The coast
Fish, lemon, tahini and herbs meet by the sea in bright, fresh plates.
Lebanon, from sea to mountain
Lebanese cuisine, from the bakery to the mouneh pantry
Warm zaatar bread, bright tabbouleh, spiced kibbeh, fish from the coast and jars that preserve the season. This is a kitchen that invites you to taste the road from the sea through the mountains to the Bekaa.
Taste the landscape
The plate changes with the road
A short journey can change the ingredients, aromas and what takes the center of the table.
The mountains
Zaatar, olive oil, cheeses, warm bread and a seasonal pantry tell a story of altitude and earth.
The Bekaa
Grains, lentils, wild greens and home preserves turn the seasons into a shelf that lasts all year.
Choose your next step
Eight doors from the table
Move from a dish to an ingredient, from a tradition to the store, or continue straight to another table.
The table can grow
Want a meal for a group or company?
Tell us which flavors drew you in, who the meal is for and what kind of table you want to create.
For curious readers Books, institutions and articles for going deeper
More good places to keep exploring
-
UNESCO Intangible Cultural Heritage Al-Manouche, an emblematic culinary practice in Lebanon
Open and read -
Food Heritage Foundation Lebanese Kebbeh in all its shapes and tastes
Open and read -
Food Heritage Foundation The Importance of Mouneh Provisioning in Lebanon
Open and read