with the assortment of cold mezzés. A flavorful seafood option.

The grand assortment of grills: chicken, lamb, and kafta. Ideal for tasting everything. Accompanied by hummus, moutabbal, and tabbouleh.

Marinated meat slices roasted on a vertical spit. Tender and spicy. Served with classic side dishes.

Lighter version of the Taouk plate, replacing rich dips with salads (Tabbouleh and Rahib). Fresh and healthy.

Lamb skewers accompanied by two salads (parsley and eggplant). A grill option without the creams.

Individual tasting platter including a mix of 7 mezzés. Allows you to discover several flavors in one meal.

Tasting platter without meat. Includes 7 specialties such as hummus, falafel, and salads.

Convivial sharing formula including a wide variety of mezzés followed by grills and a dessert. The number of mezzés increases with the number of guests.

Premium version of the tasting menu, likely with more generous portions or finer ingredients (exact details similar to the classic on the menu).

Marinated meat grilled on a skewer. Served with your choice of side dish.

Large grilled prawns. Sea flavor enhanced by grilling. Waiting time expected.

Whole grilled fish (Sea Bream). White and delicate flesh. Served whole with fries and salad.

Classic seasoned minced meat skewers. Juicy and fragrant.

Spicy version of Kafta, served with a piquant vegetable-based sauce.

Tender marinated chicken breast skewers. Taste marked by garlic and lemon.

Selected and grilled lamb pieces on a skewer. Tender and flavorful.

A trio of grills for a complete experience: chicken, lamb pieces, and minced meat.

Grilled lamb chops, tender meat on the bone. Rich and grilled flavor.

Half roasted chicken with crispy skin. Served with the famous Lebanese garlic sauce (toum).

Layered baked meat and wheat cake, stuffed with minced meat and pine nuts. Served with fresh vegetables.

White fish fillet topped with a spicy tomato sauce with vegetables and pine nuts. Accompanied by seasoned potatoes.

Festive dish of rice with mild spices mixed with minced meat, topped with tender lamb shank and grilled dried fruits.

Special dish prepared daily by the chef according to market products.

Quick and complete lunch formula including starter, main course, and dessert or hot drink.

Standard menu offering a choice of starters (soup or trio of mezzés), grills, and sweets.

Complete and rich menu with a varied starter, a wide choice of grills as a main course, and a sweet touch to finish.

Menu adapted for children with a portion of grilled meat, a side dish, a drink, and a small treat.

Unmissable oriental pastry made of fine phyllo dough, filled with nuts and drizzled with syrup. Crispy and sweet.

Melting semolina shortbread cookies, filled with date paste or dried fruit. Often flavored with orange blossom water.

Dry pistachio shortbread cookies served with 'Natef', a white cream similar to meringue, made from soapwort root.

Silky and light milk pudding, delicately flavored. Served chilled, often garnished with chopped pistachios.

Traditional rice pudding made from rice flour and spices (cinnamon, caraway). Garnished with shredded coconut and dried fruits.

Rich dessert made of clotted milk cream (Achta), served with honey, fresh fruits, and nuts.

Small folded crepes, filled with creamy custard. Served drizzled with sweet syrup. A soft delight.

Fine dough made of sweet cheese and semolina, rolled around fresh cream. Unique texture, tender and fragrant.

Traditional ice cream with an elastic texture (thanks to mastic), with floral or fruity flavors.

Hot dessert made of a golden semolina crust and a molten cheese center. Served with syrup.

Two layers of crispy vermicelli dough (kounafa) enclosing a layer of creamy custard.

Assortment of various desserts to taste several Lebanese specialties at once.

Hot drink accompanied by two small pastries for a light end to the meal.

French table wine served by the glass.

House wine served in a carafe.

Lebanese wine served by the glass.

Bekaa red wine, rich and complex blend.

Lebanese red wine with fruity and spicy notes.

Prestigious aged Lebanese red wine from Château Kefraya.