du Liban

Hands from Beirut

Our kitchen team is Lebanese, and cooks the way it's cooked at home: traditional recipes, no fusion, nothing reinvented. The oven is lit every afternoon, and everything that comes out of it is made that same day.

Zaatar manakish

24-hour fermented dough, topped with zaatar — wild thyme, sumac and sesame — and a drizzle of oil. Baked until the crust turns gold and the room fills with the aroma.

Samak Mashwi · grilled fish

Whole sea bass marinated with garlic, lemon and cumin, opened over charcoal. The smoke perfumes the skin; the flesh stays white, juicy, with a golden crust.

The soul of the mezze

Zaatar, sumac, tahini, pomegranate molasses, cumin, cardamom and white pepper. Without these seven spices, no Lebanese dish keeps its name.

Hummus bil Pesto

Our own creation, and the dish people keep coming back for: the classic hummus — chickpea and tahini — finished with a pistachio pesto. A drizzle of olive oil and warm pita to dip.

Moutabal · smoked eggplant

Eggplant smoked over open flame, whipped with tahini, garlic, lemon juice and yoghurt. Creamy, deep, with pomegranate seeds and oil on top.

The last gesture

Every dish leaves the kitchen twice: once with the recipe, again with the details — the pomegranate flower, the coriander leaf, the final thread of oil.

Rass Assfour

Beef cubes sautéed in butter with garlic and toasted pine nuts. Finished with lemon or pomegranate molasses, they reach the table still sizzling in the copper pan.

Fatteh Djaj

Cinnamon rice, grilled chicken, garlic yoghurt, fried eggplant and toasted pine nuts. Layer on layer — eaten with a spoon.

Lahme bi Aajin

Thin dough topped with minced lamb, tomato concassé, onion and seven spices. The Beirut pizza — baked until the edges crisp, with a lemon wedge on the side.

Zaatar & Labneh

Zaatar manakish with house-made labneh — yoghurt strained for three days — and Lebanese black olives. The whole coast eats this for breakfast; we serve it until midnight.

Fattoush

Tomato, cucumber, radish, arugula and mint, dressed with pomegranate molasses and oil. Toasted pita squares for crunch — the salad that opens the table.

Hummus Lahme

Warm hummus crowned with lamb sautéed in clarified butter and golden pine nuts. The contrast between the chickpea cream and the heat of the meat.

Kabab

Skewers of knife-chopped lamb with parsley and onion, over charcoal. Served with roasted tomato, sumac onion and warm bread to wrap.

Mawzet Kharouf

Lamb shank braised for six hours with onion, tomato, cinnamon and cumin. Meat that falls apart at the spoon and a concentrated jus beneath, with smoked freekeh.

Knefeh

Angel-hair pastry stuffed with fresh cheese, baked until gold and soaked in orange-blossom syrup. Served warm, with a cardamom coffee on the side.

Mafroukit Ashta

Golden semolina with honey, butter and orange-blossom water. On top, ashta — Lebanese reduced cream — and a handful of whole Bekaa pistachios.

Em Ali

The traditional pastry pudding: thin layers, warm cardamom-scented milk, almonds, pistachios and grated coconut on top — freshly baked.

Granada & Mezcal

Mezcal with pomegranate molasses and lime juice. Inspired by grenadine — pomegranate and sugar reduced over a slow flame, as in the southern villages.

Arak Sour

Arak — the Lebanese aniseed — with fresh lemon juice, orange-blossom syrup and whipped egg white. Served in a chilled coupe with orange peel.

Sharing is Lebanese

A Lebanese table is never for one. The mezze arrives at the centre and everyone reaches into the same dish — that's what makes the food taste of home.

The first bite

Warm bread fresh from the oven, hummus at the centre, a leaf of mint. That's how it always begins — the ritual before the ritual.

A Lebanese table

Twenty mezze, the oven and the grill, Bekaa wine, orange-blossom at the end. For four, for eight, for whoever joins.

Dining slowly

In Beirut nobody eats in an hour. Neither do we — reserve with time and let the table fill little by little, as if at home.

Wines from the Bekaa

Lebanese list from vineyards at one thousand metres — Château Musar, Ksara, Domaine des Tourelles — alongside bottles from Ribera, Rueda and Burgundy.

Details of Beirut

Hand-embroidered upholstery, brass lamps, marble mosaics. Every object in the room comes from a corner of Lebanon — the souk or the family home.

Hospitality at the table

Hand-painted dishes, weighted cutlery, fine glassware. How it's served is part of the plate — the detail is seen before the flavour.

The texture of the house

Dark wood, hammered copper, natural fabrics. A room you feel with your hands before your eyes — built so nobody hurries.

Choosing the table

Five acts: from the oven, cold mezze, hot mezze, the grill and desserts. Ordering Lebanese-style isn't ordering little — and there's always something to take home.

Service in the dining room

The maître presents each dish, explains the recipe and where each ingredient came from. The sobremesa begins before the first bite.

Sharing the table

Plates are placed at the centre, hands cross, the bread is passed. Eating Lebanese is a collective gesture — the whole table shares the same bite.

The fish to the table

The samak mashwi is brought whole from the kitchen and carved at the table. The smoke of the grill still trails the head, the loins and the tail.

The golden hour

La Moraleja's terraces at dusk. The aperitif begins, friends arrive, the sun goes down — and the night has not even started yet.

Dinner at night

Warm light, white linen, glass poured. The table set for a long evening — the kitchen opens at eight and closes only at midnight.

Lebanese sobremesa

Cardamom coffee, the sweet, conversation. Dinner ends when someone decides to leave — and almost nobody is ever in a hurry.

The dining room

Fifty covers in a room that holds the details of the Lebanese coast — low light, dark wood, mosaic at the back, brass lamps.

Lebanese hospitality

A dining room built so nobody hurries. Every table has its own corner — and every corner a piece of Beirut in wood or copper.

Terrace at night

The bar open to the outside, Lebanese cocktails, Bekaa wine and light mezze — all until close, every night of the week except Monday.

The plaza of La Moraleja

Twenty-three years in the same plaza. The terrace full every night, the oven lit at eight — and the neighbourhood knowing this is Madrid's Lebanese house.