SPIRIT OF LEVANT
The vibrant streets of Beirut are home to a rich culture of hospitality and cuisine that draw upon traditions from across the Eastern Mediterranean. Within the colorful walls of Levantine, guests are treated as beloved family–or visiting dignitaries–with the easy hospitality and convivial excitement of the region.
The vibrant streets of Beirut are home to a rich culture of hospitality and cuisine that draw upon traditions from across the Eastern Mediterranean. Within the colorful walls of Levantine, guests are treated as beloved family–or visiting dignitaries–with the easy hospitality and convivial excitement of the region. Levantine’s lively concept and Levant inspired menu is proven to appeal to the tastes of guests from across the Middle East/North African region—and any visitor who appreciates abundant homestyle dishes—served in a theatrical and comfortable setting
The vibrant streets of Beirut are home to a rich culture of hospitality and cuisine that draw upon traditions from across the Eastern Mediterranean. Within the colorful walls of Levantine, guests are treated as beloved family–or visiting dignitaries–with the easy hospitality and convivial excitement of the region. Levantine’s lively concept and Levant inspired menu is proven to appeal to the tastes of guests from across the Middle East/North African region—and any visitor who appreciates abundant homestyle dishes—served in a theatrical and comfortable setting
Get StartedBrand Overview
all day. quality. authentic.
all day. quality. authentic.
all day. quality. authentic.
Brand Overview
The Levantine concept strikes the perfect balance between a familiar, comfortable atmosphere and an exciting new experience—alive with vibrant colors, aromas, and sensations.
OUR BRAND IS INSPIRED BY
The soul of Beirut and the richness and culture of the Levant region
Spontaneity and passion for life
Vivacious street cafè lifestyle
The essence of family hospitality
SIGNATURES
Theatrical display cooking
Variety of intimate and group dining rooms including al fresco spaces and shisha terrace
Vibrant and distinctive dècor – alive with color
Authentic display kitchen with bread oven
Hot sand coffee bar
Concept Statement
spirit. essence. history.
spirit. essence. history.
spirit. essence. history.
Concept Statement
Levantine can provide all-day dining—breakfast through to evening dinner. The restaurant and bar concepts are easily able to adjust to the size and requirements of the particular property—with various elements of the concept incorporated as appropriate.
The flexible concept attracts both business and leisure guests—from the hotel and from the local market. Everyone is drawn to the convivial socializing, sharing, quality food, and authenticity at the heart of Levantine. The informal vibe and mid-range price point allow a versatile appeal—transforming from simple cafe during the day, to destination dining in the evening.
Environmental
new experiences
new experiences
Environmental
SENSORY DELIGHT MEETS PROFESSIONAL DISCRETION
Each night holds the potential for a new experience–even for regular patrons–as guests explore the variety of indoor and outdoor spaces at Levantine. The hypnotic motions of an intense chef working in the display kitchen, the homey aroma of exotic spices, the enveloping energy of conversations and laughter–these are among the sensory delights that await each visitor.
THE INTERIOR ESSENCE
Contemporary styling with traditional influences creates a comfortable atmosphere that’s both vibrant and authentic. Eclectic touches in the décor delight the eye.
COLORS, LIGHTING, AND MATERIALS
Levantine’s distinctive palette—brought to life within a signature pattern—supports the dynamic that shifts between relaxing and vibrant, to match every guest’s mood. Warm, soft lighting flatters every face. And the materials and finishes of Levantine reflect authentic regional tastes and quality providing comfort and visual appeal.
FURNITURE
Comfort is of utmost importance. From there, a mix of contemporary and traditional forms support the eclectic nature of the design—informal, relaxed, with subtle detailing and splashes of vibrant accents to catch the eye.
Service Narrative
Service Narrative
EVERY CUSTOMER–A GUEST OF HONOR
The essence of family hospitality. The excitement of bustling café life. These are the guiding principles behind Levantine’s service approach.
Guests are warmly welcomed by staff in the arrival area. If a table is not immediately available—or they are awaiting additional guests—the party may be invited to enjoy a drink in the lounge area or to order a flavored shisha hookah on the terrace!
