Where to Eat & Drink

Olive oil has a long history in Lebanon; but with an advance in technology over the years that heritage has been refined. LT looks at the production of extra virgin olive …

The goat dairy product, ambarees, has a long history in Lebanon, but as its traditional production process fades out it’s at risk of being lost. The Food Heritage’s Foundation’s Zeinab Jeambey …

Located on a promenade that juts into the sea in the picturesque Byblos port area, L’Azrak has bags of atmosphere and sea views from every side. Dammous is a regular customer because of their “delicious mezze” …

Darb el Karam (The Trail of Generosity) is a new food trail that promotes food and agricultural heritage in rural areas in the Higher Shouf and West Bekaa. The Food Heritage …

Since the dawn of time, the Mediterranean has been abundant with the sweetest fruits and its people are skilled at preserving them. The Food Heritage Foundation’s Zeinab Jeambey researches the tradition …

The Food Heritage Foundation’s Zeinab Jeambey goes on a countrywide journey to discover producers still making Arabic ice cream the traditional way   The history of ice cream making stretches back …

Olive trees grow throughout the Mediterranean coastal region, especially on the hillsides of Lebanon’s rural landscape. Farmers take a very personal stance on the quality of the olives produced and the …

Food writer Barbara Abdeni Masaad takes a closer look at the tradition of the manouche, the so-called Lebanese pizza. Be sure to look out for this local delicacy as you travel …