An immersive Lebanese table.

Silken chickpea purée, tahini, lemon and olive oil — the one guests call the best they have tasted.

The Madito creation — hummus, avocado, pistachio and basil. Found nowhere else.

Flame-charred aubergine caviar, tahini and pomegranate seeds.

Hand-cut parsley, mint, tomato, fine bulgur and lemon — the Lebanese way.

Crisp market vegetables, sumac and toasted flatbread.

Strained yoghurt, dried mint and a thread of olive oil.

Vine leaves filled with rice, tomato and herbs, olive-oil confit.

Chickpea and broad-bean fritters, tarator sauce — never from a fryer left standing.

Crisp bulgur shell, moist spiced filling — exactly as it should be.

Warm flatbreads from the oven, melting cheese, gentle garlic.

Little aubergines, slow-cooked until they surrender.

Chicken marinated in lemon and garlic, grilled to order.

A Madito signature — grilled chicken, avocado, pistachios and basil.

Minced lamb and herbs, tomato-cinnamon sauce or sesame cream.

Skewers of taouk and kafta — the celebratory finish of the tasting journey.

Milk cream with rose and orange blossom, dried fruits — the house signature.

Pistachio, walnut, orange-blossom syrup — with mint tea.

Pressed lemon, fresh mint, orange-blossom water.

Served the Lebanese way, to close the meal.

A cellar from the Bekaa Valley and beyond — let Ahmad guide the pairing.