A Culinary Journey Through Beirut

Street Flavors, Hidden Gems, and Artful Dining

August, 2025

Indulging in street food

Part of my philosophy of well-being is finding joy in the small things - moments that nourish not just the body, but the soul.

One of my greatest pleasures is enjoying food made with love, fresh ingredients, and a deep connection to nature and traditions.

Recently, through the gracious invitation of Beihouse, hosted by Chef Tarek Alameddine & his sister and Partner Reem Alameddine, organized by Sherif Tamim, and Le Gourmande, we traveled to Beirut to experience the city’s rich culinary heritage. From bustling street corners to El Dayaa (the countryside), to intimate hidden gems, and finally, to elevated fine dining experiences, every moment was a celebration of Lebanese flavors - rooted in tradition, yet bursting with artistry.

Day 1 - Street Food & Hidden Treasures

Our first day began with authentic Lebanese street food – lahm be ajeen, fatayer sbanekh, and more at Afran Maraach (Maraah Bakery).

The flavors were bold yet comforting, each bite a warm welcome to the city.

We then explored a hidden gem: a tiny shop Tenbelian’s  overflowing with hundreds of treasures from dried fruits, sun-dried vegetables, fragrant herbs, and unique fermented jams like walnut and aubergine. This place was more than a store; it was a heritage passed down through generations, blending Lebanese and Armenian culinary influences.

Later, we were invited to Chef Tarek’s and Reem’s family home in Chimlan for a cozy lunch. The setting surrounded by nature, warmth, and heartfelt conversation - made the experience unforgettable. Om Tarek served us Waraa Enab, Moussaka, and Ablama (zucchini with minced meat and tomato sauce, topped with toasted almonds), dishes deeply rooted in Lebanese cuisine. Each plate told a story about her and her love for Lebanese cooking. Though Chef Tarek wasn’t yet a chef during those years, the flavors, traditions, and care she poured into her food planted the seeds that would later shape his culinary journey.

Day 2 - From Earth to Table in Rechmaya & An Evening at Beihouse

On the second day, we headed to Rechmaya in the mountains for a farm-to-table lunch with Chef Tarek and his incredible crew.

We hand-picked vegetables, herbs, and fruits straight from the earth. With no recipes, Chef Tarek transformed them into vibrant dishes on the spot—just instinct, inspiration, and joy. As he put it: “This is the place where I come to create with zero pressure.”

From earth to mouth

In the evening, we visited Beihouse – what a place, I can confidently say, it’s one of the most breathtaking places I’ve ever been. This restored heritage building was reconstructed brick-by-brick after the tragic 2020 Beirut port explosion, preserving not just its architecture but its soul.

Beihouse is more than a restaurant—it’s a concept. The space unfolds like a story:

An open-air dining terrace with an enchanting bar where the breeze carries the scent of the sea.

An exquisite indoor dining room with warm lighting and intricate patterns and accessories handcrafted by Lebanese artisans.

A cigar room that feels like stepping into a 1920s lounge.

A pottery studio, where art and hospitality blend. And soon, a boutique hotel, promising guests the full immersion of Beirut’s creative spirit.

Every detail was thoughtfully curated: colors, patterns, lighting, and custom-made artisan pieces, I was simply in awe of how beautiful it is. We sat down for a 14-course dinner crafted by Chef Tarek - from tuna kibbeh naye and fresh tomato salad, to citrus seabream, and sour cherry glazed short ribs. The meal ended with a silky halawa chocolate mousse, a perfect balance of creamy richness and the nutty sweetness of tahini and pistachio, tying tradition to modern artistry.

The night ended with Beirut’s lively nightlife — a reminder of this nation’s unshakable love for dance, music, and living fully.

Day 3 - Sweet Mornings & A Touch of History

We started our last day with a dessert breakfast - pistachio delights, mastika treats, and konafa bil jebn.

We went to Helwayat Al Douk & Helwayat Safsouf.

After a morning walk, we visited Beit Beirut - Museum & Urban Cultural Center; the section that showcased the Lebanese Civil War was especially moving, with photographs and artifacts showing the resilience of families who lived through those years. Standing there, you feel the weight of history and the pride of a people who rebuilt their lives again and again. 

For lunch, we went to Buco, Tarek and Reem’s second restaurant and bar in the heart of Saifi Village, Downtown Beirut - a cool, casual spot specializing in burgers and cocktails. The juicy burgers, lobster rolls, and sweet corn appetizers were unforgettable, but the real showstopper was dessert: Madagascar vanilla soft serve with a warm, chewy cookie baked in a cast iron pan, the perfect ending to a journey full of flavors, inspiration, and heritage.

This trip wasn’t just about food , it was about connection. Connection to a land I love with all my heart, to tradition, to creativity, to art and to the people who keep these flavors alive.

Beirut welcomed us with open arms and an open table; every meal was a reminder that food can be both art and memory. Every conversation reinforced that hospitality here is not just a gesture; it’s a way of life.

This trip was a celebration of slow enjoyment, shared tables, and the beauty of cultures preserved through love, creativity, and resilience. I left with a deeper appreciation for how a country’s food can be art, history, and love - all in one bite.

Saifi Village

“بيروت ستبقى بيروت”- “Beirut will always be Beirut”