During the service, well-trained staff is on-hand to heighten the experience in a relaxed yet attentive manner. Every server has excellent knowledge regarding the cuisine, able to elaborate on specials of the day and speak with customers about their food choices.
Front-of-house staff and chefs are all charismatic—with positive attitudes—but never overbearing or insincere.
Service Moments
Service Moments
In keeping with the “theatrical” aspect of Levantine’s brand, there are a number of unique and memorable moments to be delivered to our guests—to reinforce the experience and encourage repeat visits. These service moments include:
Hot sand coffee show
Moroccan tea service
Interactive pouring / displaying
Shisha blends incorporating alcohol and chocolate
Live bread baking
Baby Lamb or roast baby chickens on the spit
Live Falafel preparation
Sag & manakiesh baking
Menu Narrative
creative. fresh. authentic.
creative. fresh. authentic.
creative. fresh. authentic.
Menu Narrative
Levantine’s dynamic menu draws on rich traditions that span from Lebanon to Jordan and around the North African Mediterranean coast to Morocco—using the freshest ingredients available to create dishes that cast classic preparations in a modern style. Fresh baked delicacies, hot and cold mezze, grilled and rotisserie meats, sandwiches, falafel—and of course, entrees prepared on the authentic Arabic charcoal grill.
There are tastes here to appeal to any palette—while warming the hearts of those who appreciate real Middle Eastern cuisine.
Menu Detail
SOUPS
- Harira: Traditional Moroccan chick pea & lamb soup served with lemon
- Shorba Frik: Crushed wheat soup
HOT MEZZA
- Spinach Fatayer: Lebanese shaped dough filled with spinach & deep fried
- Kibbeh Kras: Minced lamb meat balls with wheat, onions & pine kernels
- Maaquda: Moroccan deep fried potato croquettes with chermoula aioli
- Maftoul: Crispy Moroccan pastry stuffed with beef mince, cashew nuts & raisins
- Batata Harrah: Spicy sautèed potatoes & fresh coriander
- Foul Medamas: Fava beans, chickpeas, tomato, garlic, lemon juice & olive oil
MEZZA
- Hommus: Pureed chickpeas, tahini, lemon juice & olive oil
- Baba Ganoush: Roasted eggplant, onion, tomato, tahini, garlic, parsley, olive oil
- Mohammara: Chilli peppers, walnuts, bread crumbs, cumin & olive oil
- Fattoush: Lettuce, tomato, onion, cucumbers, & lemon vinaigrette with pita chips
- Tabbouleh: Parsley, tomato, cracked wheat, green onions, lemon juice & olive oil
- Zatar Salad: Lebanese aromatic herb salad with tomatoes, onions & vinaigrette
MEZZA
- Fekkous: Cucumber, tomato, apple, chick peas with a citrus mint dressing
- Eggplant Moussaka: Fried eggplant with tomato, chickpeas, garlic & cumin
- Shanklish: Chopped onion, tomatoes & olive oil
- Labneh: Served with Garlic
FROM THE BREAD OVEN
- Saj Bread
- Sesame Pita
- Whole baked caraway & feta
- Zatar & olive oil
- Kahskaval cheese & Zatar Manakeesh
- Shrimps, roasted red peppers & Akawi cheese manakesh
- Shredded roasted chook, cheese, onions & green peppers
- Levant Arayes: Lebanese bread filled with seasoned minced lamb & grilled
FALAFEL
- Coriander & feta cheese
- Mint & broad bean
- Five bean & chilli
- Roast pumpkin & basil
- Haloumi cheese & zatar
- Shrimp & pickled lemon
SEAFOOD
- Pan-fried Shelled Prawns: Artichoke ragout, dill rice, lemon coriander sauce
- Grilled Sherry Kozbariya: Couscous chilli lemon sauce
- Pan-fried fillet of Halawayo: Zaatar potatoes & lime dill sauce
- Sea-Salt Baked Local Bass: Crushed coriander potatoes & tahini beans
- Whole Roasted Stuffed Sardines: With chermoula spices
- Mediterranean Lobster: Spicy tomato sauce, sayadia rice & green vegetables
