Terrasse Beirut

A refreshing Lebanese salad composed mainly of chopped fresh parsley, mint, tomatoes, and bulgur. Simply dressed with lemon juice and olive oil. A crunchy and herbaceous texture.

A creamy and smooth dip made from crushed chickpeas, tahini (sesame paste), lemon, and garlic. Rich and creamy, ideal with Lebanese bread.

A thick strained yogurt, similar to a creamy fresh cheese. Served cold with olive oil and often flavored with garlic. A tangy flavor and creamy texture.

A purée of grilled eggplant mixed with tahini and lemon. Offers a characteristic smoky flavor and a silky texture.

Rolled vine leaves stuffed with a mixture of rice, herbs, and mild spices. Slow-cooked to be tender and infused with a lemony flavor.

An assortment of fried vegetables, typically cauliflower and eggplant. Served with a creamy tarator sauce (sesame paste).

Sweet peppers stuffed with a cheese mixture, often feta. A balance between the crunchiness of the pepper and the salty creaminess of the cheese.

A cold stew of eggplant simmered with tomatoes and chickpeas. A flavorful vegetarian dish with Mediterranean notes.

Aged and dried cheese, often crumbled, mixed with thyme (za'atar), tomatoes, and onions. Strong and salty flavor.

A peasant salad made of fresh vegetables and pieces of grilled or fried pita bread. Dressed with sumac (tangy spice) and a light vinaigrette.

Spicy and dried beef sausages, often cooked with garlic and lemon. Intense and piquant flavor.

Small Lebanese sausages flavored with mild spices. Served chilled with a tangy pomegranate molasses sauce.

Marinated and smoked chicken wings, then sautéed with garlic and fresh coriander. Smoky and aromatic taste.

Semi-hard cheese slices, grilled until golden. Slightly chewy texture and salty flavor.

Pita breads stuffed with spicy minced meat or cheese, then grilled. Crispy on the outside and soft on the inside.

Classic creamy hummus topped with sautéed meat and pine nuts. A rich dish combining creaminess and meaty flavor.

Tender chicken livers sautéed with a rich and tangy sauce made from pomegranate molasses, garlic, and lemon.

Fried potato cubes sautéed with coriander, garlic, and chili. Crispy and spicy.

Small fried pastry pockets stuffed with minced meat and onions. Crispy and tasty.

Thin pastry rolls (phyllo type) stuffed with melted cheese. Very crispy and light.

Fried crescent-shaped pastries filled with a mixture of cheeses.

Triangular pastry pockets stuffed with a mixture of tangy spinach with lemon and sumac.

Small pastry patties topped with seasoned minced meat, baked.

Vegetarian version of sfiha, topped with eggplant and vegetables.

Fried oval patties made of a bulgur and meat shell, stuffed with minced meat and pine nuts. Crispy on the outside.

Fried vegetarian patties made from ground chickpeas and fava beans, mixed with fresh herbs. Crispy and golden.

An assortment of Lebanese specialties designed for two, offering a mix of hot and cold flavors to discover the cuisine.

A large tasting platter for four people, offering a wide variety of hot and cold mezzes.

Generous selection of 12 varieties of mezze, ideal for a group of three.

The ultimate feast for five people, with 15 different varieties of dishes to share.