Lebanon is the direct descendant of the ancient land of the Phoenicians. Those ancient sailors, known for their well-developed sciences and trade, travelled all the Mediterranean and greatly influenced - and were greatly enriched by - the cuisine of those whom they reached via their trade routes. The Phoenicians introduced wine and olive oil to the world and much later the Lebanese introduced Hoummos and Tabbouleh.
Our food is 'nouvelle vague' Lebanese, with its melting pot of respect for tradition and attachment to modernity. The freshest ingredients are sourced from the market every day to be combined with a subtle harmony of herbs and spices. This produces delicate combinations of flavours and aromas, served as succulent mezze, couscous and stews, shawarmas, but also as mouth-watering grills and fish dishes.