Places to Add to Your List if You’re Traveling to Lebanon This Winter

Lebanon has no shortage of places to discover, and if you're planning a trip to Lebanon for winter break or the upcoming holiday season, there's more to add to your itinerary than scenic views and festive outings. From finding a cosy spot to warm up with a carefully prepared coffee to discovering a new address for a freshly made meal, Beirut's food scene has plenty to offer.

Base Coffee

A good cup of coffee is often about more than what's in the cup. At Base Coffee, it is equally about the atmosphere, the details, and the feeling of finding a place where you can slow down for a moment.

Founded by siblings Abeer and Nameer Khoury, the specialty coffee brand brings together an engineer's attention to detail and a hospitality concept built around comfort. With locations in Beirut's Saifi Village and ABC Ashrafieh, as well as Rue du Dragon in Paris's Saint-Germain district, Base Coffee has developed an identity that feels both considered and understated.

Abeer, who studied industrial engineering at King's College London before moving into hospitality, leads the brand's creative direction and guest experience, while Nameer oversees its operations and financial structure. Their shared vision is reflected in an approach that treats coffee-making as both a science and an art.

Yet the technical precision behind the counter gives way to a more relaxed experience in the seating area. Minimalist interiors and locations removed from the busiest streets create an inviting setting for a quiet coffee break, a moment of work, or an unhurried catch-up with friends. The idea is simple: take care of the details behind the scenes so that guests can simply enjoy being there.

à la minute

For a different kind of food experience, à la minute brings a straightforward idea to Beirut's fast-casual dining scene: freshness should be something you can taste, and even hear.

The restaurant builds its concept around the satisfying crunch of a good bite, it is the principle behind a menu designed to deliver food that is freshly prepared and served at its best.

At à la minute, the dough is made in-house every morning, and orders are prepared on the spot but the attention to detail extends beyond preparation. Nutritional values are independently lab-tested, reflecting the restaurant's emphasis on accuracy and transparency. It is an approach that places the quality of the food at the centre of the experience, rather than relying on convenience alone.

The restaurant also extends its philosophy beyond the kitchen through a small selection of pantry products developed in collaboration with local farmers and people with special needs, connecting its everyday offering to a wider commitment to local production and community involvement.

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