Picture by Bethany Kehdy

Food is probably the only thing we are still good at in Lebanon and we can still brag about. Nothing beats a typical Lebanese lunch with the tens of hot and cold dishes (mezze) and of course the raw meat and the grilled meats (Kafta, Taouk, Kabab etc ..).

Every year, Travel and Leisure asks readers to weigh in on travel experiences around the globe and rate cities for a number of qualities, including food. This year, Beirut topped the list followed by San Sebastián and Paris.

Why is Lebanese food so good? Some may argue that Toum (Garlic) is the secret sauce for great Lebanese food. Garlic is indeed essential to almost every Lebanese dish but it’s the variety of dishes and food combinations that we offer that make our food so flavorful and good.

Here’s what the website said about our capital:

Lebanon’s capital city, Beirut, is having a bit of a cultural renaissance—and it’s not just new museums like the striking Aïshti Foundation that have attracted international attention. There’s arguably no better way to sense the friendliness and enthusiasm of Beiruties than by enjoying fresh a meal at Tawlet, a fantastic Lebanese restaurant in the hip Mar Mikhael neighborhood (order goat tartare and the unusual mountain specialty, h’risset ‘akkub: a lamb porridge with wild thistle). Even breakfast here is exciting: order Al Soussi’s fatteh, a traditional dish of toasted pita, chickpeas, yogurt, and pine nuts.

Tawlet and Al Soussi are indeed ideal destinations for enjoying an authentic Lebanese breakfast and lunch.

You can check out the full list [here].