Taste of Lebanon — 5 Days Culinary & Cultural Immersion
| Duration | 5 Days / 4 Nights |
|---|---|
| Country | Lebanon |
| Price From | $2,690 USD per person (~$538/day) |
| Tour Style | Food & Wine, Cultural, Small Group |
| Operator | Encounters Travel (Travellers’ Choice) |
Detailed Itinerary
Day 1: Beirut — Culinary Welcome
Arrive in Beirut and transfer to your hotel. Afternoon food walk through Hamra and the Corniche area. Your guide introduces you to street food classics: manakish zaatar (thyme flatbread), falafel, and fresh juice. Evening welcome dinner at a traditional restaurant — experience the Lebanese mezze tradition with 20+ small dishes: hummus, baba ghanouj, fattoush, tabbouleh, fried kibbeh, sfiha (meat pies), sambousek, and arak, the anise-flavored national spirit.
Day 2: Byblos + Batroun + Tripoli — Northern Flavors
Morning visit to Byblos — explore the Crusader Castle and ancient port. Then a cooking class in a family home: learn to make kibbeh nayyeh (Lebanese steak tartare), stuffed grape leaves, and sayadiyeh (fisherman’s rice with caramelized onions). Continue to Batroun for its famous fresh lemonade at a 100-year-old stand. Afternoon in Tripoli, Lebanon’s second city and a culinary capital. Walk through the vast medieval souk to sample halawet el jibn (sweet cheese rolls), knafeh (cheese pastry in syrup), and Tripoli’s legendary falafel and hummus. Overnight in Byblos.
Day 3: Bekaa Valley — Wine, Arak & Roman Feasts
Drive to the Bekaa Valley, Lebanon’s breadbasket and wine region. Morning visit to Chateau Ksara for an extensive tasting in the Roman cave cellars. Continue to Chateau Musar, Lebanon’s most famous winery, known internationally for its age-worthy reds that survived the civil war. Lunch at a family-run restaurant in Zahle known for its mezze. Afternoon cooking experience: learn to prepare traditional Bekaa dishes — kibbeh bil sanieh (baked kibbeh), moghrabieh (Lebanese couscous with chicken), and meghli (spiced rice pudding). Evening at Baalbek — experience the Roman temples illuminated at night with a private access dinner. Overnight in Zahle.
Day 4: Sidon + Jezzine — Southern Delicacies
Drive to Sidon. Visit the Crusader Sea Castle and the Old Souk: the soap museum, the khan, and a stop at Al Baba Sweets for their legendary baklava and knafeh. Then to a traditional olive oil press in the southern hills. Continue to Jezzine, famous for its handcrafted cutlery and pine nut forests. Lunch featuring Jezzine specialties — roasted chicken with pine nuts, moghrabieh, and local mountain herbs. Afternoon visit to the spectacular Jezzine Waterfall (90m). Return to Beirut. Farewell dinner at a rooftop restaurant overlooking the city.
Day 5: Beirut Morning Market & Departure
Early morning visit to the vibrant Souk el Tayeb, Lebanon’s first farmers’ market, meeting producers of olive oil, honey, spice blends, and mouneh (traditional preserved foods). Taste your way through the stalls — fresh labneh with olive oil, freekeh, zaatar, and seasonal fruits. Last chance to buy edible souvenirs. Transfer to airport with recipes, flavors, and memories of one of the world’s great food cultures.
What’s Included
• 4 nights boutique hotel accommodation
• Daily breakfast
• All meals as per itinerary (4 lunches, 4 dinners)
• Cooking classes and food experiences
• Wine and arak tastings (Chateau Ksara, Chateau Musar)
• Professional food-focused guide
• Private transportation
• All entrance fees
• Airport transfers
What’s Excluded
• International flights
• Additional drinks
• Travel insurance
• Tips
• Personal shopping
