The Lebanese Kitchen
A diet rich in fruit, vegetable, legumes and grains and based on the rhythm of the seasons
The challenges of Lebanon's history have translated into culinary opportunity, as the many influences of those who have occupied the country have become a part of the way the Lebanese cook and eat.

Lebanon's diverse and fertile landscape has always been in high demand. Its many climates-the warm coastal plain on the Mediterranean sea, the cool mountains of fresh rain and snowfall, the fecund orchards and vineyards of the Bekaa Valley-all in such a narrow, compact space, have long made Lebanon a playground for the wealthy and a thoroughfare for commerce and business.

The culinary scene in Lebanon is a mix of the earthy, hearty traditional peasant dishes that come from the country's many mountain villages and the cutting edge, contemporary cuisine found in Beirut and other cities, influenced by the mixture of cultures, both of the Levant and Europe, that have called Lebanon home throughout its history.

The traditional diet is rich in fruit, vegetable, legumes and grains and is based on the rhythm of the seasons and locally available produce-a natural way of life that many of us now strive to get back to in our desire for sustainability. The abundance of produce, combined with the unique culinary heritage of the country, combine to form a cuisine that bears the challenges of history translated into culinary opportunity.