Discovering New Cuisines with Bitfood

You knew that you could order and deliver deliciousness from the Bitfood app with just a few simple clicks. But did you ever think you could become an expert on the international cuisine afforded by the Lebanese food and beverage scene?

While we wax poetic, bust out your smartphone, launch the Bitfood app, and hop on to this magic carpet for a ride around the world. We’re going to show you a snippet of the unique ethnic restaurants Beirut plays host to, and it’s all thanks to Bitfood that you’ll be in the know. Let’s go!

Click on the “Search” field in the Bitfood app to prompt the horizontal list of cuisine types

Directions: From the launch page of the app, click on the empty Search field. You’ll be redirected to a page where the entire range of international cuisine appears. Scroll horizontally to find Lebanese, Italian, American, International, Japanese, Chinese, Mediterranean, Armenian, Greek…shall we keep going? How about Turkish, Indian, Moroccan, French, Mexican, and Spanish? There’s also Iranian, Thai, Vietnamese, Canadian, Cuban, Belgian, South American, Ethiopian, Egyptian, Syrian, Gulf, Sri Lankan, and Russian, not to mention Hawaiian, Brazilian and Peruvian.

Is your head spinning yet? Let’s dive into a few of the options featured in these 30+ cuisine types available to you.

  • Turkish. Why jet set to the Eurasian country when you’ve got its delicacies housed within our Mediterranean borders? In Hamra, KB Doner does it all, from beef to chicken and even veggie wraps in either doner or durum format. Perhaps you fancy traditional Turkish sweets? Your destination is Mado, home of the classical kesme ice cream “dondurma” as well as crunchy, hot cheese Burma kadayif and honey borek.
KB Doner offers a taste of Turkish street food delights (photo source:
  • Indian. Have you ever tried naan, that supple, leavened, oven-baked flatbread popular on the Indian subcontinent? Make a beeline for Reservoir Beirut in Ramlet Baida, which proposes fare like Aloo Gobi and Dal Makhani lapped up efficiently with naan. The former unites potato and cauliflower in a classic curry sauce, while the latter is a Punjabi specialty muddling black lentils, red kidney beans, butter, cream and coriander. Save room for Gulab Jamun, the South Asian answer to a donut!
Find Indian cuisine at Reservoir Beirut (photo source:
  • Moroccan. What does the word “tagine” mean to you? Most Lebanese will readily conjure up images of a tahini-based cold mezza dish sometimes caching chunks of baked white fish. But to Moroccans, tagine refers to a dish slow-cooked in earthenware pot resembling a cone. Mezyan in Hamra brings us a taste of tagine through its conventional oven-roasted lemon chicken with citrus confit and green olives, in addition to “barkouk,” or lamb garnished with prunes and almonds. There’s couscous, too, derived from durum wheat semolina.
Tagine refers to the earthenware pottery in which the Moroccan dish is slow cooked (photo source:
  • Vietnamese. Traditional Vietnamese cooking is admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and heavy incorporation of herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide! Le Hanoi in Sofil transports this Southeast Asian goodness to our Mediterranean shores, dishing up items like Beef Red Curry, Seafood Spring Rolls wrapped in rice paper, and Vietnamese Summer Rolls.  
Vietnamese Summer Rolls are a burst of veggie freshness! (photo source:

What are you waiting for? Travel the world with Bitfood!

Download the Bitfood app from iTunes or Google Play.

Contributed by Danielle Issa.

About the Author


Danielle was born into a Lebanese household in Southern California. Growing up, she constantly found herself living between two realities: outwardly, she was an American girl who loved swinging on the monkey bars and reading The Baby-Sitters Club. Inwardly, she was Lebanese, speaking Arabic at home and forbidden from attending sleepover parties. With age comes awareness and self-confidence, and Danielle learned to embrace these differences. She accepted that she'd forever be suspended between two worlds, and that she'd be like a tapestry, one culture woven into the other. As she grew older and worldlier, Danielle promised herself she would one day settle in Lebanon. And here she is. Three college degrees and a few consulting gigs later, she is now in her parents’ homeland, working in strategy management, fleshing out her blog Beirutista, and contributing to Bitfood. Danielle gets her hair coiffed several times a week, like any proper Lebanese girl, and she loves the traditional mezze. But she still prefers peanut butter to Nutella. And her American accent is unmistakable.