Inspired by the rich spirit of Lebanon and named after one of the world’s oldest coastal cities, Byblos brings together vibrant Mediterranean flavours, timeless culinary traditions, and memorable moments shared around the table. As the restaurant returns for a new season, we are delighted to unveil a refreshed menu that celebrates these roots while introducing a selection of new signature dishes.
Throughout the evening, Chef Tony, who leads the culinary vision of Byblos alongside his talented kitchen team, will personally guide guests through the menu, sharing the inspiration behind the restaurant’s newest creations as we discover the season’s flavours together.
A Culinary Journey Through Lebanon
The evening begins with the cold mezze, where the Byblos Black Pearl arrives as a delicate tribute to the sea — a dish that captures the elegance of Lebanon’s coastal heritage. Beside it, the Eggplant Raheb brings a smoky warmth, its charred depth softened by vibrant herbs and olive oil, while the Labneh Makdousa offers a creamy, tangy counterpoint, layered with the richness of preserved walnuts and aubergine. The Beetroot Mutabbal rounds out the selection with its earthy sweetness and a striking ruby hue, a reminder that Lebanese cuisine is as beautiful to the eye as it is to the palate.
From there, the Halloumi & Mushallah Salad arrives — a bright, textural plate where the squeak of grilled halloumi meets the gentle crunch of Mushallah, lifted by fresh herbs and a citrusy finish that awakens the appetite for what’s to come.
Then comes the hot mezzeh, and with it, the heart of the table. The Batata Harrah brings a fiery, tangy kick — crisp potatoes tossed in chilli, garlic and coriander, impossible to stop reaching for. The Sujuk Cigar delivers a satisfying crunch, its spiced sausage filling wrapped in a golden, flaky shell. The Sawda Djej offers a rich, buttery depth, delicately seasoned and cooked to tenderness, while the Makanek — those beloved Lebanese sausages — arrive sizzling, glistening with pomegranate molasses and a squeeze of lemon, evoking the bustling souks and family kitchens of Lebanon.
And of course, the journey wouldn’t be complete without the main courses. The Mudardah Bil Lahmeh arrives as a comforting, soulful dish — lentils and rice slow-cooked with tender pieces of meat, crowned with caramelised onions that melt into every bite. Alongside it, the Mixed Grill brings the generosity of Lebanese hospitality to the table: a platter of perfectly charred meats, each seasoned with care, served with grilled vegetables and warm bread, made for sharing.
Each dish tells a story — of land and sea, of tradition and innovation, of a cuisine that has been passed down through generations and now finds new life at Byblos.
A Note from the Evening
The evening promises to be more than a meal — it is a return to the table, to the flavours that have shaped Byblos, and to the generous spirit of Lebanese hospitality. With Chef Tony guiding guests through each dish, the reopening is a celebration of everything the restaurant stands for: vibrant Mediterranean flavours, timeless culinary traditions, and the simple joy of sharing memorable moments around the table.
Welcome back to Byblos.
For reservations, please contact Four Seasons Hotel Bahrain Bay.
Tel: +973 1711 5000
