Let us take you on a journey to the north of Lebanon, to a coastal city called Tripoli. There, ghazel el-banat - lebanese cotton candy- is sold from bicycles along the corniche, coffee is carried by hand and sold to passersby lost in the bustle of the souks—markets filled with fresh produce, handmade soap, and the everyday essentials crafted by local artisans.
Why Tripoli, you ask? Because it’s the hometown of Michelin-starred chef Alan Geaam. And last week, we had the pleasure of dining with him at Qasti in Lausanne, his new restaurant in Lausanne - where each bite transported us straight to the heart of his beloved city.
As we took our seats at Qasti, it quickly became clear that this wasn’t just a lunch—it was a homecoming through flavour. With Chef Alan Geaam guiding the experience, every dish felt like a postcard from Tripoli, handwritten with care and nostalgia.
At Qasti, we recommend approaching the menu the Lebanese way: by ordering to share, and letting the table fill up with colour, aroma, and warmth. That’s exactly how the dishes arrived—together, just like a traditional Lebanese soufra or meal. Everything at once, everything meant to be passed around, tasted, and talked about.
Start with the makanekh and batata—Lebanese sausages cooked in pomegranate molasses, served hot alongside potatoes. Sweet, tangy, and savoury all at once.
Next, don’t miss the arayes soujok, Chef Geaam’s elevated version of the traditional grilled pita. Stuffed with spiced soujok, this twist brings more flavour and fire to every bite—perfectly crisped and deeply satisfying.
The fatteh d’aubergine is another must. With layers of roasted eggplant, chickpeas, garlicy yogurt, and crunchy fried bread, it evokes those slow Lebanese mornings where breakfast is hearty and shared. Warm, creamy, and grounding, this dish is nostalgia in a bowl.
Now for the greens: the hendbeh is done just the way Lebanese grandmothers would make it—earthy sautéed dandelion leaves with caramelised onions and a generous pour of olive oil. Ask for extra lemon, trust us. That extra squeeze cuts through the richness and brings the dish to life in a way only Teta (grandma) could teach.
Don’t skip the green moutabal either. It’s Geaam’s creative spin on the classic eggplant dip, but this one is laced with basil, adding a zesty, herbaceous twist that lingers on your palate. Spread it generously on Lebanese bread, close your eyes, and you’re on a balcony somewhere in the Tripoli, mezze laid out before you, the sea whispering just beyond.
And just when you think you’ve tasted it all, along comes the mouhamara revisitée—It’s bold, nutty, and just spicy enough to make you reach for one last piece of bread. Because of course, you eat everything with Lebanese bread. That’s the rule: scoop, swirl, and savour every last drop.
Another highlight is the rouleaux shawarma—juicy, fragrant, and generously slathered with toum, Lebanon’s unmistakably bold garlic sauce. Want to eat it like a true Lebanese? Add more toum. You’ll thank us later.
And for those ready to venture into something a little more adventurous, try the kebbe nayeh—Lebanon’s version of beef tartare. It’s raw, yes, but the texture is smoother, silkier, and seasoned just right. Even if tartare isn’t usually your thing, this might surprise you.
And finally, for those who grew up in Lebanon—or those lucky enough to visit—no meal would be complete without ice cream from Bachir. Served at Qasti straight from Paris, this was every Lebanese child’s Sunday treat, picked up on the way home after a long lunch with cousins and aunties. Creamy, floral, topped with crushed pistachios—one bite and the memories flood in. And if you don’t have memories of it yet, this might just become the one you make your own.
We sadly didn’t have space in our tummies to try the hot main dishes this time, but that just gives us a reason to return. And believe us, we will.
Qasti Lausanne
Rue Belle-Fontaine 2, 1003 Lausanne
info@qasti.ch +41 21 349 10 10
Monday- Saturday: 12:00–13:30, 19:00–21:00
Sunday (brunch): 10:30–15:00
