La Medita

A creamy dip made from crushed chickpeas, tahini (sesame paste), olive oil, and lemon. Mild flavor and creamy texture. Traditionally enjoyed with pita bread.

Grilled eggplant caviar mixed with tahini and lemon. Offers a characteristic smoky flavor and a silky texture. Served cold as a shared appetizer.

Very fresh Lebanese salad mainly composed of chopped parsley, tomatoes, mint, and fine bulgur. Seasoned with olive oil and lemon for a tangy and herbaceous taste.

Stew based on fried eggplants, chickpeas, and onions in a rich tomato sauce. Unlike the Greek version, this Lebanese version is often served cold and without meat (maghmour).

Fresh green beans simmered in an olive oil tomato sauce with garlic and onions. A flavorful vegetarian dish, tender and served cold.

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

Fresh cheese made from strained yogurt, with a thick and creamy texture. Here seasoned with garlic and dried mint. Ideal for spreading on bread or eating with a spoon.

A variation of tzatziki using Labneh (strained yogurt) mixed with cucumber pieces and garlic. A refreshing and creamy appetizer.

Colorful peasant salad with crunchy vegetables and pieces of fried or grilled pita bread. Seasoned with sumac (tangy spice) and pomegranate molasses for a unique sweet and sour flavor.

Small rolls of vine leaves stuffed with a vegetarian mixture of rice, tomatoes, and herbs. Slow-cooked in a lemon juice, they are tender and tangy.

Also called Baba Ganoush, it's a salad of smoked grilled eggplants mixed with crunchy vegetables (peppers, onions). More textured than moutabel, seasoned with olive oil and lemon.

Small meat sausages (usually lamb and beef) flavored with spices. They are pan-fried and served with a lemon sauce, offering a rich and tangy flavor combination.

Spicy and hot sausages, often dried then cooked. They have a more pronounced and piquant flavor than makanek, served hot.

Pan-fried chicken livers, deglazed with lemon juice and sometimes pomegranate molasses. Tender and flavorful, with a creamy sauce.

Grilled or fried chicken wings, seasoned with garlic, fresh cilantro, and lemon juice. Crispy on the outside and juicy on the inside.

Rugby ball-shaped fried croquettes, made of a bulgur and meat shell, stuffed with spicy minced meat and pine nuts. Crispy outside, soft inside.

Small fried pastry pockets, stuffed with a seasoned minced meat mixture and sometimes pine nuts. A crispy and flavorful bite.

Small fried pastry pockets, filled with a mixture of melted white cheeses (often feta or halloumi). Crispy and savory.

Crispy cigars made of fine dough (brick or filo), filled with a mixture of cheeses and herbs. Served hot and golden.

Fried vegetarian fritters made from ground chickpeas and fava beans with herbs and spices. Brown and crispy exterior, green and soft interior. Often served with tahini sauce.

Triangular pastry pockets baked in the oven, stuffed with fresh spinach, onions, and lemon. Characteristic tangy taste due to sumac and lemon.

Hot stew of simmered fava beans, seasoned with cumin, garlic, lemon, and olive oil. A hearty and comforting dish, very popular for breakfast or as an appetizer.

Crispy grilled pita bread (also called Arayes), stuffed with your choice of spicy minced meat or melted cheese. Served hot, cut into quarters.

Fried potato cubes then sautéed with garlic, fresh cilantro, chili, and lemon. A spicy and flavorful side dish.

A complete assortment of cold and hot vegetarian specialties. Ideal for discovering the variety of Lebanese mezzes without meat.

Plate of chicken skewers marinated in lemon and garlic, grilled over a wood fire. Served with a selection of classic mezzes (hummus, eggplant caviar, tabbouleh).

A varied tasting plate combining cold mezzes and meat specialties (sausages, meatballs). Perfect for tasting a bit of everything.

Minced meat skewers (beef and lamb) seasoned with parsley, onions, and spices, grilled. Accompanied by the essential hummus, moutabel, and tabbouleh.

Thin slices of marinated meat roasted on a vertical spit, served with classic Lebanese accompaniments. The meat is tender and spicy.

The royal choice for meat lovers: a combination of grilled chicken and minced meat skewers, served with an assortment of fresh mezzes.

A traditional stew where tender lamb meat is slow-cooked with okra in a rich tomato sauce. Served with vermicelli rice.

The national dish of Egypt. A comforting and hearty mix of rice, macaroni, and lentils, topped with a spicy vinaigrette tomato sauce and crispy fried onions.

Enriched version of traditional Kocharie, enhanced with beef pieces for an even more complete meal.

Popular Egyptian specialty made of baladi bread (flatbread) stuffed with spicy minced meat, then baked until crispy. Similar to a hot meat sandwich.

Fish fillet delicately baked in parchment paper to preserve its flavors and tenderness. Served with Lebanese vermicelli rice.

Complete lunch menu including an appetizer, a main course of your choice, and a hot drink. A balanced option for midday.

Complete dinner menu including an appetizer, a selection of assorted cold starters to taste the classics, followed by a main course of grilled meat.

Generous tasting menu to share for two, including a wide variety of 8 cold and hot mezzes (appetizers).

The ultimate feast to share for three people, offering a wide range of 11 cold and hot house specialties.