- Fish Sayadia: Brown rice & sayadia sauce
- Roasted Red Mullet: With chokada sauce
- Fried whole sultan Ibrahim, tahini, lemon & fried bread
MEAT & POULTRY
- Kebab Kheshkash: Lamb kebab served on chilli tomato sauce
- Kebab Orfali: Spicy minced lamb, grilled with tomato
- Lamb Cutlets Chermoula Spiced: Spiced lamb with zatar, tomato and olive
- Kebab Intabli: Beef seasoned with mixed spices, fresh peppers & parsley
- Kebbeh a Seekh: Minced beef with burghul, mint, onion, cumin & grilled tomato
- Chicken Kofta: Minced chicken with lemon zest, coriander & nutmeg
- Sheesh Tahouk: Chargrilled boneless chicken marinated in tahouk spices
- Lamb Ouzi: Tender, slow roasted baby lamb served with flaming rice
PASTILLA
- Pastilla of Pineapple: Red fruit jus
- Pigeon Pastilla: Date & honey jus
- Chicken and Pine Nut Pastilla: Garlic lemon jus
- Pastilla of Eggs, Almond & Caramelised Onions: Saffron jus
ROTISSERIE
- Levant Chook: Classical chook marinated with lemon juice, lemon rind & spice mix with cinnamon rice
- Flaming Chook: Jalapenos & chipotle marinated spicy chook with flaming rice
TAGINES
- Fried Chicken Tagine: Marinated chicken in olive oil, onion & saffron, served with lemon, green olives and saffron rice
- Fish Tagine: Baked marinated red snapper fillet in chermoula sauce served with fried capsicum rice
- Lamb Tagine with figs and apricot : Sautéed lamb chunks served with sweet figs & apricot sauce with cinnamon couscous
- Hammour Couscous: Marinated hammour fillet & harissa sauce
JUICES
- Zinger: Orange, Carrot & Pineapple
- Very Berry: Apple, Mixed berries & banana
- Avocado: Avocado, Pineapple, plum, apple, lime and cucumber
- Orchard: Apple, pear, lime & ginger
- Peachie: Peach, Orange, Yoghurt & strawberries
- Fresh: Orange, Pineapple, Watermelon, Grapefruit, Pomegranate, Mango & Carrot
SOYAFROST
SOYA MILK BLENDED WITH ICE
- Mango, Peach, Mixed Berries, Strawberry, Chocolate
SOY MILK SOY MILK POURED OVER ICE
- Honey and Ginger, Almond, Hazelnut, Vanilla & Caramel, Strawberry
ICED TEAS
- Lemon and Mint, Rose, Peach & Honey, Melon, Pink Pepper & Cinnamon, Pomegranate & Lemongrass
WATER
- Still, Acua Panna: L, Acua Panna: S, Sparkling, San Pellegrino: L, San Pellegrino: S
ALCOHOLIC
- Draught Beer, Bottle, Whisky, Vodka, Malt, Rum, Canadian, Tequila, Gin, Apertifs, Anis, Arak, Port, Sherry, Champagne, Rose, Prestige Brut
CHAMPAGNE COCKTAILS
- Lama: Champagne, crème de mure, pampero bacardi rum, blackberries
- Junan: Champagne, tanquery gin, fresh pear, cinnamon, and fresh lemon
- Jamila: Champagne, Lemon Vodka, fresh grapes, passion fruit, and vanilla sugar
- Malika: Champagne, Hennessey, VS cognac, Chambord liqueur, fresh plum and strawberry puree
MARTINI COCKTAILS
- Turkish delight: Hennessey VS, Mandarin Napolean, Apricot Brandy, & Egg white
- Zohra: Pepper Vodka, Grand Marnier, Chambord Liqueur, Fresh Basil & Strawberry puree topped with Pomegranate
- Amani: Orange Vodka, tuaca Liqueur, Orange juice, Vanilla Sugar & Lime
- Lokum Martini: Orange Vodka, Cointreau, Lime, syrup, pomegranate Juice
LONG COCKTAILS
- Passion Fruit & Mango Mojito: Rum, Lime Juice, Sugar, Passion fruit and mango puree, topped up with passoa
- Rihana: Russian standard Vodka with Fresh Basil, Apple Liqueur, Apple Juice, sugar & Fresh Lime
- Amira: Tanqueray gin muddled with fresh strawberries and raspberries, Topped off with Chambord and ginger beer
- Juhanah: Tanqueray gin, Passion fruit liqueur, Pomegranate juice & Vanilla Liqueur
DESSERTS
- Moroccan Rose Brulee: Rose flavoured egg custard baked in an old terracotta dish with sugar top
- Ashta bil Asal: Fresh cream with almond & pistachio nuts, drizzled with honey
