Little Beirut

For lovers of plant-based dishes, Lebanese cuisine offers a lot of choices. And the Lebanese-Antwerp chef Fares Saliba knows how to get away with it and makes great tasting with it. Like the moutabbal: caviar of aubergines with sesame oil, foul: kidney beans with garlic, lemon and olive oil and also fatouch: a salad with sumac and bread. Vegetables continue to be used in the preparations with fish and meat.