Best restaurants and what to eat
Lebanon
Byblos, on Lebanon’s Mediterranean coast, is a historic port city whose cuisine reflects both fishing traditions and the broad flavors of the Lebanese mountain-and-sea pantry. Its specialties lean toward very fresh seafood, olive oil, herbs, citrus, and mezze-style preparations that are simple, bright, and deeply aromatic.
The coastal Lebanese blend of wild thyme, sesame, sumac, and salt is intensely fragrant, tangy, and nutty. In Byblos it is prized as a breakfast seasoning over bread with olive oil, and as a finishing touch for grilled fish or vegetables.
This dark red seasoning brings a sharp, lemony acidity that is essential to Levantine cooking. Around Byblos it brightens seafood, salads, onions, and mezze with a clean, almost wine-like sourness.
Lebanese tahini is silky, nutty, and gently bitter, made from finely ground sesame seeds. It anchors sauces and dips in Byblos cuisine, especially with fish, fried snacks, and vegetables.
Fruit-forward and peppery olive oil is a cornerstone of the region’s cooking and table rituals. In Byblos it is used generously over bread, salads, labneh, and grilled seafood, often at its freshest and most aromatic.
Thick strained yogurt with a clean tang and lush, spreadable texture, labneh is a staple of Lebanese breakfasts and mezze. In Byblos it is often drizzled with olive oil and paired with herbs, olives, and flatbread.
Mild, elastic, and pleasantly salty, this white brined cheese is beloved across Lebanon. In Byblos it appears in pastries, breakfasts, and mezze, where its gentle flavor balances stronger herbs and spices.
Lebanon’s classic anise spirit is clear when neat and milky when mixed with water and ice. In Byblos it is a traditional companion to mezze and seafood, serving as a cooling, aromatic aperitif.
Lebanese wine is often dry, sunlit, and Mediterranean in character, with both red and white styles produced in the wider country and served along the coast. In Byblos it suits grilled fish, olive-oil dishes, and herb-driven mezze.
Known for polished reds and elegant blends, this Lebanese wine tradition offers ripe fruit, spice, and balanced structure. In Byblos it is a refined table wine for seafood, lamb, and mezze spreads.
One of Lebanon’s best-known wine names, Ksara produces approachable reds, whites, and rosés with Mediterranean warmth. In Byblos it is often enjoyed with seafood appetizers and grilled dishes.
A Lebanese beer associated with local drinking culture, light and refreshing in style, suited to warm coastal weather. In Byblos it is an easygoing accompaniment to fried mezze and grilled seafood.
A local beer brand from Lebanon, typically crisp, pale, and designed for casual drinking in a Mediterranean climate. In Byblos it is served cold alongside seafood platters and street snacks.
A signature Lebanese fish and rice dish in which the rice is deeply flavored with caramelized onions, fish stock, and warm spices. In Byblos it captures the city’s maritime identity, pairing best with fresh salad and tahini sauce.
Whole grilled fish, simply seasoned and cooked over flame to preserve its moisture and natural sweetness. In Byblos, where the sea is central, this is one of the most authentic and beloved coastal preparations.
Fish baked in a tahini-based sauce with lemon, garlic, and sometimes onions or herbs, giving it a rich yet bright flavor. It is a classic coastal dish that suits the fresh catch of Byblos.
Fish served with a spicy, nutty sauce of chili, coriander, garlic, lemon, and often walnuts or pine nuts depending on the local style. In Byblos it offers a bolder, more aromatic expression of coastal cooking.
Calamari, usually fried or lightly grilled, is crisp, tender, and ideally served with lemon and garlic sauce. In Byblos it is a staple of seaside dining and a natural companion to cold drinks and mezze.
Chicken wings marinated in garlic, lemon, and spices, then grilled or roasted until the skin is bronzed and flavorful. In Byblos they are often found among shared mezze and casual seaside meals.
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