Lebanon, differently.

The Kayan approach

Rooted in flavour.
Not bound by convention.

At Kayan, authenticity is about flavour, not repetition. Tahini, sumac, toum and Baharat anchor our cooking in Lebanon. What we do with them opens up new possibilities.

Batata harra becomes layers of crisp, spiced potato. Kafta meets pomegranate molasses, cherry tomatoes and charred onions. Shawarma takes the form of charred striploin with zesty tahini and parsley oil. Recognisable flavours, seen in a different light.