Ward

A composed salad of diced fresh vegetables seasoned with a light lemon and olive oil vinaigrette. Crunchy and refreshing. Usually eaten at the beginning of a meal with bread.

Colorful Lebanese salad mixing fresh vegetables and pieces of fried or grilled pita bread. Seasoned with sumac, a tangy spice, and pomegranate molasses. Offers a mix of crunchy and fresh textures.

Traditional salad made with lots of chopped fresh parsley, mint, tomatoes, and a little fine bulgur. Very fragrant and lemony. Often eaten using lettuce leaves as spoons.

Creamy dip made from blended chickpeas and tahini (sesame paste). Rich sesame flavor and creamy texture. A must-try, to be enjoyed by dipping Lebanese bread.

Grilled eggplant purée mixed with tahini. Characteristic smoky flavor and silky texture. Served cold with a drizzle of olive oil.

Grilled eggplant salad cut into pieces, mixed with fresh vegetables. Smoky eggplant flavor enhanced by lemon acidity. A light and tasty starter.

Rolled grape leaves stuffed with a mixture of rice and vegetables, slow-cooked. Tangy flavor and tender texture. Served cold as a starter.

Fresh Lebanese cheese made from strained yogurt. Thick and creamy texture, slightly tangy taste. Often served with olive oil and dried mint.

Refreshing preparation based on yogurt, crunchy cucumbers, and dried mint. Fluid texture and very fresh taste. Ideal to accompany spicy dishes.

Traditional lamb tartare mixed with fine bulgur and spices. Pasty texture and rich meat and aromatic flavor. Eaten raw with bread and olive oil.

Very lean raw lamb meat, pounded until smooth. Simply seasoned to appreciate the taste of fresh meat. Specialty for raw meat lovers.

Raw minced meat seasoned with parsley, onions, and spices. Similar to steak tartare but with oriental flavors. Eaten fresh with bread.

Toasted pita bread stuffed with seasoned minced meat. The bread becomes crispy while the meat remains juicy inside. A kind of grilled hot sandwich.

Toasted pita bread filled with a mixture of minced meat and melted cheese. Crispy on the outside and rich on the inside. A warm and savory snack.

Toasted pita bread filled with salted white cheese. The cheese melts during cooking, making the center soft. Served hot and crispy.

Fried croquettes made of a bulgur and meat shell, stuffed with minced meat and pine nuts. Crispy outside, tender inside. A Levantine cuisine classic.

Small baked pastry pockets filled with spinach, tangy with lemon and sumac. Golden pastry and soft filling. A tasty vegetarian option.

Small fried or baked pastry pockets filled with minced meat and spices. Crispy texture and savory center. Served hot as an appetizer.

Crispy pastries filled with a mixture of white cheeses and herbs. The cheese is melted and hot. Ideal as a starter or for sharing.

Small pastry patties filled with minced meat, tomatoes, and spices, baked in the oven. A kind of miniature pizza without cheese. Rich and spicy flavor.

Marinated and grilled chicken wings, flavored with garlic and fresh coriander. Crispy skin and juicy meat. Eaten with fingers.

Fried potato cubes sautéed with garlic, coriander, and chili. Crispy and spicy. A popular hot side dish or starter.

Fried chickpea and fava bean fritters with herbs. Crispy brown crust and soft green interior. Served hot, often with tahini sauce (tarator).

Creamy hummus plate topped with pan-fried lamb and pine nuts. Hot-cold contrast and rich texture. A comforting dish to eat with bread.

Pan-fried chicken livers, often with garlic, lemon, and pomegranate molasses. Tender texture and pronounced flavor. Served hot.

Dry and very spicy beef sausages, sliced and sautéed. Strong garlic and spice flavor. Often served with tomatoes or lemon.

Creamy lentil soup, flavored with cumin and lemon. Hot, nourishing, and comforting. Often served with fried bread croutons.

Assortment of six small varied dishes, hot and cold, to share. Allows you to taste several specialties in one meal. Ideal for discovering Lebanese cuisine for two.

Large assortment of ten traditional dishes to share. Offers a wide variety of flavors and textures, from hummus to grills. Convivial and perfect for a group.

Whole grilled fish, white and tender flesh. Delicate flavor enhanced by grilling. Usually served with lemon and olive oil.

Whole grilled sea bream, white and tender flesh. Delicate flavor enhanced by grilling. Usually served with lemon and olive oil.

Small red mullets fried whole, highly prized for their pronounced iodized flavor. Crispy on the outside. Often eaten with fingers.

Large shrimp grilled in their shells to preserve juices. Firm, sweet flesh with a smoky taste. Peel and enjoy.

White, flaky fish, grilled. Mild taste and light texture. A healthy and flavorful option.

Grilled salmon fillet. Pink, fatty, and melting flesh. Rich in flavor, often served with lemon.

Firm white fish fillet, grilled. Neutral and delicate taste. Appreciated for its texture that holds well during cooking.

Small blue fish fried until crispy. Intense flavor and crunchy texture. Popular dish from coastal areas.

Assortment of fresh fish of the day, grilled or fried. Ideal for sharing and tasting different species. The composition depends on the catch.

Large seafood and fish platter, a house specialty. Generous portion for several people. Offers a complete seafood experience.

Traditional stew of okra (green vegetable) and lamb meat simmered in a rich tomato sauce. The okra becomes tender and the sauce thickens. Served hot with rice.

Dark green dish made from chopped jute leaves, cooked as a stew. Characteristic viscous texture and unique herbaceous taste. Served over rice with meat.

Festive dish of tender lamb cooked in a fermented yogurt sauce (jameed), served over bread and rice. Rich, tangy, and creamy flavor. A Bedouin classic.

