Everything Begins at the Table
A refined Lebanese menu, seasonal and soulfully prepared — explore the dishes, mezze, and cocktails that define the Omnia experience.
The Omnia Table
A Full Spread of Our Lebanese Mezze & Grill
Omnia Cold Mezzes
Four house dips rooted in Lebanon’s age-old ritual of sharing small plates before the real feast begins.
Kibbeh
Bulgur and lamb shells stuffed with spiced meat and pine nuts, fried golden, Lebanon’s much-loved national dish.
Eggplant Fatteh
Crispy bread, chickpeas and roasted eggplant beneath tangy yogurt, a Levantine comfort dish passed down through generations.
Fattoush
Born as Lebanon’s ‘poor man’s salad,’ fattoush turns yesterday’s leftover pita into crisp golden pieces, tossed with garden vegetables and a tart hit of sumac so nothing on the table goes to waste.
Tabbouleh
More herb salad than grain dish, parsley over bulgur in the true Beiruti style Lebanon is famously proud of.
Hummus
Slow-cooked chickpeas are whipped with tahini, lemon and garlic until silky, a technique where the quality of the tahini, not the chickpeas, is what really separates good hummus from great hummus.
Kibbeh Nayeh
Raw lamb and fine bulgur are pounded together by hand in a stone mortar until silky-smooth, a slow process that keeps the meat cool and the texture delicate in a way no machine can match.
The Dining Room
Walnut Romesco
A Mediterranean classic reimagined with walnuts and sun-dried peppers, smoky and bright in equal measure.
Moutabal
Eggplant charred over open flame, then folded with tahini in a technique passed down through Levantine kitchens for centuries.
Chef Nadim Hamze
The culinary hand behind Omnia, bringing his own Lebanese heritage to every dish on this table.
Halloumi
A cheese embraced across the Levant, pan-seared until golden outside and squeaky at the center.
Black Hummus
A striking, modern turn on the dish Lebanon has never stopped arguing about.
Chicken Taouk
Chicken marinated in garlic and lemon before the grill, a skewer found sizzling on nearly every Beirut street corner.
Spicy Potatoes
Beirut’s favorite bar snack, potatoes fried crisp and tossed with garlic, chili and cilantro.
Lamb Chops
Grilled in the Lebanese mishwiyat tradition, where good meat is seasoned simply and left to speak for itself.
Bar & Lounge
Kunafa
Threads of shredded kadaif pastry are baked golden over a layer of soft, stretchy cheese, then soaked in rose-scented syrup — the crackling top and the gooey, salty-sweet center are the whole point.
Signature Cocktails
Modern cocktails with a nod to Lebanon’s love of rose water, orange blossom and arak.