BeyÏt Jedo

A very fresh Lebanese salad mainly composed of finely chopped flat-leaf parsley, tomatoes, mint, and a little bulgur wheat. Dressed with olive oil and lemon. Often eaten with lettuce leaves or bread.

A colorful peasant salad with seasonal vegetables and pieces of fried or grilled Lebanese bread that add crunch. Enhanced by sumac, a typical tangy spice.

A cooked or marinated salad of colorful peppers mixed with tomato and flavored with cilantro. Mild and slightly sweet flavor from the peppers.

Le 'Raheb' (monk) is a salad of grilled eggplant mixed with fresh crunchy vegetables like peppers and onions. A more textured and fresh alternative to moutabal.

Hand-rolled vine leaves stuffed with a mixture of rice, tomatoes, and herbs. Simmered in lemon and olive oil. Served cold, they are tender and tangy.

Smoky grilled eggplant puree, mixed with sesame cream (tahini), garlic, and lemon. Creamy texture and rich flavor. To be enjoyed with Lebanese bread.

Aged cow or goat milk cheese, crumbled and mixed with herbs (often thyme) and spices. Unique strong and pungent taste, often served with tomatoes and onions.

A colorful variation of classic moutabal, where beetroot is incorporated into the eggplant and tahini puree. Adds an earthy sweetness and a beautiful purple color.

Typical Middle Eastern fresh cheese obtained by draining yogurt. Thick and creamy texture, slightly tangy taste. Served here with garlic and za'atar (thyme and sesame blend).

Thin slices of dried and heavily spiced beef, coated in a paste of cumin, fenugreek, and garlic. Intense, salty, and garlicky flavor, similar to a very fragrant cured meat.

A generous composed salad mixing fresh vegetables and delicious hot falafels. A mix of crunchy and soft textures with a touch of feta cheese.

A composed salad with tuna and halloumi (Cypriot grilling cheese). Fresh and protein-rich, ideal for a light starter or a quick meal.

Fried oval fritters made with a crispy bulgur and meat shell, stuffed with minced meat sautéed with spices and pine nuts. A great classic of Lebanese meze.

Fried vegetarian fritters made from ground chickpeas and fava beans with herbs and spices. Crispy on the outside, soft and green on the inside. Served with tarator sauce (sesame).

Small pizzas or dough bites topped with seasoned minced meat, tomatoes, and pine nuts. Baked in the oven, they are flavorful and eaten with fingers.

Thin pastry leaves rolled into a cigar shape and stuffed with a mixture of cheeses (often feta and mozzarella) and herbs. Fried until golden and very crispy.

Small turnovers made of dough, fried or baked, stuffed with spiced minced meat and onions. A warm and comforting bite.

Half-moon shaped dough turnovers, stuffed with a mixture of melting cheeses and parsley. Crispy on the outside and soft on the inside.

Triangular turnovers stuffed with tangy spinach with sumac, onions, and pine nuts. A classic vegetarian option with a characteristic lemony taste.

Turnovers stuffed with a savory mushroom mixture. A vegetarian variation of classic samboussek.

Grilled or fried chicken wings, marinated in a typical sauce with garlic, lemon, and fresh cilantro. Juicy and very fragrant.

Pita bread sandwiches stuffed with minced meat (kafta) then grilled until the bread is crispy and the meat is cooked. The fat from the meat deliciously flavors the bread.

Grilled pita bread stuffed with halloumi cheese, fresh tomatoes, and herbs. The cheese melts during cooking and becomes stringy, contrasting with the crispy bread.

Small spicy pan-fried sausages, often deglazed with lemon juice or pomegranate molasses. They have a rich and complex flavor, a mix of meat and mild spices.

Semi-firm Cypriot cheese that doesn't melt completely when heated, allowing it to be grilled or pan-fried. Served hot, golden, and chewy, seasoned with za'atar.

The essential classic: creamy chickpea puree, sesame cream (tahini), garlic, and lemon. Served with a drizzle of olive oil.

A flavorful variation of traditional hummus, sprinkled or mixed with za'atar, a Lebanese spice blend based on wild thyme and sesame.

Modern fusion between hummus and guacamole. Avocado adds extra creaminess and a green color, enhanced by a touch of cumin.

Hummus flavored with fresh basil (Habaq), offering an herbaceous and fresh note, garnished with crunchy pine nuts.

Beirut-style hummus, mixed with fresh chopped parsley, more garlic, and sometimes diced tomatoes. More textured and flavorful than the classic version.

Rich dish where cold hummus is topped with hot sautéed lamb and toasted pine nuts. Delicious contrast of temperatures and textures.

Generous plate of hummus topped with marinated chicken shawarma strips. A complete meal or a hearty starter to share.

Children's menu including a main course (meat or falafel), a side dish (bulgur or potatoes), and a drink.

A traditional dish of simmered fava beans (Foul), seasoned with cumin, garlic, and lemon. Served generously with fresh vegetables and herbs. A nutritious and flavorful vegetarian dish.