Fragrant rice dish cooked with lamb pieces and a complex spice mix. Garnished with dried fruits and almonds. Very aromatic and hearty.

Spiced rice cooked with chicken pieces, colored with saffron. Garnished with nuts and raisins for a sweet and savory touch. A hearty and fragrant dish.

Seafood version of biryani with juicy shrimp mixed with spiced rice. Sea and mild spice flavors. Rich and colorful.

Traditional Gulf rice dish, cooked with lamb and spices like dried black lemon. Deep and slightly citrusy flavor. The meat is very tender.

Long-grain rice cooked with chicken and a blend of warm spices including cinnamon and cardamom. Very fragrant and convivial. A family dish par excellence.

Traditional Palestinian dish revisited, with sumac-roasted chicken and caramelized onions. Tangy and sweet flavor. Served generously.

Seasoned minced meat skewers, hand-molded and charcoal-grilled. Tender texture and smoky flavor. A classic of oriental barbecues.

Marinated lamb cubes threaded onto skewers and grilled. The meat remains juicy with a grilled crust. Tasty and simple.

Marinated chicken breast skewers, long marinated in lemon, garlic, and yogurt or oil. Very tender white meat with a garlicky flavor. Often served with garlic cream.

Grilled lamb chops, seared over high heat. Pink and juicy meat near the bone. A prime cut for lamb lovers.

Platter combining the three main grilled specialties: lamb, chicken, and minced meat. Ideal for variety. Served generously.

Boneless or whole chicken, flattened and grilled. The lemon and herb marinade penetrates the meat. Crispy skin and fragrant meat.

A complete weekend menu including a variety of starters, a main course, and a fruity dessert. A hearty gastronomic experience.

Light set menu including a drink and a fresh dessert. Likely designed to accompany a show or an evening.

Relaxation set menu including a drink and a shisha (hookah). Perfect for a convivial moment enjoying flavored tobaccos.

Pastry made of multiple layers of buttered phyllo dough, filled with chopped nuts and drizzled with sugar syrup. Crispy and very sweet. An iconic oriental dessert.

Rich dessert composed of a semolina and pistachio dough, topped with a creamy milk cream (achta). Dense and melting texture. Very pistachio-flavored.

Lebanese milk pudding, thickened with cornstarch and flavored with orange blossom water. Smooth and gelatinous texture. Served chilled, often with pistachios on top.

Small crepes folded into a half-moon, stuffed with a mixture of nuts or cheese, then fried or served as is with syrup. Spongy texture and crunchy or melting center.

Hot cake made of angel hair or crispy semolina, filled with melted cheese and soaked in syrup. Delicious sweet and savory contrast. Eaten hot.

Selection of cut seasonal fruits. Fresh, light, and natural. A healthy end to a meal.

Aniseed grape eau-de-vie, traditional from Lebanon. Similar to pastis but unsweetened. Drunk diluted with water and ice, turning milky white.

Classic French cocktail made with dry white wine and cassis cream. Sweet and fruity. Served chilled as an aperitif.

Italian Vermouth, fortified wine flavored with herbs. Red is sweet and bitter, white is dry or sweet. Served on ice or in cocktails.

Bright red Italian bitter. Very bitter and aromatic taste with herbs and citrus peels. Stimulates the appetite.

Classic white spirits. Gin is flavored with juniper, vodka is neutral. Served neat or with a mixer.

International pale lager beer. Balanced and refreshing taste. Served very cold.

Lebanese pilsner blond beer. Light, smooth, and low bitterness. Pairs perfectly with spicy mezzés.

Light Mexican blond beer. Often served with a lime wedge in the neck. Very refreshing.

Blended Scotch whisky. Smooth and light taste with notes of fruit and vanilla. Easy to drink.

High-end blended Scotch whisky. Rich, round, and honeyed flavor. Enjoy neat or on the rocks.

Famous brand of Scotch whisky. Red is spicy and lively, Black is smokier and more complex. World classics.

French grape eau-de-vie aged in oak barrels. Complex aromas of fruit, spices, and wood. Sipped slowly at the end of a meal.

Gascony grape eau-de-vie. More rustic and fragrant than cognac, with character. Traditional digestif.

Green peppermint liqueur. Very fresh and sweet taste. Usually drunk with plenty of ice.

Lebanese red wine from the Bekaa Valley. Fruity, spicy, and structured. Pairs well with meats.

Lebanese rosé wine. Fresh, with red berry aromas. Ideal with cold mezzés.

Dry and aromatic Lebanese white wine. Floral and fruity notes. Pairs well with fish.

Classic Bordeaux red wine. Balanced with soft tannins. A safe bet.

Loire red wine made from Cabernet Franc. Fruity with notes of bell pepper and red berries. Fresh and light.

Elegant and full-bodied Bordeaux red wine. Notes of black fruit and wood. Perfect with red meats.

Rhône Valley red wine, 100% Syrah. Spicy, with aromas of violet and pepper. Rich and flavorful.

Great Bordeaux red wine, often Merlot-dominant. Round, velvety, and fruity. Highly appreciated.

Pale and dry Provence rosé. Notes of citrus and flowers. Very refreshing.

Dry white Burgundy wine, Chardonnay grape. Mineral, crisp, and lemony. Excellent with seafood.

Loire white wine, Sauvignon Blanc grape. Very aromatic, herbaceous, and mineral. Fresh and elegant.

Prestigious French sparkling wine. Fine bubbles and dry taste. Ideal for celebrating or as an aperitif.

Champagne and cassis cream cocktail. Sparkling, sweet, and fruity. A luxurious version of Kir.

Renowned champagne brand. Fine, balanced, and fresh wine. Served by the bottle.

Major champagne house, famous for its Cordon Rouge. Powerful and structured wine. A great classic.