Well lit arches, traditional lamps, and Middle-Eastern musical instruments blend with modern contemporary furnishings.

Lebanese food's exotic ingredients of the Middle and Far East focuses on herbs, spices and the freshness of ingredients. It is combined with exotic Persian cuisine, also liberally using herbs, fruit with spices, such as saffron, limes, cinnamon, and parsley each delicately mixed. Appetizers which are essential include Hummus Bi Tahini, a dip of blended chickpeas and tahini sauce, Baba Ghannuj and Musaqa’ah which are basically grilled eggplants dishes and Waraq Ainab, the ubiquitous stuffed grape leaves rolled with special condiments. A variety of breads are eaten as appetizers, complement salads, such as Must-O-Khiar which is creamy yogurt with cucumber, Tabbouleh and Fattush which are combinations of fresh vegetables, lemon juice and olive oil and used in sandwiches such as Lamb Kofta and Shish Tawook. Main dishes not-to-be-missed are the Kabsa Bi Dajaj (chicken) and the Kabsa Bi Laham (lamb) both served with kabsa rice. Other popular dishes are Khudar Mushakkalah Bi’ Laham or Bi’ Dajaj which are again, lamb and chicken cooked in a vegetable stew. The grills section includes Shish Kebab, Shish Tawook, Awsal which is grilled marinated chunks of meat with herbs, Lamb Kebab Barg, grilled tenderloin marinated in aromatic saffron, and Jujeh Kebab, grilled chicken breast flavored with citrus and saffron, and Kebab Megu (prawns) and Kebab Mahi (fish). The choice of desserts include assorted Bakklava, Profiteroles and Tiramisu while drinks include coffees and teas, Laban which is a yogurt drink, and Minto Lemoda – a minted lemon thirst quencher.