Lebanon is the land of exceptional flavors, mix of colors, tastes and generosity. A gastronomy reflecting the sun and the generosity of its people. A fusion of healthy ingredients, spices and herbs. Lebanon’s specialty foods offer a mouthwatering experience rooted in unparalleled cultural heritage and levels of hospitality and generosity.

At the crossroad of the Mediterranean and the levant, Lebanon offers a rich cuisine open to culinary interaction. Lebanon’s culinary heritage is one the richest in the world combining 2000 years of multicultural interactions with a generous terroir. Bathed in sunshine for more than 300 days a year, the country has ideal conditions to cultivate a large variety of fresh, tasty produce. A cuisine reputed to be not only rich with flavors but also so healthy! Using fresh ingredients, mostly grown locally to conserve freshness, authentic Lebanese specialties mix a panoply of healthy ingredients to create delicious meals. Although Lebanese food is not vegetarian or vegan, it offers a rich variety of dishes suitable for healthy and vegan diets.

Lebanese cuisine is made up of entire series of dishes with generous quantity of vegetables, herbs, spices and olive oil. Whether it’s the famous manoushe (flat dough with Zaatar spices and olive oil) to the Hummus and Baba ghanouj dips, pickled or cooked vegetables, Lebanon’s specialty food offers a unique blend of luscious flavors. A typical Lebanese family feast or mezze includes a color-filled and incredibly diverse assortment of hot and cold dishes bursting with flavors and spicy aromas. Lebanon is also the celebrated birthplace of the olive tree, having the oldest living olive trees in the world dating back at least 1500 years. No mezze spread can be complete without the use of extra virgin olive oil. Buttery, peppery, fruity, and nutty notes characterize Lebanese olive oil, used as the central element in almost every traditional dish.

Lebanese food is a celebration of life; it’s fresh, colorful and incredibly diverse.