Reservations: info@keyann.ch | Lausanne-Pully: +41 (0)21 711 00 44

La Carte

Salads CHF

Tabbouleh

Finely chopped parsley, tomatoes, mint, onion and bulgur, seasoned with fresh lemon juice and olive oil
14.90

Fattouch

Traditional Lebanese salad: Mixed vegetables with a pinch of Sumac (acidic spice) and crunchy Lebanese bread
14.00

Rocket salad, spinach, beetroot and caramelized walnuts

Salad seasoned with olive oil and lemon
13.00

Cucumber salad with yoghurt

Finely cut cucumber in home-made yoghurt with garlic and dried mint
10.00
Cold Mezzes CHF

Hommos

Mashed chickpeas blended with Tahini (cream of sesame seeds) and olive oil
8.30

Moutabal (Baba Ghanoush)

Grilled eggplant purée with Tahini (cream of sesame seeds) and olive oil
8.90

Feuilles de vignes (4 pièces)

Stuffed vine leaves with olive oil and lemon
8.00

Home-made Shanklish

Lebanese cheese (made from sheep milk) with thyme, onion, tomato and olive oil
9.00

Labneh

White cream cheese topped with olive oil
7.00
Hot Vegetarian Mezzes  CHF

Keyann potatoes

Grilled potato cubes with coriander, garlic and lemon 
7.50

Mediterranean chips

Potato cubes with Fleur de Sel (hand-harvested sea salt) and marjoram
7.00

Falafel

Deep fried balls made from fava beans, chickpeas and coriander (3 pieces)
9.00

Fatayer with spinach

Small pie stuffed with spinach, onion and Sumac (acidic spice) (1 piece)
2.60

Sambousek

Small pie stuffed with white cheese
2.70

Grilled Halloumi

Firm, white cheese of Cypriot origin, served on arugula salad with dried tomatoes and olives
9.50
Hot Mezzes CHF

Sfihah

Fritters stuffed with lamb and beef, pine nuts and pomegranate molasses (1 piece)
3.30

Kebbeh

Meatballs made from minced meat and bulgur, stuffed with a mixture of meat, onion and pine nuts (1 piece)
3.50

Makanek

Lebanese spicy sausages in lemon juice (5 pieces)

10.00

Chicken liver

Fried chicken livers in sauce made of grenadine molasses and lemon juice

9.00

Tajine

Fish fillets in tahini sauce (cream of sesame seeds), garnished with fried onions, grilled almonds and olive oil
10.50

Iskandar kefta

Lamb and beef with parsley and onion 7 spices served with a garlic yogurt sauce, mint, crispy Lebanese bread and pine nuts
14.00

Hommos bi lahmé

Chickpeas paste with sesame cream and lemon, beef and pine nuts.
14.00
CHEF'S SUGGESTION CHF

Discovery platter

A selection of hot and cold mezze served with a side salad.
27.50

Shawarma bakar (beef)

Sliced beef tenderloin marinated with spices including cardamom and Miské, onions, served with its tarator sauce (sesame cream, lemon), with homemade potatoes
30.00

Shawarma djéj (chicken)

Sliced chicken breast marinated with spices, lemon and garlic, served with homemade potatoes
24.00

Lebanese Shrimps

Shrimp marinated in lemon, garlic and coriander, fried in olive hilum, served with Keyann rice
36.00
DESSERTS CHF

Mouhalabieh

Lebanese flan with orange blossom water, sprinkled with pistachios
8.00

Baklawa

Assortment of three varieties of Lebanese pastries with cashew nuts, walnuts and pistachios. 3 pieces.
7.50

Atayef

Lebanese small pancakes (cold) stuffed with orange blossom cream, sprinkled with pistachios and drizzled with sugar syrup
9.90

Succes Chocolat Facon Aida

A secret!
8.00

Bouza bi halib Keyann

Milk ice with sahlab (cornflower), orange blossom essence and sprinkled with pistachios 

9.00

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