Where to Eat in Beirut

Beirut's dining culture is a busy fusion of Levantine traditions, French colonial influences, and contemporary Middle Eastern innovation, where meals are treated as social ceremonies that can stretch for hours. The city's culinary identity centers on mezze culture—the Lebanese tradition of sharing dozens of small plates including hummus, moutabal, tabbouleh, fattoush, kibbeh, and grilled halloumi—accompanied by arak, the anise-flavored spirit that turns cloudy when mixed with water. Ottoman, French, and Armenian legacies have shaped the local palate, resulting in dishes like manakish (za'atar flatbreads), shawarma, kafta, and French-influenced pastries found in every neighborhood patisserie. Today's dining scene balances traditional family-run eateries serving home-style Lebanese fare with sophisticated restaurants reimagining Levantine cuisine and bustling street food vendors operating until dawn.

• Prime Dining Districts: Mar Mikhael and Gemmayzeh neighborhoods form the heart of Beirut's restaurant scene with their restored Ottoman-era buildings housing contemporary Lebanese eateries and wine bars; Hamra Street offers authentic local spots and late-night shawarma stands; the Corniche waterfront features seafood restaurants with Mediterranean views; Achrafieh's residential streets hide traditional family restaurants; and Badaro has emerged as a trendy dining corridor with modern Lebanese fusion concepts.
• Essential Local Dishes: Raw kibbeh nayyeh (minced raw lamb with bulgur and spices) served with mint leaves and olive oil; fatayer (spinach or cheese-filled pastries eaten for breakfast); man'oushe saj (flatbread baked on a dome griddle topped with za'atar, cheese, or minced meat); grilled seafood including sultan ibrahim (red mullet) and samak harra (spicy fish); and knefeh from sweet shops in Tripoli Street, featuring stretchy cheese under shredded phyllo soaked in sugar syrup.
• Pricing Structure: Street food like falafel sandwiches and man'oushe cost 3,000-8,000 Lebanese Pounds; casual neighborhood restaurants serve mezze spreads for 25,000-50,000 LBP per person; mid-range Lebanese restaurants charge 75,000-150,000 LBP for a full mezze meal with grills; upscale dining experiences run 200,000-400,000 LBP per person; fresh seafood is priced by weight at approximately 40,000-80,000 LBP per kilogram depending on the catch and restaurant location.
• Seasonal Dining Patterns: Summer months (June-September) bring rooftop dining and late-night outdoor mezze sessions lasting until 2-3 AM; spring showcases fresh fava beans in foul mdammas and wild greens in hindbeh; winter means hearty moghrabieh (pearl couscous stew) and warming lentil soup; Ramadan transforms dining rhythms with pre-dawn suhoor meals and elaborate iftar spreads featuring qatayef (stuffed pancakes) and jallab (date syrup drink) after sunset.
• Signature Beirut Experiences: Sunday family lunches that begin at 2 PM and continue for 4-5 hours with multiple mezze courses; late-night manakish