Lebanese cuisine can be traced back thousands of years to pre-Roman and Phoenician times. Part of the Levantine cuisine of the Ottoman Empire, it shares its roots with Egyptian, Jordanian and Syrian food culture, giving it a rich infusion of different cooking styles, including a subtle French influence introduced in the early 20th Century.
Like most Mediterranean cuisines, the Lebanese menu is strongly influenced by the seasons with market-fresh ingredients enhancing many dishes. It's what you would expect from an ancient culture blessed by such rich soils and seas.
Food is a vibrant part of Lebanese life which rarely sees drinks served without food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy, mezze is an array of small dishes offering a rich palette of colours, flavours, textures and aromas. Always served with warm fresh bread, mezze includes snacks as simple as pickled or raw vegetables, Hommus and Baba Ghanouj, or may form an entire meal with grilled marinated seafood, skewered meats, fresh salads and an assortment of desserts.
The Sumac menu stays true to these origins, using fine imported Lebanese ingredients.