A unique history has helped place Lebanese food among the most popular of all Middle Eastern cultures. During the earlier days, Lebanon was ruled by foreign powers that have influenced the types of food and cuisine. The origins of many Lebanese dishes trace back to the time of the culture known as Phoenician, a maritime trading culture with extensive reach across the Mediterranean. The influence of the Levant region is most obvious in use of spices, for instance, za’atar has been enjoyed in this region for thousands of years. Classic Lebanese dishes, such as homous and manoosh, can also be traced back to ancient roots in Levantine cuisine.
The culture of Phoenicia was influenced by the beauty of Egypt, the oriental cultures of the Near East and the Mediterranean which nowadays are reflected in an extraordinary diversity in the recipes of the Lebanese cuisine.
What we have today is a refined, varied, aromatic and truly unique world class cuisine!
Situated on the eastern coast of the Mediterranean Sea, Lebanon has an extraordinarily varied landscape and climate- within 45-minutes it’s possible to drive in winter, spring, and fall; both skiing and swimming are possible. The location on the crossroads of three continents, Europe, Asia and Africa has also influenced Lebanon’s cuisine. From the evergreen mountains to fields of Lebanon, each region brings its own unique flavors. Lebanon’s capital, Beirut, was once known as the Paris of the Middle East and for thousands of years nomads would pass through with all sorts of exotic delicacies, such as dried fruits and spices from the Far East.