Semsom: Lebanese Cuisine with a Twist

Uncategorized | October 15, 2013 | By

I’ve attended a media dinner at Semsom Sodeco on Thursday 10th of October 2013; for the opening of their new branch in Sodeco over some amazing food.


Here’s a recap as stated in their Press Release: Semsom adds a twist to your plate and opens a new branch!

Since Semsom opened 5 years ago, it has been adding an innovative twist to Lebanese cuisine through its passion for the country and by inviting people to share their recipes. Lebanon is a unique mix of traditions, villages, heritage and history. A land of modernity with bubbling cities, positivism, and openness…and Semsom is also a unique mix that brings people together!

In addition to Semsom’s winning menu with traditional dishes the way grandma used to cook them and innovative new dishes created by its chefs and guests, Semsom has been cooking up fresh delights!

Semsom is taking the much-loved concept to a new level of delicious fun. Semsom now has live music and stand-up comedy on some nights and will be broadcasting famous football leagues on other nights. Special business lunch and corporate formulas are also available.

That’s not all! Semsom has opened its Sodeco branch and launched it with a Media Dinner on the 10th of October. The newest addition to Semsom’s family boasts a fresh, modern design with ample indoor and outdoor seating.

With presence in Beirut, Jeddah, Kuwait and soon Riyadh, Muscat and Dubai, Semsom really is Lebanese cuisine with a modern twist. It’s a culinary and social experience with an entertaining vibe.

As communicated in all the networks and slogan: Lebanese Cuisine with a twist, their special recipes are mainly old village recipes revisited to form new trendy recipes; here are few example: tabbouleh with lentils, fattouch wit feta, colored hommos, ousmaliyeh with cheese and of course the rose ice-cream with ghazel el baneit.

If you get to pass by Beirut and would like to try some new trendy Lebanese recipes with a twist that’s the place to visit.


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