- Halawa bin jiben: Sweetened cheese stuffed with fresh cream and pistachio nuts, drizzled with syrup
- Moroccan Rice pudding: Rose and honey flavoured rice pudding
- Muhalabia: Cream milk, sugar & rose water pudding topped with pistachio nuts
- Baklawa: Thin butter pastry layers filled with nuts and doused in syrup
- M’Hencha: Moroccan cake with almonds, orange blossom water & Honey
- Osmalia: Pine kernels and pistachio stuffed between kunafa dough
- Orange Salad: Sliced orange salad with cinnamon and orange blossom water
- Knafa: Sweet puff pastries with crushed almonds and milk
- Sorbets: Lemon, strawberry
- Ice cream: Baklava, Date, Saffron, Pistachio, Arabic Coffee
COFFEE
- Latte, Cappuccino, Frappuccino, Espresso, Macchiato, Arabic Coffee, American Coffee, Turkish coffee
TEAS & HERBAL
- Moroccan, Hot Mint, Anise, Black, Hibiscus, Orange & Honey, Lime, Rose
Component Planning
Large & Small Model
Large & Small Model
Large & Small Model
Component Planning
The Levantine concept can be successfully implemented in properties of various sizes. A “componentized” approach to planning, makes it simple to add or suppress modules as appropriate—e.g. with or without breakfast, with or without alcohol service, etc.
LARGE MODEL
120 DINING COVERS, 40 BAR COVERS, TERRACE COVERS
The large model can be implemented with or without the need for the breakfast element, depending on the specific requirements of the individual hotel.
SMALL MODEL
60 DINING COVERS, 30 BAR COVERS, TERRACE COVERS
The small model is more likely to be used in scenarios where the hotel already has existing dining facilities with breakfast capabilities.
Breakfast is unlikely to be needed and the coves are most likely too low to cater for a Hilton breakfast service. Small models drop to only one private dining room and the semi-private dining rooms are removed from the scheme all together. The terrace will usually be smaller in these cases also, however the rest of the spaces remain mostly unchanged from the large model.
Display Kitchen
The Display Kitchen is the central focal point of the restaurant where the guest from all areas of the restaurant can catch a glimpse of the Chefs preparing the food items. The food preparation stations in the kitchen are met with Middle Eastern bread baking, falafel station, rotisserie, shwarwma, Moroccan tagine and sage.
Take a LookDisplay Kitchen
The Display Kitchen is the central focal point of the restaurant where the guest from all areas of the restaurant can catch a glimpse of the Chefs preparing the food items. The food preparation stations in the kitchen are met with Middle Eastern bread baking, falafel station, rotisserie, shwarwma, Moroccan tagine and sage.
Dining
The restaurant has different dining zones that include main dining, semi private dining and private dining components.
Lounge
The Lounge is the location of the bar, the bar also acts as the dispense beverage location for the breakfast juices and coffee in the morning.
Terrace
The Terrace will be an open space combining both a lounge and dining element that includes flavored innovative shish smoking experience. The guest can relax in a inspirational environment that gives a contemporary but relaxed approach to al fresco dining.
Arrival Entrance
Large Arabic-style doors will help create a dramatic arrival experience as you enter into the vestibule space. The visual adventure continues here with a retail display on one side—a wine wall on the other—and a working display oven directly ahead.
Like What You See?
The concept overview is only a start to the conversation. We start with our promise to provide a positive stay; delivering on that promise means we're always moving forward and we never stop exploring.
