Image by Lindsey Parry Lonely Planet
A fine-dining Levantine feast awaits. Scoop up Lebanese mezze classics of moutabal (purée of aubergine mixed with tahini, yoghurt and olive oil) and muhammara (red chilli and walnut dip) before moving on to rack of lamb encrusted with zaatar (a blend of spices that includes hyssop, sumac and sesame) or quail stuffed with freekeh (roasted green wheat).
Several Lebanese wines – including the excellent Château Musar – and beers (Almaza, Beirut) complement the menu and the dessert offerings of umm ali (dessert of filo pastry, butter, raisins and nuts baked in milk) and apricot rice pudding top off what has to be one of the best meals in town. Booking is essential.