Le daily syrien Bar

A large sharing tasting platter, consisting of ten varieties of mezzes (small Lebanese cold and hot dishes). Ideal for discovering a wide range of flavors in a group.

A tasting platter designed for two, offering a selection of five Lebanese mezzes. A convivial way to start the meal.

A creamy chickpea puree mixed with sesame paste (tahini), lemon, and olive oil. Creamy texture and nutty flavor. Eaten with Lebanese bread.

Also called Moutabal or Baba Ganoush, it is a puree of grilled eggplants mixed with tahini. Distinct smoky flavor and silky texture.

A very fresh Lebanese salad composed mainly of chopped parsley and mint, with a little bulgur, tomatoes, and onions. Dressed with lemon and olive oil.

A slow-cooked cold dish of eggplant, tomatoes, and chickpeas. Rich in Mediterranean flavors, melting and slightly sweet thanks to the stewed vegetables.

Rolled grape leaves stuffed with a mixture of rice, vegetables, and herbs. Served cold, they are tender and lemony.

A simple and nutritious salad made from cooked lentils, seasoned with a lemon and olive oil vinaigrette.

A strained yogurt cheese, thick and creamy, served with olive oil and often dried mint. Fresh and tangy flavor, similar to Greek yogurt but denser.

A refreshing variation of eggplant, mixed with colorful peppers and herbs for extra crunch and freshness.

A rustic and comforting dish made from slow-cooked lentils and rice, often topped with caramelized fried onions.

A preparation of zucchini cooked with tahini (sesame paste), garlic, and mint. Tender texture and fragrant taste.

Crispy fried chickpea fritters made from crushed chickpeas and spices. The inside is soft and fragrant. A classic of Levantine cuisine.

Oval-shaped fritters made from a shell of bulgur and meat, stuffed with spicy minced meat and nuts. Fried until crispy.

Small fried or baked pastry turnovers, filled with a mixture of melted cheeses. Crispy on the outside, soft on the inside.

Pastry turnovers stuffed with minced beef and spicy onions. A flavorful and crispy bite.

Triangular shaped turnovers stuffed with a tangy mixture of spinach, lemon, and onions (and sometimes sumac).

Fried potato cubes then sautéed with garlic, coriander (or parsley), and chili. A spicy and flavorful dish.

Small Lebanese sausages flavored with spices, particularly cumin, and often deglazed with lemon juice.

Crispy phyllo pastry turnovers stuffed with feta cheese (and often herbs). Very light and crumbly texture.

Pan-fried chicken livers with garlic, lemon, and sometimes pomegranate molasses. Rich flavor and tender texture.

Small flatbreads or cakes topped with a mixture of dried herbs (wild thyme), sesame seeds, and olive oil. Herbal and aromatic taste.

A velvety and comforting soup made from red lentils, flavored with cumin and lemon.

A complete plate combining the great classics: dips, salads, fried bites, and meat. Perfect for a varied solo meal.

An assorted meat-free plate, featuring falafels, salads, and vegetable and cheese turnovers.

An entirely vegetarian (and potentially vegan depending on items) selection with a variety of cooked vegetables and legumes.

A traditional dish made from slow-cooked fava beans, seasoned with garlic, lemon, and olive oil. Rich, hearty, and very popular for breakfast or lunch in the Levant.

A complete lunch menu including a sandwich (meat or vegetarian in a rolled Lebanese bread), side dishes (tabouleh and hommos), and a drink.

Daily menu offering a combination of two dishes (starter/main or main/dessert). Ask for today's suggestions.

A large meal salad topped with hot and crispy falafels and fried eggplants. Dressed with tahini sauce and tangy pomegranate molasses.

A fresh salad with feta cheese cubes and crispy cheese cigars (pastries). Flavored with sumac (lemony spice) and herbs.

A traditional Lebanese salad with pieces of fried or grilled pita bread that add crunch. The dressing contains sumac and pomegranate molasses.

Salad garnished with marinated chicken pieces (chich taouk or chawarma style), accompanied by crunchy vegetables and pita bread.

Skewers of chicken cubes marinated in yogurt, lemon, and garlic, then grilled. Tender and juicy.

Thin slices of beef marinated with spices and roasted on a vertical skewer. Served with accompaniments.

Thin slices of chicken roasted on a skewer, marinated with garlic and spices.

Small grilled or sautéed Lebanese sausages, served as a main course with salad and hommos.

A rich dish composed of a hommos base topped with tender confit lamb and pine nuts.

Oriental pastries made of multiple layers of buttery phyllo dough, filled with chopped nuts and pistachios, and drizzled with sugar syrup or honey. Crispy and sweet.

Shortbread cookies made from semolina, filled with date or nut paste. Melts in your mouth, often flavored with orange blossom or rose water.

A classic and creamy dessert made from round rice cooked slowly in sweetened milk.

A Lebanese milk pudding thickened with cornstarch, flavored with orange blossom water and often topped with chopped pistachios. Smooth and light texture.

An original creamy dessert combining the earthy sweetness of beetroot and carrot with mild spices (cinnamon, vanilla) and oriental flavors.

Semolina pastry rolls and sweet cheese, stuffed with a creamy filling (type ashta, here ricotta/mascarpone). Served with syrup and pistachios.