La Rose de Damas

Creamy dip made from crushed chickpeas, sesame paste (tahini), lemon, and garlic. Creamy texture and rich nutty flavor. Traditionally enjoyed with pita bread.

Also known as Baba Ghanouj, this is a puree of smoked grilled eggplants mixed with tahini and lemon. Distinct smoky flavor and silky texture.

Very fresh salad composed mainly of chopped flat-leaf parsley, mint, tomatoes, and a little bulgur, seasoned with olive oil and lemon. Herbal and tangy taste.

Rolled vine leaves stuffed with a mixture of rice, vegetables, and herbs, cooked in olive oil and lemon. Tangy flavor and tender texture.

Fresh green beans simmered in a tomato sauce with olive oil, garlic, and onions. Flavorful vegetarian dish, served cold or warm.

Stew of okra cooked in a rich tomato sauce with coriander and garlic. Okra has a unique texture, slightly mucilaginous but tender.

Colorful salad of fresh vegetables mixed with crispy fried pita bread pieces. Seasoned with sumac (tangy red spice) and often pomegranate molasses.

Fresh preparation based on yogurt, crunchy diced cucumber, garlic, and dried mint. Similar to tzatziki, very refreshing.

Strained yogurt until it reaches the consistency of a creamy fresh cheese. Served with a drizzle of olive oil and often za'atar or mint. Eaten with bread.

Spicy and sweet dip made from roasted red peppers, walnuts, and pomegranate molasses. Granular texture and complex flavor.

Rustic and comforting dish made from lentils and wheat (or rice) cooked together, topped with caramelized fried onions. Served with yogurt for freshness.

Grilled eggplant salad mixed with diced fresh vegetables (tomatoes, peppers, onions) and olive oil. Smoky flavor and vegetable texture.

Traditional dish of simmered fava beans, seasoned with garlic, lemon, and olive oil. Rich and hearty, often eaten for breakfast or as an appetizer.

Crispy fried balls made from a mixture of ground chickpeas and fresh herbs. Soft green interior, golden exterior. A vegetarian classic.

Grilled pita bread stuffed with melting cheese. Crispy on the outside and gooey on the inside.

Grilled pita bread topped with a mixture of za'atar spices (wild thyme, sesame, sumac) and olive oil. Aromatic and herbal taste.

Small fried or baked pastry turnovers, stuffed with spiced minced meat and pine nuts. Crispy and flavorful.

Small golden pastry turnovers stuffed with a mixture of melting white cheeses.

Triangular pastry turnovers stuffed with fresh spinach, seasoned with lemon and sumac.

Velvety red lentil soup, mild and comforting, flavored with cumin and served with lemon.

Oval-shaped croquettes made of a bulgur and meat shell, stuffed with spiced minced meat and walnuts. Fried until brown and crispy.

Crispy cigars made of fine dough (brick or filo) rolled and filled with melting cheese.

Crispy fine dough cigars rolled and stuffed with seasoned minced meat.

Plate of creamy hummus topped with sautéed lamb or beef and toasted pine nuts. A rich dish blending hot and cold.

Variation of hummus served with sautéed chicken pieces and pine nuts.

Chicken wings marinated in garlic, lemon, and coriander, then grilled or fried. Flavorful and aromatic.

Mini oriental pizzas topped with minced meat, tomatoes, onions, and spices. The dough is thin and soft.

Fresh salad highlighting olives, mixed with crunchy vegetables.

Fresh vegetable salad and fried pita bread, seasoned with sumac.

Small marinated eggplants stuffed with a mixture of walnuts, garlic, and red chili, preserved in olive oil. Intense and spicy taste.

Salad composed of fresh vegetables topped with grilled chicken pieces.

The special starter of the day, according to the chef's inspiration and market products.

The main dish of the day, traditional homemade cuisine.

The special dessert of the day.

Lunch menu including a main course (or omelet) and a dessert.

Lunch menu including a starter and a main course (or omelet).

Complete lunch menu with starter, main course, and dessert.

A large tasting platter combining the best cold and hot specialties of the house. Ideal for discovering the variety of cuisine.

Hearty assortment of fried and grilled hot mezzes, served with salad.

Assorted vegetarian platter, combining dips, salads, falafels, and cheese or vegetable pastries.

Runny omelet filled with melted cheese, served with sides.

Rich and hearty omelet topped with meat, cheese, and potatoes.

Omelet with sautéed mushrooms.

Special vegetable omelet, tortilla style, served with fresh yogurt.

Minced meat skewers seasoned with parsley and onions, grilled over charcoal. Tender and fragrant.

Aleppo variation of kebab, served on bread with a spicy vegetable sauce.

Kebab served with a spicy tomato sauce.

Marinated and grilled lamb cube skewers. Tender meat with a smoky flavor.

Assortment of three different skewers to taste everything: minced meat, chicken, and beef.

The large assortment of four skewers: kafta, chicken, beef, and lamb.

Marinated chicken breast cubes skewers in lemon, garlic, and yogurt. Very tender and white inside.

Whole grilled quails, served with sides.

Grilled chicken served with classic Lebanese sides.

Grilled lamb chops, juicy and flavorful. Often eaten with fingers.

Grilled chicken breast seasoned with garlic and lemon.

Marinated sliced meat (beef or chicken) roasted on a vertical spit, served with spicy potatoes.

Mixture of beef and chicken shawarma.

Kebbeh baked in the oven as a dish (like a meatloaf) rather than fried dumplings. Layers of bulgur and meat with a spiced filling in the middle.

Fish of the day prepared as you choose: grilled, fried, or in sauce.

Freshly squeezed fruit juices made to order.

Natural or sparkling mineral water in half a liter.

Large bottle of still or sparkling water.

Assorted fruit juices served by the glass.

Sweet and sugary drink based on dates. Very energetic.

Classic canned sodas.

Salted tomato juice.

Natural sparkling water.

Sparkling lemon drink.

Lemonade mixed with mint syrup.

Add flavored syrup to your drink.

Creamy rice pudding, flavored with floral waters (rose/orange blossom). Served cold.

Light Lebanese flan made from milk and cornstarch, flavored with rose water.

Small folded oriental crepes, filled with creamy milk cream (ashta) and drizzled with sweet syrup.

Crispy dessert made of vermicelli dough (kadaif) with a heart of milk cream, served with syrup.

Assortment of baklavas and small cakes with nuts, pistachios, and honey.

Special assortment of chef's desserts to share.

Mixture of fresh seasonal fruits cut into pieces.

Airy and chocolatey dessert.

Egg flan topped with liquid caramel.

Italian dessert with coffee and mascarpone.

One scoop of ice cream of your choice.

Two scoops of ice cream of your choice.

Three scoops of ice cream of your choice.

Giant ice cream coupe with 4 flavors, whipped cream, and dried fruits.

Classic dessert with banana, three scoops of ice cream, chocolate sauce, and whipped cream.

Dessert composed of vanilla ice cream, peaches in syrup, and red fruit coulis.

Vanilla ice cream served with poached pears and hot chocolate sauce.

Vanilla ice cream coupe topped with hot chocolate sauce.

Chocolate ice cream served with cold coffee and whipped cream (or all-chocolate variation).

Coffee ice cream drizzled with cold espresso and topped with whipped cream.

Lemon sorbet with iced vodka. Digestif and refreshing.

Anise liqueur or grape marc eau-de-vie.

Almond liqueur or sugarcane alcohol.

Selection of French brandies and mint liqueurs.

Hot cocktail based on coffee, Irish whiskey, and cream.