At Elissar, authentically Lebanese cuisine is showcased in a modern oriental setting. As Falstaff aptly writes, "out of the street food corner, onto the 'good porcelain.'" The Levantine classics are finely staged, even Köfte carries a subtle smoky tone. Chicken liver with pomegranate is considered a signature dish.

Cooking involves a high acidity level with olive oil, lemon, and the vinegar spice Sumac. A significant portion of the dishes is vegan and gluten-free. Guests immerse themselves in an oriental world with European influences.