Whole eggplant stuffed with a vegetable mixture, usually simmered in tomato sauce. A comforting family dish served with a grain.

Breaded and cooked chicken fillet, topped with melted kashkaval cheese (ashkawen) and sautéed peppers. A gourmet dish combining the crispiness of chicken and the creaminess of cheese.

Minced meat balls simmered in a rich tomato sauce with onions and sometimes pine nuts. A classic of Lebanese home cooking.

A revisited burger with Lebanese flavors, featuring a spiced minced meat steak (kafta) and fresh garnishes.

The house's signature burger with beef, kashkaval cheese (ashkawen), and a crunchy coleslaw.

Vegetarian option where the steak is replaced by a falafel patty, garnished with typical marinated grilled vegetables (turnip) from falafel sandwiches.

Chicken burger with ashkawen cheese and a sauce flavored with Lebanese thyme (za'atar).

A varied platter mixing cold starters like tabbouleh and hummus, and hot items like chicken wings and falafels. Perfect for tasting a bit of everything.

The most complete platter, offering an assortment of cold and hot mezzes accompanied by grills (skewers). A hearty meal representative of the Lebanese table.

A combination of vegetarian classics (hummus, tabbouleh) and shawarma meats (beef and chicken), served with spiced potatoes.

Rich vegetarian plate offering a variety of salads, cold dips, and hot fried bites.

100% plant-based selection excluding all dairy or animal products. Includes specialties like vegetarian kibbeh and vine leaves.

A grand meze feast designed for sharing. Includes a wide variety of essential cold and hot starters.

Vegetarian version of the grand tasting meze, replacing meats with flavorful vegetarian specialties.

The ultimate meze experience with an even wider selection of cold and hot dishes, including specialties like poultry liver (saouda).

Marinated beef roasted on a vertical spit, then thinly sliced. Tender and flavored with oriental spices.

Chicken shawarma strips marinated specifically with cardamom and citrus, offering a fresh and aromatic taste.

A 'half-half' (NossNoss) mix of beef and chicken shawarma for those who don't want to choose.

Two skewers of tender lamb, grilled on volcanic stone for a subtle smoky flavor.

Plate of two grilled skewers. Taouk is marinated chicken, Kafta is spiced minced meat.

The complete assortment of the three main Lebanese skewers: lamb, marinated chicken, and minced meat.

A small fresh and simple salad to accompany hot dishes.

Mixture of seasonal vegetables sautéed in olive oil and flavored with herbs.

Bulgur wheat cooked pilaf-style with tomato sauce. A hearty and flavorful side dish.

White rice cooked with fried vermicelli, the classic rice of the Levant.

Fried potato cubes sautéed with garlic, fresh cilantro, and chili (harra means spicy, but it's often mild).

Complete vegetarian lunch plate including mjadara (lentils and rice).

Balanced lunch plate with mezzes and grilled meats.

Quick lunch formula centered around a Lebanese sandwich.

A varied plate mixing traditional and modern flavors.

Daily dish changing according to the chef's inspiration (see chart).

Light and silky milk flan, delicately flavored with orange blossom water and garnished with pistachio slivers. A very fresh dessert.

Assortment of small oriental pastries made of crispy filo dough, butter, and dried fruits (pistachios, walnuts), drizzled with sugar syrup.

Dessert composed of two layers of crispy, golden angel hair (vermicelli dough), enclosing a heart of creamy milk cream (achta).

Thick and soft mini pancakes folded into a cone or turnover, filled with milk cream (achta) and pistachios. Often served with syrup.

A coffee accompanied by a selection of the house's best desserts in miniature format.

The tea version of gourmet coffee, with the same Lebanese sweets.

Ice creams and sorbets in various flavors.

The national alcohol of Lebanon. A grape eau-de-vie distilled with anise. It is drunk diluted with water and ice, then taking on a milky white color.

Sweet and aromatic dessert wine.

Original house cocktail combining vodka with the floral scent of rose.

Prestigious French sparkling wine.

Liqueur or eau-de-vie served at the end of the meal.

Organic artisanal IPA (India Pale Ale) beer, bitter and aromatic.

Artisanal dark beer with roasted notes.

Classic French aperitif based on white wine and fruit cream.

Italian Vermouth served chilled as an aperitif.

Blended Scotch Whisky.

Tennessee American Whiskey.

Classic digestifs: wine eau-de-vie or mint liqueur.

Light Lebanese blonde beer, refreshing.

Lebanese red wine from the Bekaa Valley.

Classic red wine from Château Ksara, the oldest winery in Lebanon. Robust and fruity.

Accessible and versatile Lebanese red wine.

Vintage wine, rich and complex.

Balanced organic rosé wine.

Organic rosé wine.

Lively and spicy Lebanese rosé.

Fruity Lebanese wine.

Corsican wine with a typical grape variety.

Chardonnay grown at high altitude in Lebanon, with body and freshness.

White wine featuring Obeidy, an indigenous Lebanese grape variety.

Dry white wine from the Loire Valley.

Dry white wine from the South of France, aromatic and round.

High-quality organic biodynamic white wine.