Lebanese cuisine is widely acknowledged to be the finest in the Middle East. The country’s gastronomic tradition is characterized by the use of an extremely wide variety of locally-produced, and therefore extremely fresh, vegetables served in all forms and shapes with an abundance of fresh herbs (mostly coriander, parsley and mint). A meal is always concluded with a wide range of fresh fruit, including melon, apples, oranges, persimmon, tangerines, cactus fruit, grapes and figs, which are all grown locally. Excellent Lebanese food is available everywhere. Beirut also offers a large choice
of international restaurants which offer dishes from all over the world. Bars have table and/or counter service. Alcohol is not prohibited.
National specialties:•
Kebbeh, made of lamb pounded to a fine paste, with
burghul or cracked wheat, and served raw or baked in flat trays or rolled into balls and fried.
•
Mezza, a range of up to 40 small dishes served as hors d’oeuvres with
arak.
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Lahm mishwi (pieces of mutton with onions, peppers and tomato) is popular.
•
Tabbouli.
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Houmos.
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Mtabbal.
• Lebanese palates also favor pastries with local varieties of baked doughs flavored with nuts, cream and syrup.
National drinks:
•
Arak, a wine traditionally produced and aged for five to 10 years before being redistilled with anis seeds.
Tipping: In hotels and restaurants, a tip of between 5 and 10 per cent of the bill is expected. It is not necessary to tip taxi drivers.
NightlifeNightclubs spice up the evenings in Beirut and mountain resorts. Entertainment ranges from solo guitarists to orchestras and floor shows. Some British-style pubs can be found in Beirut. There are many cinemas presenting the latest films from all over the world. The internationally renowned Casino du Liban in Maameltain (22km/14 miles north of Beirut) is equipped with lavish gambling halls, luxurious restaurants and a cabaret.
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