Delicacies of Lebanese Cuisine

Located in the heart of the Bekaa Valley, 54 kilometers (33 miles) from Beirut, 40 minutes from the monumental Roman city of Baalbeck, near the best vineyards of Lebanon, the Grand Hotel Kadri invites travellers to enjoy its elegance and one of the best restaurants in Lebanon.

No doubt it offers the best meze, an immense tray of various dishes such as pickled vegetables; sambusik (small pasties), hummus (chickpea with tahini), baba ganug (pureed smoked eggplant with tomato, garlic, parsley and lime juice), tabule (wheat semolina, parsley, tomato, sesame, lime juice), grape leaves stuffed with rice and lamb, bastoorma (Arabian pastrami) and labneh (creamy goat milk yogurt with olive oil), among others.

 

 

Its main dishes are roasted lamb, nafta (brochettes) of lamb or chicken, roz a djaj (the famed dish prepared with rice, chicken and spices), kibbeh (lamb croquettes) and moghrabiye (wheat semolina with spices, lamb, chicken and onions). The khoobz arabi, flat bread that is sometimes used instead of a spoon, is made in the Kadri’s own oven.  The meal ends with an exquisite selection of cakes made with almonds, pistachios and honey. The Ksara wine that accompanied the meal comes from the vineyards in the Bekaa Valley, five  minutes from the restaurant.

The Kadri is an authentic place perfect for enjoyment. It offers excellent service and is located in a gorgeous garden located on the banks of a torrential river that descends from the mountains.       

               

 

Text: Patrick Monney ± Photo: Patrick Monney.